One-Pan Ground Beef Stroganoff

Name: One-Pan Ground Beef Stroganoff
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 lb ground beef; 1 small onion, diced; 3 cloves garlic, minced; 1 tsp garlic powder; 1 tsp onion powder; Kinder’s Buttery Garlic & Herb Seasoning, to taste; Kinder’s Caramelized Onion Butter Seasoning, to taste; 1 tsp Worcestershire sauce; 1 can cream of mushroom soup; 4 cups beef broth; 8 oz egg noodles, uncooked; 1 cup heavy cream; 1/2 cup sour cream; salt, to taste; fresh parsley, for topping

Ground beef stroganoff gets even easier when the noodles cook right in the same skillet with the beefy, creamy sauce.

Ground beef and diced onion cook together first, then garlic, Worcestershire sauce, garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, and Kinder’s Caramelized Onion Butter Seasoning build a rich savory base. Cream of mushroom soup gets mixed into the beef before the broth goes in, giving the sauce a creamy head start before the noodles cook.

Uncooked egg noodles simmer right in the beef broth until tender, soaking up the flavor while the sauce thickens around them. Heavy cream and sour cream go in at the end to make everything smooth, creamy, and classic stroganoff-style.

Fresh parsley on top gives it a simple finished look, but the real win is getting a hearty, creamy, beefy pasta dinner without boiling noodles in a separate pot.

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Why You’ll Love This Recipe

Creamy ground beef stroganoff made in one pan.
The egg noodles cook directly in the beef broth and sauce.
Cream of mushroom soup, heavy cream, and sour cream make it extra creamy.
Kinder’s seasonings and Worcestershire sauce give the beef mixture a deep savory flavor.
Easy comfort food dinner with simple ingredients and minimal cleanup.

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Ingredients

The base of this recipe starts with ground beef, diced onion, minced garlic, Worcestershire sauce, cream of mushroom soup, beef broth, and uncooked egg noodles. The noodles cook directly in the skillet, which helps them absorb the beefy sauce and keeps the whole dinner simple.

Garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, Kinder’s Caramelized Onion Butter Seasoning, and salt season the dish. Heavy cream and sour cream are stirred in near the end so the stroganoff turns creamy, rich, and ready to serve with fresh parsley on top.

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
Kinder’s Buttery Garlic & Herb Seasoning, to taste
Kinder’s Caramelized Onion Butter Seasoning, to taste
1 tsp Worcestershire sauce
1 can cream of mushroom soup
4 cups beef broth
8 oz egg noodles, uncooked
1 cup heavy cream
1/2 cup sour cream
Salt, to taste
Fresh parsley, for topping

How To Make One-Pan Ground Beef Stroganoff

Step 1: Brown Beef and Onion

Add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is browned and the onion is softened. Drain excess grease if needed.

Step 2: Add Garlic and Seasonings

Add the minced garlic and season with garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, Kinder’s Caramelized Onion Butter Seasoning, and Worcestershire sauce. Stir everything together.

Step 3: Add Cream of Mushroom Soup

Add the can of cream of mushroom soup and mix it into the ground beef until well combined.

Step 4: Add Beef Broth

Pour in 4 cups of beef broth and stir everything together.

Step 5: Cook Egg Noodles

Add the uncooked egg noodles and cook, stirring occasionally, until the noodles are tender and the sauce begins to thicken.

Step 6: Add Heavy Cream and Sour Cream

Stir in the heavy cream and sour cream.

Step 7: Finish Creamy Stroganoff

Continue cooking and stirring until everything is hot, creamy, and well combined.

Step 8: Taste and Serve

Taste and add salt if needed. Top with fresh parsley and serve hot.

Recipe Variations

Use ground turkey instead of ground beef for a lighter version. The cream of mushroom soup, beef broth, and seasonings will still keep the dish flavorful and creamy.
Add sliced mushrooms with the onions if you want a more classic stroganoff flavor. Let them cook down with the beef so they soften and blend into the sauce.
Use cream of chicken soup instead of cream of mushroom if that is what you have on hand. The flavor will be a little different, but it will still make a creamy one-pan pasta.
Stir in extra shredded mozzarella or Parmesan at the end for a cheesier version. The cheese melts into the sauce and makes the stroganoff even richer.
Top each serving with extra black pepper, parsley, or a spoonful of sour cream. Those toppings make the bowl look finished and add more flavor right before serving.

Tips for Success

Drain excess grease from the ground beef if needed so the sauce stays creamy instead of oily.
Stir the cream of mushroom soup into the beef before adding the broth so it blends smoothly into the sauce.
Stir the egg noodles occasionally while they cook so they do not stick to the bottom of the skillet.
Keep the heat at a steady simmer while the noodles cook so the broth reduces and the sauce thickens without drying out too fast.
Add the heavy cream and sour cream near the end so the sauce stays smooth and creamy.
If the stroganoff thickens too much after sitting, stir in a small splash of beef broth or heavy cream to loosen it back up.

Frequently Asked Questions

Do I cook the egg noodles before adding them?

No, the egg noodles go into the skillet uncooked. They cook directly in the beef broth and creamy sauce, which helps them absorb more flavor. Stir occasionally while they simmer so they cook evenly and do not stick to the pan.

Can I use a different kind of pasta?

Yes, you can use another short pasta if you do not have egg noodles. Rotini, penne, or small shells can work, but the cook time may need to be adjusted. Egg noodles are best for a stroganoff-style texture because they cook quickly and hold the creamy sauce well.

Can I make this without sour cream?

Yes, you can leave out the sour cream if needed, but it does give the stroganoff its classic tangy creamy finish. If you skip it, the dish will still be creamy from the heavy cream and cream of mushroom soup. You can also add a little extra heavy cream to keep the sauce rich.

How do I keep the sauce creamy?

Do not boil the sauce too hard after adding the heavy cream and sour cream. Lower heat and steady stirring help the dairy blend into the sauce without separating. If the sauce gets too thick, add a splash of broth or cream until it reaches the texture you want.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue absorbing sauce as they sit, so the stroganoff may be thicker the next day. Reheat with a splash of beef broth, heavy cream, or water and stir until creamy again.

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One-Pan Ground Beef Stroganoff

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A creamy one-pan ground beef stroganoff made with ground beef, onion, garlic, cream of mushroom soup, beef broth, egg noodles, heavy cream, sour cream, Worcestershire sauce, and buttery garlic seasonings.

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Prep Time 10

Cook Time 25

Servings: 6 servings

Ingredients Method Video

Ingredients

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
Kinder’s Buttery Garlic & Herb Seasoning, to taste
Kinder’s Caramelized Onion Butter Seasoning, to taste
1 tsp Worcestershire sauce
1 can cream of mushroom soup
4 cups beef broth
8 oz egg noodles, uncooked
1 cup heavy cream
1/2 cup sour cream
salt, to taste
fresh parsley, for topping

Method

Add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is browned and the onion is softened. Drain excess grease if needed.
Add the minced garlic and season with garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, Kinder’s Caramelized Onion Butter Seasoning, and Worcestershire sauce. Stir everything together.
Add the can of cream of mushroom soup and mix it into the ground beef until well combined.
Pour in 4 cups of beef broth and stir everything together.
Add the uncooked egg noodles and cook, stirring occasionally, until the noodles are tender and the sauce begins to thicken.
Stir in the heavy cream and sour cream.
Continue cooking and stirring until everything is hot, creamy, and well combined.
Taste and add salt if needed. Top with fresh parsley and serve hot.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.