One Pot Beef Stroganoff
One Pot Beef Stroganoff is a creamy, comforting dinner made with ground beef, tender pasta, and a rich mushroom sauce. Everything cooks together in one pot for a satisfying meal that's ready in about 30 minutes.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion (about half a medium onion)
- 1 pound lean ground beef
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 15 ounce can beef broth
- 10 ounce can condensed cream of mushroom soup
- 1 cup milk (you can use the cream soup can to measure - may be slightly more than 1 cup)
- 2 1/2 cups small uncooked pasta like rotini or penne (about half of a box))
- 1/2 cup sour cream room temperature
- 2 tablespoons freshly chopped parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a 4-5 quart pot or deep 12-inch skillet over medium heat. Add onions and cook for 3-4 minutes until they start to become translucent.
- Crumble ground beef into the pan and cook until no longer pink, about 5-6 minutes. Drain most of the grease by soaking it up with paper towels. Season the meat with salt and pepper.
- Add beef broth, cream of mushroom soup, milk, garlic, and pasta to the pot. Stir to combine.
- Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook for 15-20 minutes, or until pasta is tender. Stir occasionally.
- The sauce will be thin but will thicken as it sits. To speed this up, increase heat to medium-low and simmer uncovered for a few minutes, stirring often, until thickened to your liking.
- Remove from heat. Stir in sour cream and parsley. Season to taste with salt and pepper. Serve immediately, garnished with extra parsley if desired.
Notes
- Sour cream tip: Bring sour cream to room temperature before adding to prevent curdling. If it's cold, temper it first by stirring a spoonful of hot sauce into the sour cream, then add that mixture to the pot.
- Homemade cream soup option: Melt 2 tablespoons butter, sauté a couple tablespoons of chopped mushrooms until soft, whisk in 2 tablespoons flour, then slowly add 1½-2 cups milk. Simmer until thickened. Use this in place of the canned soup and skip the additional milk.
- Add more mushrooms: For extra mushroom flavor, cook 1 cup sliced mushrooms with the onions, set aside while browning beef, then add back in with the liquids.
- Pasta choice: Small shapes like rotini, penne, or egg noodles work best. They cook evenly and hold the sauce well.
- Gluten-free option: Use gluten-free pasta and check that your cream of mushroom soup is also gluten-free.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat at 50% microwave power or on the stovetop with a splash of milk.
- Freezing: Cool completely and freeze in a shallow container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Boost the flavor: A splash of Worcestershire sauce stirred in at the end adds depth. Season generously with salt and pepper.
Nutrition
Calories: 462kcal | Carbohydrates: 37g | Protein: 36g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1024mg | Potassium: 787mg | Fiber: 1g | Sugar: 5g | Vitamin A: 305IU | Vitamin C: 2.2mg | Calcium: 141mg | Iron: 3.9mg
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