Description
One Pot Beef Stroganoff is the ultimate cozy comfort dinner when you want big flavor with almost no cleanup. Tender egg noodles simmer right in a rich, beefy mushroom sauce, then get finished with tangy sour cream for that classic stroganoff taste. Everything cooks in a single pan in under 40 minutes, making it perfect for quick dinner nights, easy weeknight meals, or fuss-free food ideas when you’re short on time. This easy recipe is a lifesaver for busy families, ideal for simple dinner ideas, hearty comfort food cravings, or anyone looking for a satisfying one-pot meal that feels special without a lot of effort.
Ingredients
1 pound lean ground beef
12 ounces wide egg noodles (about 6 cups dry)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon paprika
2 tablespoons all-purpose flour
1 cup sour cream (full fat recommended)
1/2 cup heavy cream (or whole milk)
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons chopped fresh parsley, for serving
Instructions
1. Heat a large deep skillet or wide Dutch oven over medium-high heat and add the olive oil.
2. Crumble the ground beef into the pan and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes.
3. Season the beef with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the paprika, stirring to coat. If there is more than a couple of tablespoons of fat in the pan, carefully spoon off the excess.
4. Add the chopped onion to the skillet and cook for 3–4 minutes, stirring often, until softened and translucent.
5. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
6. Add the butter and sliced mushrooms to the pan. Cook, stirring occasionally, for 5–6 minutes, until the mushrooms release their liquid and become browned and tender.
7. Sprinkle the flour evenly over the beef and mushroom mixture and stir well, cooking for 1–2 minutes to remove the raw flour taste.
8. Stir in the Worcestershire sauce and Dijon mustard.
9. Slowly pour in the beef broth while stirring constantly, scraping the bottom of the pan to loosen any browned bits; the mixture should be smooth with no lumps.
10. Bring the sauce to a gentle simmer, then stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
11. Add the uncooked egg noodles to the skillet, pressing them down into the liquid as much as possible so they are mostly submerged.
12. Cover the pan with a lid, reduce the heat to medium-low, and simmer for 8–10 minutes, stirring once or twice, until the noodles are tender and most of the liquid has been absorbed into a glossy sauce.
13. Reduce the heat to low. Stir in the sour cream and heavy cream until the sauce is smooth, creamy, and evenly combined.
14. Taste and adjust seasoning with additional salt and pepper as needed. If the sauce seems too thick, stir in a splash of extra broth or water; if it is too thin, let it simmer uncovered for a couple more minutes.
15. Remove the pan from the heat and sprinkle the stroganoff with chopped fresh parsley.
16. Serve hot straight from the skillet, spooning the noodles and sauce into bowls or onto plates.
Notes
For the creamiest, smoothest sauce, make sure the heat is low and the pan is no longer vigorously simmering before you stir in the sour cream—adding it when the sauce is boiling can cause the dairy to curdle instead of blending in silky and smooth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, One Pot
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 560
- Sugar: 4
- Sodium: 820
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 3
- Protein: 27
- Cholesterol: 135