One Pot Beef Stroganoff
This post may contain affiliate links. Please see our privacy policy for details.
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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
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