Chef John’s One-Pan Beef Stroganoff

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Vegetable Oil (neutral‑flavored)
• 1 cup Mushrooms (thinly sliced, any variety)
• 1 teaspoon Kosher Salt (adjust to taste)
• 1 cup Onion (diced, about 1 medium onion)
• 1 pound Ground Beef (80% lean, preferably grass‑fed)
• 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
• 1/4 teaspoon Cayenne Pepper (a few shakes, optional for heat)
• 2 cloves Garlic (finely minced)
• 1 tablespoon All‑Purpose Flour (rounded, for thickening)
• 2 tablespoons Vodka (adds flavor, not for flambé)
• 2 cups Beef Broth (low‑sodium)
• 1 cup Cold Water (fresh, cold)
• 8 ounces Egg Noodles (any shape, uncooked)
• 1/2 cup Sour Cream (full‑fat for richness)
• 2 tablespoons Green Onions (finely sliced, for garnish)

Instructions

1. Melt Butter and Oil

   Heat the skillet over medium‑high heat and melt the butter together with the oil until foamy.

   Time: PT2M

   Temperature: medium‑high heat

2. Sauté Mushrooms

   Add the sliced mushrooms and 1 tsp kosher salt. Stir occasionally and cook until the mushrooms turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

3. Add Onions and Beef

   Stir in the diced onion and the pound of ground beef. Break the beef up and cook, stirring, for about 5 minutes until the meat loses its pink color.

   Time: PT5M

   Temperature: medium heat

4. Season

   Add freshly ground black pepper and a pinch of cayenne pepper, then stir to combine.

   Time: PT1M

   Temperature: medium heat

5. Add Garlic and Flour

   Add the minced garlic and the rounded tablespoon of flour. Stir and cook for about 1 minute to eliminate the raw flour taste.

   Time: PT1M

   Temperature: medium heat

6. Deglaze with Vodka

   Pour in the 2 tbsp vodka, stirring to loosen any browned bits. Let it simmer for a few seconds to cook off the alcohol.

   Time: PT1M

   Temperature: medium heat

7. Add Liquids

   Stir in the beef broth and cold water. Bring the mixture back to a gentle simmer.

   Time: PT2M

   Temperature: medium heat

8. Simmer Sauce

   Reduce heat to low and let the sauce simmer uncovered for 10 minutes, allowing it to thicken slightly.

   Time: PT10M

   Temperature: low heat

9. Add Egg Noodles

   Add the uncooked egg noodles, stir to submerge, then cover the skillet with a lid.

   Time: PT5M

   Temperature: medium heat

10. Finish Cooking Noodles

    Uncover, give a quick stir, then re‑cover and cook for an additional 3 minutes on low heat until noodles are al‑dente.

    Time: PT3M

    Temperature: low heat

11. Stir in Sour Cream

    Remove the skillet from heat and fold in the 1/2 cup sour cream until fully incorporated.

    Time: PT1M

12. Serve

    Spoon the stroganoff into warm bowls, top with a dollop of sour cream and a sprinkle of sliced green onions.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g