This creamy, rich, hearty stroganoff will ensure that you clean you bowl. This recipe is one of my favorites for a hearty family meal.
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One Pot Creamy Stroganoff Fettuccini
While stroganoff is a dish many of us in the United States are familiar with it actually originated in Russia and is a dish that typically features sauteed pieces of beef with a mustard and sour cream sauce.
My one pot creamy stroganoff fettuccini is true to the classic with a few twists.
How to Make Creamy Beef Stroganoff Fettuccini
To make this recipe, you’ll need:
- Ground Beef – I prefer to use 80/20 ground beef. It’s important to have some fat in your beef so you get that rich taste. Traditionally you would use thinly sliced beef, but I find that ground beef spreads out more evenly throughout the dish and costs a lot less when you are feeding a family.
- Onion – although this ingredient is optional in the recipe, I highly recommend using it since onions have lots of natural sugars that come out when they are cooked, and it adds a nice complexity to the stroganoff sauce.
- Cremini mushrooms – cremini are actually the same type of mushroom as white mushrooms and portobello but are at a different stage of maturity. Creminis have a mild, earthy flavor and add a meaty texture to this dish.
- Cream cheese – this adds the creamy richness that you expect from a stroganoff sauce.
- Water – I use water to thin the cream cheese. You can swap the cream cheese and water for an equal amount of sour cream or plain Greek yogurt if you prefer.
- Whole milk / Heavy cream – Milk or cream are important for adding richness to the stroganoff. I usually use half heavy cream and half whole milk but you can choose which you want to use based on the consistency you like for your sauce.
- Salt – salt is essential in every recipe since it makes all of the ingredients come out of their shells and play together to make a cohesive dish.
- Pepper – pepper is salt’s hero sidekick. It also adds a nice little heat to this dish. You can add additional pepper if you want it to be spicy.
- Fettuccine – this is a thin flat pasta that I like to use because it coats well in the sauce and the ground beef and mushrooms are able to stick to it better than other thinner pastas. When cooking fettuccine make sure you salt your water (about ½ tsp per 8 quarts of water)
- Green onions / Cilantro – whatever herbs you choose to garnish with make sure they are fresh. I recommend you use green onions especially if you don’t use an onion in the recipe.
- Parmesan – parmesan cheese has a nice salty tangy sharp bite and adds that to this recipe, plus it looks pretty on the top.
Once you’ve gathered your ingredients, we will use the following method:
- Step 1 – Brown the meat and veg. Brown the ground beef, drain the fat and then add the mushrooms and onion to the pan and let them cook until the mushrooms are starting to brown. Mushrooms will release a lot of moisture before they brown so make sure you let all that moisture cook off.
- Step 2 – Create sauce. Add the cream cheese, milk/cream, and water and let it reduce stirring occasionally to make sure it doesn’t burn on the bottom. Season it with salt and pepper to taste.
- Step 3 – Add pasta. Combine the sauce and pre-cooked fettuccine. Garnish with fresh grated parmesan and fresh herbs.
- Step 4 – Enjoy.
Tips and Tricks:
Tip 1 – Cut mushrooms small. I have kids and a husband who isn’t so hot on mushrooms. If that is the case for you try dicing the mushrooms so that they can’t pick them out. My husband and kids love this recipe and don’t know it has mushrooms in it.
Tip 2 – Deglaze the pan with wine. One of my favorite ways to elevate a dish is to splash a few tablespoons of wine into the pan right after the mushrooms and onions are browned before I add any moisture. Always use a dry wine that you would drink. I deglaze the pan with white wine for dishes with chicken or fish and red wine for dishes with beef or pork.
Yes, this recipe can be made with ground turkey, I would recommend you add some additional fat though since turkey is so lean. You could add some bacon fat, butter, or more oil. Just remember the flavor won’t be as rich since turkey is so lean.
Yes, you can substitute an equal amount of sour cream or plain Greek yogurt to offset the cream cheese and water. The taste and consistency will vary slightly based on what dairy you use.
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- 1 lb beef, ground
- 1 onion, optional
- 8 oz cremini mushrooms, diced
- 1 8 oz cream cheese
- 1 cup water
- ½ cup whole milk , or heavy cream
- 2 tsp salt, plus more to taste if preferred
- 2 tsp cracked pepper
- 4 cups al dente fettuccine
- fresh green onions or cilantro, chopped, to garnish
- grated parmesan, grated, to garnish
- In a large pan, brown ground beef on medium high.
- When mostly browned, drain fat.
- Add mushrooms and let cook down and release liquid, keep stirring so mushrooms don't burn and stick.
- Add milk/ heavy cream, cream cheese, and water and let cook until reduced, stirring occasionally to prevent sticking.
- When liquid has cooked down to a creamy sauce, remove from heat and season with salt and pepper, to taste.
- Pour over fettuccine, mix well.
- Garnish with green onions or cilantro and fresh grated parmesan.
Amount Per Serving Calories 365Saturated Fat 14gCholesterol 102mgSodium 976mgCarbohydrates 6gSugar 3gProtein 17g