One Pot Ground Beef Stroganoff Recipe
This One Pot Ground Beef Stroganoff is a creamy, comforting dish that combines tender ground beef, mushrooms, and egg noodles all cooked together in a savory sauce. With minimal cleanup and rich flavors from Worcestershire sauce, cream cheese, and sour cream, it’s a quick and satisfying meal perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Beef and Vegetables
- 1 pound lean ground beef
- 1/2 white onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
Sauce and Noodles
- 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
- Cook the ground beef: In a medium-sized skillet or large pan, add 1 pound of lean ground beef. Cook over medium heat, breaking it apart with a spoon, until it is almost fully cooked through and browned.
- Add vegetables: To the beef, add 1/2 chopped white onion, 3 minced garlic cloves, and 8 ounces of sliced mushrooms. Continue to cook until the onions are translucent and mushrooms are tender. Remove this mixture from the pan and set aside on a plate.
- Make the roux: In the same pan, add 3 tablespoons of butter and melt over medium heat. Whisk in 1/4 cup of flour to form a roux, stirring continuously for about 1-2 minutes until it cooks and thickens slightly.
- Add liquids and noodles: Slowly pour in 4 cups of beef broth while whisking constantly to avoid lumps. Stir in 1 tablespoon Worcestershire sauce. Add 8 ounces of wide egg noodles to the pan and bring the mixture to a boil.
- Simmer noodles: Reduce heat to a simmer and cook the noodles in the sauce until they are al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Finish the stroganoff: Return the cooked beef and vegetable mixture to the pan. Add 2 ounces of cream cheese, 1/2 cup sour cream, and 1 teaspoon dried thyme. Stir until the cream cheese has melted and everything is evenly heated through. Season with salt and pepper to taste before serving.
Notes
- Use lean ground beef to reduce excess fat and make the dish lighter.
- Wide egg noodles can be substituted with other pasta like fettuccine or pappardelle if unavailable.
- For extra richness, garnish with chopped fresh parsley before serving.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Feel free to add a splash of white wine to the sauce before adding the broth for enhanced flavor.
Keywords: One Pot Beef Stroganoff, Ground Beef Recipes, Creamy Stroganoff, Easy Weeknight Dinner, Beef and Mushroom Pasta
