Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One-Pot Ground Beef Stroganoff in a pot

One-Pot Ground Beef Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This one-pot stroganoff is a delight, requiring no separate pots for boiling noodles and making sauce. Everything is conveniently cooked together in just one pot!

  • Total Time: 35 minutes
  • Yield: 4 people 1x

Ingredients

Units Scale
  • 1 lb ground beef
  • 8 oz mushrooms sliced (see NOTES 1 for substitutions)
  • 1/2 large onion
  • 2 large cloves of garlic (roughly chopped) (see NOTES 2 for substitutions)
  • 1 cup beef bone broth (see NOTES 3 for substitutions)
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon fish sauce (see ADDITIONAL INGREDIENT NOTES for details; see NOTES 4 for substitutions)
  • 1 [12 oz] bag of egg noodles
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper (or to taste)

Instructions

  1. In an Enameled Cast Iron Casserole Pan With Lid set at medium-high, cook and brown the ground beef. Once fully cooked, drain off any excess fat. You’ll essentially want about 2 tablespoons of fat.
  2. Lower the burner to medium, and add back the reserved fat and ground beef to the pot. Add the onions and cook until the onions become translucent, occasionally stirring everything.
  3. Add the garlic, Salt, freshly ground black pepper, Worcestershire Sauce, and fish sauce (about 2/3 shakes of each), and continue stirring until everything is fragrant.
  4. Next, add the sliced mushrooms and cook until heated through and lightly browned.
  5. Once everything is lightly browned and heated, slowly add the beef bone broth and the egg noodles, stirring together (make sure that the noodles are mostly covered).
  6. Let it simmer at medium-low heat until everything has thickened and the noodles are cooked to al dente (you will need to stir occasionally to prevent any sticking or burning).
  7. Turn off the burner and add the heavy cream, whole milk, and sour cream. Stir until combined and everything is fully incorporated
  8. Add any additional Salt and freshly ground black pepper to taste.
  9. Serve and Enjoy

Equipment

This post 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 

Notes

SUBSTITUTIONS

  1. 1 (8oz) jarred/canned sliced mushrooms rinsed and drained.
  2. ¼ teaspoon garlic powder or ¼ + ⅛ teaspoon of Gourmend Garlic Scape Powder (Use Code: JENNSMITH15 to 15% off at Gourmend)
  3. equal parts chicken broth/stock, beef broth/bone broth/stock, vegetable broth/stock
  4. equal parts Worcestershire Sauce (totaling to 2 tablespoons of Worcestershire Sauce instead of 1 tablespoon each)

ADDITIONAL INGREDIENT NOTES

Fish sauce has a very distinct smell, for some it may not be pleasant, but it tastes AMAZING in dishes and I love adding it to my dishes (especially pasta).

You can read more on that in my How to Use Fish Sauce Blog Post.

STORAGE

This ground beef stroganoff can be refrigerated for up to 4 days in a food-safe storage container.

  • Author: Jenn Giam Smith
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: One Pot
  • 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

Find it online: https://www.jenn-smith.com/one-pot-ground-beef-stroganoff/

Recipe Card powered byTasty Recipes