ONE POT BEEF STROGANOFF
272kcal
Ingredients
- 2 tbsp unsalted butter
- 8 ounce white mushrooms sliced
- 1/2 medium yellow onion diced
- 1 pound lean ground beef
- 3 cloves garlic minced
- 1 tsp dried thyme
- 3 tbsp all-purpose flour
- 4 cups low-sodium beef broth
- 2 tbsp worcestershire sauce
- 8 ounces wide egg noodles
- 1/2 cup sour cream
- 2 tbsp fresh parsley snipped
- salt and pepper
Instructions
- Melt the butter in a large pan over medium-high heat until sizzling. Add sliced mushrooms and onions. Cook until just tender, about 2 minutes.
- Add the garlic and thyme to the pan and cook until fragrant, about 1 more minute. Transfer everything to a plate and set aside.
- Using the same pan, brown the ground beef until no pink remains. Drain as needed. Stir the flour into the browned beef.
- Over medium heat, whisk in the broth and worcestershire sauce until no lumps of flour remain. Bring liquid to a low boil. Return the mushrooms, onions garlic and thyme to the pan.
- Add the pasta and stir to cover. Cover pot and boil for 9 - 10 minutes until pasta is tender.
- Remove pan from the heat. Stir in sour cream until completely combined and sauce is smooth.
- Sprinkle with salt and pepper to taste. Garnish with parsley and serve.
Nutrition
Calories272kcalCarbohydrates26gProtein20gFat10gSaturated Fat5gCholesterol74mgSodium319mgPotassium670mgFiber1gSugar2gVitamin A276IUVitamin C3mgCalcium43mgIron3mg
Notes
Regular or reduced fat sour cream can be used in this recipe. Greek yogurt can be substituted for the sour cream.