Creamy One-Pot Ground Beef Stroganoff Recipe Easy Homemade Comfort Food

By Reality Eats

A quick and easy one-pot ground beef stroganoff with egg noodles, featuring a creamy, tangy sauce that hugs tender beef and noodles for a comforting meal perfect for busy weeknights.

• Author: Mandy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

• 1 pound (450 g) ground beef (80/20), fresh or thawed
• 1 medium yellow onion, diced finely
• 2–3 garlic cloves, minced fresh
• 8 oz (225 g) baby bella mushrooms, sliced (can substitute white button mushrooms)
• 3 cups (720 ml) beef broth, preferably low sodium
• 8 oz (225 g) egg noodles, wide or medium size
• ½ cup (120 ml) full-fat sour cream (can substitute Greek yogurt)
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat a large deep skillet over medium-high heat and add ground beef. Break it apart with a wooden spoon and cook until no longer pink and just starting to brown, about 8-10 minutes. Drain excess fat if needed, leaving some for flavor.
2. Push beef to the side of the skillet. Add butter, then diced onion and sliced mushrooms. Cook until onions are translucent and mushrooms are slightly browned, about 5-7 minutes. Stir in minced garlic for the last minute to avoid burning.
3. Sprinkle flour evenly over the mixture and stir to coat everything, about 2 minutes. Add Dijon mustard, Worcestershire sauce, salt, and pepper now.
4. Gradually pour in beef broth while stirring constantly to avoid lumps. Bring to a gentle boil, then reduce heat to a simmer. Add egg noodles, ensuring they are submerged. Cover with a lid and simmer for about 10 minutes, stirring halfway through to prevent sticking.
5. Remove from heat and stir in sour cream until smooth and creamy, about 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.
6. Let the stroganoff sit covered off heat for a couple of minutes to let flavors meld. Serve warm, garnished with fresh parsley or chives if desired.

Notes

Do not rush browning the beef to develop flavor. Keep some fat for richness. Stir flour gradually and add broth slowly to avoid lumps. Cook noodles in sauce to absorb flavor and reduce cleanup. Fold in sour cream off heat to prevent curdling. If sauce is too thick after resting, stir in a splash of broth or milk. For gluten-free, substitute flour with cornstarch and use gluten-free noodles or spiralized zucchini.