Thick and Creamy One Pot Beef Stroganoff
Indulge in the ultimate comfort food with this Thick and Creamy One Pot Beef Stroganoff—a rich, satisfying dish that brings bold flavors and creamy textures to your table with minimal effort. This recipe features tender ground beef (or chuck steak) simmered with hearty baby bella mushrooms, fragrant garlic, and aromatic thyme, all coated in a luscious sour cream-based sauce. Wide egg noodles are cooked directly in the savory broth, soaking up all the mouthwatering flavors for a one-pot wonder that saves time and cleanup. Finished with a hint of paprika and Worcestershire sauce for depth, this stroganoff is a true classic reimagined for weeknight ease. Ready in just 40 minutes, it's the perfect family-friendly meal to enjoy any day of the week. Don't forget a sprinkle of fresh parsley for a pop of color and vibrancy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 1 pound ground beef (or chuck steak, thinly sliced)
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 12 ounces wide egg noodles
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat a large, deep skillet or pot over medium heat and add the olive oil and butter.
Once the butter has melted, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms, and cook for an additional 5 minutes until the mushrooms are golden and tender.
Add the ground beef (or thinly sliced chuck steak) to the pot, breaking it apart as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Season the beef with paprika, thyme, a pinch of salt, and freshly cracked black pepper. Mix well to combine.
Sprinkle the flour over the beef mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring, making sure to scrape up any browned bits from the bottom of the pot.
Mix in the egg noodles and Worcestershire sauce, ensuring the noodles are submerged in the broth. Bring the mixture to a simmer.
Cover the pot with a lid and let it cook for 8-10 minutes, stirring occasionally, until the noodles are tender.
Reduce the heat to low and stir in the sour cream until the sauce is thick, creamy, and well combined. Adjust seasoning with additional salt and pepper, if needed.
Remove from heat and let the dish sit for 2-3 minutes to thicken further.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
