This hearty one-pan dinner combines savory beef and mushrooms in a rich, tangy sauce. The egg noodles cook directly in the skillet, reducing cleanup and concentrating the flavor in every bite.
List of ingredients
- 1 pound ground beef (85/15 or 80/20) – provides the savory base and richness.
- 1 to 2 tablespoons unsalted butter or vegetable oil (as needed), plus 2 to 3 teaspoons oil for browning the beef.
- 1 small yellow onion, chopped (1/2 to 3/4 cup) – adds aromatic depth.
- 12 ounces cremini mushrooms, sliced 1/4-inch thick – brings an earthy flavor.
- 2 large garlic cloves, minced – for a pungent, savory kick.
- 1/4 cup beef broth – used for deglazing the pan (alcohol-free alternative).
- 3 tablespoons all purpose flour – thickens the sauce.
- 1 tablespoon Dijon mustard – adds tang and complexity.
- 1 tablespoon Worcestershire sauce – provides deep umami notes.
- 1 to 2 teaspoons sweet Hungarian paprika – adds a mild, sweet warmth.
- 1 1/2 teaspoons chopped fresh thyme leaves, divided – adds earthy herbal notes.
- 3 1/2 to 4 cups beef broth or stock – the primary liquid base.
- 8 ounces dried extra wide egg noodles – cooks directly in the sauce.
- 1/2 to 2/3 cup sour cream – creates the signature creamy, tangy finish.
- 3 tablespoons chopped flat-leaf parsley – for a fresh, bright garnish.
- 1 teaspoon fresh lemon juice (optional) – brightens the overall flavor.
- Diamond Crystal kosher salt and freshly-ground black pepper – for seasoning to taste.
step-by-step instructions
- Brown the beef: Lightly oil a large nonstick skillet or saute pan (12.5 to 13 inches diameter) with 2-3 teaspoons of vegetable oil. Brown the ground beef with salt and black pepper over medium-high heat, letting it develop a crust before breaking it up. Remove the beef with a slotted spoon and set aside.
- Sauté vegetables: Ensure there are 3 tablespoons of fat in the pan, adding butter or oil if necessary. Add chopped onions, sliced mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until vegetables soften, brown, and the mushroom liquid has evaporated.
- Add aromatics: Stir in the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.
- Deglaze the pan: Stir in the 1/4 cup of beef broth and simmer for 1-2 minutes, scraping the browned bits from the bottom of the pan until the liquid has almost evaporated.
- Thicken the base: Return the browned ground beef to the pan. Sprinkle the flour over the mixture, stir to distribute evenly, and cook for 1-2 minutes to remove the raw flour taste.
- Simmer the sauce: Add the beef broth, Dijon mustard, Worcestershire sauce, paprika, and 1 teaspoon of fresh thyme. Stir until everything is well combined.
- Cook the noodles: Stir in the uncooked egg noodles, ensuring they are submerged in the broth. Bring to a boil, then cover and reduce heat to a simmer. Cook for 7-10 minutes, stirring occasionally, until noodles are tender.
- Finish with cream: Remove the pan from heat. Stir in the sour cream, the remaining 1/2 teaspoon of thyme, and 2 tablespoons of parsley. Season with salt and pepper to taste.
- Final touch: If desired, stir in lemon juice to brighten the flavor. Sprinkle the remaining tablespoon of parsley over the top and serve immediately.
Meat and Vegetable Selection
Choosing the Right Ground Beef
For the best results, use ground round (85/15) or ground chuck (80/20). These options provide enough fat to keep the meat moist and add richness to the final sauce. Avoid using ground sirloin, as it is often too lean and can result in a dry texture.
Selecting High-Quality Mushrooms
Cremini mushrooms, also known as baby bellas, are ideal because they offer a deeper, earthier flavor than standard white button mushrooms. If you prefer a more complex profile, you can use a gourmet mushroom mix or shiitakes. Always slice them fresh just before cooking to maintain the best texture.
Onion and Garlic Preparation
Using a yellow onion provides a balanced sweetness that complements the savory beef. Ensure the garlic is minced finely so it distributes evenly throughout the sauce without leaving large, pungent chunks. Sauté the garlic only briefly to avoid a bitter taste.
Essential Cooking Equipment
Selecting the Right Skillet
A large nonstick skillet or sauté pan with a diameter of 12.5 to 13 inches is recommended. The pan needs high sides (about 2.5 inches) to accommodate the liquid and the noodles without overflowing. This ensures the noodles have enough room to simmer and cook evenly.
Using a Cocotte or Dutch Oven
A 4-quart cocotte is an excellent alternative if you do not have a wide skillet. These heavy-bottomed pots distribute heat very evenly, which helps in browning the beef and mushrooms consistently. The depth of a cocotte makes it easy to stir the egg noodles without splashing.
Flavor Development Techniques
Achieving a Proper Beef Sear
Avoid stirring the beef immediately after adding it to the hot pan. Let the meat sit undisturbed for a few minutes to develop a dark brown crust, which creates the Maillard reaction. This step is essential for adding deep, savory complexity to the entire dish.
The Importance of Deglazing
Deglazing involves adding liquid to a hot pan to loosen the browned food particles, known as fond, stuck to the bottom. Using beef broth for this process incorporates those concentrated flavors back into the sauce. It prevents the pan from scorching and enhances the beefy profile.
Balancing Tang and Acidity
Dijon mustard and sour cream provide the primary tang in this recipe. If the final dish feels too heavy, a small squeeze of fresh lemon juice can cut through the richness. This acidity brightens the flavors and makes the dish taste more balanced.
Noodle Management and Textures
Using Extra Wide Egg Noodles
Extra wide egg noodles are preferred because they hold up well during the simmering process and capture more sauce. They provide a substantial bite that matches the heartiness of the ground beef. Avoid using thin pastas, as they may overcook and become mushy.
Managing the Liquid Ratio
Different brands of egg noodles absorb liquid at varying rates. Start with 3.5 cups of beef broth and monitor the pan closely as the noodles cook. If the sauce looks too dry before the noodles are tender, add an additional 1/2 cup of broth.
Preventing Noodle Clumping
Stir the mixture gently every few minutes while the noodles simmer under the lid. This prevents the noodles from sticking to the bottom of the pan or clumping together. Gentle stirring ensures an even distribution of the sauce and meat.
Sauce Consistency and Finishing
Adding Sour Cream Properly
Always remove the pan from the heat before stirring in the sour cream. Adding dairy to a boiling liquid can cause the sour cream to curdle or separate, ruining the smooth texture. Stirring it in off-heat ensures a creamy, homogenous sauce.
Choosing the Right Sour Cream
Full-fat sour cream provides the best richness and stability for the sauce. While reduced-fat versions can work, fat-free alternatives often lack the necessary body and can change the flavor profile. The fat content helps emulsify the sauce for a velvet-like finish.
Adjusting Final Thickness
The sauce will continue to thicken as it rests because the noodles continue to absorb moisture. If the sauce is too thin after cooking, let it stand uncovered for five minutes. If it becomes too thick, stir in a small splash of warm beef broth to loosen it.
Practical Ingredient Substitutions
Using Poultry Instead of Beef
Ground turkey or ground chicken can be used as a leaner alternative. For the best flavor, use a blend of breast and thigh meat or ground thighs specifically. Avoid using 100% lean breast meat, as it may result in a drier dish and a less rich sauce.
Alternative Mushroom Options
If fresh mushrooms are unavailable, you can use drained canned mushrooms or reconstituted dried mushrooms. Dried porcini mushrooms, in particular, add an intense depth of flavor. If using dried, soak them in warm water first and use the soaking liquid as part of the beef broth.
Broth and Seasoning Swaps
Low-sodium beef broth is recommended if you prefer to control the salt levels manually. If beef broth is unavailable, a combination of water and beef base or a rich vegetable broth can be used. Ensure the substitute is savory and not overly sweet.
Serving and Pairing Suggestions
Fresh Side Dish Pairings
Since stroganoff is a rich and creamy meal, it pairs best with crisp, fresh sides. A simple green salad with a vinaigrette helps cleanse the palate between bites. Steamed green beans or roasted broccoli also provide a necessary nutritional and textural contrast.
Plating and Garnish
Serve the stroganoff in wide bowls to allow the sauce to coat the noodles. A final sprinkle of fresh flat-leaf parsley adds a pop of color and a hint of freshness. You can also serve the dish with lemon wedges on the side for individual customization.
Storage and Reheating Advice
Refrigeration Guidelines
Store any leftover stroganoff in an airtight container in the refrigerator for up to two days. Because the noodles continue to absorb liquid over time, the dish will thicken significantly in the fridge. Keep the container tightly sealed to prevent the meat from drying out.
Proper Reheating Methods
Reheat the dish on the stovetop over low heat or in the microwave. Add a splash of beef broth or water before heating to loosen the sauce and restore the creamy texture. Stir gently to avoid breaking the softened egg noodles.
Avoid Freezing This Dish
Freezing is not recommended for this recipe because of the dairy and the pasta. The sour cream may separate upon thawing, and the egg noodles often become mushy or lose their structure. For the best quality, cook only what you plan to eat within a few days.
Common Troubleshooting
Why Is My Sauce Too Thin?
A thin sauce is usually caused by using too much broth or not cooking the flour long enough. If the sauce is too thin after adding the sour cream, let it rest for a few minutes. The starch from the noodles will naturally thicken the liquid as it cools slightly.
Why Are My Noodles Mushy?
Mushy noodles are typically the result of overcooking or stirring too vigorously. Follow the 7-10 minute simmer time and check the noodles at the 7-minute mark. Once they are al dente, remove the pan from the heat immediately.
How to Fix Over-Salted Sauce
If the sauce tastes too salty, it is likely due to the beef broth or Worcestershire sauce. You can balance this by adding a small amount of unsalted sour cream or a splash of water. A squeeze of lemon juice can also help mask excess saltiness.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use rotini, penne, or bow-tie pasta. However, you may need to adjust the cooking time and the amount of broth, as different shapes absorb liquid differently. Egg noodles are traditional because of their soft texture and flavor.
Can I use Greek yogurt instead of sour cream?
Plain Greek yogurt is a suitable substitute and adds more protein. Be aware that Greek yogurt is tangier than sour cream and can curdle more easily. Stir it in carefully off the heat and use a full-fat version for the best consistency.
How do I prevent the beef from sticking?
Use a high-quality nonstick pan and ensure the oil is shimmering hot before adding the meat. Do not overcrowd the pan, as this lowers the temperature and causes the beef to steam instead of sear. Let the meat brown undisturbed for a few minutes.
Print
Creamy One-Pot Ground Beef Stroganoff
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Diet: General
Description
This easy Ground Beef Stroganoff cooks egg noodles right in the sauce for a comforting, one-pan dinner with tender mushrooms and a tangy sour cream finish—ready in about 30 minutes.
Ingredients
- 1 pound ground beef (85/15 or 80/20)
- 1 to 2 tablespoons unsalted butter or vegetable oil, plus 2 to 3 teaspoons oil for browning the beef
- 1 small yellow onion, chopped (1/2 to 3/4 cup)
- 12 ounces cremini mushrooms, sliced 1/4-inch thick
- 2 large garlic cloves, minced
- 1/4 cup beef broth
- 3 tablespoons all purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons sweet Hungarian paprika
- 1 1/2 teaspoons chopped fresh thyme leaves, divided
- 3 1/2 to 4 cups beef broth or stock
- 8 ounces dried extra wide egg noodles
- 1/2 to 2/3 cup sour cream
- 3 tablespoons chopped flat-leaf parsley
- 1 teaspoon fresh lemon juice (optional)
- Diamond Crystal kosher salt and freshly-ground black pepper
Instructions
- Step: Lightly-oil a large nonstick skillet or saute pan with vegetable oil.
- Step: Brown the ground beef with a few small pinches of salt and black pepper over medium-high heat, then use a slotted spoon to remove the beef from the pan and set aside.
- Step: Add enough butter or oil to the pan to ensure 3 tablespoons of fat are present, then sauté onions, mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper until softened and liquid has evaporated.
- Step: Add the garlic and cook for 30 to 60 seconds until fragrant.
- Step: Stir in the 1/4 cup beef broth and simmer for 1-2 minutes, scraping brown bits from the bottom of the pan.
- Step: Stir the ground beef back into the pan, sprinkle with flour, stir to distribute, and cook for 1-2 minutes.
- Step: Add the beef broth, Dijon mustard, Worcestershire sauce, paprika, and 1 teaspoon of chopped fresh thyme leaves, stirring until well combined.
- Step: Stir in the uncooked egg noodles, bring to a boil, cover the pan, and reduce heat to simmer for 7-10 minutes, stirring every couple of minutes.
- Step: Remove from heat and stir in sour cream, the remaining 1/2 teaspoon of thyme, and 2 tablespoons of parsley; season to taste with salt and pepper.
- Step: Optionally stir in lemon juice to brighten the sauce and sprinkle with remaining parsley before serving.
Notes
Paprika: Use sweet (Hungarian) paprika; adjust amount to taste. Broth and Noodles: Use between 3 1/2 to 4 cups of beef broth depending on noodle brand and pan type. Sauce Thickness: Let the dish stand uncovered for 5 minutes to thicken, or stir in a splash more beef broth if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 448 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 97 mg