One Pot Beef Stroganoff
Now you can make everyone’s favorite stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!
What makes a stroganoff so stinking good?
Is it the beef? The mushrooms? The cream sauce? The pasta smothered and drenched in that cream sauce? It’s simply all of the above, right?
Well, great news, guys. Now you can make the most bomb budget-friendly stroganoff everrrrr.
I’m serious! With crumbled ground beef and cremini mushrooms, this bad boy comes together in a single pot.
It’s truly a one pot wonder where even the uncooked egg noodles cook right in that sauce, sopping up everything.
No-fuss, quick, simple, cheap and only one pan to clean up – all made in 40 minutes or less.
One Pot Beef Stroganoff
Ingredients
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, thickly sliced
- ½ medium sweet onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 pound lean ground beef
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- ¼ cup dry white wine
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles, uncooked
- ½ cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
- Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
- Stir in sour cream until heated through, about 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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I haven’t made it yet, but do have a question. (5 stars because the pictures alone are making my stomach growl!)
I don’t have ground beef, but have a bag of pre-cooked frozen meatballs (not Italian spiced, just meatballs). Do you think that would work instead of the ground beef? Would it turn out like a sort of Swedish meatballs/stroganoff? Just curious if anyone has tried it. I really want to use up those meatballs! Everything else would be the same.
I’m adding an extra star since I had to make a few swaps. Used ground bison instead of beef, only had 8oz of mushrooms, used red cooking wine with a splash of red wine instead of white AND had to make our own worcestershire sauce. Also I messed up and added the sour cream right after the pasta so had to add a little more later. Flavor was good, but was very watery. Will use less liquid and more pasta (and mushrooms) next time, and stir in more flour or cornstarch to thicken. I did add cooked peas and that was a good decision. The kids loved it, although the little one would only eat the noodles. Will definitely try again!
Just finished putting in the sour cream and tasted, it’s so yummy! I did use a 12oz pckg of egg noodles because having done many one pot pastas in my instant pot, I know 4 cups of liquid to 1lb of pasta is a general rule of thumb. The consistency came out perfect. I used my instant pot to make this. Manual/Pressure Cook for 3 min then do a QR, stir and add sour cream. Will be making this again for sure!
LOVE THIS!
My husband loves to make this for the family. It’s quick, easy, and tastes AMAZING! He leaves the mushrooms out because I don’t like them but does the rest exactly as described. We love that it’s one pot and done. We probably make this about once a week. THANK YOU for making family dinner a breeze!
I used rib eye, a bit more flour and egg noodles. I love it! Thank you.
Easy and definitely damn delicious. My family LOVED it. And as a busy mom who needs to feed starving kids, this made everyone happy.
Made this for my family last night and not one bite was left!! EASY & DELICIOUS!!!
Excellent recipe. Added some green peas, but kept to the recipe otherwise. Everyone loved it! D
A bit runny for me… 4 cups of broth was a little much. However, the flavor was great. I substituted vinegar for the wine to avoid alcohol.
Try using a 12oz package of egg noodles instead of 8oz. Usual rule of thumb for cooking pasta in a liquid when you want little to no liquid left is 4 cups liquid to 1lb of pasta. I went over the recipe first and decided to use 12oz package of pasta.
My kids ate twice! Enough said. Thank you.
This recipe makes a simple and delicious stroganoff. Cooking the noodles in the sauce is a genius move. Easy, cuts down on pans, and the noodles are luscious. Next time I’ll cut the dijon to about 1/2 t. since the flavor was too prominent for my taste. I also added nutmeg and paprika which are go-to’s for stroganoff in my house. This recipe is a keeper for sure.
Hi, how much nutmeg and paprika did you add, and at which point did you add them?
Everything I have ever made from your website has been outstanding. You are awesome and I thank you. I am a really good cook but you help me with new things that I never made before, such as this. Thanks!
All I have is stew meat on hand! Do you think browning the meat 1st, then adding the rest of the ingredients (to make sure all the good bits are incorporated) & then transfering all of it to a crock pot would turn out ok? I intended making your recipe to the letter until I remembered stew meat is tough as heck! It’s a shame I won’t have the benefits of 1 pot, but alas, quarantine life♀️
Tabitha – wondering how the stew meat worked out for you – I have some stew meat I’m trying to use up as well 🙂
I made it with stew beef, I am back to do it again and wanted to check the recipe! I browned the beef first in a dutch oven. Then, set aside and proceeded with the rest of this recipe. The wine helps to deglaze the burned bits quite well, I imagine it is good with ground beef but this was quite a delicious treat with stew meat, too.
Anything one pot is good. Love that noodles are cooked in same pot so they sop up all the flavor. Not a huge fan of mushrooms, but this was really good. Used ground turkey.
Didn’t have wine, but it was still great. Didn’t have egg noodles, had wheat penne. Used 4 cloves of garlic.
I use bouillon cubes to make stock. Started with 3 cups, added a touch more water near the end but I eyeballed the pasta and may have put too much pasta in. You can easily add a little more water at the end to your liking. I think 1/2 cup of sour cream is plenty! We used low fat (what we had) and the flavor was still wonderful.
Used about 1/4 tsp of thyme because of other reviews, did not find it overpowering at all (couldn’t really taste it, may add a bit more next time).
Definitely will cook again!
My kids ate twice! Enough said. Thank you.
This was soooo delicious! I didn’t have sour cream so I added a splash of vinegar to whipping cream and it was perfect! Definitely going into the recipe book!
Damn, that was delicious!!
Had a hankering for beef stroganoff, and this is the only recipe that I found that used both wine and Worcestershire sauce, two of my favorite ingredients. And I didn’t have to cook the noodles separately, which was a God-sent convenience!
Confession: I used a little more wine than the recipe called for, because I was using left-over beef stock and was a bit short. But hey, no one complained and my family thought it was delicious, so this recipe is going in my “keeper” collection.
Very easy to make, we used steak instead of ground beef and it was delicious and extremely satisfying.
I actually found this recipe and tried it last weekend. It came out so good i had to subscribe and leave feedback.
I did tweak it a bit to taste, cut a corner or two but it really came out so wonderful! I’m looking forward to recipes as they come alone.
*along! (No edit option!)
I made this tonight and it was a hit with the fam bam!
I added fresh chopped chili when frying the garlic & onion as we love spicy food.
Had a little left over spag bol sauce that I had made from scratch, so threw it in for an extra punch.
Doubled the wine which intensified the flavour.
Cooking the egg noodles in the same dish cut down on fuss and mess.
Absolutely loved cooking this.
Thank you so much!
What a comforting and easy recipe. This was my first time making Beef Stroganoff from scratch (rather than the Hamburger Helper box – I’ll never go back to that!). I had a few alterations/substitutions because I was trying to use ingredients I had on-hand, while also halving the recipe in my head, so I was eyeballing/winging it as I went.
I substituted 3 oz of canned sliced button mushrooms (rather than fresh), Spicy Brown Mustard (instead of Dijon), and Heavy Whipping Cream (instead of sour cream). I waited until after the meat was cooked to add the canned mushrooms because I didn’t want them to become overly mushy by cooking them first. I didn’t find the end result to be soupy like some other reviewers, but again I was tweaking as I went and was looking for a certain texture to the roux and likely added around 1-2 teaspoons more flour before adding the rest of the ingredients, so I may have just gotten lucky. I think using the Heavy Cream had something to do with that too since it really smoothed out and helped thicken the sauce at the end.
The one additional ingredient I stirred in was A1 Sauce, maybe 2 teaspoons total, after tasting the dish before serving. I just felt it needed a little tanginess to the flavor. Then I sliced up some day-old baguette into crouton-sized pieces and topped the dish with that. I think sourdough bread would also compliment the flavors of this dish too.
My only issue with the one-pan method is that I used a 80/20 ground beef (not the really lean stuff), but I didn’t drain the pan after browning it. So with the butter to sauté the onions and garlic, plus the beef… it was a little more greasy at the end than what I’d prefer. So I’ll make a note to take a paper towel and soak up some of that grease after browning the meat next time.
*For those reviewers who don’t like Thyme – I happen to really like it – I think Rubbed Sage would make a good substitute.
I am sure you made a good dinner. Take it from someone who “improvised” for years. You have not come close to what this recipe is. Make it according to directions. Then post. What do you have to lose. Maybe both are awesome. Just. Please. Don’t claim that a totally mushed up recipe is the same as THE recipe!,
You are spot on! So annoying to see people “reviewing” a recipe when what they are really doing is trying to impress people with their own recipe.
Totally disagree… I love reading different variations on recipes. It’s very helpful if you’re missing ingredients or want to try substituting something, to know how it turned out when someone else tried it! Of course you shouldn’t rate poorly if you’ve changed up the recipe and it doesn’t turn out well.
Neither should one rate the recipe positively if they’ve changed it up completely and it turns out great! People should review the recipe made as it was written w/their criticisms and ideally then do a f/u post as to what changes they incorporated to make it better.