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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!
This was ok. My family liked and ate it well enough, but the thyme was WAY overpowering. Next time I’d add maybe a pinch or omit it altogether. Otherwise it was a good recipe, easy to make and turned out the right thickness for me!
This is a wonderful recipe. My family loved it! I used regular mushrooms and red wine (because that’s all we had) and it worked out wonderfully. We will make it again (and again!).
Amazing!!! With Shelter in Place thanks to COVID-19, I’ve been searching for easy and delicious recipies with ingredients I have on hard or easy to find. This came out sooooo delicious. I will rotate this recipe even after it’s safe to go out and grocery shelves are back to normal. Thank you!!!
Delicious! This is our second time making it. Only adjustment is I add smoked paprika.
This is DELICIOUS. You taste the wine, the broth, the dijon, all of it. Has a very French taste to it with the thyme, and…. just ALL of it, really. And it tastes really incredible. It is not your typical, hamburger helper stroganoff. Its packed with flavor, richness, heartiness, and comfort; all at the same time. My palate can still taste the wonderful flavors of this recipe. My family is still talking about this recipe. If you follow this recipe, take your time, do your prep, you’ll really enjoy this. Did i mention, I strongly dislike mushrooms? But I ate this and thoroughly enjoyed it. Im very proud of the dish I served, and I say, whoever made this recipe, sure knew their stuff. I ATE THIS UP, YOU GUYS. I didn’t pick around the mushrooms. I ate them like a CHAMP. And despite my strong dislike, (but possibly new slight like) for mushroom, I’ll make this again.
I made this during the COVID-19 pandemic. It’s incredibly nice outside, the sun is out, and the breeze is blowing, theres a little chill, its 63°F, and this was just a perfect ending to a nice day.
This is so good – absolutely loved it. No leftovers!
I don’t really like mushrooms, but really liked this.
Its easy to make and and delicious. I started with a pan that we’d used to cook a pound of bacon, then drained the grease but left the bacon crumbles. Also only used 2 cups of broth cause that’s all we had (coronavirus quarantine). Came out great, and plenty for 4 to 6.
This was amazing and loved that it was a 1 pot dinner!!!
Wow! This was amazing. Stuck exactly with the recipe and it came out perfect. My husband and even our two littles (5 and 3 year old) enjoyed it! They gave it a whole two thumbs up!!!!! That’s HUGE in our home!
Loved that I had only one pot to clean (along with the smaller measuring items). Will for sure be making this one again! Thank you!
Delicious!
I have made this 3 times and we love it.
My husband and I aren’t great cookss but i love cooking with him so when he suggested beef stroganoff for dinner I did all the prep and walked him through the directions as he did the cooking. Due to shortages at our local store, we had to substitute ground chicken for beef but it was delicious. So easy to make and plenty of leftovers! The ones pot cleanup was an added bonus.
My family loves when I make this recipe! When I’m in a pinch for dinner, I usually have these ingredients on hand. I don’t always have wine, but beef stock works as a good substitute. I do toss in some frozen peas for the last minute of cooking, but this recipe is a winner! 😉
Added more white wine and flour to get thicker consistently I wanted personally
I thought the recipe was good. Not the best stroganoff I’ve ever made but the ingredients all complimented one another. My only complaint was the sauce was too soupy, I thought 4 cups of beef stock was too much. Therefore it wasnt as creamy as I would have liked, overall good. Thanks for sharing!
I used this recipe using my dutch oven and made a beef stock out of beef bouillon base paste with equal parts water. Soo delicious!! Thanks!
Delicious although I omitted the wine
We love this recipe! Both my kids had seconds. Will definitely make this again.
loved it but have 1 big Question
what is the nutrition values of this meal per serving.