One Pan Beef Stroganoff
This One Pan Beef Stroganoff recipe is a creamy, hearty, and comforting dish that comes together quickly with minimal cleanup. Made with tender ground beef, mushrooms, onions, garlic, and perfectly cooked noodles all simmered in a beef consommé. Enjoy this cozy meal your whole family will love. Forget complicated multi-pot recipes—this easy stovetop beef stroganoff cooks in a single pot, absorbing all the flavors into the noodles for maximum taste with less mess. Ready in about 30 minutes. This homemade beef stroganoff can be easily adapted to be gluten-free by using gluten-free noodles. It also reheats beautifully for next-day lunches with a little added milk, making it a great option for meal prep.
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Ingredients Needed For One Pan Beef Stroganoff:
- 2 tbsp butter
- 1/3 cup onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 6.5 ounce cans mushrooms, plus the liquid
- 10.5 ounce can Campbell’s Beef Consommé
- 1 beef bouillon cube
- 1 cup water
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 8 ounces wide egg noodles
- 1 1/2 cups sour cream
How To Make One Pan Beef Stroganoff:
- Add diced onion and butter to a deep pot and begin to cook. Cook about 2 minutes.
- Add ground beef and crumble cook.
- When ground beef is nearly cooked through, add the salt, pepper and minced garlic.
- Continue cooking until ground beef is fully cooked.
- Add canned mushrooms plus the liquid, beef consommé, lemon juice, boulion cube and water. Mix to combine.
- Stir in the 8 ounces of egg noodles. Cover with a lid and bring to a boil.
- Cook for 15-20 minutes-until desired tenderness.
- Remove from the heat and remove the lid.
- Stir in the sour cream.
- Serve immediately. Top with some dried parsley to garnish, if desired.
FAQ’S:
Q1: What kind of beef should I use?
A: We like the easiness and cost of the ground beef. But, besides ground beef, this recipe works with sliced sirloin or flank steak. If using steak, slice it thin against the grain so it stays tender.
Q2: Can I use Greek yogurt instead of sour cream?
A: Yes! Plain full-fat Greek yogurt is a great substitute for sour cream and adds a similar tangy creaminess.
Q3: How do I keep the sauce from curdling?
A: Be sure to reduce the heat to low before stirring in the sour cream or yogurt, and don’t let it boil after adding—it will keep the sauce smooth.
Q4: Can I make this recipe gluten-free?
A: Absolutely. Just use gluten-free egg noodles or your favorite gluten-free pasta. Double check the consommé and other ingredient labels to ensure they’re all gluten-free too.
Q5: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash or two of broth or milk to loosen the sauce.
Q6: What sides go well with beef stroganoff?
A: A simple green salad, steamed green beans, roasted broccoli, or crusty bread make great sides to soak up the sauce.
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One Pot Beef Stroganoff
A simple, comforting one pan dinner that comes together quickly.
Ingredients
- 2 tbsp butter
- 1/3 cup onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 2 6.5 ounce cans mushrooms plus the liquid
- 10.5 ounce can Campbell's Beef Consommé
- 1 beef bouillon cube
- 1 cup water
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 8 ounces wide egg noodles
- 1 1/2 cups sour cream
Instructions
-
Add diced onion and butter to a deep pot and begin to cook. Cook about 2 minutes.
-
Add ground beef and crumble cook.
-
When ground beef is nearly cooked through, add the salt, pepper and minced garlic.
-
Continue cooking until ground beef is fully cooked.
-
Add canned mushrooms plus the liquid, beef consommé, lemon juice, boulion cube and water. Mix to combine.
-
Stir in the 8 ounces of egg noodles. Cover with a lid and bring to a boil.
-
Cook for 15-20 minutes-until desired tenderness.
-
Remove from the heat and remove the lid.
-
Stir in the sour cream.
-
Serve immediately. Top with some dried parsley to garnish, if desired.
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