Sometimes you just want a creamy delicious bowl of beef and noodles. When it comes to the truly traditional Russian version of Beef Stroganoff – you could be in the kitchen for a very long time as it typically uses chuck roast, which takes a few hours to become truly tender. This easier one pan version is perfect for a weeknight meal. This delicious creamy mushroom sauce with ground beef and egg noodles all made in one pan – you are going to love this recipe for #OnePan Beef Stroganoff.
When this recipe calls for minced (one the mushrooms and onions), it needs to be minced. You are essentially making a cream of mushroom soup, so you want the bits of mushroom and onion to be fairly small but not non-existent. For really good mincing you need a really good sharp knife. If you don’t have a knife sharpener at home, it’s good to invest in one. The best piece of advice I can give about knife sharpening is to make sure that you make the same number of swipes on each side of blade, so as not to result in an uneven edge.
This is a lot of food to put into one pan, so you really do need an extra large pan with a ledge. I personally love my Everyday Pan from LivWell – it’s spendy but soooo worth it. I use it at least three times a week. Just be sure ot get the Lid too, as it’s crucial to many of the dishes you will be making in this.
This hearty recipe is plenty enough to stand on it’s own for dinner. But if you want to save some for lunches later – because this is one of those dishes that actually gets better after a day or two and re-heats beautifully – you could stretch it out with some steamed broccoli or a nice green salad.
Now Let’s Get Cookin’!
#OnePan Beef Stroganoff
Ingredients
- 1 Large Yellow Onion minced
- ½ cup Butter
- 1 cup Crimini Mushrooms minced
- ¼ cup Worcestershire Sauce
- 1½ lb Ground Beef
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tbsp Corn Starch
- 2 qts Beef Broth
- 2 tsp Thyme
- 1 tsp Salt
- 1 tsp Black Pepper
- 18 oz Extra Wide Egg Noodles
- 16 oz Sour Cream
- 1 cup Heavy Cream
- 1 tsp Parsley for garnish
Instructions
- In an extra large saute pan over medium high heat, add butter. Once melted add onions, mushrooms and Worcestershire sauce. Let cook down for 5 minutes, then push to one side of pan.
- Add ground beef, paprika and garlic powder. Cook and crumble until no longer pink. Fold in mushroom mixture. Reduce heat to medium.
- In a large measuring cup, add corn starch, thyme, salt, pepper and half of beef broth. Mix thoroughly. Pour into pan along with remaining beef broth.
- Add noodles to pan and let come just to a bubble. Reduce heat to medium low and cover pan. Let cook for 20 minutes.
- Stir in heavy cream and sour cream. Make sure it is absolutely mixed in. Cover and let cook another 5 minutes.
- Remove lid and remove from heat. Let sit 5 minutes then serve with sprinkle of parsley.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I love a stroganoff, and this one I will have to try out. Thanks, Estelle
It’s a classic that my family loves