One Skillet Ground Beef Stroganoff
Try this One Skillet Ground Beef Stroganoff recipe, or contribute your own.
Try this One Skillet Ground Beef Stroganoff recipe, or contribute your own.
- 1 tsp paprika
- 1/2 cup sour cream
- 2 tbsp butter
- 1 1/2 tsp salt
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 lb. ground beef
- 1/2 onion diced
- 3 tbsp flour
- 4 cups low sodium beef broth
- 1 tbsp freshly chopped parsley
- 8 oz. white button mushrooms sliced
- 1/4 cup dry sherry (or beef broth)
- 4 cups dry egg noodles
- Carbohydrate 10.7522299948357 g
- Cholesterol 100.771640413649 mg
- Fat 26.8250320050166 g
- Fiber 0.619925008773804 g
- Protein 25.0113072713118 g
- Saturated Fat 12.3077523590242 g
- Serving Size 1 1 Serving (407g)
- Sodium 908.617741075003 mg
- Sugar 10.1323049860619 g
- Trans Fat 3.03381567127017 g
- Calories 387 calories
Step-by-step
- Add the olive oil to a large skillet (that has a lid) and sauté the mushrooms over medium heat, until tender, about 5 to 6 minutes. Remove from skillet to a plate.
- Return the skillet to the stove top and melt the butter. Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through. Drain any fat and return skillet to stove top.
- Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated.
- Gradually stir in the beef broth, salt and pepper. Bring mixture to a boil and add the egg noodles. Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
- Stir in the sour cream and freshly chopped parsley. Serve warm and enjoy!
Rich paprika, earthy mushrooms, and tangy sour cream create a sauce coating tender egg noodles with deep umami resonance. Traditional recipes require multiple pots, washing extra dishes while generating unnecessary cleanup. Cooking the egg noodles directly inside four cups of low-sodium beef broth allows the starches from the pasta to leach into the liquid, naturally thickening the sauce without requiring a separate roux step. Sautéing the white button mushrooms first over medium heat for five to six minutes releases their internal moisture before they brown, concentrating their savory compounds. Deglazing the pan with a quarter cup of dry sherry dissolves the caramelized fond left from the ground beef, introducing acidity that cuts through the heavy fat content of the butter and beef. Stirring in the half cup of sour cream off the direct heat prevents the dairy proteins from curdling and breaking the emulsion. For optimal food safety, store leftover portions in an airtight container within the refrigerator for up to three days.
