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This creamy, delicious, and easy one pan beef stroganoff is so simple and quick – a perfect weeknight meal when you don’t want to dirty a bunch of dishes but need a hearty dinner!
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Table of Contents
Simple Ground Beef Stroganoff
One pan beef stroganoff with ground beef and cream cheese is a family-friendly meal that promises both convenience and comfort. The creamy texture and rich flavor of the dish, enhanced by the tanginess of cream cheese, make it a hit among both adults and children. Its one-pan approach not only simplifies cooking but also minimizes cleanup, making it an ideal choice for busy weeknights. Incorporating ground beef ensures the meal is hearty and filling, providing essential protein for a well-rounded family dinner.
The versatility of the dish allows for easy adjustments to suit various taste preferences, ensuring everyone at the table is satisfied. Moreover, the quick and easy preparation of this one-pan stroganoff means more quality time spent with family, making it a cherished recipe in many households.
How to Make Beef Stroganoff
First assemble the following ingredients:
- Ground Beef (1 lb) – Ground beef serves as the hearty base of the dish, offering rich flavor and satisfying protein.
- Onion (1) – Onion adds a foundational aromatic sweetness, enhancing the overall depth of the stroganoff.
- Egg noodles (10 oz) – Egg noodles provide a tender and absorbent base, perfect for soaking up the creamy sauce.
- Cremini mushrooms (8 oz) – Mushrooms contribute an earthy umami taste, complementing the meatiness of the beef.
- Cream cheese (8 oz package) – Cream cheese infuses the sauce with a velvety richness and a subtle tangy note.
- Water (1 cup) – Water is essential for adjusting the sauce’s consistency without overpowering the other flavors.
- Whole milk (1/2 cup) – Whole milk adds a creamy texture and a hint of sweetness, balancing the savory elements.
- Sea salt (2 tsp) – Salt is key to enhancing all the flavors, bringing the dish together harmoniously.
- Fresh cracked pepper (2 tsp) – Pepper adds a gentle heat and complexity, elevating the dish’s overall taste profile.
- Green onions – Green onions offer a fresh, crisp finish and a pop of color, enriching the dish’s visual appeal.
- Parmesan – Parmesan, when sprinkled on top, introduces a salty, nutty accent that completes the dish beautifully.
Use this Method
Brown Beef. In a large pan, brown ground beef on medium high. When mostly browned, and drain fat.
Add Noodles and Veg. Add noodles, stir to prevent burning but let noodles toast. Add mushrooms and let cook down and release liquid, keep stirring so noodles don’t burn and stick.
Add Dairy. Add milk, cheese, and water and let cook until reduced, stirring occasionally to prevent sticking. When noodles are al dente and liquid has cooked down to a creamy sauce, remove from heat and season with salt and pepper, to taste.
Garnish and Serve. Garnish with green onions or cilantro and fresh grated parmesan.
Tips and Tricks for Perfect Beef Stroganoff
Quality of Beef: Opt for lean ground beef for a healthier option, but if you’re after flavor, a slightly higher fat content (like 80/20) can add more juiciness and taste to the dish.
Browning the Beef: Make sure to brown the ground beef well over medium-high heat. This not only cooks the meat but also adds a depth of flavor thanks to the Maillard reaction. Be careful not to overcrowd the pan, as this can lead to steaming rather than browning.
Sautéing the Onions and Mushrooms: Cook the onions until they’re translucent before adding the mushrooms. Let the mushrooms brown nicely, as this will add a rich, umami flavor to your stroganoff.
Deglazing the Pan: After browning the meat and vegetables, deglaze the pan with a splash of beef broth or red wine. This helps lift the flavorful bits stuck to the bottom of the pan, incorporating them into the sauce.
The Right Sour Cream: Use full-fat sour cream for a richer, creamier sauce. Add it at the end of cooking and heat gently to avoid curdling. For a tangier flavor, you can mix in a bit of Dijon mustard.
Thickening the Sauce: If you prefer a thicker sauce, you can mix a tablespoon of flour into the beef after browning it, before adding the liquids. Alternatively, a cornstarch slurry can be used right before adding the sour cream.
Pasta Choice: Traditionally, egg noodles are used, but feel free to experiment with other pasta types. Just ensure the pasta is cooked al dente for the best texture.
Fresh Herbs: Finish the dish with chopped fresh parsley or dill to add a burst of color and freshness.
Seasoning: Don’t forget to season your stroganoff well with salt and pepper. Taste as you go to ensure the flavors are balanced.
Variations and Add-Ins: Feel free to customize your stroganoff by adding garlic for extra flavor, a splash of Worcestershire sauce for depth, or even a bit of cream cheese for extra creaminess.
FAQs
Yes, you can use any type of ground beef, but the fat content will affect the flavor and texture. Lean ground beef (90/10) is healthier but might be less juicy, while a higher fat content (80/20) will provide more flavor and tenderness.
Yes, beef stroganoff can be made ahead of time. However, it’s best to add the sour cream just before serving to maintain the best texture and flavor. Reheat the stroganoff gently to avoid curdling.
If your sauce is too runny, you can thicken it by simmering it longer to reduce or by mixing a small amount of cornstarch with water and stirring it into the stroganoff. Allow the mixture to simmer for a few minutes until the desired consistency is reached.
Yes, browning the ground beef is crucial for developing deep flavors in the dish through the Maillard reaction. It also helps to render out some of the fat, improving the texture of the sauce.
Beef stroganoff can be frozen, but it’s best to freeze it without the sour cream added, as dairy can separate and change texture when frozen. Add fresh sour cream when reheating the dish.
For a vegetarian version, you can use mushrooms, lentils, or a meat substitute like textured vegetable protein (TVP) or a plant-based ground meat alternative.
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if the sauce has thickened too much.
What to Enjoy with One Pot Beef Stroganoff
Beef stroganoff is a rich and creamy dish that pairs well with a variety of sides to balance its flavors and textures. Here’s a list of complementary dishes to serve alongside beef stroganoff:
Egg Noodles: The classic pairing, egg noodles offer a mild flavor and tender texture that perfectly complements the creamy sauce of the stroganoff.
Rice: A bed of plain or buttered rice can be a simple, yet delightful base for beef stroganoff, soaking up the sauce and adding a different texture to the meal.
Mashed Potatoes: Creamy mashed potatoes make for a comforting side that pairs wonderfully with the rich sauce of the stroganoff.
Roasted Vegetables: Offer a healthy and colorful contrast with a mix of roasted vegetables like carrots, asparagus, Brussels sprouts, or bell peppers.
Steamed Green Beans: Lightly steamed green beans, seasoned with a bit of salt and pepper or a squeeze of lemon, add a crisp, fresh element to the meal.
Garden Salad: A simple garden salad with a light vinaigrette dressing can cut through the richness of the stroganoff and refresh the palate.
Crusty Bread: A slice of warm, crusty bread is perfect for sopping up any remaining sauce, ensuring not a drop goes to waste.
Sautéed Spinach or Kale: Sautéed greens with garlic add a nutritious and flavorful side that complements the creamy sauce without overwhelming the dish.
Cauliflower Mash: For a low-carb alternative to mashed potatoes, try creamy cauliflower mash seasoned with garlic and herbs.
Pickled Vegetables: Offering a side of pickled cucumbers or beets can introduce a tangy element that balances the savory, creamy nature of stroganoff.
Buttered Peas: A simple side of buttered peas, perhaps with a hint of mint, can add a sweet and delicate flavor to accompany the stroganoff.
Check out my spaghetti squash stroganoff recipe!
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One Pan Beef Stroganoff
Equipment
Ingredients
- 1 lb beef, ground
- 1 large onion, optional
- 10 oz egg noodles
- 8 oz cremini mushrooms, diced
- 8 oz package cream cheese
- 1 cup water
- ½ cup whole milk, or heavy cream
- 2 tsp salt, plus more to taste if preferred
- 2 tsp fresh cracked pepper
- green onions, chopped, to garnish
- parmesan, grated, to garnish
Instructions
- In a large pan, brown ground beef on medium high.
- When mostly browned, drain fat, and add noodles.
- Stir to prevent burning, but let noodles toast.
- Add mushrooms and let cook down and release liquid, keep stirring so noodles don't burn and stick.
- Add milk, cheese, and water and let cook until reduced, stirring occasionally to prevent sticking.
- When noodles are al dente and liquid has cooked down to a creamy sauce, remove from heat and season with salt and pepper, to taste.
- Garnish with green onions or cilantro and fresh grated parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was leery about putting dry Noodles in the pot but it worked! I stirred, folded over a lot. For leftovers I will add a little more heavy cream and cream cheese so it won’t be dry.
That is what I do – leftovers can dry out, but with a little cream everything is better 🙂
Are the noodles pre cooked?
They aren’t – they are dry.