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One Pot Mushroom Stroganoff
One Pot Mushroom Stroganoff is rich and creamy weeknight comfort food! This stroganoff is ready super fast and packed full of pasta and mushrooms!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Author
Nichole
Ingredients
4
Tablespoons
Butter
1
Pound
Sliced Mushrooms
1
Small Onion,
Diced
3
Cloves
Garlic,
Minced
1/4
Cup
Flour
3 1/2
Cups
Beef Broth
12
Ounces
Egg Noodles
2
Teaspoons
Worcestershire Sauce
1
Teaspoon
Dijon Mustard
1/4
Cup
Sour Cream
Paprika for sprinkling,
optional
Chopped Parsley,
optional
Instructions
Melt the butter in a large skillet over medium heat.
Add the sliced mushrooms and onions and cook, stirring occasionally for 5-6 minutes until soft.
Add the garlic and cook, stirring constantly for 1 minute.
Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes.
Slowly stir in the beef broth until you have a smooth mixture.
Add the noodles to the pan, turn the heat to low and simmer for 8-10 minutes, stirring twice during cooking, until the noodles are cooked through.
Remove the pan from the heat and stir in the Worcestershire sauce, mustard, and sour cream.
Serve immediately garnished with paprika and parsley if desired.
Notes
NOTE:
This recipe can be refrigerated for up to 4 days in a sealed container. I do not recommend freezing this for best results.