Ground beef, mushrooms and egg noodles cook in one pot with broth. Stir in sour cream off the heat for a creamy sauce with Dijon and paprika.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Preparation: 15 min | Cooking: 25 min | Total: 40 min | Servings: 4
Measuring ingredients
A US cup means 240 ml. Follow the dry or cooked measurement stated for each ingredient.
Storage and reheating
Cool leftovers promptly and refrigerate covered for up to 4 days. Reheat thoroughly.
Recipe card
One-Pot Beef Stroganoff
Ingredients
Method
- Heat oil in a wide pot over medium-high heat. Brown beef for 5–6 minutes, breaking it up. Add mushrooms and cook 4–5 minutes until softened.
- Stir in Dijon, paprika and pepper. Pour in 600 ml broth and bring to a simmer. Add the dry egg noodles and stir so they are mostly submerged.
- Cover loosely and simmer 8–12 minutes, or the package time, stirring frequently. Add a little extra broth if noodles dry out before tender. Check that the ground beef reaches 71°C (160°F).
- Remove from heat and let bubbling stop. Stir in sour cream without boiling it. Taste, add salt as needed and serve four portions.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 541 kcal |
| Protein | 35.2 g |
| Fat | 24.1 g |
| Saturated fat | 8.8 g |
| Carbohydrate (including fiber) | 45.2 g |
| Fiber | 2.5 g |
| Sugar | 3.7 g |
| Sodium | 870 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Together in the kitchen
While one person wipes and slices the mushrooms, the other is already at the wide pan browning and crumbling the ground beef and setting out the broth, Dijon mustard and sour cream.
Kitchen Testing Note
When I first made this quick stroganoff, I stirred the sour cream into the sauce while the pan was still bubbling hard on the heat: within ten seconds it split into little white flecks in the broth. Checking first that the beef has reached 71°C (160°F) and the noodles are tender, then taking the pan off the heat until the bubbling stops and only then stirring in the sour cream keeps the sauce velvety.
Frequently asked questions
Why has the sour cream become grainy?
Strong heat can make sour cream separate rather than blend smoothly. Follow the off-heat finishing step and let active bubbling stop before stirring it through. The hot noodles and broth will warm it without requiring another vigorous boil.
Can I use already cooked noodles?
The stated broth quantity is designed for dry noodles to absorb it. Cooked noodles would not use that liquid in the same way. Follow the dry measurement rather than adding cooked pasta directly to the full broth allowance.
Which ingredient details matter for this recipe?
The noodles enter this pot dry, so the broth supplies their cooking liquid and takes up some starch as they soften. That starch gives the sauce body before the sour cream is added. Keep strands mostly under the liquid and stir along the base so a few exposed pieces do not remain firm while others stick.
Mushrooms add their own moisture during the initial cooking stage. Let them soften among the browned beef before pouring in broth, spreading their savoury flavour throughout the pot. Dijon gives the sauce sharpness and paprika a warm note. The finished mixture should coat the noodles while remaining spoonable, rather than reducing to a dry mass of meat and pasta.
What if the egg noodles dry out before becoming tender?
Stir frequently and add a little extra broth as directed. Keep the dry noodles mostly submerged during their simmer rather than letting them cook against a dry base.
Should the mushrooms go into the stroganoff before the beef browns?
Brown the ground beef first, breaking it up, then add the mushrooms. The mustard, paprika and broth follow after the mushrooms have softened.
More recipes to try: Sesame Ground Beef Noodles · Beef and Barley Soup.
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