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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I’ve been making this recipe for years and it always turns out great! Easy, tasty and minimal dishes. Easy recommend.
Absolutely the best stroganoff recipe I’ve ever eaten! Followed the recipe to the letter, and would not change a thing. So flavorful!
When the weather gets cooler always think of this comfort food. And yours is the best one pot dish by far! I don’t always have the spices on hand but can easily improvise thanks D.D.
Easy to make and really good! Thank you for this recipe. It is now has a place in our favorites file:)
What a great recipe! I’ve made it 3 times now. Once for myself and twice for guests. Once I used Quinoa and Rice Fusilli and used Almond Flour for thickening to keep it gluten free. Used greek yogurt instead of sour cream. My guests loved it on both occasions and asked for leftovers the next day. I also made it with chicken and chicken broth. This recipe is a keeper!
My family doesn’t like mushrooms – should I sub something else or just leave out?
I buy them whole and cut them up in large pieces. I pick them out and eat them all!
Excellent dish! Did not change or alter anything. Thank you for sharing.
Super easy and delicious!
This was so good! Easy to fix at last minute. Its a keeper.
Thank you, Chungah…that was indeed , damned delicious.
I defrosted my garage freezer and thought I should use the ground beef there…not THAT old, but use it!!! This was so easy to cook and absolutely delicious.
I’ve printed the recipe…it is a keeper and I shall share it.
Love your recipes. Well done….thanks for sharing
Is there a way that this meal can be frozen? I am always combing your site for freezer recipes, as I make meals to take to my mom’s house (to ease her load with meal prep).
couldn’t find cremini so had to use white button mushrooms, and had to add probably another 1/2 cup of sour cream before I could taste it. SC taste should be subtle, but should be able to notice it. otherwise, great recipe.
It should freeze same as lasagna……cook noodles only until eldente so not mushy when reheated
I’ve made this recipe several times. Easy & love that it’s all done in 1 pot. I now add a few handfuls of kale after adding the broth and noodles and liked it even more. Delicious!
Excellent recipe! Will be making this again and adding the dinner rotation.
What are the macros for this?
Haaa!
All your recipes are sooooo good and basically simple. This one pot stroganoff was so easy and absolutely delicious!
Even with this heat, I was so hungry for beef stroganoff. I rarely make it so I don’t have a good recipe. Just made this last night. Wow! Absolutely hit the spot. So good, I went back for seconds. Even better, it was so blessedly easy.
I’m about to make, will comment when complete and we’ve eaten!!
Simple enough, and tasty enough! I’ve made this recipe several times. I always add more garlic, everything is really to you and your family’s taste. I also use white cooking wine instead of “dry” wine. Turns out fine. Be careful of your cook times I’ve discovered some egg noodles cook a little faster, so just peek in the pot after about 5 minutes. I never have “fresh parsley” in my house so we use the dried. If you decide to use the dried parsley sprinkle it on a few minutes before the pasta is done.
I’ve already left a comment probably 4 years ago or more but I’m updating to say this is STILL THE BEST stroag recipe ever. I have to stop myself from eating the whole dam pan.
Only change I make is adding a bit of green pepper.
This is serious cravable comfort food. And easy to make and clean up