Description
This one-pot ground beef stroganoff is a creamy, hearty, and comforting dish that replaces processed boxed versions with fresh ingredients. It comes together quickly with browned ground beef, tender egg noodles, and a flavorful sauce enhanced by sour cream and Parmesan cheese, perfect for a satisfying weeknight meal.
Ingredients
Ground Beef and Seasoning
- 1 pound ground beef
- 1 ½ teaspoons salt
- 1 ½ teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ tablespoons cornstarch
Liquids and Pasta
- 1 ¾ cups milk
- 1 ¼ cups beef stock
- 1 (8 ounce) package egg noodles
Finishing Ingredients
- ½ cup sour cream
- ¼ cup freshly grated Parmesan cheese
Instructions
- Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and crumbly, about 5 to 7 minutes. Drain excess fat from the skillet to reduce greasiness.
- Mix Seasoning and Thickener: In a small bowl, combine cornstarch, salt, dried parsley, garlic powder, and onion powder, mixing well to create a seasoning blend that will thicken the sauce.
- Combine Ingredients and Cook Noodles: Pour the cornstarch mixture, milk, beef stock, and egg noodles directly into the skillet with the cooked beef. Bring the mixture to a boil over medium-high heat, then cover the skillet and reduce the heat to simmer. Stir occasionally to prevent sticking and cook until the noodles are tender, about 5 minutes.
- Add Creaminess and Cheese: Once the noodles are cooked through, stir in the sour cream and freshly grated Parmesan cheese until the sauce is smooth and creamy. Heat gently if needed, but do not boil after adding sour cream to prevent curdling.
Notes
- Drain excess fat after browning the ground beef to keep the dish from becoming too greasy.
- Stir occasionally while the noodles cook to prevent sticking at the bottom of the skillet.
- Do not boil after adding sour cream to maintain a smooth texture and prevent curdling.
- For a thicker sauce, you can reduce the amount of beef stock slightly or cook uncovered for a few extra minutes.
- Fresh parsley can be used instead of dried for a brighter flavor.
