Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 servings
This is a very flavorful ground beef stroganoff that you can easily make in one pot! Very comforting and guarantee a winner weeknight meal that is perfect for your whole family. If you haven’t tried this yet, you are already missing out.
Ingredients
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1 pound ground beef
3 tbsp extra-virgin olive oil, divided
8 ounces crimini mushrooms, sliced
2 cloves garlic, minced
1/2 c. diced onion
8 ounces dry rotini
3–4 c. low sodium beef broth
1/2 c. sour cream
2 tsp paprika
fresh parsley, for serving
salt and pepper
How to make One Pot Ground Beef Stroganoff
Step 1: In a pot or large skillet, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the mushrooms to the skillet and cook for about 5 minutes or until tender. Sprinkle with salt and pepper. Transfer to a bowl when done and set aside.
Step 2: In the now-empty pot, heat the rest of the 2 tbsp oil. Then, add the onion and sprinkle with salt and pepper. Cook the onion for about 4 to 5 minutes until translucent. Add the garlic, stir, and continue to cook for another 30 to 60 seconds until aromatic.
Step 4: To the pot with the onions and garlic, add the ground beef, and cook for another 5 minutes, breaking the meat into pieces using a spoon until no longer pink and cooked through. Sprinkle over the paprika and stir well.
Step 5: To the pot, pour in the beef broth and add the pasta. Bring everything to a boil, then put the lid on. Cook further, stirring occasionally, until the pasta is al dente. This takes about 17 to 20 minutes.
Step 6: Take off the heat when done and stir in the mushrooms and sour cream. Top the stroganoff with some fresh parsley and serve. Enjoy!
Nutrition Facts:
Serving Size: 1/4 of recipe Calories: 586 Sugar: 4 g Sodium: 312 mg Fat: 30 g Saturated Fat: 10 g Unsaturated Fat: 10 g Trans Fat: 0 g Carbohydrates: 48 g Fiber: 3 g Protein: 35 g Cholesterol: 84 mg
Ingredients
- 1 pound ground beef
- 3 tbsp extra-virgin olive oil, divided
- 8 ounces crimini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 c. diced onion
- 8 ounces dry rotini
- 3–4 c. low sodium beef broth
- 1/2 c. sour cream
- 2 tsp paprika
- fresh parsley, for serving
- salt and pepper
Instructions
Step 1: In a pot or large skillet, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the mushrooms to the skillet and cook for about 5 minutes or until tender. Sprinkle with salt and pepper. Transfer to a bowl when done and set aside.
Step 2: In the now-empty pot, heat the rest of the 2 tbsp oil. Then, add the onion and sprinkle with salt and pepper. Cook the onion for about 4 to 5 minutes until translucent. Add the garlic, stir, and continue to cook for another 30 to 60 seconds until aromatic.
Step 4: To the pot with the onions and garlic, add the ground beef, and cook for another 5 minutes, breaking the meat into pieces using a spoon until no longer pink and cooked through. Sprinkle over the paprika and stir well.
Step 5: To the pot, pour in the beef broth and add the pasta. Bring everything to a boil, then put the lid on. Cook further, stirring occasionally, until the pasta is al dente. This takes about 17 to 20 minutes.
Step 6: Take off the heat when done and stir in the mushrooms and sour cream. Top the stroganoff with some fresh parsley and serve. Enjoy!
