Easy One-Pot Ground Beef Stroganoff: Your New Favorite Weeknight Comfort Food
Craving a rich, creamy, and satisfying meal that comes together without a fuss? Look no further than this incredible **One-Pot Ground Beef Stroganoff** recipe! It’s the ultimate comfort food, blending tender ground beef with savory mushrooms and onions, all coated in a luscious, tangy sour cream sauce, served over perfectly cooked egg noodles. The best part? Everything cooks in a single pot, making cleanup an absolute breeze. Perfect for busy weeknights, this hearty dish is ready to enjoy in under an hour, proving that homemade deliciousness doesn’t have to be complicated.
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Quick Summary: Ground Beef Stroganoff in One Pot
Whip up homemade Ground Beef Stroganoff with ease – no need for boxed helpers! Begin by browning ground beef, onions, and savory mushrooms in a single pot. Infuse rich flavor with Dijon mustard, Worcestershire sauce, and a touch of smoked paprika. Then, simmer egg noodles directly in the beef broth, absorbing all the deliciousness. Finish off-heat by stirring in sour cream and heavy cream for a velvety, luscious sauce. This entire dish is ready in under an hour, requiring just one pan for cooking and minimal cleanup. For an even quicker meal, check out my pro tip below on using pre-cooked ground beef!
If you’re looking to explore other Stroganoff variations, be sure to try my equally delicious Meatball Stroganoff recipe, offering a delightful twist on this classic.
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Watch How to Make Ground Beef Stroganoff (Video)
Get a visual guide to making this simple yet satisfying Ground Beef Stroganoff. This video will walk you through each step, ensuring your dish turns out perfectly creamy and flavorful every time.
Essential Ingredients for Your One-Pot Ground Beef Stroganoff
Crafting the perfect Ground Beef Stroganoff requires a blend of simple, wholesome ingredients that come together to create an unforgettable flavor profile. Here’s what you’ll need and why each component is key to this delicious one-pot meal:
- Onion and salt. I prefer using yellow onions for their balanced sweetness when caramelized, which forms a crucial flavor base for the Stroganoff. A dash of salt isn’t just for seasoning; it helps draw out moisture from the onions, allowing them to caramelize more effectively and build deeper, richer flavors. This slow caramelization is key to the dish’s complexity.
- Cooking oil. Olive oil or avocado oil are excellent choices due to their higher smoke points, which are ideal for sautéing and browning without burning. You want an oil that can withstand the heat necessary to properly brown your beef and caramelize your onions.
- Ground beef. For this recipe, 93% lean ground beef or higher is recommended. Using leaner beef minimizes the need to drain excess fat, allowing the delicious flavors from the onions and garlic to meld directly with the meat. If you opt for ground beef with a higher fat content, it’s a good idea to brown it separately and drain the fat before combining it with the cooked onions and garlic. This prevents a greasy final product. For dietary variations or different flavor profiles, ground turkey, venison, or elk can also be excellent substitutes, offering a slightly different texture and taste.
- Garlic. Freshly minced garlic delivers the most vibrant and pungent flavor, elevating the savory notes of the Stroganoff. While pre-minced garlic can be a time-saver, nothing compares to the aromatic punch of fresh cloves.
- Dijon mustard. This isn’t just for tang! Dijon mustard adds a subtle, complex pungency and a touch of acidity that brightens the rich, creamy sauce without overpowering it. It’s a secret ingredient that truly ties all the flavors together.
- Smoked paprika. Don’t underestimate the power of smoked paprika! Its unique smoky flavor imparts an incredible depth and savory warmth that you simply won’t achieve with regular paprika. It adds a layer of complexity that transforms the dish. If you’re new to it, you can start by using half regular and half smoked paprika, or use all regular if you prefer a milder, less smoky profile.
- Salt and pepper. Essential seasonings. Always taste and adjust as you go, but these form the foundational flavor of your Stroganoff.
- Baby bella mushrooms. Also known as cremini mushrooms, baby bellas offer a richer, earthier flavor than standard white button mushrooms due to their slightly greater maturity. They add wonderful texture and umami to the dish. If baby bellas aren’t available, white button mushrooms are a perfectly acceptable substitute. For those who prefer to omit mushrooms entirely, consider doubling the amount of onions and adding some diced zucchini for a similar textural element without the mushroom flavor.
- Beef broth. This forms the base of our savory sauce and cooks the noodles. While beef broth provides a classic flavor, chicken broth is a fantastic substitute and often has a higher protein content. You can also create a robust broth using a concentrated beef base, such as Better Than Bouillon Beef Base, diluted with water. For those monitoring sodium intake, low-sodium broth is always a good choice.
- Egg noodles. Wide egg noodles are the traditional choice for Stroganoff, offering a tender yet satisfying chew that perfectly soaks up the creamy sauce. Cooking them directly in the broth infuses them with rich beefy flavor.
- Sour cream and heavy cream. This dynamic duo creates the signature creamy, luscious sauce. Sour cream provides a delightful tangy finish that balances the richness of the beef and mushrooms, while heavy cream contributes to an extra-smooth, silky texture. For a lighter or dairy-free option, plain Greek yogurt can be substituted for sour cream, offering a similar tang and thickness.
See the recipe card below for exact quantities and precise measurements.
✨ Pro Tip: Make Ground Beef Stroganoff Even Faster! ✨
My ultimate secret to whipping up quick and easy weeknight dinners is maintaining a smart stockpile of pre-cooked ground beef in the freezer. This simple habit drastically cuts down on your active cooking time, allowing you to get delicious meals like this hamburger Stroganoff (and other recipes with ground beef) on the table much sooner. After your grocery shopping, dedicate a short time to cooking ground beef in bulk. Once browned and cooled, freeze it in recipe-sized portions in airtight bags or containers. When dinner time rolls around, you’ll save 10–15 minutes of prep time, reduce the number of dishes you use, and enjoy a faster path to a satisfying homemade meal. It’s a game-changer for efficient meal planning!
Step-by-Step: How to Make Creamy Ground Beef Stroganoff
Making this one-pot wonder is straightforward and rewarding. Follow these steps to achieve a rich and creamy Ground Beef Stroganoff that your family will adore:
1. Prepare Your Vegetables
Start by preparing your aromatics and mushrooms. Thinly slice the yellow onion. Mince the garlic cloves. Clean the baby bella mushrooms thoroughly with a damp cloth or paper towel and slice them evenly. Having these prepped and ready will make the cooking process smoother.
2. Caramelize the Onions
In a deep skillet or Dutch oven with a large heating surface, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add your sliced onions and sprinkle them with a small dash of salt. Sauté the onions slowly over medium to low heat, stirring frequently. Reduce the heat if necessary to prevent them from burning. This step is crucial and takes about 10-15 minutes, or until the onions are deeply golden and beautifully caramelized. This slow cooking develops a deep sweetness and rich flavor that is absolutely essential for authentic Stroganoff. They should have a jammy consistency around the edges when ready.
3. Brown the Ground Beef and Garlic
Once the onions are perfectly caramelized, add the minced garlic to the skillet and cook for just 1 minute until fragrant. Be careful not to burn the garlic. Then, crumble in the ground beef. Cook the beef, breaking it up with a spoon, until it is thoroughly browned. If you are using ground beef with a higher fat content, drain any excess fat from the pan at this stage to prevent the final dish from being overly greasy.
4. Add Seasonings and Build Flavor
Now it’s time to build the signature Stroganoff flavor. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper to the beef mixture. Cook this aromatic blend for another 2 minutes, stirring constantly. This step allows the spices to bloom and meld with the beef and onions, creating a deeply savory base for your sauce.
5. Sauté Mushrooms and Deglaze with Broth
Add the sliced baby bella mushrooms to the pan and sauté for 3–4 minutes over medium-high heat until they have softened and released some of their moisture. Next, pour in the beef broth. This is a great opportunity to deglaze the pan: scrape the bottom of the skillet with your spoon as you stir, loosening any browned bits (fond) that are stuck. These bits are packed with flavor and will enhance your sauce significantly. Bring the mixture to a gentle boil.
6. Temper the Dairy and Cook Noodles
In a separate small bowl, combine the sour cream and heavy cream. This is a crucial step to prevent curdling. To temper these cold dairy products, add 1-2 teaspoons of the hot liquid from the pan to the cream mixture and whisk well. This slowly raises the temperature of the dairy, making it less prone to separating when added to the hot skillet. Set this tempered mixture aside.
Once the broth is boiling, add the wide egg noodles to the pan. Stir them into the broth and bring the mixture back to a boil, then immediately reduce the heat to a simmer. Cover the pan tightly and cook for 8–10 minutes, or until the noodles are tender but still have a slight bite (al dente). Be careful not to overcook them, as they will continue to absorb liquid.
7. Finish with Cream and Serve
Remove the skillet from the heat. Gently stir in the tempered sour cream and heavy cream mixture until the sauce is uniform and beautifully creamy. Avoid boiling the sauce after adding the dairy, as this can still cause it to curdle. Let the Stroganoff sit uncovered for 5 minutes. This brief resting period allows the sauce to thicken slightly to a perfect consistency, and the flavors to fully meld together.
Serve your magnificent Ground Beef Stroganoff hot, garnished generously with fresh chopped parsley for a burst of color and herbaceous freshness. Enjoy this delightful one-pot meal!
✨ Pro Tip: Prevent Dairy Curdling ✨
It’s a common concern: how to add cold dairy products like sour cream and heavy cream to a hot dish without them curdling or separating. The secret lies in **tempering**. Sudden temperature changes can shock the proteins in dairy, causing them to clump. To prevent this, slowly raise the temperature of your cold dairy before introducing it to the main dish. In this Ground Beef Stroganoff recipe, you’ll whisk a small amount (1-2 teaspoons) of the hot broth from the pan into your sour cream and heavy cream mixture. This gentle pre-warming process ensures that when you finally add the tempered dairy to the full pot, it integrates smoothly, resulting in a perfectly silky and rich sauce without any unsightly separation.
Storing and Freezing Your Ground Beef Stroganoff
One of the great advantages of this Ground Beef Stroganoff recipe is how well it stores, making it perfect for meal prep or enjoying leftovers. Here’s how to keep it fresh and delicious:
Storage
Allow any leftover Stroganoff to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat gently. You can warm it in the microwave, stirring occasionally until heated through. Alternatively, reheat it on the stovetop over low to medium heat. If the sauce appears too thick during stovetop reheating, add a splash of beef broth or water to reach your desired consistency, stirring frequently to prevent sticking.
Freezing
Ground Beef Stroganoff freezes surprisingly well, but with a slight modification to ensure the best texture upon reheating. To freeze, prepare the recipe as directed, but slightly undercook the egg noodles (by about 1-2 minutes). Crucially, **omit the sour cream and heavy cream** at the end. Allow the beef and noodle mixture to cool completely, then transfer it to an airtight freezer-safe container or heavy-duty freezer bags. It can be stored in the freezer for up to 6 months.
When you’re ready to enjoy the frozen Stroganoff, thaw it overnight in the refrigerator. Reheat the mixture on the stovetop over low heat, adding beef broth or water if needed to adjust the consistency. Once heated through, remove from heat and then stir in fresh sour cream and heavy cream (tempered, as described in the recipe) just before serving. This ensures a creamy, non-curdled sauce that tastes as fresh as the day you made it. Garnish with fresh parsley before serving.
Ground Beef Stroganoff (Freezer Instructions) Date____________________
Thaw overnight in refrigerator. Reheat on stovetop, adding beef broth or water if needed. Just before serving, turn off heat and add tempered sour cream and cream. Gently stir to mix well, and garnish with parsley before serving.
Frequently Asked Questions About Ground Beef Stroganoff
Here are some common questions about making and enjoying Ground Beef Stroganoff:
Can you add sour cream to Stroganoff without curdling?
Absolutely! The key is to **temper** the sour cream (and heavy cream, if using) before adding it to the hot skillet. This means slowly raising the temperature of the cold dairy. You can do this by whisking in 1-2 teaspoons of the hot broth from the pan into your sour cream mixture in a separate bowl. Once the dairy mixture is warmed slightly, you can gently stir it into the main dish off the heat. This process prevents the proteins in the dairy from shocking and separating, ensuring a smooth, creamy sauce every time.
What kind of meat is good for Stroganoff?
Traditionally, Beef Stroganoff is made with tender cuts of beef such as ribeye, sirloin, or beef tenderloin, thinly sliced. However, this easy one-pot recipe brilliantly utilizes **ground beef**, making it more accessible and quicker to prepare without sacrificing flavor or heartiness. For a different twist or to accommodate dietary preferences, you can also substitute other ground meats like ground turkey, ground chicken, ground venison, or ground elk. Each will bring its own unique flavor, but the creamy sauce and savory seasonings will ensure a delicious meal.
What can I use instead of sour cream in Beef Stroganoff?
If you don’t have sour cream on hand or prefer an alternative, several options can work well in Ground Beef Stroganoff:
- Greek yogurt: Plain, full-fat Greek yogurt is an excellent substitute for sour cream. It provides a similar tangy flavor and creamy texture, making it a healthy and delicious alternative. Just like sour cream, remember to temper it before adding to the hot pan to prevent curdling.
- Crème fraîche: This is a rich, fermented cream with a slightly tangy, buttery flavor. It’s less prone to curdling than sour cream due to its higher fat content, making it a luxurious substitute.
- Cream cheese: For an extra rich and thick sauce, a few tablespoons of softened cream cheese can be whisked into the sauce. It will add creaminess and a subtle tang, though the texture will be slightly different.
Choose the best substitute based on your preference for tanginess, richness, and consistency.
Recipe Card: One-Pot Ground Beef Stroganoff
Ground Beef Stroganoff
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Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- dash of salt
- 2-3 cloves garlic, minced (about 2 teaspoons)
- 1 pound 93% lean ground beef
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 8 ounces baby bella mushrooms, cleaned and sliced
- 3 cups beef broth
- 8 ounces wide egg noodles
- ¾ cup sour cream
- ¼ cup heavy cream
- fresh parsley, chopped, for garnish (optional)
Instructions
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Thinly slice 1 large yellow onion. Mince 2-3 cloves garlic. Clean and slice 8 ounces baby bella mushrooms. Set aside.
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In a large, deep skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sliced onions and sprinkle with a dash of salt. Sauté slowly, stirring often and reducing heat if needed, for 10-15 minutes until deeply golden and caramelized. Do not rush this step; good caramelization builds exceptional flavor.
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Add the minced garlic and cook for 1 minute until fragrant.
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Crumble in 1 pound 93% lean ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat if necessary.
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Stir in 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another 2 minutes, stirring constantly, to allow the flavors to meld.
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Add the sliced baby bella mushrooms and sauté for 3–4 minutes over medium-high heat until they soften.
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Pour in 3 cups beef broth. Deglaze the pan by scraping the bottom with your spoon as you stir, incorporating all the flavorful browned bits. Bring the mixture to a boil.
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In a separate small bowl, combine ¾ cup sour cream and ¼ cup heavy cream. To prevent curdling, temper the cold dairy by adding 1-2 teaspoons of the hot liquid from the pan to the cream mixture and mix well. Set aside.
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Add 8 ounces wide egg noodles to the boiling broth mixture. Return to a boil, then reduce the heat to a simmer.
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Cover the pan and cook for 8–10 minutes, or until the noodles are tender but not mushy.
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Remove the pan from the heat. Gently stir in the tempered sour cream and heavy cream until the sauce is uniform and creamy. Avoid boiling the sauce after adding the dairy. Let it sit uncovered for 5 minutes to thicken slightly and allow flavors to deepen.
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Serve immediately, garnished with fresh chopped parsley (optional) for a touch of freshness.
Notes
Nutrition per serving
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