Beef stroganoff, with its tender pieces of beef and mushrooms swimming in a savory cream sauce, is one of those comforting dishes that just begs to be served over a bed of mashed potatoes, noodles, or rice. This version hits all the same notes, but is decidedly much more weeknight- and budget-friendly. Savory ground beef is cooked with mushrooms, onions, and noodles all in one pot, then held together by a tangy, creamy sauce for a dinner you can make in under an hour.
Making This a One-Pot Wonder
In this dish, sautéed mushrooms, onions, and ground beef get that iconic hit of paprika and a surprise dollop of Dijon mustard. Then comes the best part: After the beef broth goes in, egg noodles are added and cooked directly in the sauce for both maximum flavor absorption and the glorious knowledge that you don't need to pull out another pot.
For the finishing touch, tangy Greek yogurt replaces the standard sour cream to make that creamy sauce we all know and love in stroganoff. It may seem a bit of a strange ingredient in stroganoff, but it still adds the same tang that sour cream does, and it's something I always have in the refrigerator, saving me from having to buy a tub of sour cream just for one recipe. This recipe isn't traditional, but it brings the same comforting flavors all together in one pot.
To make the cooking process as efficient as possible, start cooking your mushrooms, then use that time to chop up the onion and garlic. After the beef goes in, measure the rest of the ingredients out so they're ready to go when the beef is cooked. Egg noodles cook quicker than most other pastas, so make sure to keep an eye on them and give one a taste at the six-minute mark. If the noodle is just tender, you're ready to add the finishing touch of yogurt!
One-Pot Weeknight Beef Stroganoff
Serves 4 to 6
unsalted butter, divided
cremini mushrooms, stems trimmed and sliced 1/4 inch thick
medium yellow onion, small dice
medium garlic cloves, finely chopped
lean ground beef
kosher salt, plus more for seasoning
freshly ground black pepper, plus more for seasoning
1 1/4 teaspoons
(1 quart) low-sodium beef broth
dried egg noodles
whole milk Greek yogurt
coarsely chopped fresh Italian parsley leaves (optional)
Melt 1 tablespoon of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the beef, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until just cooked through and no longer pink, 6 to 8 minutes.
Sprinkle in the flour and paprika. Cook, stirring frequently, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the broth and mustard and scrape up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a simmer.
Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally and making sure the noodles are always mostly submerged in liquid, until the noodles are just cooked through and tender, about 6 to 8 minutes.
Remove from the heat and stir in the yogurt until completely incorporated. Taste and season with salt and pepper as needed. Sprinkle with the parsley if desired and serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.