One-Pan Beef Stroganoff Noodles
Creamy beef stroganoff, but it all happens in one pan.
This is the dinner to make when you’re tired, hungry, and want something comforting without turning the kitchen into a project. Everything cooks in one pan: the beef browns, the mushrooms soften, the noodles simmer right in the sauce, and dinner is ready before you’ve had time to scroll for a better idea. It tastes like classic beef stroganoff—savory, creamy, and cozy—but it keeps the steps simple and the cleanup light. Expect a relaxed weeknight meal, not a fussy restaurant version. If you can brown beef and stir a skillet, you can make this tonight.
Ingredients
- 1 lb ground beef
- 8 oz cremini mushrooms — sliced
- 1 unit yellow onion — diced
- 3 unit garlic cloves — minced
- 2 tbsp all-purpose flour
- 2 cup beef broth
- 1 cup water
- 8 oz egg noodles
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 1 tbsp olive oil
- 1 tsp salt — plus more to taste
- 0.5 tsp black pepper
- 2 tbsp chopped parsley — optional for serving
Method
- 1 Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef, onion, mushrooms, salt, and pepper. Cook, breaking up the beef, until browned and the mushrooms have released their liquid, about 8 to 10 minutes.
- 2 Stir in the garlic and flour and cook for 1 minute. Add the beef broth, water, Worcestershire sauce, and Dijon mustard, scraping up any browned bits.
- 3 Bring to a simmer, then stir in the egg noodles. Cover and cook, stirring once or twice, until the noodles are tender and most of the liquid is absorbed, about 8 to 10 minutes.
- 4 Remove the skillet from the heat and stir in the sour cream until creamy. Taste and add more salt or pepper if needed. Top with parsley and serve right away.
Variations
- Vegetarian swap — Replace the beef with 2 cups of chopped mushrooms plus 1 can drained white beans, and use vegetable broth instead of beef broth.
- Faster swap — Use leftover cooked beef or pre-cooked steak strips; stir them in with the sour cream at the end so they just heat through.
- Substitutions — Swap sour cream for plain Greek yogurt, egg noodles for rotini, or mushrooms for extra onion if that’s what you have.
Notes
For the smoothest sauce, stir in the sour cream off the heat so it stays creamy and doesn’t split. If the noodles look dry before they’re tender, add a splash of water or broth and keep simmering.
Equipment that helps
- Large deep skillet with a lid — It gives the noodles enough room to cook in the sauce and keeps the liquid from bubbling away too fast.
- Wooden spoon or spatula — It helps break up the beef and scrape up the browned bits that make the sauce taste richer.
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