Name: One-Pan Ground Beef Stroganoff with Egg Noodles (Fast, Creamy & Comforting)
Ingredients: 2 tbsp unsalted butter; 2 tbsp vegetable oil; 2 cups mushrooms, thinly sliced (cremini or button); 2 tsp salt, divided (plus more to taste); 1 cup onion, diced; 2 lbs ground beef (85/15 blend recommended); Freshly ground black pepper, to taste; 2 pinches cayenne pepper (optional, adds warmth—not heat); 4 cloves garlic, minced; 3 tbsp all-purpose flour; 4 tbsp vodka (optional, or substitute ¼ cup dry white wine or extra broth); 5 cups beef broth; 2 cups water; 5 cups uncooked wide egg noodles; 1 cup sour cream (room temperature); 4 tbsp fresh chives or green onions, chopped

Description

A quick, creamy, and comforting twist on a classic! This One-Pan Ground Beef Stroganoff brings together savory beef, tender mushrooms, and egg noodles in a rich, tangy sauce—all in one skillet. No fuss, no separate boiling pots—just pure weeknight magic.

Ingredients

Scale

Base

2 tbsp unsalted butter
2 tbsp vegetable oil
2 cups mushrooms, thinly sliced (cremini or button)
2 tsp salt, divided (plus more to taste)
1 cup onion, diced
2 lbs ground beef (85/15 blend recommended)
Freshly ground black pepper, to taste
2 pinches cayenne pepper (optional, adds warmth—not heat)
4 cloves garlic, minced

Sauce & Noodles

3 tbsp all-purpose flour
4 tbsp vodka (optional, or substitute ¼ cup dry white wine or extra broth)
5 cups beef broth
2 cups water
5 cups uncooked wide egg noodles

Finish

1 cup sour cream (room temperature)
4 tbsp fresh chives or green onions, chopped

Instructions

Sear the Mushrooms
- In a large skillet or Dutch oven, heat butter and oil over medium heat.
- Add mushrooms and 1 tsp salt. Sauté for 6–8 minutes, stirring occasionally, until golden brown and tender.
Build the Flavor Base
- Add diced onion and cook 3–4 minutes, until soft.
- Stir in ground beef, breaking it up with a spoon. Season with remaining salt, pepper, and cayenne.
- Cook until the beef is no longer pink. Add garlic and cook 1 minute more, until fragrant.
Make the Roux & Deglaze
- Sprinkle flour over the beef mixture. Stir constantly for 1–2 minutes to cook off the raw flour taste.
- Pour in the vodka (if using) to deglaze the pan, scraping up any browned bits.
Simmer Everything Together
- Gradually add the beef broth and water, stirring to combine.
- Add uncooked egg noodles and stir to submerge them.
- Bring to a boil, then reduce heat to a gentle simmer.
- Cook uncovered for 12–15 minutes, stirring occasionally, until noodles are tender and sauce is thickened.
- (If sauce thickens too quickly, add a splash of extra broth.)
Finish with Sour Cream
- Remove the pan from heat and let it cool for 1 minute.
- Stir in sour cream until smooth and creamy.
- Taste and adjust seasoning with salt and pepper as needed.
Garnish & Serve
- Spoon into bowls, top with extra sour cream, and sprinkle with fresh chives or green onions.
- Optional: add crispy onions for crunch.