One-Dish Beef Stroganoff

Combine Ground Beef and simple ingredients in one skillet for a crowd pleasing dish that doesn't require extra work.

  • 35
    min
  • 4
    SERVINGS
  • 440
    Cal
  • 38 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/2 pound sliced button or cremini mushrooms
  • 3 teaspoons minced garlic
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 2 cups uncooked whole grain wide noodle-style pasta
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 cup frozen peas
  • 1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
  • 1 tablespoon regular or coarse-grain Dijon-style mustard

Cooking:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
  2. Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.

  3. Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

    Cook's Tip: One pound beef Top Sirloin Steak Boneless, cut 1-inch thick may be substituted for Ground Beef. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 1 teaspoon oil in large nonstick skillet over medium-high until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Keep warm. Heat 2 teaspoons oil in same skillet. Add mushrooms; cook and stir 3 to 5 minutes or until mushrooms are tender and begin to brown. Add noodles, broth, garlic and thyme; bring to a boil. Cover and cook as directed in Step 2, returning beef to skillet and stirring in peas as directed. Remove from heat and continue as directed in Step 3.
444 CALORIES

0 % *

5g SAT FAT

0 % DV **

38g PROTEIN

0 % DV

5.7 mg IRON

0 % DV

7.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 444 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 86 mg Cholesterol; 616 mg Sodium; 48 g Total Carbohydrate; 6.6 g Dietary Fiber; 38 g Protein; 5.7 mg Iron; 14.4 mg Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 7.8 mg Zinc; 25 mcg Selenium; 101.2 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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