30-Minute One Pot Ground Beef Stroganoff That’s Irresistible

You know those nights when you’re racing against the clock, the kids are hangry, and the last thing you want is a mountain of dishes? That’s when my one pot ground beef stroganoff swoops in to save the day. I swear by this recipe—it’s the ultimate weeknight hero that comes together faster than you can say “takeout menu.” The best part? Everything cooks in one pan, from the savory beef to those tender egg noodles soaking up all that creamy sauce. Trust me, after one bite of this comforting classic, you’ll wonder how something so delicious could be so easy.

Why You’ll Love This One Pot Ground Beef Stroganoff

Oh, where do I even start? This recipe is my go-to when life gets crazy—and trust me, it delivers every single time. Here’s why it’s a total game-changer:

• One pot magic: No juggling multiple pans or scrubbing a sink full of dishes. Just one pot (and maybe a cutting board) means cleanup is a breeze.
• Weeknight superhero: From stovetop to table in 30 minutes flat—perfect for those “what’s for dinner?!” panic moments.
• Creamy comfort: That rich, tangy sour cream sauce clinging to every noodle? Absolute perfection. It’s like a hug in a bowl.
• Pantry-friendly: Uses simple ingredients you probably already have (mushrooms optional but highly recommended!).

Seriously, this dish tastes like you spent hours cooking—but our little secret? It’s practically effortless.

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Ingredients for One Pot Ground Beef Stroganoff

Gather these simple ingredients – most might already be in your kitchen! The beauty of this recipe is how ordinary items transform into something extraordinary:

• 1 lb ground beef (I use 85% lean – enough fat for flavor but not greasy)
• 1 small onion, diced (yellow or white – whatever’s lurking in your pantry)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 8 oz mushrooms, sliced (optional but SO worth it – baby bellas are my fave)
• 2 cups beef broth (low-sodium if you’re watching salt)
• 1 cup sour cream (full-fat for creaminess, but Greek yogurt works too)
• 2 tbsp Worcestershire sauce (that umami kick!)
• 1 tsp paprika (smoked if you want extra depth)
• 8 oz egg noodles (the wide kind hold sauce beautifully)
• Salt and pepper (to taste – I’m generous with both)
• Fresh parsley (for that pop of color at the end)

See? Nothing fancy – just good, honest ingredients ready to work their magic together.

Equipment You’ll Need

Let’s keep it simple—you probably have everything already! Here’s what you’ll grab:

• Large pot or deep skillet (at least 5 quarts—those noodles need room to dance!)
• Wooden spoon (my trusty sidekick for scraping up all the tasty browned bits)
• Measuring cups/spoons (eyeballing works, but precision helps balance flavors)

That’s it—no fancy gadgets required. Just solid basics for a stress-free cooking session.

How to Make One Pot Ground Beef Stroganoff

Alright, let’s get cooking! This is where the magic happens—transforming those simple ingredients into creamy, comforting perfection. Follow these steps, and you’ll have dinner on the table before you know it.

Step 1: Brown the Ground Beef

Heat your large pot over medium-high heat and add the ground beef. Break it up with your wooden spoon—I like to pretend I’m a culinary archaeologist uncovering tasty treasures. Cook until it’s nicely browned (about 5-6 minutes). If there’s excess grease, tilt the pot and spoon some out, but leave about a tablespoon for flavor. That golden fond (the tasty bits stuck to the bottom)? That’s liquid gold—don’t you dare wash it away!

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Step 2: Sauté Aromatics and Mushrooms

Now toss in your diced onion and minced garlic. The sizzle! The aroma! Cook until the onions turn translucent (about 3 minutes)—they should look like little glass jewels. Add those sliced mushrooms next if you’re using them. Pro tip: Don’t crowd the pan, or they’ll steam instead of getting that beautiful golden color. Cook until they’ve shrunk by half and smell earthy-delicious (another 4 minutes).

Step 3: Simmer with Broth and Noodles

Pour in the beef broth, Worcestershire sauce, and paprika. Scrape up all those flavorful browned bits—this is where the deep flavor develops! Bring it to a lively simmer, then add the egg noodles. Stir occasionally (every 2 minutes or so) to prevent sticking. The noodles will drink up that flavorful broth as they cook—in about 8-10 minutes, they should be tender but still have a slight bite.

Step 4: Finish with Sour Cream

Here’s the crucial part: Remove the pot from heat before adding the sour cream. If it boils after this point, the sauce might curdle—and we want silky smoothness! Stir gently until the sour cream melts into the sauce, creating that signature creamy texture. Taste and season with salt and pepper—I always sneak an extra pinch of paprika here too. The transformation is complete!

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See? Simple steps, incredible results. Now grab your bowls—this stroganoff waits for no one!

Tips for Perfect One Pot Ground Beef Stroganoff

After making this recipe more times than I can count (my family begs for it weekly!), I’ve picked up some foolproof tricks:

• Fat is flavor: Full-fat sour cream makes the sauce luxuriously creamy—low-fat versions can get grainy when heated.
• Broth backup: Keep extra beef broth nearby in case the noodles soak up too much liquid. A splash fixes everything!
• Mushroom magic: Brown them well for maximum umami—don’t rush this step!
• Noodle know-how: Slightly undercook the noodles by 1 minute—they’ll keep softening in the hot sauce.

My secret? Let it sit for 5 minutes off heat before serving—the sauce thickens perfectly!

Variations for One Pot Ground Beef Stroganoff

Oh, the possibilities! This recipe is like your favorite jeans—it fits perfectly but looks great dressed up too. Here are my favorite ways to mix it up:

• Meat swap: Ground turkey or chicken works beautifully (add an extra teaspoon of paprika for depth).
• Veggie boost: Toss in a handful of spinach or frozen peas during the last 2 minutes—instant color and nutrition!
• Creamy alternatives: Swap sour cream for cream cheese (so indulgent!) or coconut milk for dairy-free.
• Pasta play: Try wide egg noodles for maximum sauce cling or whole wheat for extra fiber.

The best part? Every version still means just one pot to wash. Dinner win!

Serving Suggestions

Oh, let me how I how I love to serve this stroganoff—it’s all about those perfect pairings! A crusty loaf of garlic bread is my go-to for soaking up every last drop of that creamy sauce. If I’m feeling fancy, I’ll toss together a simple green salad with a tangy vinaigrette to cut through the richness. And here’s my little secret: sometimes I just grab a handful of fresh parsley from my garden and sprinkle it right over the top—makes it look restaurant-worthy in seconds!

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Storage and Reheating

Here’s the beautiful thing about this stroganoff—it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—warm it gently on the stovetop with a splash of beef broth to bring back that creamy consistency. Microwave works too (I won’t judge!), just stir every 30 seconds and add liquid as needed. Pro tip: The noodles will keep absorbing liquid, so don’t be shy with that extra broth!

Nutritional Information

Here’s the scoop on what you’re eating—but remember, nutrition varies based on ingredients used. Values are estimates per serving:

• Calories: 450
• Protein: 25g
• Carbs: 35g
• Fat: 22g

Not too shabby for such a satisfying meal! (And yes, I totally count the mushrooms as a vegetable serving.)

Share Your Feedback

Did this one pot wonder save your weeknight like it does mine? I’d love to hear! Leave a star rating below or tag me on Instagram—nothing makes me happier than seeing your creamy stroganoff creations!