One-Pot Ground Beef Stroganoff with Creamy Mushroom Sauce
By Chris Dalton
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Plan this four-serving one-pot ground beef stroganoff for a busy week: chop the onion, garlic, and mushrooms ahead, then cook the finished skillet meal when needed. Ground beef, tender mushrooms, and wide egg noodles come together in a creamy, thyme-scented sauce that reheats with a splash of broth.
Lean ground beef is browned first, followed by onion, garlic, and mushrooms, then removed while butter and flour form the roux. Beef broth and Worcestershire make the simmering base for the noodles. Cream cheese, sour cream, and dried thyme go in after the beef returns, giving the finished skillet a creamy coating without separate pots and pans, while the measured broth supports the noodles as they cook in the same skillet.
The onions should turn translucent and the mushrooms tender before they leave the skillet; later, the noodles should be al dente and coated in sauce. Whisk broth slowly into the butter-flour roux to prevent lumps, and stir noodles occasionally so they do not stick. Avoid overcooking the noodles, since they absorb sauce as the stroganoff sits for packed lunches or later dinners.
Serve with steamed green beans, garlic bread, a simple salad, or roasted vegetables. For meal prep, divide the cooled stroganoff into containers; gentle stovetop reheating and a little broth help loosen the creamy sauce after refrigeration or freezing when portions are returned to the skillet for another meal later.
Why you'll love this recipe
- A four-serving skillet meal makes practical meal prep because leftover portions can be packed in airtight containers for later lunches or simple weeknight dinners.
- The one-pot method limits cleanup after batch cooking, since the beef, roux, noodles, and creamy sauce all come together in the same skillet.
- Cream cheese and sour cream help the sauce stay creamy after refrigeration, while a small splash of broth loosens portions during gentle reheating.
- Freezer-friendly portions give the doubled batch a second use, because the finished stroganoff can be thawed overnight before warming on the stovetop.
- Wide egg noodles cook directly in the broth, which reduces extra cookware and lets the noodles absorb the savory Worcestershire-seasoned sauce.
- Prepping the onion, garlic, and mushrooms ahead shortens active cooking time, so the skillet can move quickly from browned beef to a complete dinner.
Ingredients
- •1 lb lean ground beef
- •0.5 cup white onion (chopped)
- •3 cloves garlic (minced)
- •8 oz mushrooms (sliced)
- •3 tbsp butter
- •0.25 cup flour
- •4 cups beef broth
- •1 tbsp Worcestershire sauce
- •8 oz wide egg noodles
- •2 oz cream cheese
- •0.5 cup sour cream
- •1 tsp dried thyme
- •salt and pepper (to taste)
Instructions
- 1
Heat a skillet over medium heat, add the lean ground beef, and cook for 5-7 minutes until browned, crumbling the meat with a wooden spoon.
- 2
Add the chopped onion and minced garlic and cook for 2-3 minutes, until the onion is translucent.
- 3
Add the sliced mushrooms and sauté for 3-4 minutes, until tender.
- 4
Remove the beef and vegetables from the skillet and set aside.
- 5
Melt the butter in the same skillet over medium heat, add the flour, and whisk for 1-2 minutes to form a roux.
- 6
Slowly whisk in the beef broth, add the Worcestershire sauce, and bring the mixture to a gentle boil.
- 7
Add the wide egg noodles, reduce the heat to a simmer, and cook for 8-10 minutes until al dente, stirring occasionally.
- 8
Return the beef mixture to the skillet with the cream cheese, sour cream, and dried thyme. Stir for 3-4 minutes until creamy, then season with salt and pepper to taste.
FAQ
Nutrition (per serving)
Calories
600
Protein
30g
Fat
25g
Carbs
60g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
