One-Pot Ground Beef Stroganoff

Skillet with beef stroganoff topped with chopped fresh parsley.

5 from 1 vote

One-Pot Ground Beef Stroganoff

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

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