Easy Skillet Ground Beef Stroganoff

Creamy comfort in one pan

This Easy Skillet Ground Beef Stroganoff is the ultimate cozy dinner that comes together fast with simple pantry ingredients. Rich, creamy, and packed with savory flavor, it’s a weeknight lifesaver when you want something hearty without spending hours in the kitchen. Tender egg noodles cook right in the sauce, soaking up every bit of that beefy, mushroom-filled goodness. Perfect for busy families, meal prep, or a comforting dinner after a long day, this one-pan beef stroganoff delivers classic flavor with minimal cleanup. It’s comfort food made easy—and it’s always a crowd-pleaser.

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6

Ingredients List

• 1 tbsp olive oil
• 8 oz white button mushrooms, sliced
• 2 tbsp butter
• ½ onion, diced
• 1 lb ground beef
• 2 tsp garlic powder
• 3 tbsp all-purpose flour
• 1 tsp paprika
• ¼ cup dry sherry (or beef broth)
• 4 cups low-sodium beef broth
• 1½ tsp salt
• ½ tsp black pepper
• 4 cups dry egg noodles
• ½ cup sour cream
• 1–2 tbsp freshly chopped parsley

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large deep skillet with lid
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or spatula

Step-by-Step Beginner-Friendly Instructions

1. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 4–5 minutes until softened and lightly golden. Remove and set aside.
2. Melt butter in the same skillet. Add diced onion and cook for 3 minutes until translucent and fragrant.
3. Add ground beef and cook for 5–6 minutes, breaking it apart until fully browned. Drain excess grease if needed.
4. Sprinkle garlic powder, flour, and paprika over the beef. Stir well and cook for 1 minute to remove the raw flour taste.
5. Pour in dry sherry (or broth), scraping up browned bits from the pan. Slowly stir in beef broth, salt, and pepper.
6. Add egg noodles, stir to submerge, cover, and simmer for 8–10 minutes, stirring occasionally, until noodles are tender and sauce thickens.
7. Reduce heat to low. Stir in sour cream until smooth and creamy. Add mushrooms back to the skillet.
8. Garnish with chopped parsley and serve warm.

Pro Tips

• Extra creamy: Add an extra 2–3 tablespoons of sour cream at the end.
• Meal prep: Stores well in the fridge for up to 3 days—add a splash of broth when reheating.
• Swap noodles: Wide egg noodles work best, but rotini or fusilli also hold the sauce well.
• Serving idea: Pair with a crisp green salad or steamed green beans for balance.

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