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!
Featured Comment
This was amazing! Different than my usual stroganoff recipe, but just as delicious- and I love that it’s a one pot recipe! Can’t wait to eat the leftovers for lunch today! Thank you for another fabulous recipe!
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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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
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