I share this fast and comforting one-pot Beef Stroganoff that uses ground beef and mushrooms in a rich, creamy sauce over wide egg noodles. It’s a practical twist on a classic—budget-friendly, cozy, and easy to whip up.

Why I’ll Love This Recipe

I love how this recipe brings gourmet comfort to my table with minimal fuss. The one-pot method means less cleanup, and using ground beef plus mushrooms makes it both affordable and flavorful. The tang from sour cream, depth from Dijon and Worcestershire, and earthy mushrooms make every bite satisfyingly rich. It’s perfect for nights when I want something warm, simple, and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cloves garlic
2 Tbsp butter
½ lb ground beef
8 oz mushrooms
⅛ tsp freshly cracked black pepper
2 cups beef broth
1 Tbsp Worcestershire sauce
½ tsp Dijon mustard
8 oz wide egg noodles
⅓ cup sour cream
1 Tbsp chopped parsley (optional garnish)

Directions

I mince the garlic and sauté it in butter over medium heat for about 1 minute until fragrant.
I add the ground beef and brown it fully.
While the beef browns, I slice the mushrooms and add them plus cracked pepper; sauté till soft (~5 minutes).
I add uncooked egg noodles, beef broth, Worcestershire sauce, and Dijon mustard. I stir gently—no need to fully cover the noodles.
I place a lid on the pot and bring it to a boil on medium-high. Once boiling, I stir, replace the lid, reduce heat to low, and simmer for 7–10 minutes, stirring occasionally, until pasta is tender and liquid mostly absorbed.
When noodles are done, I stir in sour cream until creamy. I taste and adjust salt or pepper if needed. Finally, I sprinkle chopped parsley on top and serve hot.

Servings And Timing

Servings: 4 (about 1½ cups each)
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

I can use all mushrooms for a vegetarian version—just swap beef broth for mushroom or veggie broth.
I can use all beef if mushrooms aren’t desired. Mushrooms are optional for stretching the dish.

Storage/Reheating

Leftovers should be cooled and stored in an airtight container in the fridge up to 3–4 days when stored separately with noodles and sauce kept apart.
To reheat, I warm gently on the stove over low heat and add a splash of broth to loosen up the sauce. If using the microwave only, the creamy sauce may break; reheating on the stove with added dairy or broth helps keep texture smooth.
Freezing isn’t recommended if it already includes sour cream—separation can occur—but I could freeze the base (without dairy) for up to about 2 months.

FAQs

1. What cut of beef is best for this recipe?

I use ground beef—it’s budget-friendly and cooks quickly. If I wanted a more traditional feel, I could use chunks of stew meat, but that changes the cooking time and cost.

2. Can I make this gluten-free?

I could use gluten-free egg noodles and ensure Worcestershire sauce is gluten-free. For the broth and other ingredients, I’d double check labels.

3. How do I prevent the sauce from curdling?

I make sure to stir in sour cream off heat or at low heat, and I avoid boiling the sauce once the sour cream is added.

4. Can I prepare components ahead?

Yes, I could cook the noodles and store them, and even prep the mushrooms and onions in advance. Some suggest cooking the pasta ahead and storing it in a bag, or keeping the sauce base ready.

5. What to serve with it?

I like simple green salads, roasted veggies, or crusty bread to cut through the richness. It’s also hearty enough to stand alone.

Conclusion

I find this Beef Stroganoff recipe to be a cozy, efficient, and economical dish. The one-pot method saves time and effort, and I can easily tweak it for dietary preferences or what’s in the fridge. It’s exactly the kind of comfort I crave on busy nights—and I always have it tucked into my recipe rotation for just that reason.