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Recipe by:

Sara Crocker

Creamy One-Pot Ground Beef Stroganoff

This One-Pot Ground Beef Stroganoff blends hearty flavors and creamy textures, delivering a comforting meal that's perfect for busy holiday seasons.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef preferably 80/20
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 8 oz. mushrooms, sliced preferably cremini
  • 2 cups beef broth
  • 1 cup egg noodles preferably wide
  • 1 cup sour cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until it’s browned, stirring occasionally, about 5-7 minutes.
  3. Stir in the Worcestershire sauce and Dijon mustard, making sure to coat the beef evenly.
  4. Add the sliced mushrooms to the pot, stirring until they begin to soften, around 5 minutes.
  5. Pour in the beef broth, scrape the bottom of the pot to deglaze any flavorful bits, then bring to a gentle boil. Stir in the egg noodles, reduce the heat to low, cover, and let simmer for about 10-12 minutes, or until the noodles are tender.
  6. Once the noodles are cooked, remove the pot from heat. Gently fold in the sour cream, allowing it to meld with the beef mixture into a velvety sauce. Season with salt and pepper to taste.
  7. Ladle the stroganoff into bowls and sprinkle with freshly chopped parsley for garnish.

Notes

Make sure to watch the noodles carefully to prevent overcooking. Use full-fat sour cream for best results.