When I was a kid, beef stroganoff was one of my favorite meals. Of course I’m referring to the Hamburger Helper Beef Stroganoff version though. Man, I loved that boxed meal. They also made a killer tuna one that had these crazy delicious crunchy cheesy bits that you sprinkled on top. I might need to try and recreate that one. But as for the beef stroganoff version, I feel like I nailed that with this One Pot Beef Stroganoff. Not only did I recreate one of my favorite childhood dinners, but it is so so much better.
My mom and I just had a conversation the other day about how much processed food we used to eat 20-30 years ago (eeeek that makes me feel old saying that). She was a working mom and somehow always managed to have dinner on the table every night and we always ate together as a family. Of course some nights, she needed a little help to put together a quick dinner and that was where the old Hamburger Helper stepped in. We didn’t really know then what we know now about processed food and how, well, procecessed and unhealthy it can be for you.
From scratch, non-processed.
Maybe that’s why I love this recipe so much… it takes me back to my childhood and it’s so much better than what any boxed version would be. This One Pot Beef Stroganoff is made from scratch, non-processed. And honestly, it really doesn’t take that much longer than what the boxed versions do. Plus, it’s good. It’s really good. And I haven’t even gotten to the best part yet. The best part about this recipe is that it is cooked all in one pot. Boom.
Let me show you how I made this One Pot Beef Stroganoff 👇🏻
Begin by adding 1 tbsp of olive oil to a large skillet (that has a lid) over medium-high heat. Add 1 cup of diced and cook until it is translucent, about 2-3 minutes.
Add 4 large garlic cloves (finely minced) and cook until fragrant, about 30 seconds- 1 minute.
Next, add 1 Lb of lean ground beef (I used a 90/10). Break up the beef as it cooks and cook until it is no longer pink, about 5 minutes.
When the beef is cooked, add 4 cups of low-sodium beef broth, 2 tsp of smoked paprika (can substitute with regular paprika), 2 tsp of Worcestershire sauce, 10 oz of wide egg noddle pasta, and 1 tsp EACH of salt and pepper.
Give it all a good stir, lower the heat to medium, and cover with a lid. You want it at a gentle simmer until the egg noodles are soft and cooked, about 18 minutes.
While the pasta is cooking…
Grab a small bowl or cup and combine 2 tbsp of cornstarch and 4 tbsp of milk. Whisk with a fork until combined and lump-free. Set aside.
When the pasta is done cooking, remove the lid and add the cornstarch-milk mixture. Stir everything and let it simmer for 2-3 minutes until the sauce starts to thicken.
Now lower the heat to low and add 1/2 cup of sour cream.
Gently stir until the sour cream is fully incorporated and everything is nice and creamy. Add some fresh chopped parsley and give it a stir. Taste for seasoning, adding a little more salt or pepper if necessary.
Divide the pasta into bowls and dig in. Or… grab a big bowl for yourself, fill it up and turn on Netflix and have an amazing time with a bowl full of comfort.
Let’s zoom in for a close up.
Enjoy!
**Note: My version does not have mushrooms in it. One- because I’m not fond of mushrooms and Two- because the version that I loved as a kid did not have mushrooms. But, obviously, you can absolutely add sliced mushrooms. Add them at the very beginning with the onions and cook until soft. Then follow the recipe (as is) the rest of the way.
This recipe was adapted from Hip Foodie Mom.
These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.
One Pot Beef Stroganoff
Ingredients
- 1 Tbsp Olive Oil
- 1 Lb Lean Ground Beef
- 10 Oz Wide Egg Noodles
- 4 Cups Low-Sodium Beef Broth
- 1 Cup Sweet Onion, finely diced
- 4 Large Garlic Cloves, finely minced
- 2 Tsp Smoked Paprika
- 2 Tsp Worcestershire Sauce
- 2 Tbsp Cornstarch
- 4 Tbsp Milk
- 1/2 Cup Sour Cream
- 1/4 Cup Fresh Parsley, chopped
- Salt and Pepper
Instructions
- In a large skillet over medium-high heat, add the olive oil and then the diced onion. Cook the onion until translucent, about 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the ground beef, breaking it up as it cooks. Cook the beef until no longer pink, about 5 minutes.
- Next, add the beef broth, worchestershire sauce, egg noodles, smoked paprika, and 1 tsp each of salt and pepper. Give it a good stir and then cover it and reduce the heat to medium. Let it simmer for about 18 minutes until the egg noodles are cooked, stir halfway through.
- While the noodles are cooking, grab a small bowl and combine the cornstarch and milk and whisk with a fork until there are no lumps. Set aside.
- When the noodles are cooked, add the milk-cornstarch mixture and let it simmer until the sauce has thickened, about 2-3 minutes. Then lower the heat to low and add the sour cream. Mix until the sour cream is fully incorporated.
- Add the chopped parsley and taste for seasoning. Add more salt and pepper if necessary. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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