Quick and Easy Beef Stroganoff

  • Author: Wendy Hilton
  • Yield: 4-5 servings 1x


This delicious, creamy beef stroganoff is easy to make in one pan, and it is so delicious! This recipe makes enough for a family of 4 or 5, so double it if you have a larger family or if you want leftovers.



1 tbsp olive oil

8 oz white button mushrooms (or whatever mushrooms you like)

2 tbsp butter

1/2 onion, diced

1 lb ground beef

2 tsp garlic powder

1 1/2 tbsp cornstarch (or you may use 3 tbsp flour)

1 tsp paprika

6 cups beef broth (use only 4 cups of broth if you use egg noodles)

1 1/2 tsp salt

3 cups Tinkyada Brown Rice Spirals (or you can use 4 cups of egg noodles)

1 cup sour cream


  1. Add olive oil to your pan over medium heat. Sautee mushrooms until tender–about 5 minutes. Then transfer to a bowl and set aside.
  2. In the same pan, add butter, ground beef, chopped onion, and garlic powder. Stir until the meat is brown and onions are tender.
  3. Drain excess fat from the pan and return pan to stove.
  4. Add cornstarch, paprika, salt, and beef broth. Stir as you bring to a boil.
  5. Add noodles, and bring to a boil again.
  6. Reduce heat to low, and simmer until noodles are tender and most of the liquid has absorbed. (For the Tinkyada noodles I used, this takes about 20 minutes. For egg noodles, it may only take about 8 or 10 minutes.)
  7. Once noodles are tender and most of the liquid has absorbed, return mushrooms to the pan and add sour cream.
  8. Stir gently to combine.


I used a little more sour cream for extra creamy stroganoff.

Keywords: one pan, beef