Easy Ground Beef Stroganoff (One-Pot)

This easy ground beef stroganoff has a creamy mushroom sauce and cooks the egg noodles in one-pot in 30-minutes with no canned soup.

Course dinner, Main Course

Cuisine American, Russian

Keyword comfort food, creamy, ground beef stroganoff, one pot, quick

Prep Time 5

Cook Time 24

Total Time 29

Servings servings

Calories 464

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.

Tip: Let the meat sit undisturbed for the first 3 minutes to develop a good crust before breaking it up.

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.

Tip: Add a splash of broth if the mixture looks too dry before the noodles are done.

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.

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.