One Pot Hamburger Stroganoff

Delicious By Design

To make a quick, flavorful stroganoff, these powerhouse ingredients bring the flavor to an easy one-pot meal.

• Ground Beef (85/15) + Cremini Mushrooms: This combination provides a hearty, savory base with the beef’s richness and the mushrooms’ earthy depth.
• Yellow Onion + Fresh Garlic: Sauté these together to quickly create a sweet, aromatic foundation that brings out the flavors of the beef and mushrooms.
• Beef Stock + Soy Sauce: Using both adds a deep, umami flavor to the sauce, enhancing the beefiness without requiring a long cooking time.
• Sour Cream + Paprika: Together, these add a creamy, tangy taste with a bit of warmth from the paprika, creating that classic stroganoff flavor.

What You’ll Need

Ground Beef (85/15): Adds richness without excess grease. For a lighter option, substitute ground turkey or chicken but season more as needed.

Cremini Mushrooms: Offer a deep, savory flavor. Use white button mushrooms if preferred, or try portobello for even more depth.

Yellow Onion & Fresh Garlic: Yellow onions balance sweetness and sharpness; garlic adds a strong aroma. Substitute garlic and onion powder if needed.

Egg Noodles: Hold up well in creamy sauces. You can substitute with pasta, but extra stock may be required. Use gluten-free noodles if required.

Beef Stock: Adds a rich base flavor; vegetable or chicken stock works too, but beef stock is best.

Sour Cream: Full-fat sour cream is best, as it’s less likely to curdle, and low-fat versions liquefy when heated, which can thin out the sauce.

Flour, Mustard Powder, and paprika Help thicken and flavor the dish with a touch of heat and depth. You can substitute the mustard powder with Dijon mustard.

Soy Sauce: Boosts umami and enhances the beef flavor; you can substitute it with Worcestershire sauce.

Fresh Parsley & White Wine Vinegar: Parsley adds freshness and color, while vinegar brightens flavors. If needed, substitute apple cider vinegar or lemon juice.

I created this one-skillet ground beef stroganoff to make a quick, flavorful version of the classic dish without extra steps or pans. To save time, I start by microwaving the mushrooms to remove excess liquid so the dish doesn’t get watery. Then, I add them to onions and garlic to blend the flavors.

Want to speed things up even more? Here are a few shortcuts that can help:

• Pre-sliced mushrooms: Save yourself some prep time by purchasing pre-sliced mushrooms from the store. They’re just as good as slicing them fresh.
• Garlic powder: If you don’t have fresh garlic or want to skip the mincing, substitute 1 teaspoon for the fresh garlic.
• Onion powder: In a pinch, you can use onion powder or frozen pre-chopped onions instead of fresh onions. Use 1 tablespoon of onion powder for this recipe.

Make It Your Own

Feel free to adjust this recipe to your liking! If you prefer a spicier version, add a pinch of cayenne or red pepper flakes. For a richer dish, you can use heavy cream instead of sour cream. And if you’re a fan of more veggies, stir in some spinach or peas towards the end of the cooking time for an added nutritional boost.

• Don’t overcook the noodles: Be sure to check your egg noodles for doneness after about 8 minutes. You want them to be al dente, as they will continue to cook slightly in the residual heat.
• Deglaze the pan: After browning the beef, make sure to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will enhance the dish.
• Use full-fat sour cream: Full-fat sour cream provides the creamiest texture, but if you prefer, you can use a light version.

Storage: Let the stroganoff cool completely before transferring it to an airtight container to store leftovers. It will keep in the fridge for up to 3 days.

To Freeze: portion the stroganoff into freezer-safe containers and freeze for up to 3 months. When reheating, add a splash of beef stock or water to maintain its creamy consistency.