There’s something steadying about a pan of stroganoff quietly simmering on the stove. The mushrooms soften in butter, the beef browns slowly, and the sauce comes together in that familiar creamy way that makes the kitchen feel a little warmer.
This is the kind of dinner that doesn’t ask much from you — just simple ingredients, one pot, and a little time to let everything settle into itself. Ground beef keeps it approachable, while mushrooms add depth, and the sour cream brings that classic tangy richness that makes stroganoff feel timeless.
It’s the sort of meal that works on a busy weeknight but still feels like you cooked something thoughtful. Cozy without being heavy, simple without feeling plain — the kind of recipe you’ll come back to when you want dinner to feel easy and comforting.
If you’re building a rotation of reliable dinners, this one belongs right alongside recipes like my Sheet Pan Sausage & Cauliflower for easy nights or something warm and cozy like Spicy Miso Ramen when you want a little extra comfort. If you’re looking for more simple, quick, One-Pan dinners, try these!
Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Cozy One-Pot Beef Stroganoff
Ingredients
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 lb ground beef
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz extra wide egg noodles
- ⅔ cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon minced parsley, optional, for garnish
Instructions
- Start with the mushroomsMelt the butter in a large sauté pan over medium heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until they soften and release their moisture.
- Brown the beefAdd the ground beef to the pan with the mushrooms and cook until no longer pink. If there’s excess grease, drain it off.
- Build the baseStir in the tomato paste and cook for about a minute to deepen the flavor.
- In a small bowl, whisk the cornstarch into the beef broth until smooth, then pour it into the pan. Add Worcestershire sauce, garlic powder, salt, and pepper, stirring to combine.
- Simmer with the noodlesBring everything to a gentle simmer, then add the egg noodles. Stir to make sure they’re mostly submerged, cover, and cook until the noodles are just tender — about 5 minutes.
- Finish the sauceReduce the heat slightly and stir in the sour cream and Dijon mustard. Let it simmer for another 3 minutes until creamy and warmed through.
- Sprinkle with parsley if you like, and serve warm.
Notes
- Don’t overcook the noodles
- They’ll keep softening as they sit, so aim for just al dente while cooking.
- The sauce thickens as it rests
- If it looks a little loose at first, give it a few minutes — it will settle into a creamy consistency.
- Add a little green
- Peas are a great addition if you want a pop of color and sweetness. Stir them in with the sour cream.
- Store in an airtight container in the fridge for up to 5 days.
- Warm gently on the stove over medium-low heat or in the microwave until heated through.
