Recipe: One-Pot Ground Beef Stroganoff
I’m back with another recipe using one of my favorite techniques! Cooking the pasta in the broth before finishing the sauce!
This time, I’m sharing my one-pot stroganoff recipe (with an unexpected ingredient that is going to change your view on how you make stroganoff).
This post for my one-pot stroganoff recipe may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer
I’m back with another recipe using one of my favorite techniques! Cooking the pasta in the broth before finishing the sauce!
This time, I’m sharing my one-pot stroganoff recipe (with an unexpected ingredient that is going to change your view on how you make stroganoff).
OK, So What Exactly is Stroganoff?
Well, Stroganoff in its most humble and original forms is actually a Russian Dish of beef in sour cream gravy. Of course, as with all dishes, especially thanks to the US and its large grouping and intermingling of cultures, the dish has changed. Everyone has their own version. Even the way I make it isn’t exactly the way I grew up eating it.
Also… apparently the dish is named after a very old and influential family…🤷🏻♀️ That’s my fun fact of the day for you.
Did you try it, have questions?
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Want more one-pot recipes?
One-Pot Ground Beef Stroganoff
This one-pot stroganoff is sure to please. No separate boiling for the pasta or making a sauce, and tossing together. Literally ONE pot!
- Total Time: 35 minutes
- Yield: 4 people 1x
Ingredients
- 1 lb ground beef
- 1/2 lb mushrooms diced (or sliced jarred/canned, but drain them)
- 2 tbsps beef grease (reserved from cooking)
- 1/2 large onion
- 2 large cloves of garlic roughly chopped
- 1 cup beef stock
- 1 cup sour cream
- 1/2 cup of milk
- 1 tbsp Worcestershire Sauce
- 1 tbsp Fish Sauce (Yes, I said Fish Sauce)
- 1 [12 oz] bag of egg noodle
- Salt (to taste)
- pepper (to taste)
Instructions
- In a stockpot cook the ground beef. Once browned, drain the fat (reserving 2 tbsp for the onions and mushrooms)
- Set the burner to medium, add back the reserved fat/grease you set aside, add the onions, and occasionally stir until the onions become translucent.
- Add the garlic and a splash of Worcestershire and Fish Sauce,* (about 2/3 shakes of each), and continue stirring until everything is fragrant.
- Add the mushrooms and cook until heated through and lightly browned.
- Once everything is lightly browned and heated, slowly add the beef stock, add the egg noodles.
- Let it simmer at medium-low heat until thickened (stirring every so often) and the noodles are cooked to al dente Add any salt or pepper to taste.
- Serve and Enjoy
Notes
*a quick warning, fish sauce has a very distinct smell, for some it may not be pleasant, but it tastes AMAZING in dishes and I personally love adding it to my dishes (especially pasta).
You can read more on that in my How to Use Fish Sauce Blog Post.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 472.16
- Sugar: 6.05
- Sodium: 690.08
- Fat: 36.59
- Saturated Fat: 15.72
- Carbohydrates: 9.41
- Fiber: 0.83
- Protein: 26.57
- Cholesterol: 124.28
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