“Comfort in a bowl—creamy beef stroganoff with mushrooms and egg noodles, all made in one pot for ultimate simplicity!”
Ingredients:
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
8 ounces egg noodles
1 cup sour cream
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Instructions:
1️⃣ Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
2️⃣ Brown the Beef:
Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
3️⃣ Cook the Mushrooms:
Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they are softened.
4️⃣ Simmer with Noodles:
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a boil.
Add the egg noodles to the pot, stirring to combine. Reduce the heat to low, cover, and let simmer for about 10-12 minutes, or until the noodles are tender and have absorbed most of the liquid.
5️⃣ Finish with Cream:
Remove the pot from heat and stir in the sour cream until well combined. Season with salt and pepper to taste.
6️⃣ Serve and Garnish:
Serve hot, garnished with fresh parsley for a burst of color and flavor.
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Calories per Serving: ~450 kcal | Servings: 4
