One Pot Beef Stroganoff
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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, beef and mushrooms all smothered and drenched in said cream sauce? It’s all of the above, right? Well, great news, guys. Now you can make the most lovely, easy-peasy, no-fuss, super saucy, restaurant-quality stroganoff right at home.
why i love this recipe
- One pot miracle dinner. With crumbled ground beef and cremini mushrooms, this bad boy comes together in a single pot. It’s truly a one pot wonder where the uncooked egg noodles cook right in the sauce, sopping up everything. That 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 flavor.
- Flexible recipe. 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!
tips and tricks for success
- Use your favorite meat. Ground beef, chicken or turkey will all work very well here.
- Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) 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.
- Make it lighter. Swap out the sour cream for Greek yogurt for added creaminess (with less fat) and protein.
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
Large skillet
One Pot Beef Stroganoff: Frequently Asked Questions
Not at all! Ground chicken or turkey, or plant based ground beef can be used in place of the ground beef.
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Yes! This can easily be made vegetarian by replacing the beef with additional mushrooms and swapping out the beef stock for vegetable stock.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
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
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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. 🙂
This is amazing. Things I changed though to make it thick and creamy. I added Whole wheat flour instead of white. I added 12 oz of Whole wheat egg noodles, I also added 1 can of mushroom soup. And I added 16 oz of sour cream. Everything else was the same. The broth just covered the noodles. I put a lid on it when I simmered it. After stirring in Sour cream it came out perfect thickness and creaminess. This is a keeper.
I made this recipe Vegan style! And it was a great guide for having never made stroganoff before.
Great texture, great flavors, just over all delicious! It was hard to leave some for left overs. Substitutions….
Butter- olive oil
Ground beef- vegan beef cubes
All purpose flour- Oat flour (for gravy consistency)
Beef stock- veg broth
Worcestershire- liquid aminos
Egg noodles- regular rigatoni
Sour cream- dairy free plain yogurt
Will definitely be making this often!
Thank you thank you thank you
Thanks chef J for the vegan version
Question- Is ground beef grease supposed to be used in recipe?
It really depends on the amount of excess fat. If it is too much, you can drain the fat as needed. Hope that helps!
Made this tonight and it was delicious. Recipe was perfect as written! Thanks for another winner, Chungah!
Can I use light sour cream?
Absolutely.
I followed the recipe exactly as written and it was damn delicious! I will definitely make this again. It came together quickly and was easy to clean up. We had it with asparagus on the side and they paired nicely together.
I don’t know what happened, but when I followed the recipe the ratio was off somehow and the result was basically a runny mushroom soup. I had to strain and remake it with a new roux to get the desired consistency. After doing that, it was corrected. Overall, very good flavor. I added extra sour cream, garlic powder and mustard and used chuck roast thinly seared instead of ground beef. thank you for recipe.
That was AMAZING. But it was enough to feed an army. My family of 3 will be eating leftovers for the next few days
Have tried a bunch of different recipes over the years and THIS is the holy grail of Stroganoff recipes! Added some cayenne pepper, spicy dijon mustard, Irish butter (used 4 Tbsp), sub’d corn starch and gluten free noodles, and gluten free beer to deglaze the pan. Used this as dinner for football night and it was a complete hit! Thank you!!!
Excellent suggestions. Thanks for sharing. ;D
Best beef stroganoff ever! I made this twice- once exactly per the recipe and once with stew meat that I cooked for a couple of hours to tenderize it. Ground beef was the winner. It’s a new family favorite and friends have asked for the recipe. Love how easy the clean up is too.
This was delicious and so easy! After a hectic day when I had already promised to make dinner (I am not the chef in my house, and not a confident cook) this came together in less than an hour. I added chili flakes because my partner is a spice fiend and it was a big hit!
So good! This is the stroganoff I grew up on. I made it vegan with Beyond Meat ground beef, vegan Worcestershire (there ARE good ones out there if you can find them), and sour cream made from cashews. Even with all those substitutes this was what I remember from my childhood. My daughter loved it too. The stock was just the right amount for the noodles. I got wide egg noodles. Maybe the size matters in how much stock you use?