Can I use different types of noodles for this recipe?

Absolutely! While wide egg noodles are traditional and do a great job soaking up the sauce, you can use other pasta like fettuccine, bow ties, or even penne. Just adjust the cooking time accordingly to avoid overcooking.

What if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with soy sauce mixed with a touch of cider vinegar or lemon juice. It won’t be exactly the same, but it’ll still add a nice depth and umami to the stroganoff.

Can I make this recipe dairy-free?

Yes! Swap the sour cream for a non-dairy alternative such as coconut yogurt or cashew cream. Use a dairy-free butter or oil when making the roux. The flavor will be a little different but still very delicious.

Is it possible to prepare this recipe ahead and reheat it later?

Definitely! This recipe reheats well on the stove or microwave. If you’re preparing it ahead, just store it without sour cream, then stir it in fresh when reheating to keep the sauce creamy and fresh-tasting.

Ground Beef Stroganoff: Easy One-Pot Comfort Food

Name: Delicious Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 1/2 medium white onion, chopped; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1/2 teaspoon dried thyme; 3 tablespoons butter; 1/4 cup all-purpose flour; 4 cups beef broth; 1 tablespoon Worcestershire sauce; 8 oz wide egg noodles; 1/2 cup sour cream; Kosher salt, to taste; Freshly ground black pepper, to taste

Description

This One-Pot Ground Beef Stroganoff is a quick, comforting classic made with lean ground beef, tender mushrooms, and wide egg noodles in a creamy sour cream sauce. Perfect for a hearty weeknight dinner, this recipe requires only one pan, making cleanup a breeze while delivering serious flavor in just 30 minutes.

Ingredients

Scale

Main Ingredients

1 lb lean ground beef
1/2 medium white onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1/2 teaspoon dried thyme
3 tablespoons butter
1/4 cup all-purpose flour
4 cups beef broth
1 tablespoon Worcestershire sauce
8 oz wide egg noodles
1/2 cup sour cream
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Brown the Beef and Cook Vegetables: In a skillet over medium-high heat, season and brown the ground beef, breaking it apart as it cooks. When the beef is almost cooked through, add chopped onion, minced garlic, sliced mushrooms, and dried thyme. Cook for 5-7 minutes until the vegetables are tender. Remove the mixture to a plate and set aside.
Create the Roux: Add butter to the same skillet. Once melted, stir in the flour and cook for 1-2 minutes while stirring constantly to form a roux and eliminate the raw flour taste.
Add Broth, Worcestershire Sauce, and Noodles: Pour in the beef broth and Worcestershire sauce, then add the wide egg noodles. Bring the mixture to a boil, then reduce heat to a simmer. Cook the noodles until they are al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
Combine Ingredients and Finish: Return the cooked beef and vegetable mixture to the pan. Stir in the sour cream until fully combined and heated through. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.

Notes

Use lean ground beef for a healthier option and to reduce grease in the dish.
Wide egg noodles can be substituted with fettuccine or another broad pasta if preferred.
For extra richness, consider using half-and-half instead of sour cream.
Do not overcook the noodles, as they will continue to soften after removing from heat.
Adding fresh parsley on top before serving adds a nice pop of color and freshness.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 90 mg