This super simple One-Pot Beef Stroganoff uses ground beef for fast, easy preparation. From browning the meat to cooking the egg noodles, everything is done in the same pan. It’s flavorful, adaptable for your family’s tastes, and on the table in about 30 minutes.
This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!
We regularly enjoy lean beef recipes and this one-pot ground beef stroganoff delivers comfort without fuss. It pairs lean ground beef with simple pantry ingredients for a creamy, savory sauce. For a lighter version, swap Greek yogurt for sour cream and use your favorite oil instead of butter.
Why You Will Love This One-Pot Ground Beef Stroganoff Recipe
- Simple, minimal ingredients. Beef is a wholesome, straightforward protein—no long ingredient lists. This recipe relies on a handful of items you likely already have on hand.
- Nutrient-packed. Lean beef is a good source of high-quality protein and several essential nutrients, making this dish filling and nourishing.
- One pan, minimal cleanup. Everything cooks in a single skillet, from browning the meat to simmering the noodles—perfect for busy weeknights.
- Flexible to customize. Add spinach or other vegetables, swap pasta for a lower-carb option, or omit the noodles and freeze the meat and sauce for later.
Did You Know?
Thanks to improved breeding, feeding, and trimming practices, many supermarket beef cuts meet lean standards after trimming and cooking.
Tip: Look for “Round” or “Loin” in the name—popular lean choices include Top Sirloin, Strip (Top Loin), Tenderloin, and 93% lean ground beef.
Ingredient Notes
The full ingredient list with measurements appears in the recipe card below.
- Choose lean ground beef. Ground sirloin or 90% lean ground beef reduces excess grease and keeps the dish lighter.
- Greek yogurt works as a substitute. Use full-fat Greek yogurt in place of sour cream for added protein, but add it off the heat and a bit at a time to avoid curdling.
- Fresh thyme or dried. If fresh thyme isn’t available, use 1/2 teaspoon dried thyme instead of 1 teaspoon fresh.
- Butter or oil. Olive oil or your preferred cooking oil can replace butter for a lighter profile, though butter adds richness to stroganoff.
Recipe Variations
- Add more veggies: Stir in baby spinach at the end, or top with roasted zucchini, cauliflower, or peas.
- Brighten the sauce: A splash of white wine or balsamic vinegar adds depth.
- Change the seasoning: Try smoked paprika, Italian seasoning, or a pinch of onion powder for a different flavor profile.
Step-By-Step Instructions
Step 1: Heat a large skillet over medium-high. Melt the butter, then sauté the diced onion and minced garlic until translucent. Add the ground beef and break it into pieces as it cooks, stirring occasionally.
Step 2: When the beef is slightly pink, add sliced mushrooms, Worcestershire sauce, salt, and pepper. Sauté until mushrooms soften and the beef is fully cooked. Drain excess grease if necessary.
Step 3: Add beef broth and Dijon mustard to the pan. Reduce heat to medium and bring the mixture to a gentle boil.
Step 4: Add the wide egg noodles and press them into the broth. It’s fine if they’re not fully submerged; they will soften as they simmer.
Step 5: Simmer the pasta about 7–9 minutes, or until the egg noodles are just under al dente. Noodle cook times vary, so check often.
Step 6: Reduce heat to low. Stir in the cream cheese, thyme, parsley, and sour cream until the sauce is smooth and creamy. Garnish with additional chopped parsley and serve.
Recipe Tips
- If the sauce is too thin: Add an extra scoop of sour cream or mix 1 tablespoon cornstarch with 1 tablespoon water and stir in a little at a time until the sauce thickens.
- Watch your noodles: Egg noodle cook times vary widely. Stir and test frequently after adding them so they don’t overcook.
- Cook noodles just shy of al dente: They will finish cooking when you stir in the sour cream and cream cheese, which helps prevent a mushy texture.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. When reheating, add a splash of beef broth or a little cream if the sauce has thickened too much.
To freeze, omit the pasta and freeze only the meat and sauce for best texture. If you freeze the whole dish with pasta, expect a softer noodle texture after thawing. To freeze the sauce, reduce the broth slightly before adding cream cheese and sour cream, then cool and freeze.
Other Beef Recipes
Slow Cooker
Crock Pot Shredded Beef
Dinner
Ground Beef Pot Pie
Dinner
Simple Ground Beef Pasta Skillet
Slow Cooker
Crockpot Chuck Roast
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One-Pot Ground Beef Stroganoff
Ingredients
- ½ lb wide egg noodles, uncooked
- 1 lb lean ground beef (90% lean recommended)
- 2 T unsalted butter
- 1 lb mushrooms, sliced
- ½ onion, diced
- 2–3 garlic cloves, minced
- ½ tsp salt, to taste
- ½ tsp pepper
- 1 oz cream cheese
- 3–3½ cups beef broth (low sodium preferred)
- ⅓ cup sour cream (more as desired)
- 2 tsp Worcestershire sauce
- 1½ tsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh parsley, plus more to garnish (optional)
Instructions
- Heat a large skillet over medium-high. Melt butter, then sauté onion and garlic until translucent. Add ground beef and break into pieces while cooking.
- When the beef is slightly pink, add mushrooms, Worcestershire sauce, salt, and pepper. Add other seasonings like paprika or dried thyme if desired.
- Sauté until mushrooms soften and beef is cooked through. Drain excess grease if needed.
- Add beef broth and Dijon mustard. Bring to a light boil over medium heat.
- Add the noodles and press them into the broth. Simmer 7–9 minutes, or until the noodles are just under al dente, checking frequently.
- Lower heat to low and stir in cream cheese, thyme, parsley, and sour cream until the sauce is smooth. Serve topped with additional parsley.
Notes
If your sauce is too runny: Add extra sour cream or whisk 1 tablespoon cornstarch with 1 tablespoon water and stir in a little at a time until it thickens.
Egg noodles vary: Check noodles often while simmering to avoid overcooking. Aim for just under al dente before adding the dairy.
Nutrition
Calories: 474 kcal, Carbohydrates: 39 g, Protein: 34 g, Fat: 21 g. Nutrition info is an approximation.
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