This post may contain affiliate links. See my privacy policy for details.
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
Pin This Recipe To Your Dinner/Supper Recipes Board and Remember to FOLLOW ME ON PINTEREST!
Lou says
There is no such thing as “canalization” of onions… there is “caramelization” of onions where you gently saute them until they soften, sweeten and turn a dark brown.
M says
We can all see that’s probably what she meant – we are all human and make mistakes, let’s not make it such a big deal. 🙂
Patricia Dixon says
This recipe is FANTASTIC!!! Loved how easy it was and I had all the normal ingredients that one would have in a kitchen!!! The flavour was great! This will be a go to over and over again!!! Thank you
Patricia Dixon says
This recipe is FANTASTIC!!! Loved how easy it was and I had all the normal ingredients that one would have in my kitchen!!! The flavour was great! This will be a go to over and over again!!! Thank you
Chirs says
This was a very easy recipe and we loved it.
Denice says
This is the second time I have cooked this and it was very good! I love how easy it is as well.
Mary says
Great recipe! I like the one pot use but I especially love that the noodles are cooked in the broth, resulting in overall more depth of flavor. I easily doubled the recipe so I could use the whole bag of wide noodles. I also used sake instead of Worcestershire because that’s what I had, and it came out amazing! I also added about 2 tablespoons of brown gravy mix (mix it with a little tap water first) because my sauce was liquidy. Yummy, not too salty or rich, but tasty and creamy. I will definitely make this again. This was a winner with my mom and three teenage boys.
Irene says
I’ve made it twice now. Was in a rush tonight, so nice to turn to this recipe and just go for it, cuz it worked so well the first time. I just love using my new cast iron pot with tight-fitting lid for this. If pasta sticks to bottom, no problem, just scrape with wood/bamboo stir stick and stir it up, and add more broth as recipe suggested.
To save a bit of time while browning hamburger in big heavy pot, I tried using a second cast-iron frying pan to cook onions, and also to saute mushrooms well, adding bit more oil. This seemed to bring out the mushroom flavour more. Then combined with the beef and continued with the one pot instructions. I love how the gravy thickens up. It also tells me the pasta has cooked.
Dinner was soon ready. By 7 pm we were really hungry and cleaned most of it up. Yum..
Donna says
Love this recipe!!
KAREN CONDER says
I doubled recipe, but was wondering if leftover can be frozen?
Marge says
Wow wow wow. This recipe is definitely a keeper. I followed the recipe exactly and I loved the finished product. Best beef strog I’ve ever had. Don’t modify this recipe because no matter what you do, you won’t beat the original recipe. Don’t comment saying all of your modifications because nobody cares Karen. Just stick to the recipe.
Karlynn Johnston says
Glad you loved it! It’s our fave!
Gin Tallent says
I had a pound of hamburger meat – we didn’t want burgers. What to do? I came upon this recipe — looked good and seemed easy enough. BUT ONE POT, and the noodles – UNCOOKED noodles? REALLY?
Well apparently I am behind the times – so YES this recipe is a keeper. I followed the recipe to the “T” and it was DELISH! and YES the UNnoodles cooked wonderfully flavorful. This is DEF a keeper! Thank you !
Karlynn says
I’m sooooo glad you loved it! Its one of my absolute favorite dinners!
Patti Graham Jensen says
Dang girl! Made this 4 dinner and doubled it as we had friends over. FREAKING AWESOME! Only tweak I made was adding cream of mushroom soup cuz I only had enough cream cheese and sour cream for the original recipe. There was not even 1 noodle left over! Thanks for the recipe, will SO be using it again!
Karlynn says
That makes me super happy to hear that this was a hit for company!!!! Thanks for letting me know!
Janet says
Delish! I did make a couple of slight modifications (so sorry Marge) – decreased the amount of noodles, found that a little over 2 cups plumped up nicely and was just right. Also, I deglazed the pan with a bit of brandy after the beef and veggies were browned. Otherwise a perfect recipe. Thanks Karlynn!
Joyce says
Wow! I had my doubts about this recipe because I’m not a mushroom fan but omgosh…delicious. Definitely a keeper.
Karlynn says
Awesome to hear!
Shannon says
SO delicious! My husband said this is the best beef stroganoff I’ve ever made and it’s one of his favorite dishes. Made it just as written.
Jill says
Made this for dinner tonight. We both loved it! It will definitely be a favorite in our house. And the best is that it is that it is a one pot meal!
Kate says
This was not good for us. I followed the recipe exactly. It never turned into a gravy – which, maybe it wasn’t supposed to? But I’m used to a stroganoff with a creamy sauce. This was watery, and slipped off the noodles. Just basically a waste of time and money.
Sara Burks says
D.E.L.I.C.I.O.U.S
Shari says
This recipe is brilliant and wonderful! My family loves it. We will be making it again for sure.
Erin says
Adding the pasta to the sauce is brilliant! am terrible at adding flour…this was so much easier. Your recipe is delicious, thank you!!
Melanie says
Made this tonight and it was a hit with my picky eater fella. I’ve wanted to make stroganoff at home but the other recipes seemed too labor intensive for my time schedule so this really caught my attention as far as preparation and cook times. It was very easy to prepare and turns out just like the recipe says. Thank you for helping to add a new recipe to the rotation.
KPP says
I used this recipe tonight and it was a hit with my kids. Because of what I had in the kitchen I made a bunch of substitutes, such as, I had no black pepper, so I used TJ’s Everyday Seasoning, Greek yogurt instead of sour cream, TJ’s black bean spirals instead of egg noodles and Bragg’s liquid amino acids and nutritional yeast instead of Worcester sauce. Also, I eliminated the mushrooms since most of us don’t like them. So, it wasn’t all the same recipe, but it was based on your recipe and it was delicious. I should have started checking the noodles earlier since the type I used cook faster, but the mushiness did not take away from it at all. Thank you for your hard work and sharing it with us!
LAURA says
Hi. I have a question about the egg noodles to use. Medium or wide?. I plan to try your recipe out tomorrow (January 3rd 2019) as my 16 yo Step-son has asked me to make him some beef strogonoff.
Thank you.
Laura
Karlynn says
Hi Laura! I like to use the wider egg noodles but it’s really up to you. You might have a little more sauce if they don’t soak it up but that’s not a bad thing!
Lorri says
Quick question….are the egg noodles that you added precooked or added uncooked? I watched the video and they looked cooked already because they were soft.
Can’t wait to try it….my mouth is watering just watching the video!! 🙂
Thanks!
Lorri
Karlynn Johnston says
Hey, you can precook them to al dente, then continue cooking them in the sauce if you want. Just make sure that they are still a bit hard, as they will continue cooking!
Mary Ann Smith says
I made this last night for dinner my husband and I. We both enjoyed it very much. I did go with a bit extra sour cream. Next time I will add more sour cream and use a better worshershire sauce!
We both really liked it and will make it again. Lol hubby mentioned more garlic too.
Adrean Arnette says
So couple questions..is ur Worcester sauce in place of most reciepes sherry? And do i have to use that? I need to do a lower sodium version of this for my house hold.. I know i can use a low sodium beef broth..but what can i subsitute for the Worcester sauce or sherry in the other reciepes i have looked up? Thanks
Janska says
Don’t sub….find another recipe!
Cassandra L Williams Brown says
I was looking for recipe that used ground beef, I came across this one. I made it tonight for dinner. My husband and daughter loved. However, I half ground Turkey and half ground beef. Nothing curdled…it was great..
Maria Desiderata Montana says
Easy and delicious!
Leann says
I’d love to make this but I’ve always had problems with the cream cheese curdling…has anyone had that problem? Thanks!
Karlynn Johnston says
This recipe doesn’t curdle, I explain in detail why in the recipe! This is the BEST recipe ever, and I don’t say “best” unless it really works and is the best!
Donna says
This was really tasty and I love one pot meals. I added a cup of peas/carrots, a teaspoon of Dijon mustard and a dash of paprika. Thank you
Lara says
I tried this recipe last night and everyone in my family loved it! Will definitely make it again. Thank you for sharing!
MaryB says
Ten out of ten! The whole
Family loved it, and there weren’t any leftovers at all which actually made me sad. I’d make a huge batch next time! Thanks for the great recipe as alway!
Barbara Furunes says
I made this Hamburger Stroganoff tonight and it was so delicious. It was super easy to make. I will make this again. My son who is a chef loved it and he said he is going to make it for his pre kindergarten kids where he is a chef at a pre kindergarten school.
Karlynn Johnston says
Thanks for letting me know!! We loved it, I’m so glad you did as well!
April says
I just drooled on my computer screen. Making this tonight, will weigh in on it again later! ( Weighing in
: it was AMAZING! Thanks as always for the great recipe!)
Karlynn Johnston says
Glad you loved it!!!
Irene in the Okanagan says
Sorry Marge, i beg to differ. I LOVE reading all the suggestions. It doesn’t mean there’s anything wrong the original recipe. Every cook and family has different dietary needs and tastes. AND cooking is a creative outlet for many of us! We kitchen artists love to share the varied flavours of our (paint/food) palette with all.
Thanks Karlynn for this original one-pot dish. I’m gonna make it with the brown mushrooms i just picked up last shopping trip.
2pots2cook says
Love it. Monday is getting closer and this is a nice way to solve a first week dinner ! Thank you !
Karlynn Johnston says
It’s a keeper recipe, for sure!