This one pot rich & creamy ground beef stroganoff has a secret ingredient that makes this the BEST stroganoff ever!


1 lb lean ground beef
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large white onion diced
1 cup sliced white mushrooms
3 cloves garlic minced
4 cups beef broth
1 tablespoon Worcestershire sauce
4 cups egg noodles
1/4 cup sour cream
1/ 4 cup cream cream cheese softened

  1. Place the ground beef in a large skillet, with the salt and pepper, then add in the onion. Cook and stir until the onion is soft and translucent and the beef has browned.
  2. Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
  3. Add in the garlic, fry for two more minutes, then drain any remaining grease from the skillet safely.
  4. Stir in the beef broth and Worcestershire sauce. Add in the egg noodles and stir to submerge completely in the mixture.
  5. Bring to a boil, stirring constantly, then reduce heat to medium low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like - we like a lot!
  6. Once the noodles are cooked, stir in the sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.

Recipe Notes
Tips & Tricks
  • Always make sure that your onions are cooked before you add anything else to the skillet. Onions are notorious for not cooking once sauces are added. You can even cook them to the point of slight canalization for some extra flavour. This is why I cook the ground beef and onions at the same time, you need the long cooking time for the onions.
  • You can substitute in ground pork or turkey if you want, but the true depth of flavour in this stroganoff is from the fried ground beef itself. You can feel free to try the other ground meats in it however.
  • If your broth evaporates before your noodles are cooked, simply add in a 1/2 cup more at a time until it's cooked. I can't control how fast it's evaporating from your skillet (temperature you are cooking at, your lid fitting tightly, all out of my control!) so remember that you need to be flexible when it comes to this part.
  • Fresh mushrooms are amazing in this recipe, but feel free to used drained canned mushrooms.
  • You can use beef strips in this recipe as well instead of the ground beef. Simply dredge them in flour and follow the directions.


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