This quick and easy One Pot Hamburger Stroganoff is the perfect comfort food dinner for busy weeknights!
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One Pot Hamburger Stroganoff – An easy weeknight meal!
Who else loves one pot wonders with easy cleanup?! 
This is going to be one of the most simple (and delicious) recipes you’ll ever make. Promise.
What’s not to love about lean ground beef, onions, mushrooms and pasta smothered in a creamy, flavorful sauce? The ultimate satisfying comfort food!
This recipe is “almost” a 30-minute meal. A hearty dinner is on the table in lightening time! 
Enjoy!
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One Pot Hamburger Stroganoff
Prep Time: 5 minutes- Cook Time: 32 minutes
- Total Time: 37 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Boil
Cuisine: Russian
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Pin RecipeIngredients
- 1 pound lean ground beef
- 1 cup chopped yellow onion
- 1 tablespoon freshly minced garlic
- 1 (8-ounce) package fresh sliced mushrooms
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt (more or less, to taste)
- 1/2 teaspoon freshly cracked black pepper (more or less, to taste)
- 8 ounces wide egg noodles (approximately 5 cups)
- 1/2 cup sour cream
- Fresh chopped parsley, for garnish
Instructions
- In a large pot or dutch oven over medium high heat, cook ground beef, onion and garlic until beef is cooked, browned and no longer pink (about 5-6 minutes). Crumble beef while cooking. Drain off fat.
- Lower to medium heat. Add mushrooms and cook until tender, stirring frequently (about 5-6 minutes).
- Add flour, 1 tablespoon at a time, stirring well in-between each tablespoon.
- Add beef broth, Worcestershire, salt and pepper. Stir to combine. Increase heat to medium high and bring to a gentle boil.
- Add egg noodles and stir to combine. Cover and simmer for 10-12 minutes, or until noodles are tender and liquid is absorbed. Remove lid and stir occasionally to prevent noodles from sticking to bottom of pot (I stirred 5 times).
- Remove from heat and add sour cream. Stir to coat evenly. Sprinkle with fresh chopped parsley, if desired.
Jennifer says
November 4, 2018 at 8:48 amWe made this last night for dinner. It is incredibly EASY to make and was so good, we scraped the bottom of the pot. All gone! This recipe is definitely a KEEPER!
★★★★★
Amy @ The Blond Cook says
November 4, 2018 at 9:17 amThanks so much, Jennifer. So happy to hear everyone enjoyed it! 🙂
Luther Hollingsworth says
November 8, 2018 at 10:13 amWe made this and it was delicious. We especially liked cooking everything including the noodles in one pot. As our family is now just the two of us we had plenty left over for another meal. it reheated well and tasted great. This is a keeper! Five stars.
★★★★★
Amy @ The Blond Cook says
November 9, 2018 at 10:34 amThanks so much, Luther! I’m all about using less pots and pans if possible… so happy to hear y’all enjoyed it! 🙂
Phyllis J Bryant says
February 23, 2019 at 10:09 pmWhat a delicious recipe! Our daughter was here with her 18 month old and begged for this recipe which I just sent her your website link. She’s a busy mother with a five-year-old a three-year-old and one-year-old and a husband and always looking for a quick delicious recipes. I did put it over rice because I was out of organic egg noodles, sorry. But I am trying the taco recipes as written – have all the ingredients. Thank you for this novel, simple idea.
Amy @ The Blond Cook says
February 24, 2019 at 10:02 amThanks so much, Phyllis! So happy your daughter enjoyed it! 🙂
Liz van der Werff says
May 17, 2019 at 7:46 pmFantastic recipe! I made it with cornstarch instead of flour and gluten-free noodles. It was really good, I love cooking the noodles in the broth and adds more flavor and fewer pots! Thank you for a great recipe!
★★★★★
Amy @ The Blond Cook says
May 18, 2019 at 7:18 amThanks for sharing, Liz! So happy to hear you enjoyed it! 🙂