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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YUM! This dish is a winner…so good and easy! And even better, it’s one pot!
We made this last night for dinnerand it was delicious and easy to make! We veganized it and it was scrumptious! Thanks fo such a great recipe.
Love it!!
I’m a great cook but needed a quick recipe and OH MY LORG my guys were over the moon! Fighting over leftovers! Don’t know if I should be happy to add this into rotation or be miffed I didn’t think of it! Lol SO GOOD.
Followed recipe to a T and it is SO delicious! Very flavorful! Thanks!
This is one of my favorite recipes for a quick and delicious meal. Everyone loves it. I recently used some sliced boneless chicken thighs and it turned out great. I’ve also used leftover flank steak, ground turkey and venison.
I typically use portabella mushrooms since they’re often on sale. I tend to double up on the worcestershire sauce and Dijon, but that’s my personal preference.
Great to make a big batch and have leftovers later. A definite keeper!
Love this stroganoff, it’s become one of my go to recipes on busy weeknights when I haven’t made a plan… but it’s yummy enough that it’s great when it’s planned as well! Thank you for another great recipe.
This is so yummy! Tangy and full of flavour. There was quite a bit of moisture in my beef and I cooked it until it was gone. I could see that it might make it runny if I wasn’t paying attention to it before I added the wine and beef stock. The thick sliced mushrooms are important- by the time the dish is done they are cooked down and perfect texture and size.
I love the Damn Delicious recipes: always yummy, simple and they are gorgeous to serve! Thank you Chungah for all your hard work!!
The sauce is addictive! I didn’t feel like cooking dinner but pulled myself off the couch to make this. It is definitely an easy weeknight option. My boyfriend is a Chec and he ate 3 helpings. He loved it and so did I.
Notes:
I used chicken breasts because it’s what I had and I did have to add a flour+water paste at end to thicken the sauce up a bit. Doubled the sour cream and used fresh thyme as a personal preference. Very yummy and easy—I will definitely add this to the rotation.
Delicious as always!!
A twist this time, and it was taken up a notch:
Substituted Italian sausage (beef), chicken broth (wine) and plain Greek yogurt (sour cream).
This is fire and so simple!!
This was SO GOOD. I cooked with what I had (and don’t eat red meat) so I used 12 oz impossible meat, 8 oz mushrooms, 12 oz egg noodles, and I subbed whole fat Greek yogurt and added a good shake or two of half sharp Hungarian paprika. Wow. I’m going to be making this all the time, it takes like my childhood!
Stumbled on this one couple years ago now. Love the whole one pot meal thing, makes clean up so much easier. This is and has been in our rotation since we found it. It’s easy prep and clean up, it’s delicious, it’s everything you want in a meal. Thank you for sharing.
My family LOVED this dish, little kids included. I loved how easy it was to make! This is definitely a recipe we are putting in our “favorite recipes” binder.
Really tasty and easy! I added broccoli, and would add a little more next time—the sauce is almost too tasty… I might cut back a smidge in the mustard.
I made this right from the recipe with no alternates or substitutions. I would say this is a mediocre stroganoff but it was way too runny; we ate it in soup bowls. If I were to make it again I would use maybe 3 cups of stock and a little more flour. The one pot thing was very appealing but I’m not ready to sacrifice quality for convenience. The high marks in reviews gave me hopes of a real find but sadly, it didn’t happen for us.
This recipe is amazing! And it’s not runny if you do it right.
Delicious. I have Celiac, so I substituted gluten free flour for the wheat flour and used a gluten free rice noodle instead of the egg noodles. Paired with a simple salad, it was a simple tasty comfort food dinner.
Great meal. I just tweaked it a little. I used a whole bag of noodles and 1/2 cup of wine . Quick easy and very tasty. My cooking group made it and they lived it.
Fantastic! Super tasty. There’s a mushroom allergy in the household, so I replaced it with Cipollini onions. Used mini penne, because the market was out of egg noodles. Penne needed more liquid, added a cup of water. Kept the rest of the recipients the same.
Absolutely delicious and easy to make! My boyfriend went back for seconds. I used regular button mushrooms, 4 cloves of garlic and extra wide egg noodles. Next time I’ll use slightly less noodles for a thicker sauce. For beef broth I used Better Than Bullion roasted beef.. next time I’ll use 3 teaspoons to 4 cups water and not add any extra salt to the receipe. The recipe is a keeper!!
Turned out great! My husband isn’t a big fan of sour cream so he asked me to go light on it. Turns out the recipe is delicious even before you add the sour cream so I just served it on the side and we added it to taste. I also only had 2 cups of beef broth left so had to use beef bouillon to make the second half of the broth. I used a 12 oz pack of noodles so I ended up having to add another cup or so of water in order for the noodles to be submerged and cook well. Didn’t have parsley but was great without it.