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, 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!
EASY & ABSOLUTELY AWESOMELY DELICIOUS even without the wine.
This was excellent! I substituted thin cut venison steaks in lieu of the ground burger. Amazing and the easiest recipe to follow! So simple
This one is a winner! It was pretty quick and easy, but extremely delicious and made tons of food. Expect to use a pretty big pot though. I started with a 5 qt pot and quickly switched over to my large dutch oven. My husband only brings leftovers for his lunch at work if he *really* loves a meal and he brought a large Tupperware container of this into the office today!
Love this recipe! Thanks for sharing!
I was craving some stroganoff but had no intentions of going the Hamburger Helper route (wayyy too much sodium), then I found this. It’s perfect! I had some killer stroganoff in one hour and only dirtied one large frying pan. 5/5 will make again! Thank you!
Damn Delicious is right. I made this for my family if 6 and everyone had seconds. The only changes I made because I didn’t have were white wine I used chicken better than bullion and in place of Dijon I used powdered mustard. It was amazing. The only thing everyone wanted different was to add more sour cream. Fantastic meal for all.
So easy to pull together, not to mention fresh and flavorful. I love the one pan concept and it works great here. This is a recipe I’ll make again and again.
Thyme is to overpowering. You can’t tone it down once it is in there.
i want to try this recipe tomorrow and was wondering if i can substitute red wine for the white?
We unfortunately do not recommend using red wine as a substitute as it can change the flavor of the dish significantly. You can always substitute additional beef stock as needed. Hope that helps, Deb! 🙂
This recipe looks amazing as all your other recipes I’ve tried! I’m just wondering if it’s possible to substitute the egg noodles for a different pasta as we have an egg allergy? If so which one and in what quantity? Thank you!
This is amazing! I use whatever mushrooms I can find like baby bellas and cut the wine when I didn’t have it, but I have made these several times and it is a family favorite!
This is the first time I’ve tried a one pot recipe. It was so good! And even the pot was easy to clean, no scrubbing needed ❤️
Easy, Tasty, and AMAZING!
AMAZING!!!. I would recommend this to everyone. I forgot the white wine, but still amazing.
I followed the recipe except subbing in apple cider vinegar for white wine and adding more dashes of garlic powder and salt and pepper to the meat. I used 8 oz of bella mushrooms as that was all that was available here. I think any more mushrooms would have made it too mushroomy. This dish was so G O O D. I was in a food coma afterwards and whole family ate it up! Had baked sweet potatoes as a side dish for the win! Will make again!
Awww schnappp! Just realized I forgot to add the Worcestershire sauce but was still so tasty!!
This was by far one of the best beef stroganoffs I’ve ever had. I’m vegetarian so I used impossible meat and better than bouillon vegetable base for the broth and it was amazing. We’ve made it twice this week.
Best stroganoff recipe I have found!
Made this on our first camping trip of the season. Turned out wonderful. Everyone went back for seconds! I didn’t have white wine, but substituted with diluted white wine vinegar.
This one pot meal came out so delicious!! My 7 year old gave me an A plus! Thank you for sharing. Will definitely be apart of our rotating meals.
Thank you so much for this recipe! I ended up needing to cook off both ground beef and steak so I did both lol, came out wonderful!
Awesome, Met my expectations!!