One Pot Ground Beef Stroganoff
Directions
- 1Heat a touch of oil over medium high heat.
- 2Add in your ground beef and season on one side with salt and pepper.
- 3Let it sit without touching it for about five minutes to develop a nice crust, then break up and finish cooking through.
- 4Remove from the pan and then saute your shallots with a pinch of salt and pepper.
- 5Once soft, add in your mushrooms and let those brown for a few minutes before seasoning with salt and pepper.
- 6Then add in as much garlic as you like and your fresh thyme.
- 7Add in some butter, let that melt, and then sprinkle in some flour.
- 8Deglaze with white wine, scraping up any brown bits, and then pour in your beef broth.
- 9Season with a pinch of salt, bring to a simmer, and then pour your uncooked noodles directly into the pot.
- 10Simmer that uncovered for about 12 to 15 minutes, then add in your cream.
- 11Season with smoked paprika and add in your sour cream.
- 12Give that a stir, then season with some Worcestershire and Dijon.
- 13Then add your ground beef back into the pot to warm through and finish with some pecorino or Parmesan and your frozen peas.
Ingredients
- 1 lb ground beef
- 1 tbsp oil
- 3 tbsp butter
- 8 oz mushrooms, finely diced or sliced
- 2 null large shallots (or 1 medium yellow onion), finely diced
- 1 tsp smoked paprika (optional)
- to taste Kosher salt
- to taste freshly cracked black pepper
- 6 cloves garlic, minced
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp flour
- 0.5 cup dry white wine
- 4.5 cups beef broth
- 1 lb small pasta (shells, elbows, shellbows, etc.)
- 0.5 cup sour cream, room temp
- 0.5 cup heavy cream, room temp
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire, to taste
- 1 cup Parmesan or Pecorino Romano (optional, for mixing in or topping)
- 1 cup frozen peas (optional)
- for serving Fresh chives
- for serving Parmesan
Equipment
large potwooden spoongrater
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