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!
Made this for the family and it was a hit. I did use beefy mushroom soup in place of the wine. The kids loved it!!!
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.