One-Pan Ground Beef Stroganoff

This is the dinner I make when I open the fridge at 5:30 and have no plan. Ground beef, a few mushrooms, a bag of egg noodles, and a tub of sour cream turn into a rich, creamy stroganoff that tastes like it simmered for hours.

The best part is that the noodles cook right in the sauce, so there is only one pan to wash. Below you will find the full recipe, step-by-step photos, tips for the creamiest sauce, variations, and storage notes.

Why You Will Love This Recipe

• One pan: the noodles cook in the gravy, no extra pot.
• 30 minutes: a real weeknight dinner.
• Budget friendly: simple pantry ingredients and one pound of beef.
• Creamy and savory: mushrooms, garlic, and sour cream make a rich gravy.
• Family approved: mild, cozy, and easy to love.

Recipe at a Glance

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4 to 6
• Course: Dinner
• Cuisine: American

Ingredients

• 1 pound lean ground beef
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 8 ounces cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 8 ounces wide egg noodles, uncooked
• 3/4 cup sour cream, at room temperature
• Salt and black pepper, to taste
• Fresh parsley, chopped, for serving

Ingredient Notes

• Ground beef: 85% or 90% lean gives great flavor without too much grease.
• Mushrooms: cremini have a deeper flavor than white mushrooms.
• Sour cream: let it sit out for 10 minutes so it blends in smoothly and does not curdle.
• Noodles: wide egg noodles are classic; extra-wide work too, just add a minute or two.

How to Make One-Pan Ground Beef Stroganoff

1. Brown the beef. In a large, deep skillet over medium-high heat, cook the ground beef, breaking it up, until browned, 5 to 6 minutes. Drain any extra fat and move the beef to a plate.
2. Cook the vegetables. Melt the butter in the same pan. Add the onion and mushrooms and cook for 5 minutes, until the mushrooms are golden and the onion is soft. Stir in the garlic for 30 seconds.
3. Make the gravy base. Sprinkle in the flour and stir for 1 minute. Slowly pour in the beef broth, then add the Worcestershire sauce and Dijon mustard. Stir until smooth.
4. Cook the noodles. Return the beef to the pan, bring to a boil, and stir in the uncooked egg noodles. Cover, reduce the heat to medium-low, and simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender.
5. Make it creamy. Turn off the heat. Stir in the sour cream until the sauce is glossy and creamy. Season with salt and pepper.
6. Serve. Sprinkle with fresh parsley and serve right away.

Tips for the Creamiest Stroganoff

• Take it off the heat first. Adding sour cream to a boiling sauce can make it split.
• Brown the mushrooms well. Let them sit in the pan without stirring for a minute to get golden edges.
• Loosen if needed. Noodles keep soaking up sauce; add a splash of broth if it gets too thick.
• Season at the end. Broth and Worcestershire are salty, so taste before adding more salt.

Easy Variations

• Chicken: use ground chicken or turkey and chicken broth.
• Extra creamy: stir in 2 ounces of cream cheese with the sour cream.
• No mushrooms: skip them and add a handful of frozen peas at the end.
• Classic style: serve the sauce over mashed potatoes or rice instead of cooking noodles in the pan.

What to Serve With It

Serve with steamed green beans, roasted broccoli, a crisp green salad, or warm dinner rolls to soak up the gravy.

Storage

• Refrigerator: keep leftovers in an airtight container for up to 4 days.
• Reheating: warm on the stove over medium-low heat with a splash of broth, stirring often.
• Freezer: not ideal; sour cream sauces can turn grainy after freezing.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat plain Greek yogurt at room temperature and stir it in off the heat.

Can I make it gluten-free?

Use cornstarch instead of flour (1 tablespoon mixed with 2 tablespoons cold broth) and gluten-free pasta.

What if I only have dried mushrooms or none at all?

The recipe still works without mushrooms; the gravy will just be a little less earthy.

Can I double it?

Yes, use a large Dutch oven and add 2 to 3 extra minutes to the noodle cooking time.

Final Thoughts

This One-Pan Ground Beef Stroganoff is the kind of easy, cozy dinner that quickly becomes a weekly regular. If you make it, let us know in the comments how your family liked it.