One Pot Ground Beef Stroganoff
HB-7758 · Hand-built original · American
Ground beef, onion, mushrooms and wide egg noodles in a beef broth sauce thickened with a butter and flour roux and finished with cream cheese, sour cream and thyme, all in one skillet.
AmericanDinner, Main Course30 minServes 6498 kcalDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:6quantities adjust to match
Ingredients
- 1 pound lean ground beef
- 1/2 white onion (chopped)
- 3 garlic cloves minced
- 8 ounce mushrooms (sliced)
- 3 Tablespoons butter
- 1/4 cup flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 ounces wide egg noodles
- 2 ounces cream cheese
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- Salt and pepper
Method
- Cook the lean ground beef in a medium-sized skillet, crumbling it as it cooks, until it is almost cooked throughout, then add the chopped white onion, minced garlic cloves and sliced mushrooms and cook until they are tender; move the mixture to a plate and set it aside.
- Melt the butter in the same skillet and whisk in the flour until it forms a roux.
- Slowly pour in the beef broth and whisk in the Worcestershire sauce, add the wide egg noodles and bring the skillet to a boil.
- Reduce the heat to a simmer and cook the noodles until they reach al dente.
- Return the beef mixture to the skillet along with the cream cheese, sour cream and dried thyme and stir until the cream cheese has melted and everything is heated through.
- Season the stroganoff with salt and pepper and serve it hot, straight from the skillet, while the sauce is glossy and coats the noodles.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
498 kcalCalories
23.5 gProtein
35.6 gCarbs
29.8 gFat
13.3 gSaturates
2.3 gFibre
3.1 gSugars
761 mgSodium
119 mgCholesterol
597 mgPotassium
80 mgCalcium
4.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data