One Pot Stroganoff

I love stroganoff but It can be rather messy to make. I made it easier by using ground beef and cooking the noodles in the same pot as the stroganoff. Fortunately, it still has the great creamy texture and rich flavour of the old fashioned method.

Clean and slice 225 grams of mushrooms.

Put a heavy pot or Dutch oven over medium heat. Add 15 ml (1 tbsp) oil and heat until shimmering.

Saute the mushrooms for 4 or 5 minutes, just until they start to get some colour. Remove from the pot and set aside.

Put the pot back on the heat and add 40 ml (3 tbsp) butter. When it starts to foam, add 3/4 of medium onion and 2 cloves garlic, chopped. Saute until soft and transparent, 3 to 4 minutes.

Add 454 grams (1 pound) ground beef. Saute until brown and cooked through (about 5 minutes), constantly stirring to break up the beef.

Add 5 ml (1 tsp) each of paprika, thyme and rosemary. Add 3 ml (1/2 tsp) pepper. Stir for 1 minute.

Add 40 ml (3 tbsp) flour and stir for 1 minute.

Add 1 litre (4 cups) of beef broth, 50 ml (1/4 cup) sherry (I used cooking sherry), and 10 ml (2 tsp) Worcestershire sauce. Cook for 4 or 5 minutes until the sauce starts to thicken.

Add 1 litre (4 cups) egg noodles.

Bring the mixture to a boil and simmer for 10 to 12 minutes until the noodles are done. Remove from heat.

Add 125 ml (1/2 cup) of sour cream and stir to combine.

Serve immediately.

The Verdict

This is easy and delicious. I love it for the creamy texture and rich taste. Kids will love it for the slurpy noodles. Put away the Hamburger Helper and make a really tasty meal!

The Old Fat Guy!

One Pot Stroganoff

One Pot Stroganoff

Ingredients

  • 15 ml (1 tbsp) olive oil
  • 225 grams (1/2 pound) sliced mushrooms
  • 40 ml (2 tbsp) butter
  • 3/4 medium onion, chopped
  • 2 cloves garlic, chopped
  • 455 grams (1 pound) ground beef
  • 5 ml (1 tsp) paprika
  • 5 ml (1 tsp) thyme
  • 5 ml (1 tsp) rosemary
  • 3 ml (1/2 tsp) pepper
  • 40 ml (3 tbsp) flour
  • 1 litre (4 cups) beef broth
  • 50 ml (1/4 cup) sherry
  • 10 ml (2 tsp) Worcestershire sauce
  • 1 litre (4 cups) egg noodles
  • 125 ml (1/2 cup) sour cream

Instructions

  1. Put a heavy pot or Dutch oven over medium heat. Add 15 ml (1 tbsp) oil and heat until shimmering.
  2. Sauté the mushrooms for 4 or 5 minutes, just until they start to get some colour. Remove from the pot and set aside.
  3. Put the pot back on the heat and add 40 ml (3 tbsp) butter. When it starts to foam, add 3/4 of medium onion and 2 cloves garlic, chopped. Sauté until soft and transparent, 3 to 4 minutes.
  4. Add 454 grams (1 pound) ground beef. Sauté until brown and cooked through (about 5 minutes), constantly stirring to break up the beef.
  5. Add 5 ml (1 tsp) each of paprika, thyme and rosemary. Add 3 ml (1/2 tsp) pepper. Stir for 1 minute.
  6. Add 40 ml (3 tbsp) flour and stir for 1 minute.
  7. Add 1 litre (4 cups) of beef broth, 50 ml (1/4 cup) sherry (I used cooking sherry), and 10 ml (2 tsp) Worcestershire sauce. Cook for 4 or 5 minutes until the sauce starts to thicken.
  8. Add 1 litre (4 cups) egg noodles.
  9. Bring the mixture to a boil and simmer for 10 to 12 minutes until the noodles are done. Remove from heat.
  10. Add 125 ml (1/2 cup) of sour cream and stir to combine.
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2 thoughts on “One Pot Stroganoff”

  1. Will have to try this, we are having a cold front next week here in Tampa .. 40 deg nights … We always make stroganoff with stew beef though … nice job, looks real nice

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