One-Pan Ground Beef Stroganoff
Whip up a savory One-Pan Ground Beef Stroganoff that’s not only a delight for your taste buds but also a breeze to prepare! In just 30 minutes, you’ll savor tender ground beef simmered in a rich, creamy mushroom sauce, all served over a bed of perfectly cooked egg noodles. Say goodbye to dishes piling up—this one-pot wonder makes cleanup a snap!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tbsp minced garlic (15 ml)
- 1 tsp each of Italian seasoning, garlic powder, onion powder, paprika (5 ml)
- 1 onion, chopped
- Fresh or dried parsleyoptional
- 1/2 tsp each of salt, pepper, dry mustard (2.5 ml)
🥩Meat & Seafood(2)
- 1 lb ground beef (454 g)
- 3 1/2 cups beef broth (840 ml)
🥛Dairy & Eggs(2)
- 3 tbsp butter (42 g)
- 1/2 - 1 cup sour cream (120-240 ml)optional
🫙Pantry Staples(2)
- 12 oz egg noodles (340 g)
- 3 tbsp flour (45 ml)
🍯Sauces & Condiments(1)
- 2 tbsp Worcestershire sauce (30 ml)
Nutrition (per serving)
Calories
836
Protein
38g
Carbs
71g
Fat
43g
👨🍳 Instructions
- 1
Heat a large skillet over medium-high heat. Add one pound of ground beef and a chopped onion. Season with salt, pepper, dry mustard, Italian seasoning, garlic powder, onion powder, and paprika. Once the beef is cooked drain any extra grease.
- 2
Add 1 tbsp of minced garlic and 2 tbsp of Worcestershire sauce. Stir everything together well. Add 3 tbsp of butter to the skillet. Once the butter is melted add 3 tbsp of flour. Stir together and let cook for at least one minute.
- 3
Next, add 3 1/2 cups of beef broth and the egg noodles. Stir well. Bring the whole skillet to a quick boil, lower the heat to about medium/medium low, and let cook covered for about 10 minutes. Stir once about half way through.
- 4
Stir in sour cream to taste. Top with some fresh or dried parsley and serve! If your egg noodles seem like they need it you can add a little bit more beef broth when you stir them about half way through cooking.
💡 Pro Tips
- ✓Drain the ground beef thoroughly after browning, then return it to the skillet with paper towels to absorb residual fat before adding butter—excess fat prevents the roux from achieving proper emulsification and creates a greasy sauce instead of silky coating.techniqueRemove >80% of rendered fat
- ✓Cook your butter-flour roux for exactly 1-2 minutes at medium heat before adding broth, stirring constantly—this gelatinizes the starch and eliminates raw flour flavor without browning, which would darken the stroganoff and create bitter notes.timing1-2 minutes, medium heat
- ✓Add sour cream off-heat or at 165°F maximum, stirring constantly for 30 seconds—temperatures above 180°F denature the milk proteins and cause curdling; if reheating, use low heat and never boil.ingredient≤165°F, 30 seconds mixing
- ✓Use a 1:1 butter-to-flour ratio (3 tbsp each) to create a roux that thickens 3.5 cups liquid to proper stroganoff consistency—at this ratio you'll achieve approximately 5-6% starch concentration, creating a sauce that coats noodles without becoming pasty.ingredient1:1 ratio = 5-6% starch concentration
- ✓Add noodles after bringing broth to a full rolling boil and immediately reduce to medium-low heat, then cover—this stops carryover starch gelatinization that clouds the sauce; boiling noodles release 1.5-2% starch into liquid, which slightly thickens it.techniqueImmediate heat reduction after boiling
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One-Pan Ground Beef Stroganoff
Whip up a savory One-Pan Ground Beef Stroganoff that’s not only a delight for your taste buds but also a breeze to prepare! In just 30 minutes, you’ll savor tender ground beef simmered in a rich, creamy mushroom sauce, all served over a bed of perfectly cooked egg noodles. Say goodbye to dishes piling up—this one-pot wonder makes cleanup a snap!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tbsp minced garlic (15 ml)
- 1 tsp each of Italian seasoning, garlic powder, onion powder, paprika (5 ml)
- 1 onion, chopped
- Fresh or dried parsleyoptional
- 1/2 tsp each of salt, pepper, dry mustard (2.5 ml)
🥩Meat & Seafood(2)
- 1 lb ground beef (454 g)
- 3 1/2 cups beef broth (840 ml)
🥛Dairy & Eggs(2)
- 3 tbsp butter (42 g)
- 1/2 - 1 cup sour cream (120-240 ml)optional
🫙Pantry Staples(2)
- 12 oz egg noodles (340 g)
- 3 tbsp flour (45 ml)
🍯Sauces & Condiments(1)
- 2 tbsp Worcestershire sauce (30 ml)
Nutrition (per serving)
Calories
836
Protein
38g
Carbs
71g
Fat
43g
👨🍳 Instructions
- 1
Heat a large skillet over medium-high heat. Add one pound of ground beef and a chopped onion. Season with salt, pepper, dry mustard, Italian seasoning, garlic powder, onion powder, and paprika. Once the beef is cooked drain any extra grease.
- 2
Add 1 tbsp of minced garlic and 2 tbsp of Worcestershire sauce. Stir everything together well. Add 3 tbsp of butter to the skillet. Once the butter is melted add 3 tbsp of flour. Stir together and let cook for at least one minute.
- 3
Next, add 3 1/2 cups of beef broth and the egg noodles. Stir well. Bring the whole skillet to a quick boil, lower the heat to about medium/medium low, and let cook covered for about 10 minutes. Stir once about half way through.
- 4
Stir in sour cream to taste. Top with some fresh or dried parsley and serve! If your egg noodles seem like they need it you can add a little bit more beef broth when you stir them about half way through cooking.
💡 Pro Tips
- ✓Drain the ground beef thoroughly after browning, then return it to the skillet with paper towels to absorb residual fat before adding butter—excess fat prevents the roux from achieving proper emulsification and creates a greasy sauce instead of silky coating.techniqueRemove >80% of rendered fat
- ✓Cook your butter-flour roux for exactly 1-2 minutes at medium heat before adding broth, stirring constantly—this gelatinizes the starch and eliminates raw flour flavor without browning, which would darken the stroganoff and create bitter notes.timing1-2 minutes, medium heat
- ✓Add sour cream off-heat or at 165°F maximum, stirring constantly for 30 seconds—temperatures above 180°F denature the milk proteins and cause curdling; if reheating, use low heat and never boil.ingredient≤165°F, 30 seconds mixing
- ✓Use a 1:1 butter-to-flour ratio (3 tbsp each) to create a roux that thickens 3.5 cups liquid to proper stroganoff consistency—at this ratio you'll achieve approximately 5-6% starch concentration, creating a sauce that coats noodles without becoming pasty.ingredient1:1 ratio = 5-6% starch concentration
- ✓Add noodles after bringing broth to a full rolling boil and immediately reduce to medium-low heat, then cover—this stops carryover starch gelatinization that clouds the sauce; boiling noodles release 1.5-2% starch into liquid, which slightly thickens it.techniqueImmediate heat reduction after boiling