Description
This One-Pot Creamy Beef Stroganoff is a hearty and comforting dish perfect for cozy weeknight dinners. Made with ground beef, cremini mushrooms, and tender egg noodles all cooked together in a creamy sauce enriched with sour cream and spinach, it’s both flavorful and easy to prepare. The recipe minimizes cleanup by cooking everything in a single pot while delivering a rich, satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 1 pound ground beef (85% lean)
- ½ teaspoon kosher salt (for beef)
- ¼ teaspoon freshly ground black pepper (for beef)
Vegetables and Flavorings
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms, sliced ¼-inch thick
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
Sauce and Noodles
- 2 tablespoons all-purpose flour
- 2½ cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- 8 ounces wide egg noodles
- ½ cup full-fat sour cream, room temperature
- 1 cup baby spinach, roughly chopped
Optional Garnish
- Chopped parsley
- Lemon zest
Instructions
- Brown the beef: Heat a Dutch oven over medium-high heat. Add the ground beef, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for about 5 minutes until the beef is mostly browned but not fully cooked through. Transfer the beef to a bowl and set aside to make room for the vegetables.
- Sauté vegetables: In the same pot, melt the unsalted butter over medium heat. Add the diced onion and cook for 2 minutes until softened. Then add the sliced mushrooms, minced garlic, and dried thyme. Continue cooking for another 5 minutes, allowing the mushrooms to release their moisture and then reabsorb it for extra flavor.
- Make roux: Sprinkle the all-purpose flour over the vegetables in the pot. Cook for 1 minute, stirring constantly, to cook off the raw flour taste and create a base for the sauce.
- Deglaze the pot: Gradually whisk in the low-sodium beef broth, Worcestershire sauce, Dijon mustard, and smoked paprika. Bring the mixture to a gentle simmer, scraping any browned bits off the bottom of the pot to incorporate into the sauce.
- Cook noodles and beef together: Return the browned beef to the pot and add the wide egg noodles. Partially cover the pot with a lid and simmer for 7 minutes, stirring twice during cooking, until the noodles are tender but still al dente and the beef is fully cooked.
- Finish the stroganoff: Remove the pot from heat and stir in the room-temperature sour cream and chopped baby spinach. Stir gently until the spinach wilts and everything is well combined. Adjust seasoning with salt and freshly ground black pepper to taste.
- Serve: Let the stroganoff rest for 3 minutes to allow flavors to meld. Serve hot with optional garnishes such as chopped parsley and lemon zest for brightness.
Notes
- For best results, use full-fat sour cream at room temperature to prevent curdling when stirred into the hot dish.
- If you don’t have cremini mushrooms, white button mushrooms can be substituted.
- You can substitute wide egg noodles with pappardelle or fettuccine if desired.
- Adjust seasoning carefully, as the Worcestershire sauce and beef broth already add saltiness.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
