My new One Pot Rich & Creamy Ground Beef Stroganoff & Noodles made my dinnertime easier and it’s going to do the same for you! You guys, my entire family ate this!
Sure, my daughter picked out the mushrooms ( that’s more for me then!) but she ate an entire bowl of this while telling me how much she loved it. This is a sure-fire family friendly, kid-pleasing ground beef stroganoff recipe!
If you are looking for another delicious ground beef and noodles recipe, try my Sour Cream Ground Beef Noodle Casserole!
One Pot Ground Beef Stroganoff
I have been trying to make a beef stroganoff that Mr Magpie will eat for years. YEARS, you guys. He doesn’t like it. I have made it before and it never hit the website because he didn’t like it. I vowed that I was going to come up with a ground beef stroganoff that he loved. I also wanted to turn beef stroganoff into a one pot or a one skillet meal.
Making the ground beef stroganoff all in one pot and cooking the pasta IN the broth along with the ground beef infuses the noodles with some serious flavor – this is the best stroganoff that I’ve eaten. Not only that, the starches from the pasta thickens up the sauce, meaning that there is no need for a flour thickener at all at the end. Trust me when I say that making ground beef stroganoff in one skillet is going to change how you eat it from now on.
Ground Beef Stroganoff Ingredients
Stroganoff is a classic Russian dish that started out very simply, it was fried beef that was served in smetana ( sour cream.) We have turned it into a much more indulgent dish over the years, with flavors and additions galore- including the pasta.The basic ingredients for a beef stroganoff are:
- Ground Beef – lean ground beef is best
- White Onion – I prefer the sharper taste of white onion in most of my cooking, but you can use yellow
- Egg Noodles – while you can use other types of noodles, egg noodles cook up the best
- Sour Cream – the more fat content the richer the sauce will be
- Beef Broth – a good tasting beef broth is essential. You can use low sodium if you prefer.
Watch Me Make This Ground Beef Stroganoff Recipe
How to Prevent Stroganoff From Curdling
The best part about this ground beef stroganoff being in one pot? No curdling at all! This didn’t even come close to curdling at the end and it’s because of the method and the added starches in the gravy thanks to the pasta. Because we are adding all that starch, it helps to prevent the sour cream from curdling. In a normal recipe you simply mix flour into your sour cream, with this recipe you already have starches in the hot gravy to help you out.
The flavor secret that makes this ground beef stroganoff amazing? Cream cheese! Yes, I don’t only use sour cream, I added in some cream cheese for extra flavour and creaminess. I also think this is why Mr Magpie loved this version, the tang was subdued.
Can You Cook the Noodles Ahead of Time?
I’ve had a lot of questions about this and yes, you can precook the noodles ahead of time and add them in. IF you want to do this, cook them to al dente, so that they are still slightly hard. Then follow the recipe instructions for cooking them in the skillet. You want to still have some of the starches left in the noodles, so not fully cooking them helps.
Ground Beef Stroganoff Recipe Tips & Tricks
- Always make sure that your onions are cooked before you add anything else to the skillet. Onions are notorious for not cooking once sauces are added. You can even cook them to the point of slight canalization for some extra flavor. This is why I cook the ground beef and onions at the same time, you need the long cooking time for the onions.
- You can substitute in ground pork or turkey if you want, but the true depth of flavor in this stroganoff is from the fried ground beef itself. You can feel free to try the other ground meats in it however.
- If your broth evaporates before your noodles are cooked, simply add in a 1/2 cup more at a time until it’s cooked. I can’t control how fast it’s evaporating from your skillet (temperature you are cooking at, your lid fitting tightly, all out of my control!) so remember that you need to be flexible when it comes to this part.
- Fresh mushrooms are amazing in this recipe, but feel free to used drained canned mushrooms.
- You can use beef strips in this recipe as well instead of the ground beef. Simply dredge them in flour and follow the directions.
Make sure to save this recipe for when you need a great, easy ground beef dinner. This is going into the permanent rotation for comfort food! If you have slightly pickier eaters, I would start with the amount of sour cream that I used in this recipe. However, if you like a really tangy stroganoff, make sure to add more sour cream to taste.
More Great Ground Beef Recipes
- Creamy Potato and Hamburger Soup
- Johnny Marzetti Casserole
- Sloppy Joes Recipe
- Slow Cooker Bolognese Sauce
Happy Cooking! If you have any questions leave them in the comments below, and if you loved the recipe, please leave a star review!
Love,
Karlynn
One Pot Rich & Creamy Ground Beef Stroganoff & Noodles
Ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large white onion diced
- 1 cup sliced white mushrooms
- 3 cloves garlic minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 4 cups egg noodles
- 1/4 cup sour cream
- 1/ 4 cup cream cream cheese softened
Instructions
- Place the ground beef in a large skillet, with the salt and pepper, then add in the onion. Cook and stir until the onion is soft and translucent and the beef has browned.
- Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
- Add in the garlic, fry for two more minutes, then drain any remaining grease from the skillet safely.
- Stir in the beef broth and Worcestershire sauce. Add in the egg noodles and stir to submerge completely in the mixture.
- Bring to a boil, stirring constantly, then reduce heat to medium low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like – we like a lot!
- Once the noodles are cooked, stir in the sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.
Notes
Tips & Tricks
- Always make sure that your onions are cooked before you add anything else to the skillet. Onions are notorious for not cooking once sauces are added. You can even cook them to the point of slight canalization for some extra flavour. This is why I cook the ground beef and onions at the same time, you need the long cooking time for the onions.
- You can substitute in ground pork or turkey if you want, but the true depth of flavour in this stroganoff is from the fried ground beef itself. You can feel free to try the other ground meats in it however.
- If your broth evaporates before your noodles are cooked, simply add in a 1/2 cup more at a time until it’s cooked. I can’t control how fast it’s evaporating from your skillet (temperature you are cooking at, your lid fitting tightly, all out of my control!) so remember that you need to be flexible when it comes to this part.
- Fresh mushrooms are amazing in this recipe, but feel free to used drained canned mushrooms.
- You can use beef strips in this recipe as well instead of the ground beef. Simply dredge them in flour and follow the directions.
Nutrition
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Louise says
It’s good we tried it but we almost doubled the mushrooms as we like lots of mushrooms. Personally I like it better with a super tender fall apart beef chunks but for hamburger meat this was quick and easy.
Janet Bower says
My husband doesn’t like cheese, yogurt sour cream or cream cheese so my question is what can I put in the ground beef stroganoff in place of them
Barbie says
Made this for my family as some comfort food. I only had venison in the house though. Turned out delicious!! Made enough we can freeze and have again. This will start being in a regular rotation.
Elizabeth says
Where can I buy that pan you show in the recipe?
Made this today and it is superb!
Joyelle says
I just made this but used gluten free ingredients as I’m celiac but omg! So easy so quick and delicious!! Best thing I’ve ever made off of Pinterest!! I’m eating it now as I write this!! Thank you thank you!!
Jill says
This recipe delivered as advertised! Great tasting and easy to prepare. Thanks
Jodee says
Easy to make. The flavors were incredible. Thank you.
Fahrquar Norquist says
I looked at this last night, and looked at the nutrition Information, and thought “that can’t be right . Considering the note above, I went to the internet and calculated it based on 4 servings. I got:
Lean GB 263
S cream 123
cream cheese 200
mush 5
onion 16
beef stock28 28
noodles 221 221
Total 856 calories per serving.
This is based on Kroger sour cream, Philadelphia Cream cheese, 85/15 ground beef. Not to be pedantic, but this is a long way from your stated calorie count per serving.
Jamie King says
Nutrition Information
Calories: 373kcal, Carbohydrates: 33g, Protein: 34g, Fat: 10g,
Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1613mg, Potassium: 809mg, Fiber: 2g, Sugar: 3g, Vitamin A: 115lU,
Vitamin C: 4.5mg, Calcium: 71mg, Iron: 4.2mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes… yeah, you are definitely pedantic. Just enjoy a delicious meal!
Connie says
I made this last night for my husband and myself and it was delicious! We are big mushroom fans in my house. I loved how easy it was to make! Ground the beef and onions, add mushrooms, then add the broth and noodles and let it reduce! It was not as creamy as I would have liked, but the gravy was delightful on a wheat roll. My husband, who rarely comments on my dinners said, “WOW! This is amazing. Definitely a keeper!” We are eating it again tonight! I love your recipes and find myself opening the daily email because your food is the kind of cooking my husband enjoys. Thank you!
Shannon says
A hit every time! And one pan? It’s like the gates of heaven opening. I just add a little more liquid.
Diane says
This is the real deal here! This is almost exactly like my mom used to make, but she would use the Campbells Soup Beef Consomme concentrate. Super yummy as a leftover the next day too. Thank you!
Judith Michael von Kieckebusch says
I have been making stroganoff for years, and this is the best recipe by far. It is quite easy to prepare and is delicious.
Leah says
Thank you for this recipe.. although it’s definitely not one pot. What type and size of pan did you use? I had to switch it to a large pot.
CARLLA M ROSE says
4 cups of DRY noodles? Seems like a lot.
Celeste Jensen says
For the amount of noodles, this is not enough fluid to coat the noodles and have a nice gravy. I would double the cream of mushroom soup and add twice the milk or beef broth to make this a delicious dish. Cheers!
Lisa says
The recipe didn’t call for cream of mushroom soup – or at least the version I’m looking at. Did you mean the cream cheese?
Frank says
Can I freeze the leftover portion?
Thanks.