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Why You’ll Love My Recipe
My One-Pot Ground Beef Stroganoff and Noodles makes dinnertime so much easier! With tender noodles, savory ground beef, and a rich, creamy sauce, this family-friendly meal is sure to become a hit with the kids!
If you’re looking for more tasty ground beef and noodle recipes, try my Sour Cream Ground Beef Noodle Casserole. You can also make my Instant Pot Beef Stroganoff for a quick and easy twist on this classic dish!
Reader Review
Made this for my family as some comfort food. I only had venison in the house, though. Turned out delicious!! Made enough that we can freeze and have again. This will start being in a regular rotation.
Karlynn’s Recipe Notes
- Skill Level: This stroganoff is super easy to make – a great choice for a quick, cozy weeknight dinner!
- Total Time: You’ll need about 40 minutes from start to finish.
- Variations: If you want to add more vegetables, try some spinach or diced celery for extra flavor and texture! And if you’re not a fan of mushrooms, you can swap them for eggplant, which works well in their place. Serve your stroganoff with a side of Mushroom Rice, a fresh Cucumber Salad, or some crispy Crostini to round out the meal!
- Tools For This Recipe: You will need a large lidded skillet, a spatula for sautéing, and a ladle for serving up that rich, creamy sauce.
What You’ll Need for Ingredients
Ground Beef: You can’t have beef stroganoff without the beef! Ground beef and beef broth work together to give this dish its rich, savory flavor. Karlynn’s Tip: You can substitute ground pork or turkey if you prefer, but browned ground beef gives this stroganoff its signature depth. If you use pork or turkey instead, try swapping the beef broth for my Pork Broth to complement the meat!
Vegetables: Diced onion, sliced white mushrooms, and minced garlic are the perfect base for this stroganoff. You can also toss in some diced celery or stir in fresh spinach for extra veggies.
Egg Noodles: Egg noodles are perfect for this stroganoff! They soak up all the rich, creamy sauce.
Seasonings: Classic salt and pepper bring out the beef and vegetables’ flavors. Karlynn’s Tip: Add paprika, garlic powder, onion powder, or a pinch of cayenne pepper for some heat! You can also add herbs like oregano, thyme, or rosemary, which pair wonderfully with my Homemade Worcestershire Sauce!
Cream Cheese: Cream cheese and sour cream are the secret to making this meal extra rich, smooth, and velvety.
How To Make My One Pot Rich & Creamy Ground Beef Stroganoff & Noodles
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Place the ground beef in a large lidded skillet, sprinkle with salt and pepper, and add the onion.
- Sauté the beef and onions, stirring until the onion is soft and translucent and the beef reaches 160°F. Drain excess grease from the skillet.
- Stir in the mushrooms and cook, stirring until tender, about 10 minutes.
- Add the garlic and sauté for two minutes until fragrant and browned.
- Stir in the beef broth and Worcestershire sauce.
- Add in the egg noodles and stir to submerge completely in the mixture.
- Bring to a boil, stirring constantly, and reduce heat to medium-low.
- Cover and simmer, stirring occasionally, until the noodles are cooked, around 20 minutes.
- If needed, add more beef broth if the liquid evaporates faster than expected.
- Simmer until you have the amount of gravy you like.
- Once the noodles are cooked, stir in the sour cream and cream cheese until completely combined.
- Serve garnished with fresh parsley!
Karlynn’s Tips and Tricks for the Perfect One Pot Rich & Creamy Ground Beef Stroganoff & Noodles
- Choose Your Ground Beef: Use 85/15 or 90/10 ground beef for a good balance of flavor and leanness. Leaner beef helps keep the creamy sauce from getting greasy, but feel free to use whatever you prefer or have available!
- Add More Umami: For even more savory depth, add a small squeeze of Dijon mustard along with my Homemade Worcestershire Sauce. Both add a delicious tangy, umami flavor that pairs beautifully with the creamy beef stroganoff!
- Swap the Sour Cream: If you’re out of sour cream, plain Greek yogurt can work as an easy substitute. Use full-fat Greek yogurt for the creamiest result, and stir it in over low heat to help prevent curdling.
Storage Instructions
Refrigerator: Let the stroganoff cool, then transfer it to an airtight container in the fridge for up to 4 days, following USDA food safety guidelines. Reheat it gently in a skillet over medium-low heat, stirring occasionally until warmed through. Add a splash of beef broth or milk if the sauce has thickened too much.
Freezer: Freezing isn’t recommended for this stroganoff, as the cream cheese and sour cream can separate and become grainy when thawed and reheated. For the best texture, enjoy it fresh or store leftovers in the fridge!
More Delicious Ground Beef Recipes
If you have extra ground beef on hand, put it to good use with one of these tasty Ground Beef Recipes:
- My Cheesy Beef Lasagna is loaded with rich layers of beef, pasta, and cheese for a cozy and hearty family dinner.
- Classic Beef & Tomato Macaroni Soup is an easy-to-make meal that’s perfect for chilly days.
- You can’t go wrong with The Best Sloppy Joes Ever – a quick dinner everyone will love!
This creamy stroganoff is a great way to turn your ground beef into an easy, weeknight meal! Serve it straight from the pot with your favorite sides, and don’t forget to spoon plenty of that creamy sauce over every serving.
Give this recipe a try, enjoy every bite, and don’t forget to leave a comment below to let me know how it turned out! I love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
One Pot Rich & Creamy Ground Beef Stroganoff & Noodles
Ingredients
- 1 pound lean ground beef, see notes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 large white onion, diced
- 1 cup sliced white mushrooms, more if desired
- 1 tablespoon minced garlic,
- 4½ cups beef broth, see notes
- 1 tablespoon Worcestershire sauce
- one 340 gram bag egg noodles
- ¼ cup sour cream
- ¼ cup cream cheese, softened
Instructions
- Place the ground beef in a large lidded skillet, sprinkle with the salt and pepper, then add the onion. Sauté the ground beef and onions, stirring, until the onion is soft and translucent and the beef has browned. Drain excess grease from the skillet.
- Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
- Add in the garlic, sauté for two more minutes until fragrant and browned.
- Stir in the beef broth and Worcestershire sauce. Add in the egg noodles and stir to submerge completely in the mixture.
- Bring to a boil, stirring constantly, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like – we like a lot!
- Once the noodles are cooked, stir in the sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.
Notes
Tips & Tricks
- Always make sure that your onions are cooked before you add anything else to the skillet. Onions are notorious for not cooking once sauces are added. You can even cook them to the point of slight canalization for some extra flavour. This is why I cook the ground beef and onions at the same time, you need the long cooking time for the onions.
- You can substitute in ground pork or turkey if you want, but the true depth of flavour in this stroganoff is from the fried ground beef itself. You can feel free to try the other ground meats in it however.
- If your broth evaporates before your noodles are cooked, simply add in a 1/2 cup more at a time until it’s cooked. I can’t control how fast it’s evaporating from your skillet (temperature you are cooking at, your lid fitting tightly, all out of my control!) so remember that you need to be flexible when it comes to this part.
- Fresh mushrooms are amazing in this recipe, but feel free to used drained canned mushrooms.
- You can use beef strips in this recipe as well instead of the ground beef. Simply dredge them in flour and follow the directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Louise says
It’s good we tried it but we almost doubled the mushrooms as we like lots of mushrooms. Personally I like it better with a super tender fall apart beef chunks but for hamburger meat this was quick and easy.
Janet Bower says
My husband doesn’t like cheese, yogurt sour cream or cream cheese so my question is what can I put in the ground beef stroganoff in place of them
Barbie says
Made this for my family as some comfort food. I only had venison in the house though. Turned out delicious!! Made enough we can freeze and have again. This will start being in a regular rotation.
Elizabeth says
Where can I buy that pan you show in the recipe?
Made this today and it is superb!
Joyelle says
I just made this but used gluten free ingredients as I’m celiac but omg! So easy so quick and delicious!! Best thing I’ve ever made off of Pinterest!! I’m eating it now as I write this!! Thank you thank you!!
Jill says
This recipe delivered as advertised! Great tasting and easy to prepare. Thanks
Jodee says
Easy to make. The flavors were incredible. Thank you.
Fahrquar Norquist says
I looked at this last night, and looked at the nutrition Information, and thought “that can’t be right . Considering the note above, I went to the internet and calculated it based on 4 servings. I got:
Lean GB 263
S cream 123
cream cheese 200
mush 5
onion 16
beef stock28 28
noodles 221 221
Total 856 calories per serving.
This is based on Kroger sour cream, Philadelphia Cream cheese, 85/15 ground beef. Not to be pedantic, but this is a long way from your stated calorie count per serving.
Jamie King says
Nutrition Information
Calories: 373kcal, Carbohydrates: 33g, Protein: 34g, Fat: 10g,
Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1613mg, Potassium: 809mg, Fiber: 2g, Sugar: 3g, Vitamin A: 115lU,
Vitamin C: 4.5mg, Calcium: 71mg, Iron: 4.2mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes… yeah, you are definitely pedantic. Just enjoy a delicious meal!
Connie says
I made this last night for my husband and myself and it was delicious! We are big mushroom fans in my house. I loved how easy it was to make! Ground the beef and onions, add mushrooms, then add the broth and noodles and let it reduce! It was not as creamy as I would have liked, but the gravy was delightful on a wheat roll. My husband, who rarely comments on my dinners said, “WOW! This is amazing. Definitely a keeper!” We are eating it again tonight! I love your recipes and find myself opening the daily email because your food is the kind of cooking my husband enjoys. Thank you!
Shannon says
A hit every time! And one pan? It’s like the gates of heaven opening. I just add a little more liquid.
Diane says
This is the real deal here! This is almost exactly like my mom used to make, but she would use the Campbells Soup Beef Consomme concentrate. Super yummy as a leftover the next day too. Thank you!
Judith Michael von Kieckebusch says
I have been making stroganoff for years, and this is the best recipe by far. It is quite easy to prepare and is delicious.
Leah says
Thank you for this recipe.. although it’s definitely not one pot. What type and size of pan did you use? I had to switch it to a large pot.
CARLLA M ROSE says
4 cups of DRY noodles? Seems like a lot.
Celeste Jensen says
For the amount of noodles, this is not enough fluid to coat the noodles and have a nice gravy. I would double the cream of mushroom soup and add twice the milk or beef broth to make this a delicious dish. Cheers!
Lisa says
The recipe didn’t call for cream of mushroom soup – or at least the version I’m looking at. Did you mean the cream cheese?
Frank says
Can I freeze the leftover portion?
Thanks.