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!
Using a single vessel requires managing moisture levels carefully so that starches hydrate properly without burning the pan bottom. Sautéing mushrooms over medium heat for five to six minutes drives off excess internal water, concentrating their umami compounds before the meat is introduced. Cooking the pasta directly in the broth harnesses the released starches, which naturally thicken the cooking liquid into a glossy sauce.
Judging Doneness Without a Thermometer
Visual and tactile cues remain the most reliable indicators of readiness when cooking ground meats and starches together. Bite into an egg noodle at the eight-minute mark to check for resistance; it should yield uniformly to the tooth without a chalky white core, indicating complete starch gelatinization. The sauce is properly reduced when it coats the back of a spoon and leaves a temporary clear path if drawn through with a finger.Protecting Sauce Texture
Stirring the mixture frequently prevents the egg noodles from adhering to the skillet surface while starches leach into the liquid. Incorporating dairy requires strict temperature control, as high heat causes the milk solids in sour cream to break and curdle into an unwanted grainy texture. Remove the skillet completely from the heat source before folding in the sour cream and fresh parsley to maintain a smooth emulsion.
