There are few dishes that deliver pure comfort faster than a creamy bowl of beef Stroganoff. But skip the complicated beef tenderloin and the endless dishes! This Easy One-Pot Ground Beef Stroganoff recipe is a game-changer. It captures all the rich, savory flavor of the classic dish—tender meat, earthy mushrooms, and a velvety sour cream sauce—but gets it on the table in under 30 minutes, all cooked in a single pot.
This recipe is proof that delicious, authentic flavor doesn’t have to be fussy. We focus on building a deep, savory foundation with quality broth and mushrooms, then introducing the key ingredients (Dijon, Worcestershire) for that signature tang. The result is an ultimate quick and easy dinner recipe that is incredibly budget-friendly, family-approved, and guaranteed to become a regular in your rotation.
Get ready to master the best ground beef stroganoff recipe that tastes like it took hours, but only took minutes!
Why This One-Pot Recipe is a Weeknight Miracle
The genius of this recipe lies in maximizing flavor with minimal time and dishes.
- 30-Minute Meal: By using ground beef instead of cubed steak, we drastically reduce the cooking time. The entire dish, including the pasta, is ready in about 25 minutes.
- One-Pot Convenience: The egg noodles cook directly in the savory beef broth sauce. The starch released from the pasta naturally thickens the sauce, eliminating the need for a separate thickening step (like a cornstarch slurry).
- Budget-Friendly: Ground beef is a fraction of the cost of steak cuts, making this an economical meal that doesn’t sacrifice comfort or flavor.
- Complex Flavor, Simple Ingredients: The combination of Dijon mustard (for sharpness), Worcestershire sauce (for umami depth), and beef broth creates a rich, complex flavor base that perfectly mimics a traditional Stroganoff sauce.
Ingredients
This recipe uses simple, accessible ingredients. For the creamiest sauce, use full-fat sour cream.
For the Stroganoff Base
- 1 tablespoon olive oil
- 1 lb lean ground beef (85/15 recommended for flavor)
- 1 small yellow onion, finely diced
- 8 oz fresh mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1 teaspoon Kosher salt (divided)
- ½ teaspoon black pepper (divided)
- 1 tablespoon all-purpose flour (optional, for extra thick sauce)
For the Sauce and Pasta
- 3 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 8 ounces (about 3 cups) dried egg noodles
- ½ cup milk (whole milk or half-and-half)
- ½ cup full-fat sour cream, at room temperature
- 2 tablespoons fresh parsley, chopped (for garnish)
Step-by-Step Instructions: Sear, Simmer, and Stir
Follow these crucial steps, especially paying attention to when to add the sour cream, for a perfect, non-grainy sauce.
Part 1: Building the Savory Base (15 Minutes)
- Prep Pan and Beef: In a large, deep pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and break it up with a spoon. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until the beef is fully browned and no pink remains (about 6–8 minutes).
- Drain Fat: Drain off all excess grease from the pot and discard it.
- Sauté Vegetables: Reduce the heat to medium. Add the diced onion and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms have softened and released their liquid, and the onions are tender.
- Add Aromatics: Stir in the minced garlic. Cook for 1 minute until fragrant.
- Build Flavor (Optional Thickener): If you desire an extra-thick sauce, sprinkle the 1 tablespoon of flour over the meat and vegetable mixture. Stir constantly for 1 minute to cook out the raw flour taste.
Part 2: Simmer and Cook the Pasta (10 Minutes)
- Deglaze and Season: Pour in the 3 cups of beef broth, scraping up any browned bits from the bottom of the pot (this is where the flavor lives!). Stir in the dried thyme, Worcestershire sauce, and Dijon mustard. Bring the mixture to a boil.
- Add Noodles: Stir in the dried egg noodles.
- Simmer: Reduce the heat to a medium-low simmer, cover the pot, and cook for 8–10 minutes, or until the noodles are tender and most of the liquid has been absorbed. Stir frequently (every 2-3 minutes) to prevent the noodles from sticking.
- Remove from Heat: Once the noodles are cooked and the sauce is thick, remove the pot completely from the heat source.
Part 3: Creamy Finish (5 Minutes)
- Temper the Sour Cream (CRUCIAL): In a small bowl, stir the room-temperature sour cream with the ½ cup of milk until it is smooth. This prevents the cold, thick sour cream from shocking the hot sauce, which causes graininess.
- Stir In: Gently stir the tempered sour cream mixture into the Stroganoff. The residual heat will warm it through without curdling.
- Adjust and Serve: Taste and add any final salt and pepper if needed. Garnish with fresh parsley and serve immediately.
Pro Tips for the Perfect Stroganoff Every Time
Achieving a rich, non-greasy, and perfectly creamy Stroganoff is simple with these key tricks.
- Always Drain the Fat: Ground beef releases a lot of fat. You must drain it after browning to prevent the final sauce from being oily and greasy.
- Mushrooms are Key: Don’t undercook the mushrooms. They must be sautéed long enough to release and then re-absorb their moisture. This deepens their earthy flavor, which is essential for Stroganoff.
- Temper the Sour Cream: This is the most important step for a silky sauce! Sour cream, when added directly to a boiling or simmering liquid, will curdle and become grainy. Mixing it with a little milk first, and then stirring it in off the heat, guarantees a smooth, luscious finish.
- Room Temperature Dairy: Ensure the sour cream is at room temperature. Cold dairy curdles much faster than warm dairy. Pull it out of the fridge when you start preparing the base.
- The Dijon and Worcestershire Secret: Never skip these two ingredients. Dijon adds the necessary tanginess to balance the richness of the cream, and Worcestershire provides the salty, fermented umami depth that gives Stroganoff its signature beefy flavor.
Serving Suggestions and Creative Variations
This Ground Beef Stroganoff is robust enough to stand on its own, but it pairs beautifully with simple, fresh sides.
Serving Suggestions
- The Classic Base: Serve traditionally over egg noodles, or try it over mashed potatoes, white rice (like our Chicken Broth Rice), or even a mound of crispy French fries.
- Simple Side Salad: Cut the richness with a light, simple green salad. A classic choice is serving it alongside the Simple Spinach Salad with a light, vinegary dressing.
- Quick Bread: Pair with a savory, porous bread for soaking up the sauce, such as a slice of Cheese Herb Garlic Quick Bread.
- Steamed Veggies: Serve alongside a simple side of steamed or roasted green beans or broccoli.
Creative Variations
- Lighter Stroganoff: Use plain Greek yogurt mixed with milk instead of sour cream for the final stir. It offers a similar tangy flavor and creamy texture but with a protein boost and less fat.
- Slow Cooker Stroganoff: Brown the beef and vegetables, then transfer them to a slow cooker. Add the broth, thyme, Worcestershire, and Dijon. Cook on LOW for 4-6 hours. During the last 30 minutes, stir in the egg noodles. Remove from heat and stir in the tempered sour cream.
- Mushroom Swap: Use dried porcini mushrooms. Rehydrate $1/2$ cup of dried porcinis in 1 cup of boiling water for 15 minutes. Strain the liquid (save it!) and chop the mushrooms. Use the mushroom liquid to replace 1 cup of the beef broth for an intensely deep, earthy flavor.
- Extra Veggies: Add 1 cup of frozen peas, green beans, or diced carrots during the last 5 minutes of simmering the noodles.
Frequently Asked Questions (FAQ)
- Why did my sauce curdle or look grainy? This is the most common issue and is caused by adding the sour cream to liquid that is too hot. Always remove the pot from the heat and temper the sour cream (mix it with a little milk first) before stirring it into the sauce. If it’s already curdled, you can try whisking vigorously off the heat, or run an immersion blender through the sauce, but prevention is easier.
- Can I use wider or different pasta? Yes, but stick to short pasta shapes. Wider egg noodles are traditional, but wide pasta like penne, rotini, or even small bowtie pasta will work. Note that thicker pasta may require an extra 1/2 cup of broth and an extra 5 minutes of cooking time.
- Can I make this ahead of time? The finished dish is always best served immediately, as the noodles continue to absorb the sauce. However, you can prep the base ahead (cook the meat, mushrooms, and sauce, stopping before the noodles are added). Store this base in the fridge for up to 3 days. When ready to serve, bring the sauce base back to a simmer and add the noodles and dairy to finish the dish.
- Can I freeze Ground Beef Stroganoff? It is generally not recommended to freeze the final dish. The sauce contains dairy (sour cream/milk) which tends to separate and become grainy once thawed and reheated. The cooked noodles also become mushy. If you must freeze, freeze only the meat and mushroom sauce base (without the milk, sour cream, or noodles).
- How do I fix a sauce that is too thin? If the noodles are cooked but the sauce is too thin, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water until dissolved. Stir this slurry into the simmering sauce and cook for 1-2 minutes until it thickens. Alternatively, remove the lid for the last few minutes of simmering to allow excess liquid to evaporate.
This Easy One-Pot Ground Beef Stroganoff is the perfect answer to “What’s for dinner?” Enjoy the compliments!
Don’t forget to Pin this quick and creamy dinner recipe and share your favorite toppings in the comments below!
Easy One-Pot Ground Beef Stroganof
This creamy and comforting Ground Beef Stroganoff is a quick 30-minute meal made with tender egg noodles, savory ground beef, and a rich, tangy sour cream sauce. A budget-friendly favorite the whole family loves!
Ingredients
Equipment
Method
- Bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium heat, cook ground beef until browned and fully cooked, about 6–8 minutes. Drain excess fat and transfer beef to a plate.
- In the same skillet, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to create a roux.
- Gradually whisk in the beef broth until smooth. Cook for 3–4 minutes until thickened, whisking constantly to prevent lumps.
- Slowly whisk in milk and cook for 5–7 minutes over medium heat until creamy and thickened.
- Season with garlic powder, onion powder, pepper, and salt. Stir until well combined.
- Reduce heat to low. Add cooked noodles and browned beef back to the skillet. Stir until heated through and evenly coated with sauce.
- Stir in sour cream until fully incorporated and sauce is silky smooth. Serve hot with vegetables or garlic toast.
Notes
Pasta: Wide egg noodles work best, but any pasta can be substituted (limit to 6 ounces for proper sauce consistency).
Double It: This dish reheats perfectly, so double the recipe for easy leftovers.
Storage: Store cooled stroganoff in an airtight container for up to 4 days in the refrigerator. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.
Double It: This dish reheats perfectly, so double the recipe for easy leftovers.
Storage: Store cooled stroganoff in an airtight container for up to 4 days in the refrigerator. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.