Easy One Pot Beef Stroganoff
After adding the egg noodles, make sure to monitor your heat level to low simmer. If it cooks too hot and fast, the egg noodles won't be cooked.
Servings: 6 servings
Calories: 297kcal
Ingredients
- 8 oz (227 g) uncooked egg noodles
- 2 Tablespoons (30 ml) butter
- 8 oz (227 g) mushrooms , sliced
- 1 pound (454 g) beef steak , sliced thin (or ground beef)
- 2 Tablespoons (15 ml) all pourpose flour
- 2 Tablespoons (30 ml) Worcestershire
- 2 teaspoon (10 ml) mustard
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) dried herbs (oregano, basil or thyme)
- 1 teaspoon (5 ml) salt (or to taste)
- 1/4 teaspoon (1.25 ml) fresh cracked black pepper
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) sour cream
- 2 Tablespoons (30 ml) chopped fresh parsley
Instructions
- Heat pan over medium high heat. Melt butter then add mushrooms. Cook until browned, about 3-5 minutes.
- Increase heat to high, add beef and cook until browned, about 5 minutes. Stir in flour, Worcestershire, mustard, garlic powder, onion powder, dried herbs, salt, & pepper. Mix until combined.
- Stir in the beef broth and bring to a low boil. Scrape the bottom of the pan to deglaze it with the broth. Add the pasta, reduce heat to a simmer, and cover the pan. Stir pasta every 2 minutes or so to turn to top pasta into the broth to ensure even cooking. Cook for 6-10 minutes or until pasta is cooked to your desired texture.
- Stir in sour cream and cook for another minute or so, until the sour cream is heated through. Taste for seasonings and add more salt/pepper if needed. Top with fresh parsley and serve warm.
Nutrition
Calories: 297kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 987mg | Potassium: 569mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1121IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 2mg