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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This was so delicious and easy to make. The whole family loved it.
While the flavor is good (no, great!), either I messed up following instructions, or there is a step missing. When I added the 4 cups broth, wine and worshestire, it seemed it was going to be way to soupy with only 8 oz of egg noodles, so I put in a few ounces more. My storganoff came out nothing like the picture in the recipe. I did allow it to reduce down after simmering, to help take off the liquid. But, all in all, the flavor is awesome! I personally think if I cook this again, I’ll drop the broth down to 2 cups instead of 4, and add 10-12 ounces of noodles.
This was delicious! The thyme gives it a very nice flavor. We had plenty for leftovers and I bet it’s even better tomorrow.
This looks so good. I’m gonna make it for the first time tonight. This may be a stupid question, but do you drain the grease after making the meat? And I don’t use wine. Should i sub anything or just leave it out? Thanks in advance!
Not a stupid question at all! Yes, you can absolutely drain the excess fat if desired. You can also substitute additional beef stock for the white wine. Hope that helps, Casey! 🙂
It was great! Thank you again!!
You can also sub apple cider vinegar for white wine. I usually use a little less vinegar than the recipe calls for because it’s a little more potent.
This was delicious. I was looking for quick ground beef recipe as it was already dinner time. I had all the ingredients and it was easy to make! I did leave out the mushrooms as no one in my family likes them, but added peas. I was worried as many people said there was too much liquid but I followed the recipe and it was perfect! Will definitely add this to my quick weeknight dinner recipe stash!
Taste was good, i would prob do about 2 1/2-3 cups of stock next time
We loved this! I used dill instead of parsley at the end, and it was a great choice. I’ll use dill the next time I make it too.
I bet dill is so good with this! Thanks for sharing, Carey!
Not sure if I’m right but 8 ounces is not enough pasta for this recipe. I used twice that and still felt the sauce was a little too runny. The flavor was awesome though! My picky boys and even pickier husband loved it! Definitely a keeper. Thanks!
I did the same thing. I added about 10-12 oz of noodles, and the sauce had to be reduced for 5 minutes to thicken. You could probably cut back on the broth, add more noodles, or reduce it.
I had to slightly adjust the cooking times, but the finished product was very delicious. It tasted just how I remember my dad made it.
We make this once a week! It’s so easy and while the noodles are cooking, the clean up is quick. I’m actually eating it as leftovers for lunch as I type this and it’s as good, if not better, the next day. This has become a staple recipe in our house!!!
I love this one too! And it’s still so good the next day! 🙂
This dish was perfect for a quick weeknight dinner! I used a whole Vidalia onion, a 12 ounce package of presliced, prewashed white button mushrooms, and sprinkled the top with dried parsley from a jar, but otherwise made it exactly the way it is written. Next time, I might try stirring in some microwaved frozen peas for a little more color.
Great idea!
My boyfriend and I just made this with plant-based ground beef (light life brand). We’re not vegans, it was just on sale so we had extra to spare. We also used bone broth instead of beef broth because it’s what we had in the fridge. It turned out delicious! I do want to try again soon with all the actual recipe ingredients. We didn’t have enough mushrooms and I think beef will hold up better than the pea protein “ground beef”. Still so good though!
Thank you for sharing your version with us, Tori!
I made this tonight and it was a hit. I left the wine out and it still had a great flavor. My husband said it was good and we should have it again. I’ve made a lot of one hit wonders but not this. It was great! I will definitely make this again.
We love it, Suzy! Thanks for sharing with us!
This is delicious. Instead on mushrooms I used a can of cream of mushroom soup and subtracted the wine. It turned out GREAT.
Glad you liked it, Dashiya! 🙂
I made this last night and not only was the recipe incredibly easy to follow, it turned out *so* delicious. I was missing beef broth, so I subbed veggie broth, and I didn’t have parsley on hand, so I just did without. At first, I was worried the missing beef broth would really make the dish not work, but once the noodles had cooked, the ground beef & mushrooms took care of that earthy / umami broth flavor that really pulled everything together.
The only thing that was less successful for me had nothing to do with the recipe – I let the noodles go a little too long, so my dish got a bit mushy. That was my bad, and easily fixable for the next time I make this recipe. Still delicious, though!
TL;DR – this recipe was wonderful and a huge success.
Thanks so much, Nora! We’re so happy to hear this recipe was a success for you! 🙂
This was SO GOOD!!! I don’t even care for stroganoff usually but my boyfriend mentioned wanting to make some so we figured “hmm, why not?” Such an easy recipe, really flavorful. Easy clean up and so affordable. I think the only things we changed were to add a little more wine and we used a horseradish mustard cause we didn’t wanna be bothered to go get Dijon. This was so good that I went out of my way to make this comment because I certainly don’t usually leave comments on food sites!
We love that, Andrea! 🙂
I was on the prowl for a new and delicious stroganoff recipe for my cookbook. This is the one I’m saving!
My whole family just gobbled down the whole pan! I added a bit more wine, mushrooms, etc. And this was a winner. I didn’t alter any ingredients, just added more of what I like. Served with steamed asparagus. It’s a keeper.
We love it! Thanks for sharing, April!
This is a new favorite for my family! So easy to throw together and make on a busy weeknight. Plus the leftovers that remain are great, too. I’ve always made it without the white wine and it’s still super delicious.
That’s great, Jenna! Thank you for sharing with us!
First of all,stroganoff is the one dish I make for my birthday every year and then I go all out, get the good beef, chop it up and brown it, two or three kinds of mushrooms and cook it like my grandmother and mom did in a slow oven for hours until it was tender and the sour cream sauce was thick and caramelized on top. My mother grew up in Berlin. My grandfather was a pastor who was part of an underground railway as a safe house for Soviet dissidents,they got that recipe from an old russian who had escaped. Long story short it’s extra yummy but takes a long time,which is fine for a day off. I have made modified quick versions on the weeknight with ground beef,but they lack that depth of flavor,I never thought about using flour and wine,and cooking the noodles in the sauce, the one thing I won’t change is we use soy sauce instead of Worcestershire, ill give this one ago.