Description
This easy beef stroganoff is ready in 30 minutes using ground beef and one pan. Creamy, comforting, and perfect for busy weeknights.
Ingredients
Scale
- 1 pound 80/20 ground beef
- 8 oz wide egg noodles (fresh or dried)
- 8 oz cremini or white button mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 4 oz cream cheese, softened
- 1/2 cup full-fat sour cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water. Add egg noodles and cook according to package directions (3-5 minutes for fresh). Drain and toss with a little butter; set aside.
- In a large skillet, heat olive oil and butter over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Season with salt and pepper. Cook until no longer pink, about 5-6 minutes. Remove beef with a slotted spoon, leaving fat in the pan.
- Reduce heat to medium. Add diced onion to the pan and cook for 3-4 minutes until softened. Add sliced mushrooms and cook for 5-6 minutes until browned. Add garlic and thyme in the last minute.
- Pour in beef broth and scrape up browned bits from the bottom of the pan. Stir in Dijon mustard and simmer for 2 minutes.
- In a small bowl, whisk softened cream cheese and sour cream until smooth. Turn heat to low. Gradually stir the cream mixture into the skillet to temper it. Stir in the cooked beef and parmesan cheese. Simmer gently for 2-3 minutes until thick and glossy.
- Toss cooked noodles with the sauce or serve sauce over noodles. Garnish with fresh parsley if desired and serve immediately.
Notes
Do not skip searing the beef for flavor. Temper the dairy by adding it slowly to low heat to prevent curdling. For gluten-free, swap noodles for GF egg noodles or rice noodles. For dairy-free, use dairy-free cream cheese and coconut/oat cream. Leftovers last 3-4 days in the fridge; do not freeze with noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American-Russian Fusion
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Fat: 38
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: beef stroganoff, ground beef recipe, one pan dinner, easy weeknight dinner, creamy stroganoff, 30 minute meals