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Beef in a rich brown sauce with parsley next to bow-tie pasta on a plate, similar to ground beef stroganoff
Chef Emma

One-Pan Ground Beef Stroganoff

Browned ground beef and mushrooms in a garlicky beef broth sauce with egg noodles cooked right in the pan, finished with sour cream for a creamy 30-minute dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Russian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 450 g, 85/15
  • 8 oz cremini or white mushrooms 225 g, sliced
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3 1/2 cups low-sodium beef broth 840 ml
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 8 oz wide egg noodles 225 g, uncooked
  • 3/4 cup sour cream 170 g, full-fat, room temperature
  • fresh parsley or dill chopped, to serve

Equipment

  • 12-inch deep skillet with lid
  • Wooden spoon

Method
 

  1. Brown the ground beef in a large deep skillet over medium-high heat for 5 to 7 minutes, breaking it up, until no longer pink (160°F). Spoon off all but 1 tablespoon of fat and set the beef aside.
  2. Melt the butter in the pan and cook the mushrooms for 5 minutes until browned. Add the onion for 3 to 4 minutes, then the garlic for 30 seconds.
  3. Stir in the flour for 1 minute. Slowly add the broth, scraping the pan, then the Worcestershire, mustard, salt, pepper, paprika and the beef.
  4. Bring to a boil, add the egg noodles and press them under the liquid. Cover and simmer on medium-low for 10 to 12 minutes, stirring often, until tender. Add a splash of broth if it gets too thick.
  5. Take off the heat, wait 1 to 2 minutes, and stir in the sour cream. Do not boil again. Season to taste and top with parsley or dill.

Notes

For the two-pot method, boil the noodles separately and use 2 cups broth. Refrigerate leftovers 3 to 4 days and reheat gently with a splash of broth. Freeze the sauce before adding sour cream and noodles. Calories are an estimate per serving from USDA FoodData Central values, counting all the beef fat.