One-Pot Ground Beef Stroganoff

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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.

Strange Ingredient addition

You’ll notice in my recipe, I use fish sauce as one of the ingredients. Before you judge, hear me out! Fish sauce, although yes, has a very distinct smell, it tastes AMAZING in dishes! It has quickly become my “secret weapon” in my cooking repertoire. Still not sure about adding it? You can read more in my How to Use Fish Sauce Blog Post.

Did you try it, have questions?

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It’s always wonderful to see loved ones coming together over delicious food. 

Want more one-pot recipes?

• One-Pot Asparagus and Bacon Rigatoni
• Roasted Butternut Squash Soup

One-Pot Ground Beef Stroganoff

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• Author: Jenn Giam Smith
• Total Time: 35 minutes
• Yield: 4 people 1x

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Description

This one-pot stroganoff is sure to please. No separate boiling for the pasta or making a sauce, and tossing together. Literally ONE pot!

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Ingredients

Units USM Scale 1x2x3x

• 1 lb ground beef
• 1/2 lb mushrooms diced (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
• 1/2 cup of milk
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon fish sauce (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)

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Instructions

1. In a stockpot cook the ground beef. Once browned, drain the fat (reserving 2 tbsp for the onions and mushrooms)
2. 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.
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. Add the 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.
6. Let it simmer at medium-low heat until thickened (stirring every so often) and the noodles are cooked to al dente. Add any additional Salt and freshly ground black pepper  to taste.
7. Serve and Enjoy

Equipment

All-Clad D3 3-Ply Stainless Steel 8 Quart Stockpot

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SMIRLY Bamboo Cutting Board Set with Holder,

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Global 7-piece Ikasu Knife Block Set

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Notes

Substitutions

1. 1 (8oz) jarred/canned sliced mushrooms rinsed and drained.
2. ¼ teaspoon garlic powder
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 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.

• 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

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