Description
A creamy, savory, and comforting weeknight dinner ready in just 15 minutes. This one-pot meal uses ground beef, egg noodles, and a rich sauce, requiring minimal cleanup and pantry-friendly ingredients.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 1 cup beef broth (low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream (full-fat)
- 8 ounces egg noodles
- 2 tablespoons butter (unsalted)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prep ingredients: Chop onion, mince garlic, slice mushrooms, and measure broth and sour cream.
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until fully browned (about 5 minutes). Remove beef from pan and set aside, leaving a little grease for flavor.
- Sauté aromatics: In the same skillet, add onion and mushrooms. Cook for 3-4 minutes until onions are translucent and mushrooms are softened. Add garlic and cook for 30 seconds until fragrant.
- Build the sauce: Pour in beef broth and Worcestershire sauce, scraping up brown bits from the bottom of the pan. Stir in Dijon mustard and simmer for 1-2 minutes.
- Cook the noodles: While sauce simmers, boil egg noodles in salted water according to package directions until al dente. Drain and reserve about ¼ cup pasta water.
- Combine and finish: Reduce skillet heat to low. Stir browned beef back into the sauce. Remove skillet from heat entirely. Stir in sour cream and butter until smooth. If sauce is too thick, add reserved pasta water. Toss in cooked noodles and coat evenly.
- Serve: Taste and adjust with salt and pepper. Garnish with fresh parsley and serve immediately.
Notes
[‘Temper the sour cream by removing the pan from heat before adding it to prevent curdling.’, ‘Do not overcook the egg noodles; they will continue to cook slightly when tossed in the hot sauce.’, ‘Use full-fat sour cream for the best texture and flavor.’, ‘Save pasta water to thin the sauce if needed.’, ‘This recipe does not freeze well due to the sour cream; store in the fridge for up to 3-4 days.’]
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 4
- Sodium: 520
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 22
Keywords: ground beef stroganoff, one pot dinner, quick weeknight meals, easy beef recipes, creamy pasta, family friendly dinner, 15 minute meals