My One-Pot Ground Beef Stroganoff for a Cozy Weeknight

Have you ever stood in front of the fridge at 5 p.m., wondering what on earth you can throw together that’s fast, filling, and feels like a hug in a bowl? Friend, I’ve been there more times than I can count. That’s exactly why this One-Pot Ground Beef Stroganoff is my weeknight superhero. It’s the kind of meal that simmers away in a single pot, filling your kitchen with the most incredible, savory aroma while you barely lift a finger. No fancy techniques, no mountain of dishes to tackle afterward. Just pure, creamy, comforting goodness that your whole crew will actually eat without a fuss. Let’s get that pot bubbling.

Top Reasons To Make It

• It all happens in one pot. I’m not kidding. From browning the beef to simmering the sauce, you’ll only have one dish to wash. A true victory on a busy night.
• It’s ready in about 30 minutes. This is a lifesaver when schedules are crazy and hunger strikes fast.
• The creamy, savory sauce is pure comfort. It’s rich and satisfying without being overly complicated.
• It’s so, so adaptable. Got picky eaters or dietary needs? No problem. I’ll give you some easy swaps later that work like a charm.
• It’s a budget-friendly dinner idea that doesn’t taste like it. You probably have most of the ingredients in your pantry right now.

Ingredients

• 1 tablespoon olive oil – for sautéing.
• 1 medium yellow onion, diced – this is our flavor base.
• 8 ounces cremini or white button mushrooms, sliced – they add a wonderful earthy flavor.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1 pound lean ground beef – I use 90/10 to keep it from being too greasy.
• 3 tablespoons all-purpose flour – this is our thickening agent for the sauce.
• 4 cups beef broth – forms the body of our creamy sauce.
• 1 tablespoon Worcestershire sauce – adds a little tangy depth.
• 8 ounces wide egg noodles – the classic stroganoff pasta.
• 1/2 cup sour cream, at room temperature – for that signature creaminess.
• 2 tablespoons chopped fresh parsley – a fresh pop of color and flavor at the end.
• Salt and black pepper to taste – to make all the flavors sing.

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sliced mushrooms and cook for about 5-7 minutes, until the onions are soft and the mushrooms have released their liquid and started to brown.
2. Add the minced garlic and cook for one more minute, until fragrant. Be careful not to let it burn.
3. Push the veggies to the sides of the pot and add the ground beef to the center. Break it up with a spoon and cook until it’s no longer pink, about 5-6 minutes. Drain off any excess grease if needed.
4. Sprinkle the flour over the beef and veggie mixture. Stir constantly for about a minute to cook off the raw flour taste.
5. Slowly pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring the mixture to a simmer.
6. Stir in the uncooked egg noodles. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10-12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
7. Turn off the heat. Stir in the room-temperature sour cream until the sauce is smooth and creamy. Taste and season generously with salt and pepper.
8. Garnish with fresh parsley and serve immediately. So good.

Variations & Substitutions

• Ground Turkey or Chicken: For a lighter healthy dinner idea, swap the beef for ground turkey or chicken.
• Gluten-Free: Use your favorite gluten-free pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Mushroom Lovers: Double the mushrooms for an extra earthy flavor. Or, if someone in your house can’t stand them, you can leave them out entirely.
• Dairy-Free: Use a plain, unsweetened dairy-free yogurt or cashew cream instead of sour cream.
• Extra Veggies: Stir in a couple of handfuls of fresh spinach during the last two minutes of cooking to wilt.

Cooking Method Tips

• The secret to a lump-free sauce is to make sure your sour cream is at room temperature before you stir it in. Cold sour cream can sometimes cause the sauce to break or look curdled.
• Don’t skip toasting the flour with the beef for that minute. It gets rid of the raw flavor and helps the sauce thicken properly.
• If your sauce seems a bit too thick after the noodles are cooked, just stir in a splash more beef broth or even a little water until it reaches your desired consistency.
• Taste, taste, taste! Before you serve, always taste and adjust the seasoning. A little extra salt and pepper can make all the difference.
• Honestly, the best pot for this is a nice, heavy-bottomed Dutch oven. It distributes heat evenly and prevents anything from scorching on the bottom.

Serving Ideas & Pairings

This One-Pot Ground Beef Stroganoff is a complete meal all on its own, but I love serving it with a simple, crisp side to cut through the richness. A simple green salad with a tangy vinaigrette is my go-to. Garlic bread is never a wrong answer for soaking up every last bit of that creamy sauce. For a healthier pairing, some steamed green beans or roasted broccoli work beautifully. And if you’re feeding a real hungry crowd, this pairs wonderfully with other easy weeknight dinners like a rotisserie chicken from the store.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3-4 days. The noodles will continue to absorb the sauce, so when you reheat it, it might seem a little thick. Just add a tablespoon or two of broth or water when you reheat it in the microwave or in a pot on the stove over low heat, stirring gently until warmed through. I don’t recommend freezing this one, as the sour cream-based sauce can separate and the noodles can get mushy when thawed.

Frequently Asked Questions

• Can I use a different pasta? You sure can. Any short pasta like bowties or penne will work, but the cooking time might vary slightly. Just keep an eye on it and test for doneness.
• What are some other healthy dinner recipes like this? This is a great base recipe! Try swapping the beef for lean ground turkey and adding extra veggies like zucchini or bell peppers for a nutrient boost.
• My sauce is too thin. What happened? The sauce will continue to thicken as it cools. If it’s really thin after cooking, let it simmer uncovered for a few more minutes. If it’s still too thin, make a quick slurry by mixing a tablespoon of flour with two tablespoons of cold water and stir it in, letting it simmer for another minute or two.
• Can I make this ahead of time? You can brown the meat and veggies ahead of time, but I’d recommend cooking the noodles in the sauce right before serving for the best texture.