I know that a lot of people make their Stroganoff with tenderloin or another cut of sliced beef, but I’ve always made it one way and one way only — with ground beef. Why? Well, it’s cheaper, it’s quicker, and to me, it tastes just as delicious. And this particular one-pot method is one I’ve been using for ages. (Yes, that means you don’t have to boil the noodles separately!) It’s kind of like Hamburger Helper, but totally homemade.

What Do You Need to Make One-Pot Ground Beef Stroganoff?

It’s not a terribly long ingredient list for something so savory and delicious. You need:

• Lean ground beef
• Onion and garlic
• Mushrooms: Any type. Slice ’em up.
• Thyme: Dried is fine.
• Butter
• Flour
• Beef broth
• Worcestershire sauce
• Egg noodles: Wide works well.

And of course, some salt and pepper.
(The bay leaf accidentally made it into the photo. There’s no bay leaf here.)

How Do You Make Ground Beef Stroganoff?

It’s easy! And it’s truly a one-pot operation.

You’ll start by browning the ground beef and when that’s nearly done, add in the mushrooms, onions, thyme, and garlic and cook it until they’re soft and the mushrooms have released their liquid. Once that happens, remove the whole mixture to a plate and set it aside while you work on the sauce and noodles.

To that same skillet, add some butter and create a roux by whisking in some flour. Just a minute or two of cooking will do, you don’t need a dark roux for this. Whisk in the broth and the Worcesteshire and bring it to a boil before you add in the noodles. Let that simmer until the noodles are almost done, uncovered.

Then, stir back in that beef mixture along with a healthy dollop of sour cream and serve it up. It’s done in under thirty minutes so it’s one I rely on all the time. So comforting and so quick!