Description

A cozy one-pot Beef Stroganoff made with ground beef, mushrooms, and egg noodles in a rich, creamy sauce. This budget-friendly version of the classic dish is quick, comforting, and perfect for weeknight dinners.

Ingredients

2 cloves garlic, minced

2 Tbsp butter

1/2 lb ground beef

8 oz mushrooms, sliced

1/8 tsp freshly cracked black pepper

2 cups beef broth

1 Tbsp Worcestershire sauce

1/2 tsp Dijon mustard

8 oz wide egg noodles

1/3 cup sour cream

1 Tbsp chopped parsley (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Sauté garlic in butter over medium heat for about 1 minute until fragrant.
Add ground beef and cook until browned.
Add sliced mushrooms and black pepper, then sauté until mushrooms are soft (about 5 minutes).
Stir in uncooked egg noodles, beef broth, Worcestershire sauce, and Dijon mustard. Stir gently to combine.
Cover and bring to a boil over medium-high heat. Once boiling, stir, reduce heat to low, cover again, and simmer for 7–10 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed.
Remove from heat and stir in sour cream until well combined. Adjust seasoning if needed.
Garnish with chopped parsley and serve hot.

Notes

Use all mushrooms and veggie broth for a vegetarian version.
To prevent curdling, stir in sour cream off heat or at low temperature.
Store noodles and sauce separately for best texture in leftovers.
Freeze only the base (without sour cream) if planning ahead.
Add extra Worcestershire or Dijon for more depth of flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 85mg