Ground beef stroganoff was the perfect fit for our first homemade meal of the new year 2016, especially when it turned out to be a one-pot wonder!
We were looking for a comfort meal on a cold day, one simple enough to prevent me from being messy, so to speak. We wanted savoury for sure, but usually, that meant lots of cooking pots. Boxed Stroganoff came to mind, yet it certainly wasn’t the “homemade” we wanted. So I did a little digging around and found a popular one-pot meal on Pinterest By Deborah from Taste and Tell that sounded pretty good (One Pot Beef Stroganoff).
I had a mission with a workable plan. Create a one-pot savoury meal without the messy cleanup. Trust me; this ground beef stroganoff was really out of my comfort zone.
Are you ready? Good, let’s get not so messy!
One-Pot Wonder Ground Beef Stroganoff Recipe
Ingredients
4 tablespoons olive oil - divided
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces mushrooms - chopped
¼ medium yellow onion - white and red
2 cloves garlic - minced
1 pound ground beef (minced beef)
4 cups beef stock (beef broth or beef bouillon) - unsalted and divided
1 teaspoon smoked paprika
½ tablespoon parsley - finely chopped- 10 ounces farfalle pasta - dry
3 tablespoons all purpose flour (plain flour Australia and UK)
½ cup sour cream- 2 bunches parsley
Instructions
- Some people like whole or sliced mushrooms, but I prefer them chopped. Sauté the mushrooms on medium/high in 2 tablespoons of olive oil until they are tender and set aside (about 3 minutes). I used the plate I was going to eat later. I was determined to uphold my plans of non-messiness.
- Sauté your chopped onions in 2 tablespoons olive oil until they are soft and translucent. Now add the garlic and sauté until the garlic smells incredible (about 30 seconds). This is always my favourite part; garlic has such a fragrant smell that makes my mouth water!
- Reduce heat to medium, and add the beef and mushrooms. Mix well while the meat is browning.
- Once you’ve browned the beef, drain off the excess oil, add smoked paprika, salt, black pepper, finely chopped parsley, and 3 cups of beef broth. Mix and allow to simmer for about 1 minute.
- Now it’s time for the noodles. Add the noodles and bring them to a boil. Cover and stir often until all the broth has been absorbed (about 15 minutes).
- Now pour in the remaining broth. Add sour cream and flour. Stir the mixture until well mixed and sauce thickens (about 1 minute). I'm a huge fan of extra sauce. Remove from heat and serve topped with parsley leaves.
