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20151205 One Pot Ground Beef Stroganoff



  • 3 tablespoons extra-virgin olive oil, divided

  • 8 oz crimini mushrooms, sliced (approximately 10 mushrooms)

  • salt and pepper

  • 1/2 diced onion

  • 2 gloves garlic, minced

  • 1 lb ground beef

  • 2 teaspoons paprika

  • 4 cups low sodium beef broth

  • 8 oz dry rotini

  • 1/2 cup sour cream (or substitute with 35% whipping cream)

  • fresh parsley, for serving



  1. Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.

  2. Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds.

  3. Add ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

  4. Pour in the beef broth and the pasta.  Bring to a light boil then cover the pot.  Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

  5. Serve topped with fresh parsley.

NOTE: Alternatively, in a separate pot bring water to boil and cook pasta.  Add pasta to the meat mixture along with mushrooms, sour cream/whipping cream and beef broth (approximately 1/2 to 1 cup). Cook until liquid evaporates/thickens.


Posted: 2015-12-05