One Pot Ground Beef Stroganoff
- 1 lb ground beef
- 1 medium sweet onion, diced
- 8 oz crimini mushrooms, sliced
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 4 cups low sodium beef or chicken broth
- 12 oz. egg noodles
- 1/2 cup sour cream
- 1/2 cup chopped parsley
Heat large deep skillet over medium heat. Add the ground beef and cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Remove the beef to a bowl, leaving the fat in the pan. Add the onion, mushrooms, and salt and cook until the mushrooms are tender and the onion is translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Sprinkle the paprika, thyme, and pepper over the top and stir to combine.
Pour in the broth and scrape up any bits stuck to the pan. Add the pasta. Bring to a boil over medium-high heat and continue to cook, stirring often, until the pasta is al dente, about 10 minutes. Return the reserved ground beef to the pan and stir through until warm, about a minute. Remove from heat and stir in sour cream and parsley. Serve immediately.
I was going to say that this is a great weeknight alternative to traditional beef stroganoff, but it really doesn’t need that kind of justification. It’s a fantastic dish all on its own. Pictures don’t even do it justice, like, at all. SO GOOD. I’ve had this on my “to-do” list forever and I can’t believe it took me so long to get to it. It is so right up my alley – simple, one-pot, DELICIOUS. Permanent rotation.