Classic comfort food is made simple in this Ground Beef Stroganoff with fresh sliced mushrooms in a delicious sauce. It’s prepared with simple ingredients and in ONE POT for easy cleanup. It’s a quick and easy dinner for busy weeknights that the whole family will love!
This one-pot wonder is one of the easiest pasta dishes you’ll ever make. It’s a simpler version of traditional beef stroganoff – the noodles are cooked right in the pot with the ground beef and the delicious sauce.
Ingredients
- Ground beef – Lean ground beef is best in this recipe.
- Beef broth – I use low sodium so that I have more control over the saltiness of the dish.
- Wide egg noodles – You’ll need 8 ounces which is approximately 5 cups of noodles.
- Flour – All-purpose
- Mushrooms – I buy the sliced packaged mushrooms to save time in this recipe. I use standard white mushrooms, but cremini are delicious as well!
- Onion
- Garlic
- Salt and black pepper
- Worcestershire sauce
- Sour cream
How to Prepare
Following is a very brief overview on how to prepare. Please see the recipe card at the bottom for full detailed instructions.
- Cook ground beef, onion and garlic in a Dutch oven or large pot. Drain off fat.
- Add mushrooms and cook until tender.
- Add flour and stir to combine.
- Add beef broth, Worcestershire, salt and pepper. Bring to a gentle boil.
- Add egg noodles and stir to combine. Cover and simmer for 10 to 12 minutes, or until noodles are tender and liquid is absorbed.
- Remove from heat and stir in sour cream.
Storing Leftovers
Once cooled, store in the fridge in an airtight container for up to 3 to 4 days.
Recipe Variations
- Swap the ground beef with ground turkey.
- Add heat by adding crushed red pepper flakes or a pinch of cayenne pepper.
Enjoy!
More Easy One Pot Dinners
Ground Beef Stroganoff
Ingredients
- 1 pound lean ground beef
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 (8 ounce) package sliced fresh mushrooms
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 8 ounces wide egg noodles approximately 5 cups
- ½ cup sour cream
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Cook ground beef, onion, and garlic in a 6-quart Dutch oven or large pot until beef is cooked, browned, and no longer pink (about 5 to 6 minutes). Crumble beef with a wooden spoon while cooking. Drain off fat.
- Lower to medium heat. Add mushrooms and cook until tender, stirring frequently (about 5 to 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 to 12 minutes, or until noodles are tender and liquid is absorbed. *Remove lid and stir occasionally to prevent noodles from sticking to the bottom of the pot (I stirred 5 times). Adjust heat as necessary to maintain a gentle boil/strong simmer.
- Remove from heat and add sour cream. Stir to coat evenly. Sprinkle with fresh chopped parsley when serving, if desired.
Video
Notes
- This recipe yields approximately 11 cups.
- Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published November 2018. Updated with new images and new text March 2023.
Looks good
Just please add calorie count.
Without mushrooms I added two cans of Cream of Mushroom soup and it turned out amazing. Good Luck !!!
Made a 1/2 recipe and it was amazing. Thanks for sharing it !!
I’ve now made this recipe 3 times in the last week and it’s total Comfort Food. Normally I have one meal then can’t repeat it again for a week… with this recipe I have it for breakfast, lunch then dinner !! Just now made it again at 6:45a.m..
I came across your recipe and thought “”Wow!This sounds great!” so I scrolled down to read the comments, as I always do, because sometimes people point out errors, or make good suggestions. Hmmm, here’s one that says they used cornstarch & gluten free noodles – hey! that’s just what I want to do! They gave it 5 stars! I see your reply – “thanks Liz” …. hmmm the commenter is named Liz, too, just like me …. scroll back up to read full name …. HEY! it IS me!! LOL Apparently I made this recipe last year at almost the same time of year…. and it was good! This must be my stroganoff season 🙂
I made it again last night, and it was just as wonderful! GF noodles work fine, but I would probably put more than 8 oz in. Maybe 12 oz, it could have used a few more noodles.
Thank you again for a wonderful recipe – see you next year!
Liz
I made this tonight. I regretted that I have not mushrooms but I really wanted to make it, so I substituted half a can of corn and one small red pepper, diced small. It turned out great!
This was a fantastic recipe, my family absolutely LOVED it!
Fantastic 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!
Thanks for sharing, Liz! So happy to hear you enjoyed it! 🙂
What 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.
Thanks so much, Phyllis! So happy your daughter enjoyed it! 🙂
We 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.
Thanks so much, Luther! I’m all about using less pots and pans if possible… so happy to hear y’all enjoyed it! 🙂
We 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!
Thanks so much, Jennifer. So happy to hear everyone enjoyed it! 🙂