Description
This One-Pot Ground Beef Stroganoff is a quick and easy comfort food recipe perfect for busy weeknights. Made with lean ground beef, wide egg noodles, mushrooms, and a creamy sour cream sauce, everything cooks together in a single pan for minimal cleanup. Seasoned with Dijon mustard, Worcestershire sauce, fresh thyme, and parsley, this hearty dish delivers robust flavors and a creamy texture that the whole family will love.
Ingredients
Scale
Beef and Vegetables
- 1 lb lean ground beef (90% lean ground sirloin recommended)
- 1 lb mushrooms, sliced
- ½ onion, diced
- 2-3 garlic cloves, minced
Pasta and Liquids
- ½ lb wide egg noodles (uncooked)
- 3 to 3½ cups beef broth (low sodium preferred)
Dairy and Condiments
- 2 tablespoons unsalted butter
- 1 ounce cream cheese
- â…“ cup sour cream (more as desired)
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons Dijon mustard
Herbs and Seasonings
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon fresh parsley, plus more for garnish (optional)
Instructions
- Prepare the base: Heat a large skillet or pan over medium-high heat. Add the unsalted butter and let it melt completely. Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant.
- Brown the beef: Add the lean ground beef to the pan, breaking it into smaller pieces with a spatula. Stir occasionally to combine the meat with the onions and garlic, cooking until the beef is mostly browned but still slightly pink in the center.
- Add mushrooms and season: Stir in the sliced mushrooms, Worcestershire sauce, salt, pepper, and any additional spices such as paprika or dried thyme if desired. Continue sautéing until the mushrooms soften and the beef is fully cooked through. Drain excess grease from the pan if necessary.
- Add broth and mustard: Pour in the beef broth and stir in the Dijon mustard. Reduce the heat to medium and bring the mixture to a gentle boil.
- Cook the egg noodles: Add the uncooked wide egg noodles to the pan, pressing them down into the broth. It’s fine if the pasta is not completely submerged. Let the noodles simmer for 7 to 9 minutes, or until they are just shy of al dente.
- Finish with creaminess: Lower heat to low and stir in the cream cheese, fresh thyme, parsley, and sour cream. Mix gently until the sauce is smooth and creamy.
- Serve: Garnish with additional chopped fresh parsley if desired, and serve hot.
Notes
- This dish cooks entirely in one pan, making cleanup quick and easy.
- Using 90% lean ground beef reduces excess grease but maintaining some fat helps flavor and texture.
- Adjust salt according to the sodium content of your broth or stock.
- For thicker sauce, use less broth; for thinner sauce, add a bit more broth as needed.
- Fresh thyme and parsley enhance freshness but dried herbs work well too if fresh are unavailable.
- Monitor noodle doneness closely; wide egg noodles cook quickly and can become mushy.
- Leftovers store well in the refrigerator for up to 3 days and reheat with a splash of broth or water to loosen sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 474 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 124 mg
