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 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.
- 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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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.
I HATE to cook and I have no ingredients except for noodles and ground turkey. It there any shortcut for making this with fewer ingredients?
Unfortunately, without having tried this shortcut myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Delicious! Substituted Steak tips from Butchebox which I dredged in the 3 tablespoons of flour. This recipe has been added to my husband’s favorites list. Thank you for making it one pot too.
Great idea, Julie! So happy you liked this one! 🙂
Only thing I will do different next time is to add more noodles. Great flavor though.
THIS LOOKS SO AMAZING!!! What camera lens do you use for these photos? I am always swooning over your pics 🙂
Aw, thanks! I use a macro lens. 🙂
Delicious! Flavorful, quick and easy, abindat, and affordable. One pot totally wotked. Thank you!
Sorry below. Meant “abundant,” Recipe made full portions of a tasty, hearty meal!
How would you change this up for people who do not eat red meat or pork?
You can try to substitute ground chicken or additional mushrooms for the ground beef.
Awesome!! Made it tonight exactly according to recipe. My family loved it. We will definitely be making it again soon. Thank you.
You are so welcome, Deana!
My husband doesn’t like mushrooms. Any suggestions for a replacement?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My husband loves mushrooms but I hate them, so I just make it without mushrooms… and if I am feeling nice, I will sauté him some ‘shrooms with the same flavor profile of the dish and toss them on top of his bowl.
I would dice them up super small or maybe use a mini food processor to make them super small. I’ve done this with my husband who hates mushrooms and he never knows