One-Pan Beef and Mushroom Stroganoff with Egg Noodles

Steps

1. Step 1

   Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and a big pinch of salt. Cook, breaking it up with a spoon, until browned, 6–8 minutes. Don't stir too often — let it sit and get some dark crust.

   8 min

   • 1 tbsp olive oil
   • 1 lb ground beef (85% lean)
2. Step 2

   Add the onion and mushrooms. Cook, stirring now and then, until the mushrooms have released their liquid and it has mostly cooked away, 7–8 minutes. Stir in the garlic and cook 1 minute more.

   9 min

   • 1 yellow onion
   • 10 oz cremini or white mushrooms
   • 3 cloves garlic
3. Step 3

   Stir in the tomato paste, paprika and flour and cook 1 minute, until the paste darkens slightly and the flour smells toasty. Add the Worcestershire sauce and the beef broth, scraping the bottom of the pan to lift everything up.

   2 min

   • 2 tbsp tomato paste
   • 1 1/2 tsp sweet paprika
   • 2 tbsp all-purpose flour
   • 1 tbsp Worcestershire sauce
   • 3 1/2 cups beef broth
4. Step 4

   Bring to a boil, then stir in the egg noodles so they're submerged. Reduce to a lively simmer, cover and cook, stirring once or twice so nothing sticks, until the noodles are tender and the sauce has thickened, 8–10 minutes.

   10 min

   • 8 oz wide egg noodles
5. Step 5

   Turn off the heat and let the pan settle for a minute, then stir in the sour cream and dill. Taste and season with salt and plenty of black pepper. If it looks thick, loosen it with a splash of broth or water; it thickens more as it sits.

   2 min

   • 3/4 cup sour cream
   • 2 tbsp fresh dill
   • salt
   • black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026