Creamy Ground Beef Stroganoff: 30 Minutes, One Pot, Zero Stress
COOKBOOK
Creamy Ground Beef Stroganoff: 30 Minutes, One Pot, Zero Stress
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 6 | Calories: 485 per serving
🛒 INGREDIENTS
1 lb Ground Beef (80/20 for best flavor)
8 oz Wide Egg Noodles (uncooked)
8 oz Mushrooms (sliced)
1 Onion (diced)
3 cloves Garlic (minced)
2 cups Beef Broth
1 cup Heavy Cream
½ cup Sour Cream
2 tbsp Worcestershire Sauce
1 tsp Dijon Mustard
2 tbsp Butter
2 tbsp Flour
1 tsp Salt
½ tsp Black Pepper
Fresh Parsley (chopped, for garnish)
🥄 INSTRUCTIONS
Step 1: Brown the Beef
Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 5–6 minutes. Don’t drain the fat — it adds flavor. Remove beef with slotted spoon and set aside.
Step 2: Sauté Vegetables
In the same pot with beef drippings, add butter and melt. Add diced onion and sliced mushrooms. Cook for 5 minutes until softened and mushrooms release their liquid. Add minced garlic and cook 30 seconds until fragrant.
Step 3: Build the Sauce
Sprinkle flour over vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your thickening base. Slowly pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce and Dijon mustard.
Step 4: Cook the Noodles
Bring liquid to a boil. Add egg noodles and stir to separate. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed. The starch from the noodles helps thicken the sauce.
Step 5: Make It Creamy
Remove from heat. Stir in heavy cream, sour cream, and browned ground beef. The residual heat will warm everything through without curdling the dairy. Season with salt and pepper to taste.
Step 6: Serve Hot
Garnish generously with fresh parsley and extra black pepper. Serve immediately with crusty bread for soaking up every drop of that creamy sauce.
🔥 WHY ONE-POT WORKS
Cooking everything in one pot creates layers of flavor that you can’t get with separate pots. The beef drippings sauté the vegetables, the noodles release starch that thickens the sauce naturally, and every ingredient absorbs flavor from everything else. Plus, you only wash one pot — weeknight dinner victory!
The key is using the right amount of liquid. Too much and it’s soup, too little and noodles stick. Follow the measurements exactly for perfect results.
💡 REDDIT TROUBLESHOOTING GUIDE
We analyzed Reddit threads from r/onepotmeals, r/budgetfood, and r/cooking to find the most common stroganoff problems. Here’s how to fix them:
“My sauce was thin/watery and not creamy!”
The Fix: Three possible causes. You didn’t let the noodles cook long enough to release their starch. You didn’t use enough flour (measure carefully). Or you didn’t let it rest off-heat for 2 minutes — the sauce thickens significantly as it cools slightly. If still thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir in, then heat 1 minute.
“The sour cream curdled and looked gross!”
The Fix: You added sour cream while the pot was too hot or over direct heat. Always remove from heat first, then stir in sour cream. The residual warmth is enough to incorporate it smoothly. Also, full-fat sour cream is more stable than low-fat — splurge on the good stuff.
“My noodles were mushy/overcooked!”
The Fix: You cooked them too long or on too high heat. Egg noodles cook fast — start checking at 8 minutes. They should be al dente (slightly firm) when you remove from heat because they’ll continue cooking in the hot sauce. Also, don’t use pre-cooked noodles — they turn to mush in the sauce.
🍄 5 DELICIOUS VARIATIONS
Classic Mushroom Heavy
Use 16 oz mushrooms instead of 8 oz. Add 1 tsp dried thyme. For mushroom lovers!
Cheeseburger Stroganoff
Add 1 cup shredded cheddar cheese at the end. Top with diced pickles and bacon bits. Kid favorite!
Healthier Version
Use Greek yogurt instead of sour cream, half-and-half instead of heavy cream, and whole wheat noodles. Still creamy, less guilt.
Spicy Stroganoff
Add ½ tsp red pepper flakes with garlic, use hot paprika, and top with sliced jalapeños. For heat lovers!
Stroganoff Soup
Add extra 2 cups broth, don’t cook noodles as long, and serve with crusty bread. Perfect for cold nights.
🥡 STORAGE & LEFTOVERS
Refrigerator: Store for up to 4 days. Sauce thickens when cold, loosen with splash of milk when reheating.
Freezer: Freeze for up to 3 months. Thaw overnight in fridge. Note: dairy-based sauces can separate slightly when frozen but taste fine.
Reheating: Warm gently on stovetop with ¼ cup milk added. Microwave works but stir every minute to prevent hot spots.
Make-Ahead Tip: Prep vegetables and measure ingredients the night before. Dinner comes together in 20 minutes!
❓ FREQUENTLY ASKED QUESTIONS
Can I use ground turkey instead?
Yes! Use 93/7 ground turkey for best results. It’s leaner so add 1 extra tbsp butter when sautéing vegetables. Flavor is milder — add extra Worcestershire.
What if I don’t have Worcestershire sauce?
Substitute 1 tbsp soy sauce + 1 tsp balsamic vinegar. Not identical but works in a pinch.
Can I use milk instead of heavy cream?
You can, but sauce won’t be as rich. Use whole milk and add 2 oz cream cheese for creaminess. Do not use skim — it will be watery.
Do I have to use egg noodles?
No, but they’re traditional. Rotini, penne, or even rice work. Adjust cooking time — pasta shapes take different times.
Can I make this gluten-free?
Use GF pasta and substitute cornstarch for flour (use half the amount). Check Worcestershire — some brands contain gluten.
Why is my beef tough/chewy?
You used too lean beef (90/10 or higher) or overcooked it. 80/20 has enough fat to stay tender. Brown quickly and remove — it cooks more in the sauce.
Can I double this for a crowd?
Yes! Use a large Dutch oven or stockpot. Double all ingredients but only use 3.5 cups broth (not 4) — noodles release more starch in larger batches.
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