Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
One-Pot Beef Stroganoff Mac and Cheese
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 797
- Total Fat
- 48 g
- Saturated Fat
- 22 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 41 g
- Cholesterol
- 177 mg
- Sodium
- 1005 mg
When you’re craving the deep, comforting flavors of classic beef stroganoff but need a streamlined dinner, this one‑pot riff delivers all the nostalgia with far less effort. Ground beef, mushrooms, cream and egg noodles simmer together in beef broth for a velvety sauce that captures the essence of the original, while the single‑pot method keeps cleanup simple. Swiss cheese and Parmesan boost the cheesy side of the dish, and sour cream and fresh herbs add tang and brightness. Hearty, cozy and ready in about 30 minutes, it’s the kind of weeknight meal that’s bound to be a crowd-pleaser.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 797
- Total Fat
- 48 g
- Saturated Fat
- 22 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 41 g
- Cholesterol
- 177 mg
- Sodium
- 1005 mg
Ingredients
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Directions
- Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until browned, 2 to 4 minutes. Add the ground beef and break it up into crumbles with a wooden spoon. Season with 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until browned, 3 to 4 minutes. Tip the pot and spoon off and discard any excess fat, leaving about a tablespoon in the pot.
- Add the shallots, garlic and thyme and cook until the shallots begin to wilt, 1 to 2 minutes. Add the Worcestershire and stir to combine. Add the broth, cream and 1/2 cup water. Bring to a simmer over medium heat and stir in the noodles. Cook, stirring often, until the noodles are al dente and have absorbed most of the liquid, about 6 minutes.
- Stir in the mustard. Remove from the heat and add the Swiss cheese a few handfuls at a time, stirring until completely melted. Stir in the sour cream and Parmesan until smooth. Sprinkle with the chives and parsley and stir. Adjust seasoning with salt and pepper if needed and serve immediately, garnishing with a dollop of sour cream and a sprinkle of additional Parmesan, chives and parsley.
