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!
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
Delicious mid week meal for the family. Easy to prepare and make. Followed the recipe closely so it turned out beautifully.
Many thanks for this one pot version of a favourite. Will be a regular.
Family favorite! My husband says it’s delicious every time. My only change is Yellow vs Dijon mustard becuase I don’t like Dijon.
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.