One-Pan Ground Beef Stroganoff
Ground beef, mushrooms, and egg noodles simmered together in one skillet until the sauce turns glossy with sour cream — no second pot for the noodles.
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Written
Method
-
Melt the butter in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains. Remove with a slotted spoon and set aside.
-
Add the onion and mushrooms to the fat left in the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated, about 8 minutes.
-
Add the garlic and tomato paste and cook until the paste darkens slightly, about 1 minute.
-
Sprinkle in the flour and stir until no dry patches remain, about 30 seconds.
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Pour in the broth and Worcestershire, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
-
Return the beef to the pan, stir in the egg noodles, cover, and simmer until the noodles are tender, about 10 minutes, stirring once or twice so they don’t stick.
-
Remove from the heat and stir in the sour cream until the sauce turns glossy and pale. Season with salt and pepper.
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Scatter with parsley before serving.
Notes
Cooking the noodles directly in the broth is what makes this one pan instead of two — they release starch as they go, which is most of what thickens the sauce. Just don’t let it boil hard once the sour cream goes in, or it’ll break and turn grainy instead of silky.
Ground turkey works if that’s what’s thawed, though the sauce will taste leaner. Egg noodles are traditional, but any short pasta that fits in the pan will absorb the broth the same way.