This one-pot ground beef stroganoff is rich and creamy and loaded with flavor for a quick and easy weeknight meal the whole family will love!
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Why this Recipe Works
This easy beef stroganoff is the perfect comfort food when the weather turns colder. It's got savory mushrooms, onions, ground beef, and tender egg noodles all coated in a rich and creamy homemade sauce (no canned cream of mushroom soup here!).
It's a hearty, budget-friendly meal in just 40 minutes, but best of all it's all made in one pot, so clean-up is a breeze! It's a great option for those busy weeknights.
Ingredient Notes
- Ground Beef - Classic beef stroganoff uses steak, but in this recipe, I swap in ground beef
- Sour Cream - This adds a creaminess and slight tang to the sauce. You can also use Greek yogurt if you prefer, or replace ½ cup of the beef broth with heavy cream or half and half.
- Beef Stock - Use unsalted beef stock to help control the salt level of the dish. If using regular beef stock, omit the salt and salt to taste.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Melt 2 Tablespoons of butter in a dutch oven or stock pot set over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes. Stir occasionally until the liquids have cooked off and the mushrooms are sizzling. Then transfer to a bowl and set aside.
- Melt the remaining tablespoon of butter in the same pot, add the diced onion and cook for 4-5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the ground beef and break it up with a wooden spoon, then cook for 5 minutes until cooked through. Add the flour and cook for 1-2 minutes, stirring frequently.
- Add ½ cup of beef stock and scrape up any brown bits from the bottom of the pan. Add the mushrooms back to the pot, along with the remaining beef stock and Worcestershire sauce, and bring to a simmer. Cook for 2-3 minutes until the sauce is slightly thickened, then stir in the egg noodles and cook for 10 minutes, stirring occasionally, until the noodles are cooked through.
- Remove from heat and let cool for 2-3 minutes, then stir in the sour cream and serve.
What to Serve with Beef Stroganoff
this is a hearty, filling dish on its own but I always try to sneak some veggies or a salad on the side. My apple walnut salad is a great choice because the sweet and tangy vinaigrette dressing helps cut the richness of the homemade beef stroganoff sauce.
My garlic butter green beans or instant pot green beans are also good quick and easy choices to serve along with this dish.
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 5 days. This dish does not freeze well.
Reheat leftovers in a skillet set over medium heat and add a splash of milk or beef stock to help loosen up the sauce. Smaller portions can be reheated in the microwave.
Classic beef stroganoff uses steak and that works perfectly in this dish too. Ground turkey is another good option. Sliced chicken is also tasty mixed in with the creamy mushroom sauce and noodles.
To make beef stroganoff with steak, I recommend top sirloin or strip steak around 1-inch thick cut into ½-inch strips.
In step 3, in place of the ground beef, sauté the steak strips in the dutch oven for 3-4 minutes until browned, then proceed with the recipe as written.
More Comfort Food Recipes
Comfort food dishes are some of my favorite recipes. There's nothing like a hearty home-cooked meal when the craving hits. Here are a few of my go-tos:
📖 Recipe
Ground Beef Stroganoff
Ingredients
- 3 Tablespoons butter, divided
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 Tablespoons flour
- 4 cups beef stock, unsalted
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 12 oz bag egg noodles
- ¾ cup sour cream
Instructions
- Melt 2 Tablespoons of butter in a dutch oven or stock pot set over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes. Stir occasionally until the liquids have cooked off and the mushrooms are sizzling. Then transfer to a bowl and set aside.
- Melt the remaining tablespoon of butter in the same pot, add the diced onion and cook for 4-5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the ground beef and break it up with a wooden spoon, then cook for 5 minutes until cooked through. Add the flour and cook for 1-2 minutes, stirring frequently.
- Add ½ cup of beef stock and scrape up any brown bits from the bottom of the pan. Add the mushrooms back to the pot, along with the remaining beef stock and Worcestershire sauce, and bring to a simmer. Cook for 2-3 minutes until the sauce is slightly thickened, then stir in the egg noodles and cook for 10 minutes, stirring occasionally, until the noodles are cooked through.
- Remove from heat and let cool for 2-3 minutes, then stir in the sour cream and serve.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Jennie says
Does this use a whole bag of egg noodles?
Scott says
Yes, one 12 oz bag!