Easy Ground Beef Stroganoff (One-Pot)
Developed and tested by Robyn Conley Downs
on Sep 7, 2026 
This ground beef stroganoff comes together in one-pot in 30-minutes with a rich, creamy mushroom sauce and egg noodles cooked right in the broth. It’s a from-scratch comfort dinner with no canned soup that’s bound for the regular dinner rotation!
Ground Beef Stroganoff Without Canned Soup
I’m so excited to share my homemade ground beef stroganoff, which is my from-scratch take on a classic that most people make with cream of mushroom soup. I’ve been making stroganoff for years and finally landed on a version that skips the can entirely, uses ground beef instead of stew meat for a faster weeknight cook time, and creates a rich, creamy mushroom sauce from scratch that honestly tastes better than anything I made the shortcut way, but is still SUPER simple.
I created this recipe to be weeknight-easy so the egg noodles cook right in the sauce and soak up all that savory, beefy flavor, while coming together in 30 minutes, which truly is SUCH a weeknight win! I did test cooking the noodles separately and the difference in flavor wasn’t worth the extra pot, so consider this a real time-saver when it comes to an easy dinner idea with ground beef!
A few extra minutes of browning on the beef before you break it up is what gives this stroganoff its depth and makes it taste like something that cooked far longer than 30 minutes, and really makes it taste like an elevated, homemade version of the boxed hamburger helper stroganoff you might have had as a kid. And for another easy ground beef dinner on the table fast, my ground beef and broccoli comes together in one pan in under 30 minutes. Or check out my one-pot homemade hamburger helper for another from-scratch version of a comfort classic, but with better-for-you ingredients!
Welcome to My Kitchen, Let’s Make Ground Beef Stroganoff!
Robyn’s Testing Tips for One-Pot Ground Beef Stroganoff
- Cook the mushrooms until they’re golden and their liquid has fully evaporated before moving on. Mushrooms release a lot of moisture, and adding the flour too early traps that liquid in the pan and gives you a watery sauce instead of a rich one!
- Pull the pot off the heat and let it rest for two minutes before stirring in the sour cream. The brief rest drops the temperature enough to prevent the dairy from curdling, and the sauce stays glossy and smooth rather than grainy.
- The stroganoff thickens considerably as it sits, so if it looks too thick when reheating, stir in a splash of beef broth to loosen it back to its original creamy consistency.
Easy Ground Beef Stroganoff (One-Pot)
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 teaspoon kosher salt, divided
- 1 tablespoon unsalted butter
- 1 small yellow onion, small diced
- 8 ounces cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce, divided
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- 6 ounces dry wide egg noodles (about 3 cups)
- ½ cup sour cream
- ¼ cup fresh parsley, chopped
Equipment
Instructions
- Brown the Beef: Heat the oil in a large deep pot or Dutch oven over medium-high heat. Add the ground beef and ¼ teaspoon of the salt. Cook for 5-6 minutes, breaking it into crumbles, until well browned. Drain any excess fat and transfer the beef to a plate.
- Cook the Vegetables: Return the pot to medium heat and add the butter. Once melted, add the onion, mushrooms and ¼ teaspoon of salt.
- Cook for 5-6 minutes, stirring occasionally, until the onion is softened and the mushrooms are golden and have released their liquid. Add the garlic and cook for 1 minute until fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute, stirring constantly, until the flour smells slightly nutty.
- Pour in the beef broth gradually, stirring constantly to prevent lumps. Add the 1 tablespoon of the Worcestershire sauce, Dijon mustard, ½ teaspoon of salt, and black pepper and stir to combine. Return the beef to the skillet.
- Add the Noodles: Add the dry egg noodles to the skillet and stir to submerge. Bring to a boil, then reduce to a steady simmer.
- Cover and cook for 8-10 minutes, stirring every couple of minutes, until the noodles are tender and have absorbed most of the liquid.
- Finish: Remove from heat. Let the stroganoff sit for 2 minutes to cool slightly, then stir in 1 tablespoon of Worcestershire sauce and the sour cream until smooth and creamy (adding it off heat and after a brief rest prevents it from curdling).
- Stir in the parsley, then taste for seasoning and adjust with salt and pepper as needed.
Notes
- Make sure you use a large, heavy bottom pot with a lid for this recipe, since everything cooks in one-pot you want to make sure there’s room for everything.
- Don’t skip the resting step before adding the sour cream, even a couple of minutes off heat makes a big difference in preventing the sauce from breaking.
