This Easy Beef Stroganoff is proof that a one-pan dinner doesn’t have to be boring to be simple. It also proves stroganoff doesn’t have to be time-consuming. Ground beef gets browned with garlic, shallot, and mushrooms, then the pasta cooks right in the same pan with beef stock, soaking up all that flavour as it goes. A finishing swirl of sour cream and heavy cream turns it rich and velvety, no roux or extra pots required.

The whole thing happens in one pan, including the pasta, so there’s no draining a pot of noodles or dirtying a second dish just to bring it all together. The beef browns first, the noodles cook right in the stock and pick up all that flavour, and a quick swirl of sour cream at the end pulls it into something rich enough that nobody will guess how little work went into it. Want more easy pasta dinners? Try my Mexican Street Corn Pasta Salad and Fresh Tomato Pasta.

🍄 Why You’ll Love This Easy Beef Stroganoff

One pan, start to finish: the pasta cooks directly in the beef stock, so there’s no separate pot of boiling water and no extra dishes.
Rich and creamy without overdoing it: a combination of sour cream and heavy cream gives you that classic stroganoff texture without needing a roux.
Weeknight speed: from start to finish, this is on the table in under 30 minutes.
Deep flavour from simple ingredients: garlic, shallot, mushrooms, and worcestershire sauce build a savoury base that tastes like it simmered all day.

🍄 Ingredients You’ll Need To Make This Easy Beef Stroganoff

Olive oil: just enough to get the beef browning without sticking to the pan.
Egg noodles: these cook right in the stock along with everything else, soaking up flavour as they soften. Any pasta shape you have on hand will work here too.
Lean ground beef: browned first to build the base of the dish.
Garlic cloves: minced and cooked just until fragrant.
Shallot: finely chopped for a milder, slightly sweeter alternative to onion.
White button mushrooms: classic in any stroganoff, adding an earthy depth and texture.
Worcestershire sauce: a small amount goes a long way here.
Beef stock: this is what cooks the pasta and forms the base of the sauce, so use a good quality stock.

Sour cream: stirred in at the end for that classic tangy, creamy stroganoff finish.
Heavy cream: added alongside the sour cream to smooth everything out and add richness.
Salt: added to taste, keeping in mind the stock and worcestershire sauce both bring their own saltiness.
Black pepper: for a bit of sharpness that balances the cream.
Onion powder: layers in extra savoury depth alongside the shallot.
Dried parsley: a simple herby note that rounds everything out.
Smoked paprika: adds a subtle smokiness that keeps the dish from tasting flat.
Parmesan (optional): grated on top for serving.
Fresh parsley (optional): for a bit of colour and freshness right before serving.

✔ How To Make This Easy Beef Stroganoff

To a large pan, add the olive oil and set to medium/high heat.

Add the ground beef and fry for 3-4 minutes, or until it begins to brown.

Add the garlic, shallot, mushrooms and seasionings, and let cook for an additional 2-3 minutes, just until the mushrooms are softened and the garlic becomes fragrant.

Add the pasta and beef stock and stir to combine.

Cover, and let simmer for 8-10 minutes, or until the pasta has fully cooked and the liquid has been absorbed.

🤝 Sammy’s Tip for Easy Beef Stroganoff Recipe

• Stir occasionally so the pasta doesn’t stick to the bottom of the pan.
• If it appears to be too dry, add more beef stock and continue cooking. If there seems to be too much liquid, continue to simmer with the lid removed.

Once the pasta is almost cooked, remove the lid, add the sour cream, heavy cream, and mix to combine until.Let simmer uncovered for the last 2-3 minutes.

Top with parmesan cheese and fresh parsely.

Enjoy right away!

🗒 Variations

Mushroom-forward: double up on the mushrooms, or use a mix of cremini and button mushrooms for more depth.
Extra creamy: stir in an additional splash of heavy cream at the end if you want a looser, silkier sauce.
Herby finish: swap the dried parsley for fresh thyme or a handful of chopped fresh parsley stirred in right before serving.
Ground turkey swap: lean ground turkey works well here if you want a lighter alternative to beef.

🗒 Substitutions

Egg noodles: any pasta shape works here, though a wider noodle like fettuccine or pappardelle will hold the sauce nicely.
Ground beef: ground turkey, chicken, or even a plant-based ground substitute can all be used in place of beef.
Shallot: a small yellow or white onion, finely chopped, works fine if you don’t have shallot on hand.
Sour cream: plain Greek yogurt can be swapped in for a slightly tangier, lighter finish.
Beef stock: chicken stock will work in a pinch, though beef stock gives the dish more depth.

🍴 Leftovers? Lucky you.

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat in a pan over medium-low heat with a splash of beef stock or water to loosen up the sauce, stirring until warmed through. The pasta will continue to soak up liquid as it sits, so a little extra stock helps bring it back to the right consistency.

🤔 FAQ’s

👩‍🍳 Hungry For More?

If you loved this easy beef stroganoff recipe, then make sure to check out a few of my other recipes you may also love:

• Stuffed Pepper Soup Recipe
• Beef & Broccoli
• Beef Cutlets
• Mushroom Risotto
• Mushroom and Boursin Pasta
• Stuffed Mushrooms with Bacon and Boursin
• Green Curry Dumpling Bake

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Easy Beef Stroganoff recipe (or any recipe of mine) don’t forget to leave a review.