One-Pot Ground Beef Stroganoff Recipe

If you’re anything like me and adore comfort food that doesn’t keep you stuck in the kitchen for hours, you’re going to fall head over heels for this One-Pot Ground Beef Stroganoff Recipe. I absolutely love how it comes together in just one pan, which means less cleanup and more time enjoying a creamy, savory dinner. Whether you’re new to cooking or just looking for a fail-safe weeknight meal, this recipe hits all the right notes—rich flavors, tender noodles, and a hearty beefy kick that my family can’t get enough of.

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Ingredients You’ll Need

This recipe uses simple, classic ingredients that all come together beautifully—nothing fancy, but the fresh herbs and quality basics make all the difference. Here’s what I keep on hand when I whip this up, plus a few tips to get the best flavor.

• Wide egg noodles: Wide noodles soak up the sauce perfectly and give a nice bite; you can find these in most grocery stores or substitute with any pasta you love.
• Lean ground beef: I use 90% lean ground sirloin for a great balance of flavor without too much grease.
• Unsalted butter: Butter adds richness and helps sauté those aromatics beautifully.
• Mushrooms: I usually pick cremini, but white button mushrooms work perfectly too; they add an earthy depth.
• Onion: Just half a diced onion gives a sweet and savory base flavor.
• Garlic cloves: Fresh minced garlic brings that punchy, fragrant layer everyone loves.
• Salt and pepper: Essential for seasoning—adjust to taste as you go.
• Cream cheese: This is my secret to super creamy stroganoff without using heavy cream.
• Beef broth: Low sodium is key so you can control the saltiness; the broth infuses the noodles with flavor as they cook.
• Sour cream: Adds tang and creaminess—feel free to add more if you like it richer.
• Worcestershire sauce: Gives a subtle umami kick that elevates the beefiness.
• Dijon mustard: A tiny bit brightens the whole dish and balances richness.
• Fresh thyme and parsley: I love fresh herbs here—they add freshness and a pop of color, but dried thyme works too if you don’t have fresh.

Variations

I love that this One-Pot Ground Beef Stroganoff Recipe is a fantastic base for your own twists. Over time, I’ve experimented with a few versions depending on what’s in my fridge or what my day looks like—feel free to make it your own!

• Make it lighter: Swap sour cream for Greek yogurt for a tangy, lower-fat option—I’ve done this and still got that classic creaminess without the heaviness.
• Vegetarian version: Replace ground beef with hearty mushrooms or plant-based crumbles—my sister does this and swears by it!
• Extra veggies: Throw in some spinach or green peas near the end for a pop of color and nutrition. It livens up the dish beautifully.
• Spicy kick: Add a pinch of smoked paprika or cayenne when you’re sautéing mushrooms and beef—I enjoy this when I crave a little warmth.

How to Make One-Pot Ground Beef Stroganoff Recipe

Step 1: Sauté your aromatics and brown the beef

Start by heating your pan over medium-high and melting the butter. Toss in the diced onion and minced garlic—this combo is the fragrant base that starts everything off beautifully. When the onions turn translucent (around 3-4 minutes), add your ground beef. Break it up into bite-sized pieces with your spatula. Don’t rush—let it brown evenly and develop that rich flavor. I like to stir occasionally so things don’t stick but still get a bit of that tasty crust on the beef.

Step 2: Add mushrooms and seasonings

When the beef is still slightly pink, toss in the mushrooms, Worcestershire sauce, salt, pepper, and any other spices you like (I often add fresh thyme here). Cook everything together until the mushrooms soften and the beef is fully browned—about 5 minutes. Drain excess grease if there’s too much; this helps keep the sauce from becoming oily.

Step 3: Pour in broth, mustard, and add noodles

Pour in 3 to 3½ cups of beef broth along with the Dijon mustard. Stir it all up, then reduce the heat to medium and let it come to a gentle boil. Now add your uncooked egg noodles—press them lightly into the broth; it’s okay if they’re not fully submerged because you’ll stir occasionally. Simmer uncovered for about 7-9 minutes, or until the noodles are just shy of al dente.

Step 4: Finish with cream cheese, sour cream, and herbs

Turn the heat to low and stir in the cream cheese, sour cream, thyme, and fresh parsley. This step brings everything together into that velvety, dreamy sauce that makes stroganoff so irresistible. Stir gently until everything is smooth and creamy, then give it a taste to adjust salt and pepper as needed. Sprinkle with extra chopped parsley for a fresh touch right before serving.

How to Serve One-Pot Ground Beef Stroganoff Recipe

Garnishes

I always top this stroganoff with a generous sprinkle of fresh chopped parsley—it adds a lovely fresh color and a bright note that balances the creaminess. Sometimes I add a little cracked black pepper on top for a touch of texture and kick. If you love mushrooms, sauté a few extra slices to sprinkle over the top for a restaurant-style presentation.

Side Dishes

This stroganoff is rich and fulfilling on its own, but I like pairing it with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness. Garlic bread or a crusty loaf is also fantastic for soaking up any extra sauce—my family always reaches for seconds that way!

Creative Ways to Present

For special occasions, I’ve served this stroganoff in individual mini cast iron skillets—everyone loved how cozy and special it felt. Another fun idea is layering it with a dollop of sour cream and a sprinkle of chopped chives in clear glass bowls to show off all the creamy layers. It’s also great over mashed potatoes or even polenta for a twist.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of beef broth or water to loosen up the sauce because noodles tend to absorb liquid overnight. This keeps everything creamy and fresh tasting, just like when it was first made.

Freezing

This One-Pot Ground Beef Stroganoff Recipe freezes surprisingly well. After it has cooled completely, I divide it into meal-sized portions and freeze in airtight containers. When thawed overnight in the fridge, just reheat gently on the stove with a bit of extra broth to bring it back to life. It’s a lifesaver for busy weeks!

Reheating

I reheat stroganoff on the stove over low heat, stirring often and adding a splash of broth or water as needed until everything is warmed through and silky again. Microwaving works too in a pinch, but stirring every 30 seconds helps prevent it from drying out.

FAQs

Final Thoughts

This One-Pot Ground Beef Stroganoff Recipe has become one of my absolute favorite weeknight staples. I’m always amazed at how something so simple turns out so creamy, comforting, and full of flavor. It’s the kind of meal I happily reach for when I want something hearty but fuss-free, and I know you’ll enjoy it just as much. So grab your skillet, invite a loved one to the table, and get ready for a cozy dinner that’s sure to become a family favorite!

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