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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This dish was very good!! I followed the recipie to the “T” and found the sauce to be the perfect texture and not watery (I used 4C). The flavor was great with the combination of flavors. My 16 year old daughter who is very picky did not care for the dish and she couldn’t describe what the taste was but I knew exactly what she meant. The recipie called for 1/2 teaspoon dried thyme and in my opinion, just that little bit of dried herb was pretty potent. I was surprised not more people mentioned this but a few did. I would recommend crushing the dried thyme until it is powder-like in consistency (you know how it is a little thicker in textture than other spices) and maybe use half the amount called for. I will definately make this again but I think I will completely omit the thyme next “time”….ha!
Delicious! I made it with ground turkey and added 1/2 block of cream cheese at the end. Cooked noodles separate and lessened the broth by a cup like others said(actually I just poured until it looked right, I think around 3 cups). It was literally heaven. Best stroganoff I’ve ever made!
Thank you!!
Easy to make. Tastes good. Too much Thyme! I added a bit more Worcestershire for more flavor and a bit of ketchup for more umami. Red wine would probably be good. I used Sherry. It’s a good basic recipe.
It was delicious. I reccomend the recipe! I didnt have Worcestershire sauce so I added a splash of A1
Steak sauce. I also used strip steaks instead of hamburger.. I didnt have dijon mustard on hand so French’s was substituted. I made sure to caramelize the onions, garlic, and mushrooms until crispier bc I wanted them to stay firm. Loved the recipe! 10/10
Tasty, quick, one-pot meal. I doubled the garlic and onion, used less broth, and added red wine to round out the flavor. I think a dry white would make it bright and emphasize the thyme, if that’s your cup of tea…. I cooled the pot significantly before adding sour cream, to prevent the cream from breaking. I also cooked my noodles separately because I prefer them al dente, and since I’m cooking fr one, I want leftovers without mushy noodles. The ultimate in comfort food for a stay-at-home pandemic!
My family loved this. I followed the advice from the reviews and only used 3 cups of broth and it came out perfectly. This wont be the last time I make this!
Easy peasy. Used red wine as that’s what was open. Added more sour cream.
My family really liked this! I substitute white wine vinegar and water for the 1/4 cup wine (I was out of white). I also added a little beef gravy to thicken it up a bit, and a touch more beef stock..so I could simmer it longer (I was cooking other item as well). I also added more sour cream (about 3/4-1 cup). It was delicious And super easy to throw together! Everyone went back for seconds! Great recipe!
REALLY Great and super easy! Made recipe with all ingredients, the 4C broth and 1/4C wine and about 3/4 sour cream. We thought it was delicious and sauce wasn’t thin at all. I think the starch from boiling the noodles in the dish thickens it as well as additional SC and it continues to thicken as it cools. Served in pre-warmed bowls and topped fresh parsley. Even my picky mushroom averse Husband gave it 5 stars and asked for it again!!
Super easy and delicious
so good. even my picky eater went for seconds. Left out the Worchestshire sauce cause I didn’t have any.
It’s ok. Not my fave.
Yummy! I added a can of cream of mushroom soup and changed the noodles to rotini. Everything else I kept the same. This is definitely going to stay in the rotation.
Delicious, I made it with what we had (little less stock, cream of mushroom soup instead of mushrooms) And it was still fantastic. Would and probably will make again
I love this dish! It turned out great. Based on other reviews I did cut back on the beef broth to about 3 cups so it would not be soupy, and that was the perfect amount. It was still very saucy. I also used fresh dill instead of parsley on top, and it was divine. I have never made beef stroganoff from scratch, but I see no reason to look for another recipe. This one is a keeper!
So good and easy! Used greek yogurt instead of the sour cream and it still tasted decadent and comforting. Great easy recipe!
We all enjoyed this. Reduced the beef stock to just under 3 cups as suggested for good success. Used slightly more than 1/2 cup sour cream (to taste). Didn’t use wine as had none. Will make again. Thank you.
I used dry riesling for the white wine, sliced steak for the meat, and some spicy horseradish Dijon for the mustard and my God man. Back to my childhood and moaning over this dish. Fantabulous
Great recipe. Didn’t have beef stock so I used beef boullion. Cut it down to 2 cups water. Still a little thin for us so I added a small can of cream of mushroom soup and used left over filet mignon. Perfect!
I gave it 4 stars because I did change the recipe a bit. It ended up pretty close to a 5.
Used 1/2 tsp dry mustard
Didn’t have dry white wine
Increased sour cream to 1 1/2 cups.
Turned out pretty good and my husband ate 2 plates full.
Just what my family and I wanted. Super easy recipe to follow. Will make again!