Description

A rich, creamy, and comforting one-pot beef mushroom stroganoff with a tangy sauce made from sour cream and Dijon mustard, perfect for busy weeknights.

Ingredients

Scale

1 pound ground beef (80/20)
8 ounces cremini or baby bella mushrooms, sliced
1 medium yellow onion, diced (about 200g)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons butter (28g)
2 tablespoons all-purpose flour (16g)
2 cups beef broth (480ml), low-sodium preferred
¾ cup sour cream (180ml), full-fat
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Optional add-ins: 8 ounces egg noodles or wide pasta, cooked separately or stirred in at the end
Optional veggies: handful of fresh spinach or frozen peas

Instructions

Heat 2 tablespoons of butter in a large deep skillet over medium heat. Add sliced mushrooms and diced onion. Cook, stirring occasionally, until mushrooms brown and onions soften, about 6-8 minutes. Add minced garlic in the last minute and stir constantly.
Push mushrooms and onions to one side of the pan. Add ground beef and break it up with a spoon. Cook until no longer pink and starting to brown, about 6-8 minutes. Stir everything together.
Sprinkle flour evenly over the beef and mushroom mixture. Stir well to coat and cook for 1-2 minutes to remove raw flour taste.
Slowly pour in beef broth while stirring constantly to avoid lumps. Bring to a simmer, scraping browned bits from the pan. Let simmer gently for 3-4 minutes until sauce thickens slightly.
Remove pan from heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth and creamy. Season with salt and pepper to taste.
If using cooked noodles, toss them into the stroganoff sauce. Stir in optional veggies like spinach or peas and let residual heat wilt or warm them. Stir and adjust seasoning if needed.
Garnish with chopped fresh parsley and serve immediately.

Notes

[‘Don’t skip browning the mushrooms for maximum flavor.’, ‘Use full-fat sour cream to avoid watery or curdled sauce.’, ‘Add broth slowly while stirring to prevent lumps.’, ‘Remove from heat before adding sour cream to prevent curdling.’, ‘Make sauce up to 2 days ahead and store in fridge; add fresh noodles before serving.’, ‘For thicker sauce, simmer longer or add extra flour when making roux.’, ‘For a glossy finish, stir in a tablespoon of cold butter at the end.’]

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 430
Sugar: 3
Sodium: 520
Fat: 28
Saturated Fat: 14
Carbohydrates: 12
Fiber: 2
Protein: 28

Keywords: one-pot, beef stroganoff, mushroom stroganoff, creamy sauce, quick dinner, weeknight meal, comfort food