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This super simple One-Pot Beef Stroganoff is made with ground beef for quick and easy prep and everything from the browning of the meat to cooking the egg noodles is done in the same exact pan! This is such a delicious meal that can be easily varied to your family’s needs and it is ready in about 30 minutes!
This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!
Serving up some delicious dinner with beef! We love adding lean beef recipes to our diet regularly and there are so many good reasons to add it to yours!
My husband LOVES his beef, and so do I, but we like to keep our diet fairly balanced and nutritious. Guess what? We can have both of those things with beef!
Today I am sharing a simple, delicious one-pot ground beef stroganoff using lean ground beef, simple ingredients and all the flavor the family will love. Lighten it up a bit by using Greek yogurt instead of sour cream and use your favorite cooking oil in place of the butter. You are going to love this one!
If you love beef, try these other favorites: Ground Beef Stuffed Shells, Ground Beef Teriyaki, Cilantro Lime Flat Iron Steak Fajitas, Crock Pot Mississippi Pot Roast or my favorite these days, this Crock Pot Hamburger Soup.
Why You Will Love This One-Pot Ground Beef Stroganoff Recipe
- Simple and minimal ingredients. Beef is a wholesome one-ingredient protein–with no added sodium or lengthy ingredient lists—just delicious, nourishing beef. A handful of other simple ingredients that we often have on hand in the kitchen. After making this Ground Turkey Stroganoff recipe, we knew we needed the same simple, deliciousness but with beef!
- This meal is packed with the power! A 3-ounce serving of lean beef delivers 10 essential nutrients in just 170 calories—including high-quality protein, iron, zinc, and B vitamins (U.S. Department of Agriculture, 2019).
- Only one pan is required! This ENTIRE meal is made in a single pan. One-pot meals are my favorite way to make life easier when it comes to meal prep!
- Easy to vary. This is a great base dinner recipe, and it can so simply be made to your liking. Add in some baby spinach, other veggies, make it without the pasta and freeze for later, just the meat, mushrooms and sauce, and much more!
Did You Know?
Thanks to improved breeding, feeding, and trimming practices, over 60% of whole-muscle beef cuts in supermarkets meet the lean standard when cooked and trimmed.
Tip: Look for “Round” or “Loin” in the name—popular lean options include Top Sirloin Steak, Strip (Top Loin) Steak, Tenderloin Steak, and 93% lean (or leaner) Ground Beef.
Ingredient Notes
You can find the full list of ingredients with measurements below in the recipe card.
- Use lean ground beef like ground sirloin if possible to make for the least amount of excess grease when making this one-pot beef stroganoff recipe. I usually use 90% lean when making this dish.
- You can use full fat Greek yogurt instead of the sour cream for a bit more nutrition if desired. Greek yogurt can be a bit more finicky than sour cream and if it’s added when the dish is too hot, it can become a bit curdled. Add it a little bit at a time and remove the pan from the stove when you do for the most success if subbing Greek yogurt.
- I love using fresh thyme when I can in a recipe, but it’s not always easily accessible. You can use 1/2 teaspoon dried thyme in place of the fresh.
- Feel free to replace the butter with olive oil or your favorite cooking oil but we love using a touch for a richer flavor when making stroganoff.
Recipe Variations
- add more veggies! We love to add in some chopped baby spinach at the end with the sour cream and cream cheese. You can also add some roasted zucchini or cauliflower before serving! Peas are great as well!
- add a splash of white wine or balsamic vinegar to the sauce.
- add other herbs and spices: you can add a pinch of smoked paprika, some Italian seasoning, a touch of onion powder, and more
Step-By-Step Instructions
Step 1: Heat a large skillet or pan to medium-high heat. Add the butter and allow it to melt. Add in the onion and garlic and sauté until the onions start to become translucent. Add the ground beef, breaking it down into smaller pieces. Stir occasionally, combining the meat and onions.
Step 2: When the beef is still a touch pink in the middle, add in the mushrooms, Worcestershire sauce, salt, and pepper. Sauté until the mushrooms are slightly softened and the beef is cooked through and no longer pink. (Drain excess grease if needed)
Step 3: Once the ground beef is browned, add the beef broth and the dijon mustard to the pan and shift to medium heat. Allow to come to a light boil.
Step 4: Add in the pasta and press it into the broth. It is ok if the pasta is not fully covered by the broth.
Step 5: Simmer the pasta about 7-9 minutes or until the egg noodles are just under al dente*. (See recipe tips or notes on cook time for egg noodles)
Step 6: When pasta is cooked almost to al dente, shift the heat to low and stir in the cream cheese, thyme, parsley and sour cream. Stir gently until smooth and creamy. Top with chopped fresh parsley and serve!
Recipe Tips
- If your sauce seems too runny, you can do a few things to help adjust: add an extra scoop of sour cream, whisk together 1 tablespoon of corn starch with 1 tablespoon water until smooth. Stir in half of the mixture and wait a minute to see if it thickens, add more as desired.
- Not all egg noodles cook the same. There are some egg noodles that cook much faster than others. You will want to really stay close to the pot once you add the pasta in and test it every couple minutes so as not to overcook the pasta!
- Cook the egg noodles to almost al dente to make sure the noodles don’t become mushy. I like to cook the noodles until they still have a decent chew in the center but are soft on the outside. The pasta still cooks a bit when the sour cream and cream cheese is added so this will make sure it doesn’t become overcooked in the end.
Storage
Store leftovers for about 3-4 days in an airtight container. You can add an extra splash of beef broth or even some heavy cream if the sauce seems too thick when reheating if desired.
This will freeze best if you make it without the pasta. The pasta can be frozen along with the beef and sauce but the texture is just never the same. You can make the recipe using only about 1 – 1 1/2 cups broth and then simmer to help it cook down before adding the cream cheese, sour cream and thyme. Then you can thicken as desired if there is too much liquid.
That will freeze best for sure, but feel free to freeze the entire dish with pasta, just noting the texture is usually lacking after thawing.
Other Beef Recipes
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One-Pot Ground Beef Stroganoff
Ingredients
- ½ lb wide egg noodles, uncooked
- 1 lb lean ground beef, (I use 90% lean ground sirloin)
- 2 T unsalted butter
- 1 lb mushrooms
- ½ onion, diced
- 2-3 garlic cloves, minced
- ½ tsp salt, more or less to taste
- ½ tsp pepper
- 1 oz cream cheese
- 3- 3½ c beef broth, low sodium if possible, stock will also work
- ⅓ c sour cream, more as desired
- 2 tsp Worcestershire sauce
- 1½ tsp Dijon mustard
- 1 tsp fresh thyme, or ½ tsp dried thyme
- 1 tsp fresh parsley, more to top, optional
Instructions
- Heat a large skillet or pan to medium-high heat. Add the butter and allow it to melt. Add in the onion and garlic and sauté until the onions start to become translucent. Add the ground beef, breaking it down into smaller pieces. Stir occasionally, combining the meat and onions.
- When the beef is still a touch pink in the middle, add in the mushrooms, Worcestershire sauce, salt, and pepper. Add any other spices like paprika or dried thyme at this time.
- Sauté until the mushrooms are slightly softened and the beef is cooked through and no longer pink. (Drain excess grease if needed)
- Once the ground beef is browned, add the beef broth and the dijon mustard to the pan and shift to medium heat. Allow to come to a light boil.
- Add in the pasta and press it into the broth. It is ok if the pasta is not fully covered by the broth.
- Simmer the pasta about 7-9 minutes or until the egg noodles are almost al dente*. (See recipe tips or notes on cook time for egg noodles)
- When pasta is cooked just under al dente, shift the heat to low and stir in the cream cheese, thyme, parsley and sour cream. Stir gently until smooth and creamy. Top with chopped fresh parsley and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipe, so much easier to cook the egg noodles in the same pan, used fresh thyme and rosemary!!! This is how I will make stroganoff from now on!
Yay!!! We feel the same way. Thank you so much for sharing!