One Pot Beef Stroganoff

I just made the most delicious dinner and had to immediately share it with you. One Pot Beef Stroganoff. SO GOOD!

It’s super simple and the beauty of one pot pasta dishes is that the pasta soaks up so much flavor and the deliciousness just clings to the wonderful pasta starches. It was so good I wish I was eating it right now.

Here are the players:

3 tablespoons extra-virgin olive oil, divided
8 oz crimini mushrooms, sliced (or if you live in the country like I do, cremini mushrooms don’t exist apparently so…just mushrooms)
salt and pepper
½ cup diced onion
2 cloves garlic, minced
1 lb ground beef
2 teaspoons paprika
4 beef broth (or beef bouillon cubes)
8 oz dry rotini
1 Tbs of flour (for thickening)
½ cup sour cream
fresh parsley or green onion, for serving and a beautiful splash off green

Instructions

1. Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside. I just return them from whence they came so I can truly make this a one pot dish. I refuse to wash more than a pot!!!

2. Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. At this point you will also want to boil some water if you are using bouillon cubes instead of beef broth.

mmmmmm, delicious translucent onions…

3. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Pour boiled water over bouillon cubes and let set.

If you don’t have one of these Pampered Chef meat musher things, get one immediately, it is the best way to get a nice even ground texture to your hamburger meat.

4. Sprinkle the paprika over the top and stir to combine.

5. Pour in the beef broth and the pasta.

6. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. This is what it should look like:

I used 80/20 meat because the flavor is the best, the down side is you don’t get to rinse out any extra grease, the upside is deliciousness.

7. Sprinkle in the flour and immediately stir until well mixed. You should see the liquid thickening as you stir it over the heat. In order to make this easier, I usually sprinkle it over a more meaty and noodl-y part of the dish rather than liquid-y part of the dish.

This allows the flour to spread out more evenly and gives it less opportunity to clump. Sometimes I will just push the noodles and meat up against the side of the pot, leave the majority of the liquid on the other side and sprinkle the flour there.

8. Remove the pot from the heat and stir in the mushrooms and sour cream.