One Pot Beef Stroganoff
by Chungah
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Beef stroganoff in one pot with ground beef, egg noodles, and a rich, silky sauce! Budget-friendly and perfect for a quick weeknight dinner!
Why you’ll love this one pot beef stroganoff
- One pot miracle dinner. With crumbled ground beef and cremini mushrooms, this pasta dinner comes together in a single pot. It is truly a one pot wonder where the uncooked egg noodles cook right in the sauce, sopping up everything. That just 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 an ounce of flavor.
- Flexible recipe. You can easily 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!
What is beef stroganoff?
Beef stroganoff is a Russian dish made with tender beef in a rich sour cream and mushroom sauce, typically served over egg noodles, rice or mashed potatoes.
Why make beef stroganoff in one pot?
Making stroganoff in one pot will save time and effort, making weeknight dinners so simple and effortless.
- Fewer dishes: there’s no need to boil the egg noodles separately
- More flavor: the egg noodles get cooked by soaking up the broth, infusing the noodles with maximum beef and mushroom flavor
- Rich, silky sauce: the starch from the pasta will naturally thicken the sauce, creating a rich, creamy sauce that will cling to the egg noodles
How to make one pot beef stroganoff
- Sauté the mushrooms. Add the butter to a large skillet over medium heat, then add the mushrooms and onion, cooking until the mushrooms are browned, about 3-5 minutes.
- Crumble the beef. Add the ground beef and crumble until the meat is fully browned, draining off any excess fat and grease.
- Add the aromatics. Stir in the garlic and thyme until fragrant, about 30 seconds to 1 minute.
- Stir in the flour. Add the flour until lightly browned to cook out the raw flour taste.
- Deglaze the pan. Stir in the wine (or beef stock), lifting up the browned bits from the bottom of the pan.
- Simmer. Stir in the beef stock, Worcestershire, Dijon, egg noodles, salt and pepper. Reduce the heat; cover the pan and simmer until the egg noodles are cooked through, about 9-10 minutes.
- Finish and serve. Remove from heat and stir in the sour cream, then garnish with parsley and serve warm.
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
One Pot Beef Stroganoff: Frequently Asked Questions
What meat works best?
Lean ground beef, ground chicken, ground turkey or plant based ground beef are all excellent options.
What can I use in place of the red wine?
Use additional beef stock as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Can I use a different pasta?
Fusilli or rotini can be used but may require a few extra minutes to cook through.
Can I make this vegetarian?
Absolutely! Replace the beef with plant based ground beef or additional mushrooms, and swap out the beef stock for vegetable stock.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, gently reheating on the stovetop until warmed through.
One Pot Beef Stroganoff
Beef stroganoff in one pot with ground beef, egg noodles, and a rich, silky sauce! Budget-friendly and perfect for a quick weeknight dinner!
Video
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.
- Remove from heat and stir in sour cream.
- Serve immediately, garnished with parsley, if desired.
Equipment
Notes
- Use your favorite meat. Ground beef, chicken or turkey will all work very well here.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) 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.
- Turn off the heat. Sour cream curdles and separates if boiled. Always turn off the heat and stir in the sour cream until smooth.
- Make it lighter. Swap out the sour cream for Greek yogurt for added creaminess (with less fat) and protein.
Did you make this recipe?
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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!
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.