Easy One-Pot 30-Minute Skillet Ground Beef Stroganoff: Your Ultimate Weeknight Dinner Solution!

Say goodbye to multiple pots and endless cleanup! This incredible one-pot 30-minute skillet ground beef stroganoff recipe is the ultimate weeknight dinner solution. It comes together quickly, delivers on flavor, and promises happy tummies all around with minimal fuss.

There’s nothing quite like the start of a new week, especially after a long weekend, that can bring on a bit of the “Monday blues.” The thought of a busy week ahead, packed schedules, and the inevitable dinner dilemma can feel overwhelming. That’s precisely why I’ve fallen in love with one-pot dinner recipes – they are culinary lifesavers!

Today, I’m thrilled to share a dish that has become a true family favorite: our one-pot ground beef stroganoff. What makes this recipe a standout for me is its sheer simplicity. It truly requires just one pot, which means significantly less washing up (a huge win!). Plus, with minimal chopping and prep work, it’s designed for convenience. I often opt for pre-sliced mushrooms, leaving only a single onion to chop, making it incredibly beginner-friendly and perfect for those hectic evenings.

My husband, Anees, a self-proclaimed “meat and potatoes” kind of guy, absolutely adores this ground beef stroganoff. Not only does it hit all his comfort food cravings, but he’s also the designated dinner dishes cleaner, so the minimal cleanup is a major bonus for him! It’s a win-win for everyone at the dinner table.

This ground beef stroganoff captures all the beloved flavors of the classic recipe but shaves off a significant amount of prep and cooking time. The magic lies in making it entirely in one pot – noodles and all! When I say 30 minutes, I genuinely mean from start to finish: prepping ingredients, searing the beef, cooking the noodles, simmering the sauce, and adding that final flourish of fresh parsley, perhaps with a sprinkle reminiscent of Salt Bae (remember him?). It’s an incredibly efficient and delicious meal.

Over the past seven years, I’ve noticed Anees has a particular soft spot for hearty, comforting dishes like my beef tips with mushroom gravy, Swedish meatballs, and of course, classic beef stroganoff. So, when he discovered I had transformed his favorite stroganoff into a streamlined, one-pot wonder complete with noodles cooked right in the same pan, he was absolutely thrilled! The genius of cooking the noodles directly in the sauce is that they absorb all those rich, savory flavors, creating an unbelievably creamy texture. Finished with a touch of sour cream for that essential hint of tang, and using ground beef instead of steak, ensures that every single swooping strand of egg noodle is coated with delicious, savory beef. You truly get a little bit of everything in every single bite.

Beyond the incredible flavor and ease, using ground beef also makes this version significantly more economical than recipes that call for steak. This makes it an ideal choice if you’re feeding a larger family or a crowd without breaking the bank. It’s truly a crowd-pleaser on all fronts.

What Exactly is Stroganoff? A Culinary Journey

Stroganoff, a beloved dish with roots in 19th-century Russia, traditionally features thin strips of sautéed beef (often sirloin or tenderloin) simmered in a rich brown sauce, typically flavored with sour cream or crème fraîche. While the classic version is undeniably delicious, it often involves multiple steps and takes a bit more time. Over the years, particularly in America, the dish has undergone various adaptations, simplifying the process and ingredients to suit modern lifestyles. My ground beef stroganoff is indeed a “loose interpretation” in the best possible way, embracing the convenience of a single pot without sacrificing the comforting essence of the original.

More authentic renditions of stroganoff might feature a distinct red-brown sauce, with the sour cream often served separately, allowing individual diners to stir it in according to their preference. However, our one-pot adaptation integrates the sour cream at the end, creating a cohesive, creamy sauce that envelops every ingredient, making it incredibly accessible and flavorful for home cooks.

Essential Ingredients for Your Skillet Ground Beef Stroganoff

Crafting this quick and easy ground beef stroganoff requires a handful of accessible ingredients that come together to create a symphony of flavor. Here’s a closer look at what you’ll need and why each component is important:

• Butter: We start with butter for sautéing, which imparts a rich, nutty flavor. If you prefer, or are looking for a dairy-free option, good quality olive oil can be used as a substitute.
• Mushrooms: Mushrooms are a cornerstone of stroganoff, adding earthy depth. Pre-sliced baby bella mushrooms are a fantastic time-saver for this recipe. If you’re slicing them yourself, I recommend cutting them into thick slices. This ensures they maintain their texture and don’t get lost in the sauce during the longer simmer time with the noodles and ground beef. They’ll also brown beautifully, intensifying their flavor.
• Diced Onions: A medium yellow onion, diced, provides a foundational sweetness and aromatic base for the sauce. While yellow onions are my go-to, a white onion works equally well. Don’t worry if you’re sensitive to the sharpness of raw onions; they mellow considerably and sweeten as they cook, becoming a harmonious part of the dish.
• Ground Beef: For this one-pot stroganoff, I highly recommend using lean ground beef, ideally 90% or even 95% lean. Using leaner meat minimizes the amount of fat rendered during cooking, preventing the final dish from tasting overly greasy. If you opt for ground beef with a higher fat content, you might want to drain off most of the accumulated grease after browning the meat. This will help maintain the desired texture and flavor profile. You could also skip the initial tablespoon of butter when browning the beef if your meat has sufficient fat.
• Beef Stock: This is the liquid foundation for our rich sauce and for cooking the noodles. I strongly suggest using low-sodium beef stock. We’ll be incorporating powerful umami agents like Worcestershire sauce and soy sauce, so starting with low-sodium stock allows you to control the overall saltiness and prevent the dish from becoming too salty.
• Key Seasonings: A blend of aromatic spices elevates the flavor profile.
  • Smoked Paprika: Essential for that classic stroganoff warmth and subtle smoky undertone.
  • Dried Thyme: Adds an herbaceous, earthy note that complements the beef and mushrooms beautifully.
  • Garlic Powder: Provides a convenient burst of garlic flavor without needing fresh minced garlic.
  • Umami Seasoning / Mushroom Powder (Optional but Highly Recommended): This is my secret weapon for an extra layer of savory depth! Whether you use Trader Joe’s Umami seasoning or a quality mushroom powder, this ingredient packs an incredible flavor punch that truly makes a difference. It enhances the natural savory notes of the dish, creating a more complex and satisfying experience.
• All-Purpose Flour: A small amount of all-purpose flour acts as a thickener, helping to create that wonderfully rich and velvety stroganoff sauce that coats the noodles perfectly.
• Egg Noodles: These classic wide, flat noodles are traditionally paired with stroganoff for their tender texture and ability to soak up the creamy sauce. See below for alternative pasta options if egg noodles aren’t your preference or aren’t available.
• Sour Cream (or Crème Fraîche): The finishing touch! Added at the very end, sour cream (or crème fraîche, which has a similar tang and richness) provides the characteristic creamy texture and a delightful tangy counterpoint that truly ties all the flavors together into a cohesive, delicious package.

Can I Use Other Pasta Besides Egg Noodles for This Recipe?

Absolutely! While egg noodles are classic for stroganoff, if they aren’t your favorite or you simply don’t have them on hand, other pasta shapes can work well. I’ve found that replacing egg noodles with an equal amount of dry rotini pasta yields excellent results. The spirals of rotini capture the sauce beautifully. Just be mindful of a few things: ensure you’re using a standard, not quick-cooking, pasta. It will likely require a slightly longer cooking time than egg noodles, perhaps in the range of 10-15 minutes, which might push the total recipe time slightly beyond the 30-minute mark. However, the end result will still be incredibly delicious and satisfying, just as intended.

Are There Substitutes for Sour Cream in the Sauce?

If you’re looking for an alternative to sour cream, particularly to reduce calories, I’m confident that plain Greek yogurt can be used in its place. While it won’t impart the exact same rich, tangy creaminess that sour cream is known for in traditional stroganoff, it makes a decent and healthier substitute. Opt for full-fat Greek yogurt for the best texture and to prevent curdling when heated. Just remember to stir it in gently at the very end to incorporate it smoothly.

Mastering the One-Pot Skillet Ground Beef Stroganoff: Step-by-Step

Creating this easy ground beef stroganoff is a breeze with these straightforward steps:

1. Sauté the Veggies: Begin by melting 1 tablespoon of butter in a large skillet or sauté pan (make sure it has a lid!). Add your sliced mushrooms and sauté them over medium heat for about 5 minutes. The goal here is to get them beautifully golden brown, which develops a deep, savory flavor that will enrich the entire dish. Next, add the diced onions to the pan and cook for an additional 2 minutes. They’ll soften, sweeten slightly, and absorb all those delicious mushroom flavors from the bottom of the pan. Season these vegetables lightly with a pinch of salt and pepper, then remove them from the pan and set aside on a plate. This step is crucial for building the flavor base.
2. Brown the Meat: Add the remaining tablespoon of butter (if using) and the lean ground beef to the same skillet. Break up the beef with a spoon and cook until it’s fully browned and no pink remains, typically 3-4 minutes. As the beef cooks, season it generously with the garlic powder, smoked paprika, dried thyme, and the optional mushroom powder/umami seasoning. The heat will help these seasonings “bloom,” intensifying their aromas and infusing the beef with incredible flavor. Once browned, return the sautéed mushrooms and onions to the pot with the beef. Stir in the all-purpose flour and let it cook for about 1 minute. This helps cook out the raw flour taste and creates a roux that will thicken our sauce.
3. Cook the Noodles: Now, it’s time to bring all the flavors together. Stir in the Dijon mustard, Worcestershire sauce, and soy sauce. Use a wooden spoon to scrape the bottom of the pot, releasing all the “fond” – those flavorful browned bits stuck to the pan. This process, known as deglazing, is key to developing a rich, complex sauce. If the pan seems a bit dry, add a couple of tablespoons of beef stock to aid in scraping. Once deglazed, pour in the remaining beef stock, add the dried egg noodles, and bring the mixture to a boil. Cover the pan, reduce the heat to a gentle simmer, and let the stroganoff cook until the pasta is tender and cooked through, which typically takes 8-10 minutes for egg noodles. Check a few minutes before the suggested cooking time; if there’s too much liquid remaining, remove the lid and increase the heat slightly to allow any excess liquid to evaporate while the pasta finishes cooking.
4. The Creamy Finish: Once the pasta is perfectly cooked, turn off the heat and stir in the sour cream until it’s fully combined and heated through. The sour cream adds that signature tang and luxurious creaminess without boiling, which could cause it to curdle. Garnish generously with fresh chopped parsley before serving warm. The fresh herbs add a pop of color and a burst of fresh flavor, completing this delightful one-pot meal!

How Long Can You Store Leftovers?

One of the many benefits of this ground beef stroganoff is how well it keeps! You can easily store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, the consistency should return to normal, but if you prefer a slightly saucier dish, feel free to add a tablespoon or two of water or extra beef stock to loosen things up. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally.

Other One-Pot Recipes to Add to Your Repertoire:

If you love the convenience and flavor of this one-pot stroganoff, be sure to explore these other fantastic one-pot meals:

• One Skillet Chicken with Lemon Garlic Cream Sauce
• Balsamic Tomato Baked Chicken with Mozzarella
• One Pot Cheesy Chicken Broccoli Rice Casserole
• One Pot Greek Chicken and Rice Pilaf
• Cheesy Baked BBQ Chicken

Yield: 4-5 servings

30 Minute Skillet Ground Beef Stroganoff

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

One-pot 30-minute skillet ground beef stroganoff! This recipe is perfect for weeknight dinners because cleanup is a breeze, and it all comes together fairly quickly! Happy tummies all around!

Ingredients

• 2 tablespoons EACH: butter AND Worcestershire sauce
• 12 ounces baby bell mushrooms, cut into thick slices
• 1 cup chopped yellow onions
• 1 lb. lean ground beef
• 2 teaspoons garlic powder
• 1 teaspoon EACH: smoked paprika, dried thyme AND mushroom powder (optional, but so good)
• 3 tablespoons all-purpose flour
• 1 tablespoon EACH: dijon mustard AND low sodium soy sauce
• 9 ounces dried egg noodles
• 4 cups low sodium beef stock
• 2/3 cup sour cream (or creme fraiche)
• 2 tablespoon chopped parsley, for serving

Instructions

1. VEGGIES: Melt 1 tablespoon of butter in a large skillet or sauté pan (one that had a lid) over medium heat. Add the mushrooms and sauté them for 5 minutes or until tender and golden brown. Add the onions and continue cooking for an additional 2 minutes stirring so nothing sticks. Season lightly with a pinch of salt and pepper and remove to a plate. 
2. MEAT: Add the remaining tablespoon of butter along with the ground beef and crumble and cook the beef. Season with garlic, smoked paprika, dried thyme, and mushroom powder and continue to cook until well browned; roughly 3-4 minutes. Add the mushrooms and onions back into the pot. Stir in the flour and allow it to cook for roughly 1 minute.
3. NOODLES: Add the dijon, Worcestershire sauce, soy sauce, and scrape the bottom of the pot to loosen all that flavor. If it isn’t enough liquid, add a couple of tablespoons of the beef stock. Once scraped, add the remaining beef stock, along with the dried egg noodles and bring to a boil. Cover, reduce heat and allow the stroganoff to simmer until the pasta cooked all the way through, roughly 8-10 minutes.
4. FINISH: When the pasta is cooked, stir in the sour cream and stir to combine and heat everything through. Serve topped with parsley!

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!