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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These scratch recipes always take me a while but i had all the simple ingredients and my family loved it!
I finally found a stroganoff recipe that’s a keeper. I made it as is (except for mushrooms, I just don’t like them) and there is no need to adjust or change the ingredients, it’s really that good but it still works well if you need to substitute to dietary or just because you don’t have something on hand, I’ve also made it with gluten free flour & ground turkey. Other reviews state to reduce the broth or it came out soupy and I’m glad I gave it a chance and made it as stated as when i added the noodles there didn’t seem to be enough liquid to cook them in. It came out thick and creamy, its just not a pretty looking final dish. Maybe you omitted the butter and flour? That’s needed to make the rue in a way to thicken the sauce. Anyways, thank you for your delicious recipes, many of the ones I’ve tried have become a constant rotation in our meal plannings.
This was indeed damn delicious! Thank you for a great, easy recipe.
Indeed, it is delicious. Easy, week night one pot meal.
This was delicious! My kids and hubby raved about it, and the kids typically don’t even like mushrooms. I used 2 lb of 80/20 ground beef (because the grocery store ran out of everything else) and doubled the thyme and garlic accordingly. Thanks for another delicious recipe!
So great! The only thing i did different was drain 3/4 of the beef fat off (i used 80/20) but i think that’s a personal preference. I’m not sure what people’s problem is with it being soupy, i didn’t have that issue at all. In fact, next time i might turn the heat down a little bit lower or add extra stock so that there’s a bit more sauce.
Super dooper! Made it tonight & used some suggestions from previous reviews. Only used 2 & 3/4 cup beef broth. I substituted a good red wine for the white since that’s all I had on hand, added a bit of extra noodles (about 12 oz) and a good amount of extra mushrooms (16 oz). I also browned my 93/7% beef in a separate pan so I could drain off all of the grease before adding it in (there was a lot!). I also increased the sour (light) to 1 cup. Winner fo sho! My hubby, dad, & uncle all LOVED it. Will make again definitely. Thanks for the great recipe!!
I gave this recipe four stars because I never give anything five stars. My husband and I left out the mushrooms because we don’t like them. I have to say this recipe is quite delicious! It doesn’t take long to make, especially when you add the ingredients in the sequence listed in the directions. Easy clean up, and it’s all in one pot! The texture of the sauce is just right, however, you can always make it thicker by adding a bit more flour or thinner by substituting more wine.
Great recipe. Miranda – If you never give anything five stars that means four stars is a perfect score on your scale. Since a four is the highest score you allow and this website’s scale goes to five, then your four is actually the same thing as a five. So you in effect gave it a five star rating by announcing that a five is impossible on your scale.
Either that or you are one of those pretentious types that likes to announce that their standards are so much higher than the rest of ours. Yeah… that sounds about right.
Love it Jimmy….
Well said Jimmy. And Miranda, if you thought the recipe looked good enough to make and you made it, you should give it 5 stars. Especially because you are the one who chose to not make it the way it was written.
Just made this the other day, it was the best stroganoff I ever had. Sorry grandma 🙁
I love this dish! Delicious and simple. But my question is : Can I freeze and reheat this later? If so, how should I do it?
Thank you so much!
Extremely easy to make. I was looking for the poppy seeds but, wasn’t included in ingredients. Does the poppy seeds differ with other recipies?
John Farnham, do you mean caraway seeds?
Great recipe! One change – I drained the beef grease after cooking it, and it turned out perfectly! Not too greasy or liquidy. The easy clean up was a plus! Saving this one!
P.s. I’m sending this to my lactose intolerant sister with the recommendation of olive oil instead of butter, and dairy free yogurt instead of sour cream someone mentioned below.
Adjustments to broth and noodle amounts is necessary. Mine turned out correct with 4cups broth/12oz of noodles. Taste was good if you like white wine- it comes through quite strongly.
I have made this recipe several times and it comes out perfect if you follow the recipe. Very easy to make and one pot to clean up – it doesnt get any easier than that!!
This was an easy dish to make. My 3 year old likes it. We all enjoyed it and I will make it again. It took me about 45 minutes to prep and cook. Thanks for this dish. It was my second time cooking this
Perfect!!
Based off of previous comments, I adjusted the recipe to use 2.75 cups of beef broth and 12 oz egg noodles…it was AMAZING! Not too soupy! Definitely make again!
This is a solid beef stroganoff recipe. Delicious!
This turned out amazing, made me feel like a true chef!! Used 1/4 of the noodles (adjusted liquid)…a newfound favorite that I’ll be making again!!
Hello,
I was wondering if there is a non-alcoholic substitute to the white wine? Can I just leave it out?
Thanks!
Welch’s white grape juice
One pot meal Do you typically use salted or unsalted broth?
Unsalted. 🙂