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Thick wavy egg noodles thoroughly coated in a glossy, light brown, creamy savory sauce with ground beef crumbles.

The Ultimate One Pan Ground Beef Stroganoff

This easy One Pan Ground Beef Stroganoff features caramelized beef crumbles and tender wavy egg noodles smothered in a rich, glossy, light brown savory cream sauce. Ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Russian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp (15ml) olive oil For searing
  • 1 lb (450g) lean ground beef 80/20 preferred for rendering fat
  • 1 medium yellow onion Finely diced
  • 3 cloves garlic Minced
  • 2 tbsp (30g) all-purpose flour For thickening the glossy sauce
  • 3 cups (720ml) beef broth High-quality recommended
  • 1 tbsp (15ml) Worcestershire sauce Adds deep savory flavor
  • 8 oz (225g) wide wavy egg noodles Uncooked
  • 1/2 cup (120g) sour cream Full fat, at room temperature
  • 2 tbsp (8g) fresh parsley Finely minced, for garnish

Equipment

  • 1 Large Cast Iron Skillet or Braiser Essential for creating a heavy sear and even caramelization on the beef.
  • 1 Tight-fitting Skillet Lid Needed to trap steam while the egg noodles cook in the broth.

Method
 

Cooking Instructions
  1. Heat 1 tbsp (15ml) of olive oil in a large rustic skillet over medium-high heat. Add 1 lb (450g) of lean ground beef, breaking it into varying sizes of crumbles. Let it sear undisturbed for 3-4 minutes to achieve a caramelized, textured cooked exterior.
  2. Add the diced yellow onion to the beef and cook for 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until highly fragrant.
  3. Sprinkle 2 tbsp (30g) of all-purpose flour over the beef and onions. Stir continuously for 1 minute to cook off the raw flour taste.
  4. Slowly pour in 3 cups (720ml) of beef broth and 1 tbsp (15ml) of Worcestershire sauce, scraping the browned bits off the bottom of the pan. Bring to a boil, then fold in 8 oz (225g) of uncooked wavy egg noodles. Reduce heat, cover tightly, and simmer for 8-10 minutes until the noodles are tender and the liquid reduces.
  5. Remove the skillet from the heat completely. Gently fold in 1/2 cup (120g) of sour cream until the sauce becomes glossy, creamy, and light brown. Garnish generously with 2 tbsp (8g) of finely minced fresh green parsley before serving.

Notes

Tip 1: Do not rush the sear on the ground beef; letting it sit undisturbed develops the necessary caramelized texture.
Tip 2: Always remove the skillet from the heat before adding the sour cream to prevent the dairy from curdling.