One Pot Beef Stroganoff
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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, beef and mushrooms all smothered and drenched in said cream sauce? It’s all of the above, right? Well, great news, guys. Now you can make the most lovely, easy-peasy, no-fuss, super saucy, restaurant-quality stroganoff right at home.
why i love this recipe
- One pot miracle dinner. With crumbled ground beef and cremini mushrooms, this bad boy comes together in a single pot. It’s truly a one pot wonder where the uncooked egg noodles cook right in the sauce, sopping up everything. That means less time for dishes with only one pan to clean up.
- Quick, simple and budget-friendly. This is one of those affordable family-friendly meals without sacrificing flavor.
- Flexible recipe. Swap out the ground beef for ground chicken or turkey, and go ahead and sneak in those leafy greens for those picky eaters – they won’t even notice them!
tips and tricks for success
- Use your favorite meat. Ground beef, chicken or turkey will all work very well here.
- Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use good-quality stock. The better quality your stock, the better your stroganoff. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Make it lighter. Swap out the sour cream for Greek yogurt for added creaminess (with less fat) and protein.
what to serve with one pot beef stroganoff
- Glazed Carrots
- Italian Chopped Salad
- Roasted Sweet Potatoes
- Easy Garlic Parmesan Knots
- Baked Garlic Herb Potato Wedges
Tools For This Recipe
Large skillet
One Pot Beef Stroganoff: Frequently Asked Questions
Not at all! Ground chicken or turkey, or plant based ground beef can be used in place of the ground beef.
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Yes! This can easily be made vegetarian by replacing the beef with additional mushrooms and swapping out the beef stock for vegetable stock.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
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.
Video
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I never leave recipe reviews but had to on this one! Been making this in my monthly rotation for close to a year now. It is THE BEST Beef Stroganoff ever! Gotta love easy 1 pot meals. Your recipe is soo delicious, Thank You for sharing it.
I don’t use the wine & substitute A1 Steak Sauce for the Worcestershire. One of my family’s favorites!
What do you substitute for the wine?
I didn’t substitute anything & it was still absolutely fabulous! If I had more beef broth I would’ve added 1/4 cup more. Or leftover beef gravy from a prior meal.
You could substitute with some apple juice.
Easy, tasty and filling! I added a little more sour cream and the generous dash of nutmeg we think “makes” stroganoff.
I haven’t made beef stroganoff in many years & hubby came home & asked for it tonight??? I had most of the ingredients (sans fresh mushrooms & wine) but it did not seem to matter. I used fresh Thyme & canned sliced mushrooms juice and all. Everything else was as in the recipe. It was not too watery at all & I used 2 cups of “dumpling” pasta. Thank you for this recipe. I will make this again! I think my old recipe was made with cream of mushroom soup. This was much better.
Glad I didnt have to scroll through stories of kids and families full paragraphs of why someones third cousins grandmother picked a mushroom that MADE this recipe… kinda like this paragraph. and fucking just got to the recipe…
Keep crushing it
Added cream of mushroom soup and some half n half. My men didn’t like the taste of thyme and I was fine with it. Learned I have to use half the called for amount of thyme in other recipes so it’s a win win !!
Beef stroganoff is my father’s favorite meal, so I made it for Father’s Day. It was a huge hit!! Due to family food sensitivities, we used buffalo in place of beef and made sour cream from coconut milk, and it still turned out fantastic. So easy and tasty—I’ll be making this again!
Beef stroganoff is my father’s favorite meal, so I made it for Father’s Day. It was a huge hit!! Due to family food sensitivities, we used buffalo in place of bison and made sour cream from coconut milk, and it still turned out fantastic. So easy and tasty—I’ll be making this again!
Im sorry, I meant in place of beef not bison
I did make this exactly like the recipe earlier today and it was delicious (and so easy!) While staying home during the pandemic I had made a lot of meatballs (very plain so they could be used in many dishes), pre-cooked them, and froze them in bags. Since I had so many meatballs (hey, I have been stir crazy) I used them instead of ground beef. The dish turned out fantastic. No other changes were made. I guess you could say it was a mash-up of stroganoff and Swedish meatballs. The sauce in this recipe is crazy good. I had some french bread and sopped up so much left over gravy …. mmmmm. Everyone loved it.
Thanks for a great recipe. I had written earlier wondering if meatballs would work and they answer is yes!
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!