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Easy One Pot Hamburger Stroganoff

This is the ultimate 'one-pan' solution for those nights when you need serious comfort but have zero energy for dishes. By cooking the egg noodles directly in the savory beef and mushroom broth, they absorb all that 'umami' depth, finishing with a silky, glossy sauce that puts the boxed versions to shame.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

The Savory Base
  • 1 lb ground beef 80/20 blend for the best flavor and moisture.
  • 1 medium yellow onion Diced.
  • 8 oz mushrooms Sliced cremini or button mushrooms.
  • 3 cloves garlic Minced fresh.
The Sauce & Noodles
  • 3 cups beef broth
  • 1 can condensed cream of mushroom soup 10.5 oz can.
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 12 oz wide egg noodles Uncooked.
The Creamy Finish
  • 1 cup sour cream Added off-heat to prevent curdling.
  • 2 tbsp butter
  • 2 tbsp fresh parsley Chopped for garnish.

Equipment

  • Deep Skillet or Dutch Oven
  • Wooden spoon

Method
 

  1. In a large, deep skillet, brown the ground beef over medium-high heat. Let it develop a dark mahogany sear before draining excess fat, leaving about 1 tablespoon in the pan.
  2. Add the diced onion and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms are golden and the onions are soft. Stir in the garlic and cook for 60 seconds.
  3. Pour in the beef broth, cream of mushroom soup, Worcestershire sauce, Dijon, and spices. Whisk or stir until the soup is fully incorporated and the liquid is smooth.
  4. Bring the mixture to a gentle boil. Add the uncooked egg noodles, pressing them down to submerge. Cover, reduce heat to medium-low, and simmer for 10-12 minutes.
  5. Once the noodles are tender and the sauce has thickened, remove the pan from the heat entirely.
  6. Fold in the sour cream and butter, stirring until the sauce is glossy and perfectly creamy. Garnish with fresh parsley and serve in warm bowls.

Notes

Always add the sour cream off-heat! If the sauce boils with the dairy inside, it will curdle and lose its silky texture. If the noodles absorb too much liquid while sitting, simply stir in a splash of warm broth to loosen it back up.