I love one-pot meals, especially those with minimal prep and fast cook times. This one-pot Beef Stroganoff is rich, comforting, and ready in about 30 minutes. It combines savory ground beef, mushrooms, and wide egg noodles in a creamy garlic sauce for an easy, satisfying dinner that’s perfect for busy weeknights. Leftovers freeze well in individual portions for quick lunches.
In a large pan or Dutch oven, brown 1 lb ground beef with 5–6 minced garlic cloves, one diced yellow onion, and 8 oz roughly chopped baby bella mushrooms.
Season with 1 tsp each garlic powder, onion powder, and umami seasoning (optional), 1 tbsp Dijon mustard, 2 tbsp Worcestershire sauce, and a pinch of salt and pepper. Stir in one 10.5 oz can of cream of mushroom soup (roasted garlic variety if you like).
Add 12 oz wide egg noodles and 5 cups beef broth. Stir to combine, making sure the noodles are submerged. Bring to a gentle boil, cover, then reduce heat and simmer until the noodles are tender, about 15–18 minutes. Stir occasionally to prevent sticking.
When the noodles are cooked, stir in 4 oz cream cheese (half a block) and 1 cup sour cream. Mix until smooth and melted. Let the stroganoff sit a few minutes to thicken.
Adjust seasoning to taste. Serve topped with freshly grated Parmesan and chopped parsley if desired.
Enjoy this creamy, comforting meal straight from the pot — it’s hearty, family-friendly, and easy to portion and freeze for later.
If you try this recipe, please leave a comment and a rating — I love hearing from you!
One-Pot Beef Stroganoff
Pin Recipe
Ingredients
- 1 lbs Ground Beef
- 1 Yellow Onion, diced
- 8 oz Baby Bella Mushrooms, chopped
- 5-6 Garlic Cloves, minced
- 1 tsp each Garlic Powder, Onion Powder, Umami Seasoning (optional)
- 1 tbsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 1/8 tsp each Salt and Pepper
- 1 10.5 oz can Campbell’s Cream of Mushroom with Roasted Garlic (or regular)
- 12 oz Wide Egg Noodles
- 5 Cups Beef Broth
- 1 Cup Sour Cream
- 4 oz Cream Cheese
- 1 tbsp Chopped Fresh Parsley (optional)
- Grated Parmesan for serving
Instructions
- In a large pot, brown the ground beef with the diced onion, minced garlic, and chopped mushrooms.
- Add garlic powder, onion powder, salt, pepper, umami seasoning (if using), Dijon mustard, and Worcestershire sauce. Mix well.
- Stir in the can of cream of mushroom soup, then add the egg noodles and beef broth. Mix to combine.
- Ensure the noodles are covered with liquid. Bring to a gentle boil, cover, then reduce heat to a simmer and cook about 15–18 minutes until noodles are al dente, stirring occasionally.
- Once the noodles are cooked, add the cream cheese and sour cream. Stir until the cheese melts and the sauce is smooth.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped parsley and freshly grated Parmesan, then serve.
-
Loaded Hash Brown and Sausage Gravy Casserole
-
Creamy Garlic and Herb Spaghetti
-
Italian Grinder Bean Salad
-
Jalapeño Popper Chicken Pasta Salad
-
Crockpot Chicken Pot Pie Pasta
-
Mexican Street Corn Pasta Salad
