Easy One-Pot Ground Beef Stroganoff

With a mixture of egg noodles, mushrooms, and beef, all in a creamy sauce, beef stroganoff can be made plenty of ways. But a one-pot dish makes things easy.

Print Recipe

Prep Time 10

Cook Time 25

Servings 6 servings

Ingredients

1 small yellow onion chopped - about 1 cup
2 cloves garlic minced
16 ounces mushrooms cleaned and sliced (or quartered)
1 tablespoon olive oil
16 ounces ground beef
8 cups or 1 16-ounce bag dry egg noodles
4 cups beef broth
1 cup sour cream
Salt and pepper to taste
2 tablespoons chopped Italian parsley plus more for garnish if desired

Instructions

Mince the 2 cloves garlic and dice the 1 small yellow onion. Slice 16 ounces mushrooms, if needed.
In a deep pan or a dutch oven, heat up 1 tablespoon olive oil on medium heat.
Sauté the onions until lightly browned and translucent.
Cook the mushrooms with the onions until tender.
Add garlic and cook until fragrant.
Remove mixture from pan and set aside in a small bowl.
Brown 16 ounces ground beef on medium heat.
When beef is no longer pink, add 2 tablespoons chopped Italian parsley and cook 2 minutes more.
Once the ground beef is cooked, add the 8 cups or 1 16-ounce bag dry egg noodles.
Pour 4 cups beef broth over top.
Bring the mixture to a boil, stir, and then turn down the heat to medium. Allow to cook with the lid on for 10 minutes until noodles are tender.
Once noodles are cooked, add the mushroom mixture back in and stir.
Add Salt and pepper to taste.
Let the mixture cool slightly, and then stir in 1 cup sour cream.
Serve with additional topping of sour cream and garnish with chopped parsley, if desired.