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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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?
Very good. Easy to make.
This was so delicious. I’m just upset that I didn’t double it for leftovers. Cooked in a Dutch oven, worked perfect. No wine, used a brown ale, which worked great with the mushrooms. Used yogurt instead of sour cream, which was also delicious. I think I might have been able to do 12 ounces of noodles with the sauce, because there was a bit extra. Snuck in spinach because I’m a terrible person and wanted my kids to eat something green. 😀 Taste was spot on and wonderful for a quick dinner.
Made it exactly as written, turned out awesome. Perfect dinner for the first day of fall!
Can I make the sauce by itself and cook the noodles separately?
Sure!
Very good, but didn’t have a lot of the ingredients [zero parsley, mustard, sour cream, or parsley.] I needed something to do with 3/4 lb of ground turkey and noodles, and this worked great. Added smoked paprika, cayenne pepper, crushed red pepper, and oregano, for a nice kick. Wife and kids loved it.
Is the nutrient info on this recipe anywhere?
Hi Kim! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!