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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good lord, we score all recipes on a 10 point scale. It has to get above 7.5 to get into “repeat” mode. My wife took one bite and said “9.2, repeat forever”.
It is so easy to make.. only change is a little siracha or hot sauce on the top takes it.. er… over the top. 🙂
I’ll make it once a month forever.. thanks!
As a Chicago girl who went to LA speaking to the LA woman who came to Chicago. You got that Chicago Midwestern European vibe going here. Comfort food to the max. Enjoy you greatly. A fan from Florida
Lovely recipe.will definitely make it.
I’ve made this several times and never deviate from the recipe. It’s delicious as written for me and my family as we love all the ingredients listed. No changes necessary for us! No more stroganoff made with a can of soup. This recipe is just as easy if not more so. Damn Delicious is the first website I go to when I need a recipe and most times find exactly what I’m looking for or something even better. Thank you, Chungah!
Great! Must add a pinch of nutmeg though
Do I need to use wine?
It’s good, but not that much better than the “cheater” way we used to make it in college: Brown 1# beef while 1/2# egg noodles cook in another pot, drain fat off the beef and water off the noodles, then throw them together with a can of cream of mushroom soup and heat until warmed through. Onions and mushrooms optional. Sure it’s an extra pot (but how long does it take to clean a pot you only boiled noodles in?) but it’s also 15 minutes and done.
A can of soup? Really!
Seriously? SMH. . .
This has great flavor. I do mini meatballs in the cast iron before I start the cook. Just adds pizzazz and my kids love em. Good recipe!
I haven’t made this but when I do, I will make the following changes, all keto and all organic: almond flour, beef bone broth, Miracle or coconut noodles.
Does this freeze well? Thanks for your help!
Amazing!! This recipe tasted REALLY good and was easy to make with stuff I already had on hand. I’m vegetarian so I substituted ground beef and beef broth Impossible burger and Better Than Bouillon seasoned vegetable base but otherwise followed the recipe exactly. I was very impressed and might even make it again for dinner tomorrow.
I make this vegetarian with beyond meat and it comes out wonderful!
SO GOOD and SO easy with ingredients already in the kitchen!!! Doesn’t need any tweaks, just make and enjoy. My sons and husband ate it ALL and said to add it to the rotation.
You got it…. that was Damn Delicious! And seriously quick and easy to make. Will be making again and again
Wow. Our whole fam was so thrilled with this flavor. I used a dairy free plain yogurt instead of sour cream, olive oil instead of butter. We aren’t mushroom people but like I said, wow. Thanks for the PERFECT recipe.
Girl, it’s official… you my new BFF! This was awesome and made me a superstar with my family!
I will make this again the recipe was great except I would add more mushrooms I would delete the wine because it makes it too sweet tasting and what I did was added 2 spicy Italian sausages to the meat mixture just to spice it up a bit. I never put it in as ground I made small meatballs. Also I put a handful of green peas in there because that’s how my grandma used to do it. Wish I could to add some pictures
My grandma used to add fresh or frozen peas too!!
Needs just a little more garlic for me outside of that tasted great
Easiest recipe EVER! Great flavor too. Not too much of any ingredient so you get a hint of each one in every bite!
LOVE IT!!!
I have made this one-pot beef stroganoff 3 times now. It’s fantastic! Full of flavor, very filling, and best of all only pot to clean! This last time I made one change – I used half greek yogurt and half sour cream because I was short on sour cream and another beef stroganoff recipe on damn delicious called for greek yogurt. Probably the best the dish has come out so far! I do find it takes a few more minutes cooking time at each step than listed, but it’s entirely worth it. This is one of our favorite go-to meals from winter.
I was craving comfort food and had never made this before. Turned out perfect. Leftovers for the next day and I froze a couple of servings to enjoy later. Added baked sweet potatoes as a side.
Only mods I made: I didn’t have white wine so used some red wine I had leftover in the fridge. Also, store was out of fresh mushrooms so I used canned. I may have been generous with the sour cream, didn’t really measure that going in…
I used chicken from a rotisserie chicken I needed to use. Instead of beef. Also added cream of mushroom soup. It was very good.
Hi @Green. I had a question about the cream of mushroom. Did you use it in replace of the sour cream?
My teenage daughter asked me to make one of her favorites, beef stroganoff, for dinner since we hadn’t had it in a long time. I did a quick search and found this recipe that looked good. It was fantastic. We both loved it and gobbled it up. I added about 3/4 cup of sour cream instead of 1/2 but that’s the only change I made. Froze half of it for another day since it’s just the two of us eating.
The flavor profile in this recipe is fantastic. So, I adapted it quite liberally to use up a leftover steak, by making the sauce and noodles and adding the sliced steak at the very end to warm it a bit before serving. It was so good that I look forward to making the recipe as written.