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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.
Lou says
There is no such thing as “canalization” of onions… there is “caramelization” of onions where you gently saute them until they soften, sweeten and turn a dark brown.
M says
We can all see that’s probably what she meant – we are all human and make mistakes, let’s not make it such a big deal. 🙂
Patricia Dixon says
This recipe is FANTASTIC!!! Loved how easy it was and I had all the normal ingredients that one would have in a kitchen!!! The flavour was great! This will be a go to over and over again!!! Thank you
Patricia Dixon says
This recipe is FANTASTIC!!! Loved how easy it was and I had all the normal ingredients that one would have in my kitchen!!! The flavour was great! This will be a go to over and over again!!! Thank you
Chirs says
This was a very easy recipe and we loved it.
Denice says
This is the second time I have cooked this and it was very good! I love how easy it is as well.
Mary says
Great recipe! I like the one pot use but I especially love that the noodles are cooked in the broth, resulting in overall more depth of flavor. I easily doubled the recipe so I could use the whole bag of wide noodles. I also used sake instead of Worcestershire because that’s what I had, and it came out amazing! I also added about 2 tablespoons of brown gravy mix (mix it with a little tap water first) because my sauce was liquidy. Yummy, not too salty or rich, but tasty and creamy. I will definitely make this again. This was a winner with my mom and three teenage boys.
Irene says
I’ve made it twice now. Was in a rush tonight, so nice to turn to this recipe and just go for it, cuz it worked so well the first time. I just love using my new cast iron pot with tight-fitting lid for this. If pasta sticks to bottom, no problem, just scrape with wood/bamboo stir stick and stir it up, and add more broth as recipe suggested.
To save a bit of time while browning hamburger in big heavy pot, I tried using a second cast-iron frying pan to cook onions, and also to saute mushrooms well, adding bit more oil. This seemed to bring out the mushroom flavour more. Then combined with the beef and continued with the one pot instructions. I love how the gravy thickens up. It also tells me the pasta has cooked.
Dinner was soon ready. By 7 pm we were really hungry and cleaned most of it up. Yum..
Donna says
Love this recipe!!
KAREN CONDER says
I doubled recipe, but was wondering if leftover can be frozen?
Marge says
Wow wow wow. This recipe is definitely a keeper. I followed the recipe exactly and I loved the finished product. Best beef strog I’ve ever had. Don’t modify this recipe because no matter what you do, you won’t beat the original recipe. Don’t comment saying all of your modifications because nobody cares Karen. Just stick to the recipe.
Karlynn Johnston says
Glad you loved it! It’s our fave!
Gin Tallent says
I had a pound of hamburger meat – we didn’t want burgers. What to do? I came upon this recipe — looked good and seemed easy enough. BUT ONE POT, and the noodles – UNCOOKED noodles? REALLY?
Well apparently I am behind the times – so YES this recipe is a keeper. I followed the recipe to the “T” and it was DELISH! and YES the UNnoodles cooked wonderfully flavorful. This is DEF a keeper! Thank you !
Karlynn says
I’m sooooo glad you loved it! Its one of my absolute favorite dinners!
Patti Graham Jensen says
Dang girl! Made this 4 dinner and doubled it as we had friends over. FREAKING AWESOME! Only tweak I made was adding cream of mushroom soup cuz I only had enough cream cheese and sour cream for the original recipe. There was not even 1 noodle left over! Thanks for the recipe, will SO be using it again!
Karlynn says
That makes me super happy to hear that this was a hit for company!!!! Thanks for letting me know!
Janet says
Delish! I did make a couple of slight modifications (so sorry Marge) – decreased the amount of noodles, found that a little over 2 cups plumped up nicely and was just right. Also, I deglazed the pan with a bit of brandy after the beef and veggies were browned. Otherwise a perfect recipe. Thanks Karlynn!
Joyce says
Wow! I had my doubts about this recipe because I’m not a mushroom fan but omgosh…delicious. Definitely a keeper.
Karlynn says
Awesome to hear!
Shannon says
SO delicious! My husband said this is the best beef stroganoff I’ve ever made and it’s one of his favorite dishes. Made it just as written.
Jill says
Made this for dinner tonight. We both loved it! It will definitely be a favorite in our house. And the best is that it is that it is a one pot meal!
Kate says
This was not good for us. I followed the recipe exactly. It never turned into a gravy – which, maybe it wasn’t supposed to? But I’m used to a stroganoff with a creamy sauce. This was watery, and slipped off the noodles. Just basically a waste of time and money.
Sara Burks says
D.E.L.I.C.I.O.U.S
Shari says
This recipe is brilliant and wonderful! My family loves it. We will be making it again for sure.
Erin says
Adding the pasta to the sauce is brilliant! am terrible at adding flour…this was so much easier. Your recipe is delicious, thank you!!
Melanie says
Made this tonight and it was a hit with my picky eater fella. I’ve wanted to make stroganoff at home but the other recipes seemed too labor intensive for my time schedule so this really caught my attention as far as preparation and cook times. It was very easy to prepare and turns out just like the recipe says. Thank you for helping to add a new recipe to the rotation.
KPP says
I used this recipe tonight and it was a hit with my kids. Because of what I had in the kitchen I made a bunch of substitutes, such as, I had no black pepper, so I used TJ’s Everyday Seasoning, Greek yogurt instead of sour cream, TJ’s black bean spirals instead of egg noodles and Bragg’s liquid amino acids and nutritional yeast instead of Worcester sauce. Also, I eliminated the mushrooms since most of us don’t like them. So, it wasn’t all the same recipe, but it was based on your recipe and it was delicious. I should have started checking the noodles earlier since the type I used cook faster, but the mushiness did not take away from it at all. Thank you for your hard work and sharing it with us!
LAURA says
Hi. I have a question about the egg noodles to use. Medium or wide?. I plan to try your recipe out tomorrow (January 3rd 2019) as my 16 yo Step-son has asked me to make him some beef strogonoff.
Thank you.
Laura
Karlynn says
Hi Laura! I like to use the wider egg noodles but it’s really up to you. You might have a little more sauce if they don’t soak it up but that’s not a bad thing!
Lorri says
Quick question….are the egg noodles that you added precooked or added uncooked? I watched the video and they looked cooked already because they were soft.
Can’t wait to try it….my mouth is watering just watching the video!! 🙂
Thanks!
Lorri
Karlynn Johnston says
Hey, you can precook them to al dente, then continue cooking them in the sauce if you want. Just make sure that they are still a bit hard, as they will continue cooking!
Mary Ann Smith says
I made this last night for dinner my husband and I. We both enjoyed it very much. I did go with a bit extra sour cream. Next time I will add more sour cream and use a better worshershire sauce!
We both really liked it and will make it again. Lol hubby mentioned more garlic too.
Adrean Arnette says
So couple questions..is ur Worcester sauce in place of most reciepes sherry? And do i have to use that? I need to do a lower sodium version of this for my house hold.. I know i can use a low sodium beef broth..but what can i subsitute for the Worcester sauce or sherry in the other reciepes i have looked up? Thanks
Janska says
Don’t sub….find another recipe!
Cassandra L Williams Brown says
I was looking for recipe that used ground beef, I came across this one. I made it tonight for dinner. My husband and daughter loved. However, I half ground Turkey and half ground beef. Nothing curdled…it was great..
Maria Desiderata Montana says
Easy and delicious!
Leann says
I’d love to make this but I’ve always had problems with the cream cheese curdling…has anyone had that problem? Thanks!
Karlynn Johnston says
This recipe doesn’t curdle, I explain in detail why in the recipe! This is the BEST recipe ever, and I don’t say “best” unless it really works and is the best!
Donna says
This was really tasty and I love one pot meals. I added a cup of peas/carrots, a teaspoon of Dijon mustard and a dash of paprika. Thank you
Lara says
I tried this recipe last night and everyone in my family loved it! Will definitely make it again. Thank you for sharing!
MaryB says
Ten out of ten! The whole
Family loved it, and there weren’t any leftovers at all which actually made me sad. I’d make a huge batch next time! Thanks for the great recipe as alway!
Barbara Furunes says
I made this Hamburger Stroganoff tonight and it was so delicious. It was super easy to make. I will make this again. My son who is a chef loved it and he said he is going to make it for his pre kindergarten kids where he is a chef at a pre kindergarten school.
Karlynn Johnston says
Thanks for letting me know!! We loved it, I’m so glad you did as well!
April says
I just drooled on my computer screen. Making this tonight, will weigh in on it again later! ( Weighing in
: it was AMAZING! Thanks as always for the great recipe!)
Karlynn Johnston says
Glad you loved it!!!
Irene in the Okanagan says
Sorry Marge, i beg to differ. I LOVE reading all the suggestions. It doesn’t mean there’s anything wrong the original recipe. Every cook and family has different dietary needs and tastes. AND cooking is a creative outlet for many of us! We kitchen artists love to share the varied flavours of our (paint/food) palette with all.
Thanks Karlynn for this original one-pot dish. I’m gonna make it with the brown mushrooms i just picked up last shopping trip.
2pots2cook says
Love it. Monday is getting closer and this is a nice way to solve a first week dinner ! Thank you !
Karlynn Johnston says
It’s a keeper recipe, for sure!