One-Pan Creamy Beef Stroganoff (Non-Traditional)

Ingredients

• 1 pound Ground beef (Use lean or regular ground beef)
• 0.5 medium Onion (Yellow or white)
• 1 tablespoon Garlic (Minced; about 3 cloves)
• 1 tablespoon Yellow mustard (Prepared yellow mustard)
• 4 cups Beef broth (One standard carton)
• 2 cups Heavy cream
• 12 ounces Egg noodles (Wide or medium egg noodles)
• 0.5 cup Sour cream
• 8 ounces Cream cheese (Cut into small cubes for faster melting)
• to taste Salt
• to taste Black pepper (Freshly ground preferred)
• 2 stalks Green onion (Sliced, for garnish)

Instructions

1. Brown the Ground Beef

   Heat your large deep skillet or 2-inch deep pan over medium-high heat. Add the ground beef (1 lb, without the packaging). Use a wooden spoon or spatula to break up the meat into very small pieces as it cooks, especially if you prefer a finer texture. Cook until the beef is almost fully browned, about 7-8 minutes.

   Time: PT8M

2. Add Onion and Sweat

   Add half a chopped onion to the pan with the browned beef. Stir and cook until the onion softens and becomes translucent, about 5 minutes.

   Time: PT5M

3. Add Garlic and Mustard

   Add 1 tablespoon minced garlic and 1 tablespoon yellow mustard to the pan. Stir well and cook for 1 minute until fragrant.

   Time: PT1M

4. Add Broth and Cream

   Pour in 4 cups beef broth and 2 cups heavy cream. Stir to combine. Bring the mixture to a light boil over medium-high heat.

   Time: PT5M

5. Add Noodles and Simmer

   Add 12 oz egg noodles to the pan. Press noodles down gently so they're mostly submerged in the liquid. Simmer uncovered, stirring occasionally, until noodles are soft and cooked through, about 10-12 minutes.

   Time: PT12M

6. Add Sour Cream and Cream Cheese

   Reduce heat to low. Add 1/2 cup sour cream and 8 oz cubed cream cheese. Stir continuously until both are fully melted and incorporated, about 5 minutes.

   Time: PT5M

7. Season and Thicken

   Taste the sauce. Add salt and black pepper to taste. Continue to simmer on low, stirring, until the sauce is thick enough to coat the back of a spoon, about 2 minutes.

   Time: PT2M

8. Serve and Garnish

   Spoon the stroganoff into bowls. Garnish with sliced green onion. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

25g

Carbohydrates

45g

Fat

40g

Fiber

2g

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Ground chicken, Plant-based ground meat
• Instead of Onion: Shallot, Green onion (white part)
• Instead of Garlic: 1 tsp garlic powder
• Instead of Yellow mustard: Dijon mustard, Spicy brown mustard
• Instead of Beef broth: Chicken broth, Vegetable broth, Bouillon + water
• Instead of Heavy cream: Half-and-half (less rich), Evaporated milk
• Instead of Egg noodles: Rotini, Fettuccine, Gluten-free noodles
• Instead of Sour cream: Greek yogurt, Crème fraîche
• Instead of Cream cheese: Neufchâtel cheese
• Instead of Green onion: Chives, Parsley

Equipment Needed

• Large deep skillet or 2-inch deep pan
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Bowl (for serving) (optional)

Critical Steps — Do Not Skip

• Brown the ground beef thoroughly and break up into small pieces.
• Simmer noodles until just cooked and not mushy.
• Fully melt and incorporate cream cheese and sour cream for a smooth sauce.
• Season and thicken sauce to desired consistency.

Chef Tips from the Video

• Use full-fat dairy for the creamiest sauce.
• Taste and adjust seasoning at the end, as broth and cheese can be salty.
• A splash of Worcestershire sauce or a pinch of smoked paprika can add extra depth.
• For a lighter version, use half-and-half and reduced-fat cream cheese.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months. Thaw and reheat gently.

Room temperature: Do not leave out for more than 2 hours due to dairy content.

Make-Ahead Tips

• Chop onion and garlic ahead of time.
• Cube cream cheese before starting for faster melting.
• Can be made a day ahead and reheated gently on the stovetop with a splash of broth or cream.