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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My husband and I are constantly trying stroganoff recipes, so many are just okay. Decided to throw this one together since I had everything on hand last night. This was AMAZING, I had texted my husband that I made it and it’s was in the fridge when he got home super late from work. When I woke up it was gone, what he couldn’t finish last night he packed for work this morning. No more searching, this is our permanent recipe now. Thank you!
Its so damn good.
Could you substitute a dry sherry in place of white wine?
Best Stroganoff recipe I have used. Added a splash of red wine vinegar for added zing.
This was great meal for the family! The only thing I added is the umami mushroom seasoning from TJs. Which I tend to add to every meal with mushrooms! Plus we don’t use fresh garlic and onions due to dietary restrictions but did substitute some dry. I added the entire bag of noodles and cooked it a bit longer to soak up any liquid!
This looks delicious! Can you refrigerate this with the noodles and serve the next day? What about freezing – is it good?
Made this last night, exactly as written. Everyone loved it! Adding this to the regular dinner rotation.
This recipe is so. effing. amazing. I simply don’t have words.
Because I like to drink white wine more than I like to cook with it, I opted for two or so tablespoons of apple cider vinegar mixed with the remaining water requirement to equate to the 1/4 cup of white wine, and I also cut back on the amount of beef broth by 1 Cup as I was using gluten-free noodles (thyroid decided to die, but 2020 and all that) and they can be fussy in too much liquid.
It was beyond perfect.
My toddler “helped” me cook and she devoured her bowl at the dinner table. Normally she tries to run off after one or two bites of dinner claiming that she’s “done” as she rather be off playing, but she destroyed this dinner tonight. Clean bowl. Asked for more and picked from my own bowl.
And it’s so simple to make and so delicious, I simply don’t have words beyond a sincere thank you to the masters behind it. Well done. This will be a common dish in my household. It’s amazing.
Stroganoff sauce came out delicious.
My husband loved it. I didn’t add pasta, made some modifications and served this meat sauce with mashed potatoes. 5 stars
Two words…Damn Delicious!
Love this recipe but highly recommend adding some parmesan, you can do it as a garnish but i like to add some with the sour cream, just add it to be as cheesy/stringy as you like and then garnish with a little more.
Absolutely lovely recipe. Very easy to make and tastes amazing! Definitely saving this recipe
This recipe is a wonderful weeknight dish! It was very easy to prepare, with very little to clean up. It was absolutely delicious, and I will be making it for my family on a regular basis.
Awesome. I’ve never had beef stroganoff before, but I followed the recipe to a T and got tasty results. Perfect texture and flavors, and SO easy to make! Will be making this more in the future.
Love this recipe! We use about every other month at our Senior Center for the Meals on Wheels program and it is defianlty a staple! (We have to omit the dry wine as we cannot use any alcohol in our foods)
Absolutely delicious and very easy to make. I used sirloin tip but otherwise, made it as directed. I could drink the sauce. The wine is a must.
This was so easy & delish! I added some modifications, added chopped celery & carrots to the chopped onion. Always up the garlic, added fresh sage, salt, pepper, added more mushrooms & skipped the sour cream. I cooked the noodles separate & only used 1 c of broth. Came out great!
What you created was not at all a Beef Stroganoff. Sounds like Hamburger Helper.
I completely agree with Bobbie here. I’m sure it tasted fine, but it was no stroganoff.
I love this recipe! Everything came out perfect and it was so easy! The only thing I would do differently though next time is probably leave out the thyme. I think it added a weird flavor to it. Other than that it was amazing! Definitely saving this recipe!
Had to respond to your comment about thyme. I never get why people use thyme, because it tastes sort of like dirt (soil) to me. Turns out that’s not unusual for some people, but it tastes different (and good) to most. I wonder if you’re one of the people, like me, who think thyme tastes like dirt.
Hey cilantro is the same way and it has to do with your genes. Some people are born with those herbs tasting off or like dirt as you put it! So yes if is a common thing.
Dried thyme tastes like dirt. FRESH thyme is lovely.
Tried this tonight and I am writing the review before I could even finish eating because it is sooooo good! I substituted ground turkey and chicken stock (trying to avoid red meat) and my hopes were honestly a bit low, but man this was still fantastic! Paired with Meomi Pinot Noir and I feel like this would have been the perfect winter night meal!
Good base recipe, but needed some modifications for decent flavor and to not have a soup. Used around 5 cloves of garlic right before the liquid. When I added the beef broth I used 4 tablespoons of Worchestshire and closer to 4 tablespoons of a fancy Dijon mustard I had leftover from a potato salad recipe. I had a whole grain Dijon in the fridge but I think that would have ruined the texture of the sauce. Like another reviewer said, 4 cups of liquid requires a lot more noodles, so I used 12 ounces. Also added several tablespoons of chopped basil while the noodles cooked. With these additions it doesn’t taste *tangy*, just ups the beef and mushroom flavor aka the Umami factor.
Also, this comes out a lot better if you’re willing to get another pot dirty and cook the mushrooms separate so they hold up. Plus the beef definitely needed to be drained before moving on to the next steps.
Like a lot of other people in the comments, mine came out a little wet. I was also severely unimpressed with the lack of seasoning and tang so I tripled the garlic, dumped half my spice rack in, and added some dill pickle juice and some pickled jalepeños. Delicious. Good base recipe, easy to adapt on the fly, much appreciated.