Looking for a comforting, hearty meal that doesn’t demand hours in the kitchen? Our One-Pan Ground Beef Stroganoff is a superb answer! This streamlined take on a beloved classic delivers rich, creamy flavors with tender ground beef, earthy cremini mushrooms, and perfectly cooked egg noodles, all ready to serve in just 30 minutes. It’s the ultimate weeknight solution for a satisfying dinner that everyone will adore.
Why This Ground Beef Stroganoff Recipe is a Must-Try
Back in 2020, as many of us spent more time at home, I received countless requests from readers seeking simple, pantry-friendly meals. A recurring question was, “What can I possibly make with just a pound of ground beef?” This query struck a chord, reminding me of one of my family’s all-time favorite comfort foods: Beef Stroganoff.
Stroganoff has always been our go-to dish for cozy evenings, whether it’s a traditional preparation with steak strips, a fun twist with meatballs, or this incredibly convenient one-pan version featuring ground beef. This particular recipe stands out for its simplicity and speed, making it perfect for busy weeknights while still delivering that deep, satisfying flavor you expect from a classic Stroganoff.
Our recipe is a casual, American-style interpretation of Stroganoff, where seasoned ground beef and flavorful mushrooms are simmered with egg noodles in a luxurious, sour cream-finished sauce. What truly makes this recipe a winner is its minimal cleanup and quick preparation—dinner can be on your table in as little as 30 minutes, freeing up your evening for other activities.
The History of Stroganoff: A Comfort Food Classic
Before diving into the recipe, it’s worth appreciating the rich history of Beef Stroganoff. Originating in 19th-century Russia, named after the influential Stroganov family, the dish traditionally features sautéed pieces of beef served in a sauce with sour cream. Over time, it has evolved and adapted in kitchens worldwide. The American version, which our recipe closely resembles, often incorporates mushrooms and is famously served over egg noodles, creating a complete and deeply comforting meal. This evolution speaks to the dish’s timeless appeal and versatility, making it a beloved staple in countless households, including ours.
Key Ingredients for Perfect Ground Beef Stroganoff
Many ingredients for this Ground Beef Stroganoff are likely already in your pantry or refrigerator, such as onions, garlic, Dijon mustard, and fresh parsley. However, after perfecting this dish over the years, I’ve compiled some specific notes on the key components to ensure you achieve the best possible results.
Choosing Your Ground Beef
For the ideal texture and flavor in your Stroganoff, I typically opt for ground round (85/15) or ground chuck (80/20). Both offer a good balance of lean meat and fat, which is essential for a tender, juicy result and helps build the flavorful base for the sauce. While ground sirloin is leaner, I find it can sometimes lead to a drier dish in this particular recipe. The fat content of your chosen ground beef will also influence how much additional butter or oil you’ll need when sautéing the mushrooms, as the beef fat will render and contribute to the pan drippings.
Pro Tip for Freshness: For an unparalleled taste and control over your meat’s texture, consider grinding your own beef at home. It’s easier than you might think!
Selecting the Best Mushrooms
My preference for Stroganoff is always cremini mushrooms (also known as baby bellas). Their deeper, earthier flavor truly elevates the dish, adding a robust, umami note that complements the beef perfectly. While you can certainly use white button mushrooms as a substitute, be aware that the overall flavor of your Stroganoff will be milder. If you’re feeling adventurous or have access to them, varieties like shiitake or a gourmet mushroom mix from your local market would also be fantastic additions, lending even more complexity.
Ensure your mushrooms are sliced about 1/4 inch thick, and remove any tough stems. I typically buy whole mushrooms and slice them just before cooking; this practice helps them retain freshness and flavor if I’m storing them for a few days.
Prep Ahead: If you find a great deal on fresh mushrooms, don’t hesitate to stock up! They can be frozen for later use, making meal prep even easier.
The Essential Egg Noodles
Egg noodles are a quintessential accompaniment to American-style Beef Stroganoff, soaking up the creamy sauce beautifully. I particularly love using wavy “extra wide” noodles for this skillet recipe, as their substantial texture holds up well and provides a satisfying bite. However, don’t worry if you only have “wide” or “medium” varieties on hand; I’ve used them with excellent results in a pinch. The key is their ability to cook directly in the sauce, absorbing all those wonderful flavors.
Crafting the Perfect Sauce
The sauce is the heart of any Stroganoff, and ours is no exception. Beyond the beef and noodles, you’ll need several key ingredients to build its incredible depth and creaminess:
- All-Purpose Flour: This acts as a thickening agent, creating a luscious base for the sauce.
- Beef Broth: Opt for a good quality beef broth or stock to infuse the dish with robust flavor.
- Dijon Mustard & Worcestershire Sauce: These two ingredients are flavor powerhouses, adding a tangy, savory depth that is characteristic of classic Stroganoff.
- Sweet Paprika: Hungarian sweet paprika adds a lovely warmth and subtle spice. Ground spices can vary in strength, so I recommend starting with a conservative amount (1-2 teaspoons) and adjusting to your taste preferences.
- Cognac: A splash of cognac deglazes the pan and introduces a sophisticated, rich aroma. If you prefer to avoid alcohol, dry white wine is a good substitute, or simply use extra beef broth.
- Sour Cream: This is arguably the defining ingredient of Stroganoff, providing its signature tang and creamy texture. It brightens the deeper flavors of the beef and mushrooms, creating a beautifully balanced sauce.
- Fresh Lemon Juice (Optional): Depending on the tanginess of your sour cream brand, a touch of fresh lemon juice added before serving or squeezed over individual portions can provide a bright, zesty finish, lifting all the flavors.
Mastering the One-Pan Cooking Method
The beauty of this recipe lies in its simplicity. You’ll brown the beef, sauté the aromatics and mushrooms, and then combine everything to simmer with the egg noodles in one single pan. This method not only saves on washing dishes but also allows the noodles to cook directly in the flavorful sauce, absorbing all the deliciousness as they soften.
A crucial point to remember is that the amount of liquid specified in this recipe is specifically calibrated for cooking the noodles directly in the pan. If you were to boil the noodles separately, the sauce would end up too thin and watery. This one-pan approach ensures that the starches released from the cooking noodles naturally thicken the sauce to perfection.
Most egg noodle brands typically cook within 7 to 10 minutes. During this simmering phase, make sure to cover the pan but stir every couple of minutes. This regular stirring is vital for two reasons: it ensures the noodles cook evenly without clumping, and it prevents the sauce and noodles from scorching on the bottom of the pan as the liquid reduces and thickens.
Choosing the Right Pan: For optimal results, select a nonstick skillet or sauté pan that’s large enough to accommodate all ingredients, including the noodles. I typically use a 12.5 to 13-inch diameter pan with at least 2.5-inch high sides, or a 4-quart cocotte. This ensures adequate space for stirring and simmering without overflow.
Both the added flour and the natural starches released from the egg noodles will work together to thicken your sauce as it cooks. Keep in mind that results can sometimes vary slightly depending on the brand of egg noodles you use. I’ve personally tested this recipe with Manischewitz (pictured), Pennsylvania Dutch, and Light ‘n Fluffy brands, all yielding consistently excellent results.
After the noodles are cooked al dente and you’ve stirred in the sour cream, assess the sauce’s consistency. If it appears too thin, simply let it stand uncovered for a few minutes; it will continue to thicken as it cools slightly. Conversely, if the sauce becomes too thick, you can easily thin it out to your desired consistency with a splash or two of extra beef broth.
Smart Substitutions for Your Stroganoff
While I generally recommend following a recipe precisely the first time you make it to understand its intended flavor profile, I also recognize that flexibility is key in a home kitchen, especially when grocery availability can be unpredictable. If you find yourself needing to make a few swaps, here are some reliable substitutions that will still yield a delicious meal:
- Ground Chicken or Turkey for Beef: For a lighter take, ground chicken or turkey can be excellent alternatives. To maintain moisture and flavor, I suggest using ground thighs or a combination of breast and thigh meat. Similar to lean ground sirloin, using 100% ground poultry breast might result in a drier dish.
- Jarred or Dried Mushrooms for Fresh: Fresh cremini mushrooms offer the best flavor, but if they’re unavailable, you have options. While jarred or canned sliced mushrooms aren’t my first choice (their flavor tends to be milder), they can work in a pinch. A superior alternative, if you have them, is reconstituted dried mushrooms (especially a mix that includes porcini), which offer a much deeper, richer mushroom flavor. You’ll need about 6 ounces of drained canned mushrooms or 1 to 2 ounces of dried mushrooms (reconstituted and thoroughly drained before adding to the pan).
- Dried Garlic and Herbs for Fresh: When fresh ingredients aren’t an option, dried versions can fill in. Use about 1/4 teaspoon of garlic powder, 1/4 to 1/2 teaspoon of dried thyme, and 2-3 teaspoons of dried parsley for a comparable flavor profile. Remember that dried herbs are more concentrated, so use less.
- Dry White Wine for Cognac: If you prefer to omit cognac, a dry white wine (like Sauvignon Blanc or Pinot Grigio) makes a good substitute for deglazing and adding depth. Alternatively, you can simply use an additional 1/4 cup of beef broth to deglaze the pan.
Frequently Asked Questions About Ground Beef Stroganoff
Here are answers to some common questions about making and enjoying this delicious Ground Beef Stroganoff:
Q. Can I make Ground Beef Stroganoff ahead of time and reheat it?
A. For the best quality, I strongly recommend serving this recipe immediately after cooking. The egg noodles, when reheated, tend to absorb too much liquid and can become overly soft and even break down, diminishing the dish’s texture and overall appeal. While technically possible, it’s truly best enjoyed fresh.
Q. Is this recipe freezer-friendly?
A. Unfortunately, this dish doesn’t fare well after freezing. Similar to reheating, the noodles and sauce texture are significantly compromised upon thawing and reheating. The creamy sauce can also separate. That said, if you like to prepare ahead, you can certainly cook this dish using thawed ground beef.
Q. Can I use low-fat or non-dairy sour cream?
A. Yes, with some considerations. I’ve successfully made this recipe multiple times using reduced-fat sour cream, and the results were quite good. However, we found that fat-free sour cream resulted in a less satisfying flavor and texture. I have not personally tested the recipe with non-dairy sour cream substitutes, so I cannot guarantee the outcome, but if you do try it, look for a brand known for its stability in hot dishes.
Q. What are good side dishes to serve with Ground Beef Stroganoff?
A. This rich and creamy dish pairs wonderfully with simple, fresh sides. A crisp green salad with a light vinaigrette offers a refreshing contrast. Steamed green beans, broccoli, or asparagus are also excellent choices, providing a touch of vibrancy and healthy greens. For extra comfort, a piece of crusty bread is perfect for soaking up any remaining sauce.
Q. How can I adjust the consistency of the sauce if it’s not quite right?
A. If your sauce is too thin after the noodles are cooked and sour cream is added, let it sit uncovered for 5-10 minutes. The starches will continue to thicken it as it cools slightly. If it’s too thick, simply stir in a tablespoon or two of warm beef broth until it reaches your desired consistency. Remember, different noodle brands can affect liquid absorption.
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Ground Beef Stroganoff
Ingredients
- 1 pound ground beef (85/15 or 80/20)
- 1-2 tablespoons unsalted butter or vegetable oil (if needed), plus extra for oiling the pan
- 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
- ¼ cup cognac (can also use dry white wine)
- 3 tablespoons all purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons sweet Hungarian paprika , to taste (and depending on how fresh/fragrant your paprika is)
- 1-1/2 teaspoons chopped fresh thyme leaves , divided
- 3-1/2 to 4 cups beef broth or stock (see note)
- 8 ounces dried extra wide egg noodles
- ½ to ⅔ cup sour cream (depending on how creamy you like your stroganoff)
- 3 tablespoons chopped flat-leaf parsley
- 1 teaspoon fresh lemon juice (optional)
- kosher salt and freshly-ground black pepper
Instructions
- Lightly oil a large nonstick skillet or sauté pan (12.5 to 13″ diameter by 2.5″ high, or a 4-quart cocotte) with vegetable oil (2-3 teaspoons, depending on the percentage of fat in your ground beef; chuck will need less than round).
- Brown the ground beef with a few small pinches of salt and black pepper over medium-high heat. Allow the beef to develop a good crust before you begin to flip it. Break up any really large pieces with a spoon or spatula once it starts to brown. Use a slotted spoon to remove the beef from the pan and set it aside.
- You’ll need approximately 3 tablespoons of fat remaining in the pan. If the beef hasn’t released this much fat, add enough butter or oil to reach the desired quantity.
- Add the chopped onions, sliced mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper to the pan. Sauté until the onions and mushrooms are softened, beginning to brown, and most of the liquid released has evaporated. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Stir in the cognac and simmer for 1-2 minutes, allowing it to reduce until almost completely evaporated, deglazing the pan as you stir.
- Return the browned ground beef to the pan. Sprinkle the all-purpose flour over the mixture, stir it in thoroughly to evenly coat all ingredients, and cook for 1-2 minutes to allow the flour to toast slightly.
- Pour in the beef broth, then add the Dijon mustard, Worcestershire sauce, paprika, and 1 teaspoon of fresh thyme leaves. Stir in the uncooked egg noodles, ensuring they are submerged in the liquid. Bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to a simmer, and cook for 7-10 minutes, stirring every couple of minutes, until the noodles are cooked through and tender.*
- Remove the pan from the heat. Add the sour cream, the remaining 1/2 teaspoon thyme, and 2 tablespoons of fresh parsley to the pan. Stir gently to combine until the sour cream is fully incorporated and the sauce is creamy. Taste and season with additional salt and pepper as needed (the amount will depend on the seasoning level of the beef broth you used).
- If desired, stir in 1 teaspoon of fresh lemon juice to brighten the sauce (this is optional and depends on your personal taste and the tanginess of your sour cream). Alternatively, serve the dish with lemon wedges on the side for guests to squeeze over their individual portions. Sprinkle the remaining parsley over the top of the pan and serve immediately. (As noted, this dish is best enjoyed fresh and does not reheat well the next day.)
Notes
*The exact quantity of liquid required, within the range of 3-1/2 to 4 cups of beef broth, can vary slightly depending on the brand of egg noodles used and the type of pan. The Manischewitz Extra Wide noodles, featured in the accompanying images and video, consistently cook to al dente perfection within this liquid range without making the dish overly liquidy. I’ve also achieved consistent results with Pennsylvania Dutch and Light ‘N Fluffy extra wide noodles.
If you prefer a less saucy skillet stroganoff, begin with 3-1/2 cups of beef broth and monitor the liquid closely during cooking. If the noodles appear to be drying out before they are fully cooked, add up to an additional 1/2 cup of broth as needed.
Keep in mind that the sauce will continue to thicken slightly as it stands off the heat. If the sauce seems too thin after the noodles are al dente and the sour cream has been stirred in, simply let it rest, uncovered, for about 5 minutes. If it becomes too thick, a splash of warm beef broth will help thin it to your preferred consistency.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.