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One Pot Beef Stroganoff
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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?
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