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
Did you make this recipe?
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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!
This was soooooo good!!!!!! I used stew meat because that’s what I had and I prefer it, and simmered with the liquid for about two hours before adding the pasta at the end since I had some time. The best stroganoff I’ve ever had!!! Thanks 🙂
Excellent! Was concerned about Browning the beef in same pot as mushrooms but no issue. I stirred in the flour and it was fine. Again, great flavor and easy for week night meal! Thanks!!!
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!