Can I use ground turkey instead of beef in this recipe?

Absolutely! Ground turkey works as a leaner alternative, though the flavor is a little milder. You might want to add an extra splash of Worcestershire sauce or some smoked paprika for a flavor boost.

Can I make this recipe gluten-free?

Yes, just swap out the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. Also, make sure your beef broth and Worcestershire sauce are labeled gluten-free to keep it safe.

What’s the best way to avoid curdling the sour cream?

The key is to stir the sour cream in off the heat once you’ve removed the pan from the burner. Slowly bringing the temperature down helps keep the sauce silky and prevents the sour cream from separating.

Can I add vegetables to this One-Pot Ground Beef Stroganoff Recipe?

Definitely! Mushrooms are classic, but you can add peas, spinach, bell peppers, or carrots during the sauté step. Just adjust cooking times based on what you add to keep veggies tender but not mushy.

Ground Beef Stroganoff: Easy One-Pot Comfort Food

Description

This One-Pot Ground Beef Stroganoff combines tender ground beef, sautéed mushrooms, and creamy sour cream sauce with wide egg noodles for a comforting and easy dinner all cooked in a single skillet. With classic Stroganoff flavors and minimal cleanup, it's perfect for weeknights.

Ingredients

Scale

Main Ingredients

1 lb lean ground beef
1/2 medium white onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1/2 teaspoon dried thyme
3 tablespoons butter
1/4 cup all-purpose flour
4 cups beef broth
1 tablespoon Worcestershire sauce
8 oz wide egg noodles
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste

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Instructions

Brown the ground beef: In a skillet over medium-high heat, season the ground beef with salt and pepper and cook until browned, breaking it apart as it cooks.
Sauté vegetables: When the beef is almost cooked through, add the chopped onion, minced garlic, sliced mushrooms, and dried thyme. Cook for 5-7 minutes until the vegetables are tender, then remove the mixture to a plate and set aside.
Make the roux: Add the butter to the skillet and melt it over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Add liquids and noodles: Slowly whisk in the beef broth and Worcestershire sauce, then add the wide egg noodles. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 8-10 minutes, stirring occasionally until the noodles are al dente.
Combine and finish: Return the beef and vegetable mixture to the skillet. Stir in the sour cream until everything is well combined and heated through. Adjust seasoning with salt and freshly ground black pepper to taste, then serve immediately.

Notes

For a richer flavor, use beef broth with low sodium to control saltiness.
Substitute sour cream with Greek yogurt for a lighter option.
You can use fresh thyme instead of dried, doubling the quantity.
Wide egg noodles can be swapped with any pasta, but adjust cooking times accordingly.
Ensure you stir frequently after adding noodles to prevent them from sticking to the pan.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg