One Pot Beef Stroganoff
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
Beef stroganoff in one pot with ground beef, egg noodles, and a rich, silky sauce! Budget-friendly and perfect for a quick weeknight dinner!
Why you’ll love this one pot beef stroganoff
- One pot miracle dinner. With crumbled ground beef and cremini mushrooms, this pasta dinner comes together in a single pot. It is truly a one pot wonder where the uncooked egg noodles cook right in the sauce, sopping up everything. That just 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 an ounce of flavor.
- Flexible recipe. You can easily 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!
What is beef stroganoff?
Beef stroganoff is a Russian dish made with tender beef in a rich sour cream and mushroom sauce, typically served over egg noodles, rice or mashed potatoes.
Why make beef stroganoff in one pot?
Making stroganoff in one pot will save time and effort, making weeknight dinners so simple and effortless.
- Fewer dishes: there’s no need to boil the egg noodles separately
- More flavor: the egg noodles get cooked by soaking up the broth, infusing the noodles with maximum beef and mushroom flavor
- Rich, silky sauce: the starch from the pasta will naturally thicken the sauce, creating a rich, creamy sauce that will cling to the egg noodles
How to make one pot beef stroganoff
- Sauté the mushrooms. Add the butter to a large skillet over medium heat, then add the mushrooms and onion, cooking until the mushrooms are browned, about 3-5 minutes.
- Crumble the beef. Add the ground beef and crumble until the meat is fully browned, draining off any excess fat and grease.
- Add the aromatics. Stir in the garlic and thyme until fragrant, about 30 seconds to 1 minute.
- Stir in the flour. Add the flour until lightly browned to cook out the raw flour taste.
- Deglaze the pan. Stir in the wine (or beef stock), lifting up the browned bits from the bottom of the pan.
- Simmer. Stir in the beef stock, Worcestershire, Dijon, egg noodles, salt and pepper. Reduce the heat; cover the pan and simmer until the egg noodles are cooked through, about 9-10 minutes.
- Finish and serve. Remove from heat and stir in the sour cream, then garnish with parsley and serve warm.
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
One Pot Beef Stroganoff: Frequently Asked Questions
What meat works best?
Lean ground beef, ground chicken, ground turkey or plant based ground beef are all excellent options.
What can I use in place of the red wine?
Use additional beef stock as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Can I use a different pasta?
Fusilli or rotini can be used but may require a few extra minutes to cook through.
Can I make this vegetarian?
Absolutely! Replace the beef with plant based ground beef or additional mushrooms, and swap out the beef stock for vegetable stock.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, gently reheating on the stovetop until warmed through.
One Pot Beef Stroganoff
Beef stroganoff in one pot with ground beef, egg noodles, and a rich, silky sauce! Budget-friendly and perfect for a quick weeknight dinner!
Video
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.
- Remove from heat and stir in sour cream.
- Serve immediately, garnished with parsley, if desired.
Equipment
Notes
- 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.
- Turn off the heat. Sour cream curdles and separates if boiled. Always turn off the heat and stir in the sour cream until smooth.
- Make it lighter. Swap out the sour cream for Greek yogurt for added creaminess (with less fat) and protein.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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
I made this the other night and it was so delicious and flavorful! The only change I made was keeping the noodles separate as I prefer it that way. I lessened the beef broth by a cup so the sauce wasnt too liquidy. (is that a word?) However, this is definitely a keeper. I have shared with a co worker who also loved it. thanks Chungah for another winning recipe!
Thanks so much for sharing with us!
I don’t have beef stock or wine unfortunately. If I used water, would it still taste okay?
Yes, that should still work just fine, Myra. 🙂
I made this for dinner last night and it was a big hit from the whole family. It’s super easy to make and definitely a meal I will have in the rotation that can be easily made during the work week.
Happy to hear you enjoyed it, Jeremy!
Can this be made without the wine? And what type of dry white wine do you recommend?
You can substitute additional beef stock. For the wine, you can use Pinot Grigio or Sauvignon Blanc.
I made this last night for my family of 5. I doubled the recipe but didn’t need quite that much. I just love food a lot. My 11 year old made it with me and this was a great recipe for helping kids learn how to cook.
My 6 and 9 year old ate one helping with zero complaints over the new food. My 11 year old had 3 helpings as did my husband and I. sooooo good.
Thanks. I’m definitely putting this on rotation.
Awesome, Gretchen! Thanks for sharing! 🙂
Gretchen – thank you. That is a review. It lets me know that you actually made the dish and what you thought of it. Very helpful and I am grateful. I am so tired of reading comments from people who say” This looks awesome and super yummy ….can’t wait to make it!” Not a review and really sad that people don’t understand the concept of a factual review. I am making the dish tonight because of your specific review and helpful comments!
it looks delicious and easy to understand i will surely make it and will let you know about taste
Just made this for my stroganoff loving boyfriend and he liked it! His only complaint was the sauce was a bit thin, and it had a little too much worshcestire sauce. It was also way too much food for us and our almost 2 year old so we will have too many leftovers for sure. Next time i’ll be halving the recipe, adding less beef broth and probably only 1tbsp of worshcestire, if that.
I’d like to double this…does the broth need to be doubled? Seems like it might get soupy. Is there a tip for knowing how much liquid the pasta will absorb and what’s likely leftover to make up the sauce?
I have found that one pot recipes are very finicky when doubling so if you require additional servings, I recommend making this twice – sorry!
Do you think this can be made ahead of time, just before the adding noodles step?
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! 🙂
Made this last night, and it was so good! Took me back to my childhood. 🙂
We love that!
Mmmmm love me a good stroganoff!! Don’t know if it’s usually made with pasta but I would love to try it that way! (:
Hi, this looks really good! I’m a beginner cook. Do I need to drain the ground beef or just buy extra lean ground beef? Thanks!
Hi Courtney, you don’t have to drain it. You can use an extra lean beef, but just lean beef in general is enough.