One-Pot Weeknight Beef Stroganoff
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.
Ingredients
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- 1 medium yellow onion, small dice
- 2 medium garlic cloves, finely chopped
- 1 pound lean ground beef
- 3/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons paprika
- 4 cups (1 quart) low-sodium beef broth
- 1 tablespoon Dijon mustard
- 8 ounces dried egg noodles
- 3/4 cup whole milk Greek yogurt
- 1 tablespoon 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 kosher 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, 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.