Weeknight dinners can be equally quick and comforting with this One Pot Easy Ground Beef Stroganoff! This meal has all the flavors of traditional stroganoff, but is made with fresh mushrooms, lean ground beef, tasty egg noodles, and NO CANNED SOUP!
Let’s all take a step back in time to our childhood.
Remember that boxed pasta stuff your mom used to make? Right into the pot, mixed with some meat, and on the table in a half hour-ish?
And even though it came in, like, 73 different flavors, they all somehow still tasted the same?
Yeah, this is 500% better than that.
THIS IS THE BEST GROUND BEEF STROGANOFF RECIPE.
Even if you’re not a seasoned chef, you’re gonna be able to whip up this easy ground beef stroganoff recipe in no time! It’ll so be a family favorite!
(Of course, if you prefer a more traditional version of this meal, my other Beef Stroganoff recipe made with steak is also ready in about 30 minutes!)
Guys, I’m so into easy, one pot meals right now.
Some of you might know that, in addition to this blog, I also run a photography studio with my bestie, Lara. We specialize in food photography (obvs) and do a ton of recipe development every week.
So, I’m sure you can imagine that, if I can get away with a 30-minute dinner when I get home, I’m gonna.
And one of the best things about meals like this homemade ground beef stroganoff? It’s still only 30 minutes start to finish, even when using completely fresh and unprocessed ingredients.
That’s right – you’ve stumbled on a ground beef stroganoff recipe without cream of mushroom soup. Nothing but tasty, meaty cremini mushrooms, beef broth, sour cream, and a splash of wine make up the base sauce of this stroganoff.
Good grief, and this sauce! It’s so silky smooth and delicious – even as leftovers!
What is stroganoff sauce made of, then?
Time to make check the pantry and make that grocery list! To make this stroganoff recipe, you’ll need
- Lean 90% ground beef (or ground pork or turkey, if you prefer)
- A small onion
- Kosher salt & black pepper
- Cremini mushrooms (also known as baby portabellas)
- Fresh thyme (dried also works – just use half of what the fresh amount is)
- Fresh garlic (not a traditional addition, but garlic makes everything better!)
- Spicy brown mustard
- Beef broth
- Dry red wine (always optional, and can be substituted with more broth)
- Worcestershire sauce
- Egg Noodles
- Sour cream (or Greek yogurt + lemon juice)
- Fresh parsley or dill (optional garnish)
What is beef stroganoff?
Beef stroganoff is a Russian dish, dating back to the mid-19th century. Traditionally, it consists of sauteed pieces of beef served in a sour cream-based sauce. Since its invention, multiple variations have spawned all over the world, extending as far as Brazil and even Japan.
This One Pot Ground Beef Stroganoff is made with lean ground beef instead of steak. It is made without cream of mushroom soup, an often used ingredient in Americanized version, making it less processed and more wholesome.
What is stroganoff served with?
Believe it or not, in Russia, stroganoff is often eaten without a starch!
As a carb lover, I feel this creamy beef & mushroom dish NEEDS noodles!
If you’d like to serve a vegetable side with this dinner, I suggest something green! Stroganoff is very rich, so you’ll want to balance it out with:
- Roasted Brussels sprouts
- Steamed garlicky green beans
- Roasted cauliflower or broccoli
- A fresh green salad
- Braised red cabbage, for a completely Russian meal
If you really want a starch and don’t care for egg noodles, try this over rice, roasted potatoes, or a mound of creamy mashed potatoes.
How To Make One Pot Ground Beef Stroganoff
- First, melt some butter in a large Dutch oven. Add ground beef and onion, then season it with salt and pepper to your tastes. Cook for 4 to 5 minutes until the beef is mostly browned and the onions are softened.
- Next, stir in the mushrooms (sliced is fine, but quartered is best for a hearty bite!) and thyme. Cook for 8 to 10 minutes until everything is tender.
- Stir in the minced garlic, flour, and mustard. Allow to cook for 1 minute until everything is evenly coated and fragrant.
- Then, deglaze the pot with a splash of red (or white) wine (or beef broth). Be sure you scrape up those yummy browned bits! Slowly add in the beef broth and Worcestershire sauce, stirring to combine.
- Bring the pot to a low boil, then stir in egg noodles. Cover the pot, reduce the heat, and simmer for 10 to 12 minutes, stirring often, until the noodles are tender.
- Finally, remove pot from the heat and stir in the sour cream until all is well blended. Allow the stroganoff to thicken, covered, for 5 to 10 minutes before serving, garnishing the dish with parsley (or dill) and some cracked black pepper.
- The key to perfect, unbroken sauce is stirring the sour cream gradually into the pot after it’s been taken off the heat! The dairy can sometimes curdle when it hits the heat, so tempering it in slowly prevents that, giving you the perfect creamy ground beef stroganoff you’re looking for.
- If you’re short on sour cream but have Greek yogurt, you can substitute that in instead – just squeeze in a bit of lemon juice also for that tangy pop!
- If you’re using a higher fat ground beef, drain the excess grease from the pan after browning before continuing on with the recipe.
- To store your leftovers, place them in an airtight container and refrigerate them for up to a week. Please be aware that the sauce tends to soak into the noodles, so leftovers will be a bit drier. Just add a bit more beef broth the liven up the meal.
- To reheat your stroganoff, simply pop the container in the microwave, or dump them into a saucepan set over medium heat.
More great quick & easy dinner recipes!
HELPFUL KITCHEN TOOLS FOR MAKING GROUND BEEF STROGANOFF:
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One Pot Ground Beef Stroganoff
- 2 tablespoons unsalted butter
- 1 pound lean ground beef or ground pork or turkey
- 1 small onion diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces cremini mushrooms quartered
- 1 teaspoon thyme leaves
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 teaspoon spicy brown mustard
- ¼ cup dry red wine or beef broth
- 4 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 4 cups Egg Noodles
- 1 cup sour cream or Greek yogurt + 1 teaspoon lemon juice
- Fresh parsley chopped, for garnish
- Place a Dutch oven on the stovetop set over medium heat. Melt butter, then add the ground beef and onion. Sprinkle with salt and pepper. Cook until beef is mostly browned and onions are soft.
- Add the mushrooms and thyme and cook 8-10 minutes, stirring occasionally, until mushrooms are tender.
- Stir in the garlic, flour, and mustard and cook 1 minute, until fragrant. Drain extra fat and return skillet to stove top.
- Splash the wine into the skillet, scraping any browned bits from the bottom of the pan. Allow to cook until wine is mostly evaporated, 2-3 minutes.
- Gradually stir in the beef broth and Worcestershire sauce. Bring mixture to a boil, then add the egg noodles, stirring to coat. Reduce heat to medium-low and cover. Simmer 10-12 minutes, stirring often, until noodles are tender.
- Remove pot from heat and stir in sour cream until completely blended. Allow the stroganoff to thicken, covered, for 5-10 minutes. Garnish with chopped parsley.