Dinner

One Pot Ground Beef Stroganoff Recipe

ByClara Bennett February 16, 2026February 16, 2026

Introduction

This One Pot Ground Beef Stroganoff is a comforting and creamy dish that’s perfect for busy weeknights. It combines tender ground beef, mushrooms, and egg noodles all cooked together in a rich, savory sauce for an easy, satisfying meal.

This image shows a close-up of a white cooking pot with a blue handle filled with creamy pasta. The dish has three layers: the bottom layer is wide egg noodles in a light yellow color, the middle layer includes sliced brown mushrooms, and the top layer is a creamy beige sauce mixed with small chunks of ground meat and sprinkled with finely chopped green parsley. There is a sprig of parsley placed on top for garnish. The pot is placed on a soft blue cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1/2 white onion, chopped
3 garlic cloves, minced
8 ounces mushrooms, sliced
3 tablespoons butter
1/4 cup flour
4 cups beef broth
1 tablespoon Worcestershire sauce
8 ounces wide egg noodles
2 ounces cream cheese
1/2 cup sour cream
1 teaspoon dried thyme
Salt and pepper, to taste

Instructions

Step 1: In a medium-sized skillet, cook and crumble the ground beef over medium heat until it is almost cooked through. Add the chopped onion, minced garlic, and sliced mushrooms. Cook until the vegetables are tender. Remove this mixture and set aside on a plate.
Step 2: In the same pan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes. Gradually whisk in the beef broth and Worcestershire sauce, stirring until smooth.
Step 3: Add the egg noodles to the pan and bring the mixture to a boil. Reduce the heat to a simmer and cook the noodles until they are al dente, stirring occasionally to prevent sticking.
Step 4: Return the beef mixture to the pan. Stir in the cream cheese, sour cream, and dried thyme. Cook, stirring frequently, until the cream cheese melts and the sauce is heated through. Season with salt and pepper to taste before serving.

Tips & Variations

For extra flavor, add a splash of dry white wine when making the roux before adding broth.
Use ground turkey or chicken as a lighter alternative to ground beef.
Add fresh parsley or chives as a garnish for a pop of color and freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

A white bowl filled with three layers of creamy pasta, each with a mix of light yellow noodles, browned ground meat, and sliced brown mushrooms coated in a thick, white sauce. The pasta looks soft and twisted with a slight sheen, while small green parsley pieces are scattered on top for color contrast. In the background, there is a second white bowl with the same pasta partly visible and a sprig of green parsley on the white marbled surface beside the bowl, with a soft blue cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute the wide egg noodles with other pasta shapes like fettuccine or penne, but cooking times may vary slightly.

Is it possible to make this recipe dairy-free?

To make it dairy-free, use dairy-free butter alternatives, omit the cream cheese and sour cream, or try coconut milk for a creamy texture, though it will alter the flavor.