This is a very easy dinner that cooks in a single large cookpot or skillet – perfect for busy weeknights.
I made a couple of changes to the original recipe:
Since egg noodles come in 12 ounce packages instead of 8, I adjusted the amount of beef broth and sour cream to accommodate the additional noodles. The result was that I didn’t need the cornstarch slurry to thicken the sauce, and the recipe now serves 6 instead of 4.
Adapted from Hip Foodie Mom
One Pot Ground Beef Stroganoff
Description
An quick and easy dinner cooked in one large cookpot or skillet - perfect for busy weeknights.
Adapted from Hip Foodie Mom
Ingredients
Instructions
-
In a large skillet or cookpot, heat the olive oil over medium-high heat.
-
Add mushrooms and cook briefly (1-2 minutes). Season with salt and pepper. Add onion and garlic and cook until onion is translucent.
-
Add ground beef and cook until browned, breaking it into crumbles as it cooks.
-
Add paprika, beef broth, and egg noodles, and mix together. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until egg noodles are cooked, stirring halfway through cooking.
-
Remove from heat and fold in sour cream until well blended. Serve with fresh parsley for garnish if desired.
Servings 6
- Amount Per Serving
- Calories 403kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 10g50%
- Cholesterol 101mg34%
- Sodium 743mg31%
- Potassium 634mg19%
- Total Carbohydrate 19g7%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 29g58%
- Calcium 6 mg
- Iron 25 mg
- Vitamin D 420 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The original recipe used 8 ounces of egg noodles, 4 cups of beef broth, and 1/2 cup of sour cream to make 4 servings. This recipe has been adjusted to accommodate regular 12-ounce packages of egg noodles, and makes enough for 6 servings. If extra lean ground beef (90/10 or higher) is used, additional meat is not needed. The recipe photo was prepared with 98/2 ground beef.
- The original recipe called for a 1:1 cornstarch/water slurry if the sauce did not thicken. This adjusted version does not need the slurry as the amount of broth is just enough to cook the egg noodles, and may even be too thick for your tastes. If so, add water 1/4 cup at a time until the desired amount of sauce is reached.
