One Pot Beef Stroganoff
by Chungah
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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, 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
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- 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.
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
Do I have to use ground beef?
Not at all! Ground chicken or turkey, or plant based ground beef can be used in place of the ground beef.
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 make this vegetarian?
Absolutely! Replace the beef with 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.
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!
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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.
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.
- 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!
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.
Wonderful! Truly the best recipe out there.
We have someone who doesn’t eat beef. Can I use ground turkey / chicken stock instead of beef?
Excellent! So easy and so flavorful! I substituted venison for the beef because that’s what I had on hand. This will be a regular at our house!
Very delicious and so easy to make. clean up was a breeze. This will definitely be my go to meal.
This was a BIG hit with the guys tonight! We’re living with my elderly Dad to take care of him and keep him eating, and he ate a huge bowl tonight! I need to adjust the amount of broth or add more noodles – it was “eat it with a spoon” consistency. 8oz of egg noodles didn’t sop up near enough of the broth and I cooked it quite a while hoping it would reduce a bit. However – this is definitely going to be made again. 🙂
Wow! Super delicious! Thank you so much!
This was a huge hit with my family of picky eaters who do not like mushrooms! I’m pretty amazed. Thank you so much for a great one pot recipe that was a snap to clean up! I made an adjustment on the noodles due to an egg allergy in our family. Instead of egg noodles, fettuccine broken into thirds was used and it cooked up perfectly! Maybe it took a little longer than the egg noodles would have taken to absorb the broth. I used Pinot Grigio for the wine, and honey dijon was what I had in the fridge, which was perfect. We all love every recipe I try from your website! Tortellini Soup, and Zuppa Toscana Soup are two of our favorites. Now I can add One Pot Beef Stroganoff to the line up. Thanks again!
Great and easy to follow recipe! It was slightly bitter for me. Do you think using only 1 tbsp of Worcestershire and/or heavy cream instead of sour cream would help?
Delicious and really fast. My family was completely wow-Ed.
This was awesome! One pot is so easy especially when the noodles are cooked in the pot as well. Very flavorful – thank you!!!
The whole family loved it – which is a rare feat! Will definitely add to the regular rotation.
Loved how flavorful this ONE dish stroganoff is! I’ve never cooked the noodles in the broth and it worked perfectly and saved on clean up! I didn’t have any white wine, so substituted apple cider vinegar and it worked well. This recipe is a keeper
Was as easier and tastier than I anticipated. Kids gobbled it up and adults loved it too. Will make again for sure.
Excellent!!!! Had some leftover shredded beef that fit in perfectly with the recipe. Also perfect for a one pot meal which was enough to feed us all on a chilly Halloween night. Super delicious, definitely keeping this. Thank you!
This made a lot more food than I thought, given that is 1/2 bag of noodles. My 12″ All Clad skillet was almost overflowing. Great flavor and will make again.
Yum!!!
Wonderful flavor, easy to make, easy to find/ buy ingredients. Husband and I absolutely loved the flavor – I love trying new recipes and this one is a top 5 for me. I used a Chardonnay for the dry white wine and Bella mushrooms as that is what I had. – looking forward to making this again.
This recipe is a creamy, tasty masterpiece!! I cooked it for my mom after she got better from covid 19. She lost her taste and smell when she was sick, and hasn’t gotten it back yet. She actually could taste it, and she loved it.
I was so excited that I had everything to make this. It’s simple enough that anyone can make it, and seasoned cooks like myself can feel like they have actually done something. It also makes a lot! I used the 12 oz package of egg noodles and just added about a cup of extra broth. You can also add milk or water or substitute the mushrooms for a different type which I did. It’s delish! Thank you for sharing!