One-Pot Ground Beef Stroganoff That Slaps on Busy Nights

You know that moment when you open the fridge, stare into the abyss, and hope dinner magically appears? This is the cure.

One pot, everyday ingredients, and rich, creamy flavor that tastes like you spent hours.

It’s fast, it’s comforting, and it makes everyone at the table suspiciously quiet. Bonus: the dishes situation is almost nonexistent. If you can stir, you can win dinner tonight.

Why This Recipe Works

This recipe layers flavor without complicating your life.

Browning the beef first builds a savory base, and sautéing onions, garlic, and mushrooms in those drippings adds depth.

Simmering the noodles directly in the broth means they soak up flavor while releasing starch to naturally thicken the sauce.

Sour cream finishes it with silky tang, while a touch of Worcestershire adds that “why is this so good?” effect.

All in one pot—zero drama.

One-Pot Ground Beef Stroganoff That Slaps on Busy Nights

Recipe by Wendy CarterCourse: Beef, Dinner, Pasta

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 1 lb (450 g) ground beef: 85–90% lean

• 1 medium yellow onion: finely chopped

• 3 cloves garlic: minced

• 8 oz (225 g) cremini or white mushrooms: sliced

• 2 cups (480 ml) low-sodium beef broth

• 1 cup (240 ml) water: plus more as needed

• 2 cups (8 oz / 225 g) wide egg noodles: or similar

• 1 cup (240 g) sour cream: full-fat for best texture

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tsp smoked paprika: or sweet paprika

• 1/2 tsp dried thyme: or 1 tsp fresh

• 2 tbsp butter

• 2 tbsp all-purpose flour: optional, for thicker sauce

• Salt and black pepper: to taste

• Fresh parsley: chopped, for garnish

Step-by-Step Instructions

• Brown the beef. Heat a large Dutch oven or deep skillet over medium-high. Add ground beef and 1/2 tsp salt. Cook, breaking it up, until browned with crispy bits, 5–7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon.
• Sauté aromatics. Add butter, then onion and mushrooms. Cook until softened and lightly browned, 5–6 minutes. Stir in garlic; cook 30 seconds until fragrant. Season with pepper.
• Build the flavor. Stir in Worcestershire, Dijon, paprika, and thyme. If using flour, sprinkle it over and stir for 30 seconds to coat; this helps the sauce cling later.
• Add liquids and noodles. Pour in beef broth and water. Scrape the pan bottom to release browned bits. Bring to a boil, then add egg noodles. Stir to submerge.
• Simmer to tender. Reduce heat to medium. Cook uncovered, stirring occasionally, 8–10 minutes until noodles are al dente. If the pot looks dry before noodles are done, add splashes of hot water or broth.
• Creamy finish. Lower heat to low. Stir in sour cream until smooth and glossy. Do not boil after adding sour cream to prevent curdling.
• Taste check. Adjust salt, pepper, and Worcestershire to taste. If you want it looser, add a bit of hot water. If you want it richer, add an extra tablespoon of butter (YOLO).
• Serve. Garnish with chopped parsley and a few turns of black pepper. Serve hot and watch it disappear.

Preservation Guide

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Gently warm on the stove over low heat with a splash of broth or water.
  

  Stir frequently. Microwave in 45-second bursts, stirring between.

• Freezing: Not ideal due to sour cream and noodles, which can turn grainy and soft. If you must freeze, undercook noodles slightly and stir in fresh sour cream after thawing and reheating.

What’s Great About This

• One pot, minimal cleanup: Your sink will thank you.
• Weeknight-fast: On the table in about 30 minutes, no spreadsheet required.
• Real-deal flavor: Tangy, savory, mushroomy goodness that tastes like comfort turned up to 11.
• Budget-friendly: Ground beef + pantry staples = big payoff without the big bill.
• Flexible: Swap noodles, tweak seasonings, or add veg—still works.

Nutrition Stats

Approximate per serving (1/6 of recipe): Calories: ~520, Protein: 26 g, Carbs: 48 g, Fat: 24 g, Saturated Fat: 11 g, Fiber: 2 g, Sodium: 780 mg.

These values will vary based on brands and exact measurements.

For lighter macros, use 93% lean beef, reduced-fat sour cream, and low-sodium broth. For extra protein, toss in peas or stir in Greek yogurt with the sour cream (half and half) for a little boost, IMO.

Things to Be Careful About

• Curdling risk: Keep heat low when adding sour cream. Don’t boil afterward.
• Dry pot: Noodles absorb liquid; keep an eye on it.
  

  Add hot water as needed to prevent sticking.

• Salt creep: Worcestershire and broth add salt. Season gradually and taste at the end.
• Mushy noodles: Stop the simmer when al dente—they’ll continue to soften off heat.
• Grease overload: Drain excess beef fat before adding dairy or flour for a cleaner, velvety sauce.

Different Ways to Make This

• Lighten it up: Use lean beef, swap half the sour cream for plain Greek yogurt, and add extra mushrooms and spinach.
• Gluten-free: Use GF egg noodles or short GF pasta and thicken with a cornstarch slurry instead of flour.
• Mushroom-heavy: Double the mushrooms and add a splash of sherry before the broth for steakhouse vibes.
• Ultra-creamy: Stir in 2 oz cream cheese with the sour cream for a luxe texture.
• From-scratch stock hero: Use homemade beef stock and finish with a tiny squeeze of lemon for brightness.
• Spicy kick: Add crushed red pepper or a dash of hot sauce. Not traditional, but your kitchen, your rules.
• Dairy-free: Use unsweetened cashew cream or coconut cream and a dairy-free sour cream substitute; flavor with extra Dijon and paprika.

FAQ

Can I use ground turkey instead of beef?

Yes.

Use 93% lean turkey and add 1 tablespoon olive oil when browning to avoid dryness. Boost umami with an extra teaspoon of Worcestershire and a pinch of soy sauce.

What if I don’t have mushrooms?

It’ll still be delicious. Substitute with sliced zucchini or frozen peas added near the end.

You can also add a splash of soy sauce or extra Worcestershire to replace some of the mushroom depth.

How do I keep the sauce from breaking?

Keep heat low when adding sour cream, and temper it by mixing a ladle of hot liquid into the sour cream before stirring into the pot. Avoid boiling once dairy is in—gentle is the move.

Which noodles work best?

Wide egg noodles are classic, but any short pasta (fusilli, rotini, bowties) works. Adjust liquid and cook time as needed so the pasta reaches al dente without drying out.

Can I make it ahead?

It’s best fresh, but it reheats well.

If planning ahead, undercook noodles slightly and add a splash of broth when reheating to restore creaminess.

Is there a way to make it more “beefy”?

Add 1 teaspoon beef base or bouillon to the broth, or a dash of soy sauce for extra savoriness. Browning the beef deeply (let it sit undisturbed to sear) also intensifies flavor.

Final Thoughts

This One-Pot Ground Beef Stroganoff is the kind of recipe that rescues weeknights and still feels like a hug. It’s fast, flexible, and shamelessly cozy.

Keep these ingredients on deck and you’ll always have a plan when time and energy tap out. And if someone asks for seconds? That’s the most accurate five-star rating you’ll get, FYI.