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
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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.
I love your recipes! I’m doing the keto diet is there any way this would work with half the zoodles half pasta so I could actually eat it?
I’m sure you can, but since we haven’t tried that ourselves, we cannot answer with certainty. Zoodles have a high water content, so that is something to keep in mind. I recommend trying it and improvising as you go. I’m sorry I can’t be more helpful. As always, please use your best judgement when making modifications and substitutions.
I’m a pretty much from scratch (due to too many food additive sensitivities) home cook. My friend have me this recipe. And it was INSANELY good! My hub & I both loved it! Only thing I did different was 8 oz of mushrooms (the size pack and I’m not a mushroom eater, yes I picked them out ) and browned the meat, then drained the fat, and added back after sautéing the mushrooms and onions. So quick and easy. I was actually able to set up my “Mise en place” as I cooked. Great recipe!
Awesome, Kat! We love hearing that! 🙂
Even when im not looking for DD recipe, I land here! Much appreciation for the well balanced flavors! I am GF so i added a bit of cornstarch rather than flour, and served over mashed potatoes. With a side of maple bacon brussel sprouts, it was a devine meal! A three teen thumbs up 🙂
We love hearing that! Thanks for sharing, Joy!
I’ve made keto stroganoff before. Lessen your liquid content for sure! No wine (full of carbs) Worshecire Also has about 3grams of net carbs per tbsp. No flour either, but you can use xanthum gum as a thickening agent. Also use bone broth, not beef. And not sure how strict keto you are, but you actually aren’t supposed to eat any amount of noodles on it, no matter how little amount it is. 100% Zoodles are definitely the way to go for any keto dish. So basically you would have to make a completely different recipe than this. You might be better off googling keto stroganoff