Guess what time it is! Comfort-food-o’clock. And there’s no better comfort food than a rich creamy pasta dish, like this One Pot Beef Stroganoff. It cooks in just one pot, just like hamburger helper stroganoff, but it’s homemade and I promise it’s still super easy. You’re going to want to tuck this beef stroganoff recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)
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What is Beef Stroganoff?
Beef stroganoff is a Russian dish that features pieces of sautéed beef in a rich and creamy sauce, often served over pasta. For this budget version of beef stroganoff, we’ve replaced the chunks of beef with budget-friendly ground beef, added mushrooms to stretch it a little further, and cooked everything in one pot for a quick and easy meal. It’s not a traditional beef stroganoff for sure, but it definitely is delicious!
Ingredients for One Pot Beef Stroganoff
Here’s what you’ll need to make this deliciously creamy One Pot Beef Stroganoff:
- Garlic: Garlic adds a nice deep flavor to the creamy sauce.
- Butter: We sauté the garlic in butter for extra flavor and richness.
- Ground Beef: Instead of using chunks of beef stew meat, we used ground beef for a more budget-friendly alternative.
- Mushrooms: We used a combination of mushrooms and beef to bulk up this one pot pasta while keeping the price low.
- Beef Broth: We cook the pasta one-pot style in the broth with all of the other ingredients so everything has maximum flavor. I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth.
- Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.
- Egg Noodles: Wide egg noodles have the perfect light texture for this creamy sauce to keep the entire dish balanced.
- Sour Cream: Sour cream is stirred into the sauce to give it the classic creamy and tangy flavor of a stroganoff. If you’re looking for an alternative to sour cream, you can use Greek yogurt or heavy cream, which will be less tangy.
Beef Alternatives
I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.
Tips for Making One Pot Pasta
Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using. Here are some tips for making your one pot pasta a success:
- Use heavy, thick cookware to help the ingredients heat evenly.
- The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
- Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
- Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
- Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.
Use Good Broth
The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.
Want more One Pot Recipes? Check out our One Pot Recipe Archives!
Beef Stroganoff
Servings 4 about 1.5 cups eachIngredients
- 2 cloves garlic ($0.16)
- 2 Tbsp butter ($0.22)
- 1/2 lb. ground beef ($2.50)
- 8 oz. mushrooms ($1.49)
- 1/8 tsp Freshly cracked black pepper ($0.01)
- 2 cups beef broth ($0.26)
- 1 Tbsp Worcestershire sauce ($0.03)
- 1/2 tsp Dijon mustard ($0.02)
- 8 oz. wide egg noodles ($0.60)
- 1/3 cup sour cream ($0.15)
- 1 Tbsp chopped parsley (optional) ($0.10)
Instructions
- Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
- Add the ground beef and continue to sauté until it is fully browned.
- While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
- Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
- Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
- Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.
See how we calculate recipe costs here.
Equipment
- Chef’s Knife
- White Cutting Boards
- Liquid Measuring Cup
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
How to Make One Pot Beef Stroganoff – Step by Step Photos
Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).
Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).
Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).
Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.
Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet.
Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!
Top off the beef stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)
I added extra mushrooms because I had them. I added some white wine since a can of beef broth is not 2 cups any more. :-) I also added a few healthy shakes of paprika and nutmeg. Also added a couple of handfuls of frozen green peas because I love peas in stroganoff. Great recipe!
This is so good and cheap! I serve with a side of broccoli parmesan. I see commenters asking for the original recipe, but I don’t miss the flour. After adding the sour cream, it’s thick enough for me. Any remaining sauce just calls for bread to sop it up. :)
Anyone know what lean/fat ratio is best used for this, or does it not matter?
It shouldn’t matter too much! I would just go with the cheapest option. :)
for the sour cream i added 1/3 cup tasted it and it just tasted like plain old food so i added 2/3 instead and it turned out a lot better
Great recipe! I don’t do dairy right now but replaced the sour scream with coconut yogurt, turned out delicious!
I prefer the old recipe, which used flour to thicken the sauce. I’m glad to see someone has found an archive link. I’ve made the new one twice now and it’s definitely lacking. It doesn’t reheat very well, either. I’m not sure why the need to change it. I notice the Chili Mac, which also uses flour to thicken the sauce, has remained unchanged.
I strongly dislike one pot methods for pasta but I love these recipes! Would love to have tips for making it separate as an alternative method!
The most critical issue is cooking the beef first then the mushrooms. this overcooks the meat and then doesn’t allow the mushrooms to fry in the butter and garlic. I would try this again but definitely reverse the order. Even so, this one seemed a little blah.
You could just add them to the pan at the same time. Or add the mushrooms while the beef is still a little pink. If you think it’s “blah”, then add more garlic/dijon/etc, or extra Better Than Bouillon paste. That’s what I do 😊
Can you share the old recipe with me if you have it? Thanks
Just emailed it to you!
This looks delicious but I would love to see the old recipe that so many others are referencing. Will you please send it to me? Many thanks!
Just sent!
Could you please send me the old recipe? Thank you!
Just sent!
Could I also get the old recipe please? The web archive link isn’t working
Just sent!
Please email me the old recipe. Thanks!
Just sent! :)
Loved it!! First time making stroganoff ever and will use this recipe from now on!
For those looking, the old menu can be found here: https://web.archive.org/web/20201123200009/https://www.budgetbytes.com/one-pot-beef-mushroom-stroganoff/
Can I get a copy of the old recipe? I’ve made this before but never printed it off.
Just emailed it to you!
Can you send me the old recipe?
Just sent to your email!
My husband is a picky eater, and finding recipes he likes is a challenge. I made this without mushrooms, subbed heavy cream for sour cream.
It was a big hit! Next time, I’m going to use whole small mushrooms, so he can pick them out if he likes.
This one is going into my weeknight recipe rotation.
Okay, seems everyone says the old version is better than the updated version. What was changed? I’d like to compare the two. Can you re-post the old version?
Thanks,
Lynne
I’ve made both the ‘old’ recipe that keeps being referenced here (https://web.archive.org/web/20201123200009/https://www.budgetbytes.com/one-pot-beef-mushroom-stroganoff/) and the new one. The only difference appears to be the old one uses flour as a thickener and the update doesn’t and adds some mustard. I’m not sure why everyone is asking for the old one, unless it’s just a FOMO thing, the difference looks negligible to me. Anyway, I’ve made the updated one several times now and I think it’s great and will continue to make it that way. The only thing I do differently is sometimes I do a full lb of beef instead of a half with a little extra Better than Bouillon to balance it out.
The flour creates a sort of roux, which helps thicken the sauce into something more like stroganoff, rather than….sour cream covered noodles.
If I need to cook for a larger family, can I double the recipe?
Can you also send me the old recipe? I’d like to try both.
You can double it, although sometimes it’s harder to get the pasta to cook evenly with the one-pot method when doing a larger amount. I’ll email you the old one. :)
Like others, I’ve been making the original version of this recipe for years using the site for the recipe instead of printing. Could you please send me the original?
Sure!
Can I have the old recipe please? :)
Love the recipe easy to make and so delicious.
Love this recipe! I’ve made it a couple times now but today I substituted linguine for the egg noodles – it came out great with an extra cup of broth and a few more minutes to cook the pasta.
I can’t believe how easy this recipe was and how amazing it tasted in return. I made this recipe dairy and egg free by using plain tart coconut yogurt instead of sour cream, and using fusilli noodles instead of egg noodles. This is my favorite stroganoff recipe ever.
Help! I want this recipe but my 3 small kids won’t touch the mushrooms. Any vegetable substitutions that would be tasty?
Well, this one is pretty mushroom centric. Are you just looking for a creamy pasta? Maybe try our spinach alfredo? Or chicken alfredo?
Awesome! My wife even liked it, and she’s picky.
Good flavor, but it wasn’t filling enough for my husband and I. I would’ve used a full pound of beef and all 12 oz of egg noodles. The sauce didn’t thicken up at all, I’m wondering if it’s supposed to?
Easy weeknight meal. I double the mushrooms and use 12 oz gluten free pasta. Add extra Dijon, sour cream, and red pepper flakes, splash of wine. Perfect every time.
The flavor on this was great! I did make some adjustments – cooked the noodles separately because that is my preference, only did about 1.5 C of broth and simmered it with no lid so it would reduce faster, added some cornstarch at the end to thicken it up.
Delicious! Next time I would personally do half the ground beef and more mushrooms, the mushrooms were so flavorful!
Would it be okay to substitute chicken broth for beef broth? Also can I use wheat noodles instead of egg? Thank you, excited to try this!
If you use chicken broth instead of beef broth it’s going to change the flavor of the dish significantly (and the color). It’s not something I would suggest, but you never know if you’ll like it unless you try! :) You can use other short shaped pastas, but keep in mind that regular pasta may need a bit more liquid and longer simmer time than the delicate egg noodles.
This recipe has become a staple in our house! Cheap, quick, and delicious. We do tend to season the dish quite a bit more, but we are lucky to have a decent spice cabinet. Overall great meal!
Can I please get a link to the OLD recipe. It’s our family’s favorite, but we just don’t enjoy the updated version. I should have printed it at some point, but didn’t. Thank you!
It’s been sent to your email! xoxo -Monti
Can I have it too please?
A little watery even after leaving the lid off for awhile, but a little bit of flour thickened it up.
Tastes great though!This is definitely going in rotation. Who needs Hamburger Helper when you have THIS instead?!
Iv made this recipe many times and its my go-to whenever im in the mood for “hamburger helper” on a cool rainy day. The only change i make is cooking the noodles separately. I let the beef mixture simmer for a bit with lid on to let it thicken while i boil the noodles. Then i turn the heat off and stir in noods and sour cream at the end. Yes. it defeats the purpose of a one pot meal but prevents overcooking pasta.
I’ve been making this recipe (both the old version and the now-updated one) for years, and it’s one of my favorites! The flavor is stellar (especially when using Better than Boullion), and the balance of mushrooms to beef is perfect. I tried making an all-beef version a few weeks ago, but wasn’t a huge fan.
The only changes I make to this recipe is sprinkling in a bit of flour if the liquid hasn’t cooked off, just to soak it up a bit. Definitely helps, and doesn’t affect the change of the final product! The other change is sprinkling in some salt at the end for a flavor boost. Perfect comfort food!
The flavor was OK but the noodles were VERY pasty. Definitely needs some salt. The noodles looked nothing like in the photo. They were grey and unappetizing. I might try making it again but I would cook the noodles in the pot first, set aside and continue the recipe tweeking the last part.
Super easy and incredibly delicious. I added just a bit more sour cream to balance mine!
This was delicious and very easy. I love things I can make in one pan. Next time I think I’d use a full pound of ground beef. I added diced onion with the garlic because I had half an onion in the fridge I needed to use. This was yummy winter comfort food. I served with a side of roasted broccoli and it was a perfect, easy dinner with leftovers for lunch the next day.
Did some adjustments and I think it turned out great. I added in a pinch of flour after the beef browned in order to thicken it up. I also used 1/2 can of cream of mushroom soup instead of sour cream and the texture came out perfect.
The egg noodles took a little longer than 10 minutes to get al dente, but I did use a very wide pan so maybe that contributed to the longer cooking time. Also I added a splash of fish sauce like I do with all beef dishes I prepare.
Overall a great way to get some use out of ground beef. I’ll definitely try this again.
This recipe is good and it’s always my go to – but it is the my liquidy beef stroganoff I’ve ever had. Adding flour does really help. And I personally don’t like to brown the ground beef and then add muchrooms. The ground beef ends up being way over cooked for me every time I try to do it this way. I just cook my beef separately and add it in before I cook the noodles.
Hi, Rachel! After you take cook the noodles with the lid on, most of the liquid should be absorbed into the noodles. However, if you find that’s not the case, try giving it a stir and letting it reduce with the lid off for another minute or so in order to help it evaporate. — Marion :)
A winner for me! I used extra lean ground beef and added half a can of peas for more veggies. It worked out perfectly. Another easy dinner to have in my back pocket!
Had to substitute fettuccine because egg noodles were crazy expensive. Ended up cooking it another 4-5 minutes. Still turned out great!
Didn’t have Worcestershire this time around, but here’s a good substitute: 1 part ketchup, 1 part white vinegar, 0.5 part soy sauce. Works great! I love this recipe, I make it all the time!
This is a modified version of this recipe. It used to have flour added as soon as the beef is browned. I still use this ild recipe not the new one posted here. Removes the extra liquid issue. Highly suggest you try adding the flour next time or revert back to the original recipe. This new one costs way more to make compared to the old.
This is a staple recipe in our house! We don’t love mushrooms so I add some frozen spinach instead, and sometimes I add a few extra dashes of Worcestershire and mustard to intensify the flavor a bit more. Really great and easy recipe.
This was a great tasting recipe, but it was a lot more watery than I was expecting. I feel like the texture would have been better if it had a creamier sauce with a gravy like consistency.
This was so freaking good! I subbed Greek yogurt for the sour cream and it still tasted great!
Thanks I needed this sub.
This was so delicious and comforting! I grew up on hamburger helper, and this was honestly just as easy and way tastier,
Beef stroganoff is one of my mom’s favorites, but she can never get it to taste right.
I love it as well, but usually make it with a large portion of steak instead of a small portion of ground beef.
I love how this was a one pot meal, and I will be using this as my standard recipe from now on!
Oh hell yeah this recipe was so good!
My family loved this and it was SO easy to make! Glad I doubled the recipe since my 15yo went back for heaping seconds. I did need to add an extra cup of water to fully cook the noodles, but no biggie. This is a doable weeknight dinner with not much prep or cleanup. I’m loving all the BudgetBytes recipes!
This was great! I substituted some coconut cream from a can of full fat coconut milk for the sour cream and added in some spinach to get some veggies. Worked out well!
Great recipe!! I made this tonight for dinner. My husband loved it so much!!! No more hamburger helper in this house. I made enough for 4 servings and I’m happy to say there was no leftovers. Thank you so much for making an easy one pot meal. This is the second recipe of yours that I made and can’t wait to make more.
My S.O. doesn’t like mushrooms, but he also gets beef from his family’s farm. I substitute the mushrooms for beef 1:1, and it still turns out wonderfully. This time around, I also substituted in milk and lemon juice for sour cream, and yellow mustard for the Dijon. It didn’t turn out too bad, but it was a bit watery, probably because of the sour cream substitute. The mustard sub worked as far as I could tell. Next time, I think I’m going to try freezing sour cream and using it here, because I only use sour cream in cooking. If you’ve tried it, let me know how it went!
This is my ‘go to’ stroganoff recipe. This sauce is easy to put together and I’ve used it with both ground beef and leftover rotisserie chicken with fantastic results. The whole family loves the creamy, mushroo-y sauce, and it makes an inexpensive yet filling dinner, especially when paired with a simple side salad and no knead bread.
Thanks for another winning recipe!
BETH, I just realized that the ground beef I defrosted for this recipe is the “chunky ground beef for chili” type. Will that work?
Definitely. :)
Love this one! It’s in the rotation often because it’s quick and big on flavor. My toddler loves it. We often make it exactly as the recipe states but we’ve also made it with turkey (mom brain pulled out the wrong meat from the freezer) and whatever pasta we have on hand. We typically serve with broccoli. Thanks for making cooking for a toddler easy!!
Easy and delicious! Thank you Beth for another great recipe to add to our rotation!
Thanks for sharing these One Pot Beef and Mushroom Stroganoff, this recipe seems so delicious and amazing . Will love to try this perfect one
This was so good! I had regular pasta noodles instead of egg noodles because that’s all they sell in my local store. Also I used a little more beef than the recipe called for because I wanted to use the whole package, which was more like 2/3 lb. Because of the extra beef, it was a little watery so I added corn starch and cold water and let it cook a bit before adding in the sour cream. Perfection!
I made this strictly according to the recipe and it was too liquidy, not creamy, and I used extra sour cream too. Maybe that was my mistake. I was disappointed. It was still edible because the flavours were there. I will not make again though.
Hi Beth,
Thanks for this recipe! Can the Sour Cream be substituted with Plain Greek Yogurt? (That would make it perfect considering my lactose intolerance)
Thanks!
I think it could, but whether or not it tastes good will come down to personal preference. I personally don’t like using yogurt as a sub for sour cream because while they’re both tart, I don’t think yogurt is nearly as creamy. But if you’re used to using that as a sub in recipes, you might like it! :)
I’ve been looking for a good beef stroganoff recipe and I just found it! This is so simple and so good. What more could you really ask for?
Hi Beth! I normally never eat egg noodles. I don’t hate them; it’s just that I’d rather just use something I already have. Do you think this recipe still works with another kind of pasta, like penne, cavatappi, or cellentani? Or even spaghetti I guess but that seems wrong haha.
Yep, you can do one pot pastas with just about any type of pasta. You’ll just need to keep an eye on the liquid level as it simmers because different types of pasta may need slightly more or less liquid. :)
This is so good! I made it gluten and dairy free, but it still turned out fantastic! And so easy and fast!
Delicious as always and couldn’t have been easier. Thank you Beth!
Does anyone add vegetables to this? I was thinking broccoli might be good… 🤔
Try adding some frozen peas towards the end of cooking.
I had knee replacement and got very ill due to the pain killer’s . I am starting to feel better and I have a strange craving for beef mushroom stroganoff. I am preparing this tonight. Just what the Dr ordered.
I love your page, and most of what I make, comes from your blog. This was delicious, and I managed to make it gluten free. I reduced the broth to 1.5 cups and left everything else the same. Played with cooking time, and noodles and sauce came out perfect. I just used GF penne.
Do you you 2 cups of Better than Bouillon as your beef broth? Or do we mix some in as well into our beef broth.
Better than Bouillon is a really thick concentrated paste, not a broth. It must be diluted with water to make broth. Following the directions on the jar, just combine 1 tsp BTB with 1 cup water to make one cup broth. :)
This was very good and very easy. The only change I made was to add a splash of white wine after the mushrooms softened. I will definately make this again.
Made this tonight with better than bouillon beefless broth and some impossible burgers I got on sale and it was delicious! And this was just so easy as well. I had to add a little more.brorh to mine but no complaints. My boyfriend gobbled this up.
Hi Beth, I want to make this recipe but have been wondering about Better than Boulillon. Its now becoming more available in my grocery stores.. Do you find it has a high salt content? I usually use Campbells Low Sodium Beef Broth (not no salt) but as you pointed out I have to date the leftover broth and make sure I use it up before 14 days.
Which doesnt always happen!
Having great success with your recipes and tips.
The regular BTB does have a fairly high sodium, but they also make low sodium versions. If they don’t have it at your store you can always check to see if you can order it online. A lot of larger grocery chains offer online shopping with shipping these days, and if you stock up on canned goods or shelf-stable ingredients while you’re at it, you can probably get free shipping.
Is this recipe one that could be frozen? I would like to know it holds up.
I haven’t tried this one, but in general, sour cream and sour cream based sauces do not freeze well. :(
I just made this tonight with ground bison because I was out of ground beef. It was fantastic! Thanks so much for your great recipes, Beth.
Yummy
This says it makes 4 servings, but my boyfriend and I polished off the entire pot for dinner! I was hoping for leftovers for lunch, but no 😂 I made this exactly as written; I only added a couple pinches of salt while the mushrooms cooked. Super delicious and comforting–this will be a regular on our dinner menu from now on :)
Very delicious I was wondering if adding maybe cayenne or a certain different spice would add that kick
Any suggestions how to make this gluten free> Subbing rice for noodles or no noodles at all? if I did that, how much beef stock would I need?
That would require some fairly major changes so I hesitate to offer a suggestion without testing it, but if I were to test it with rice I’d use use the amount of broth that I’d normally use for water when cooking rice.
Hi, I’m celiac and I managed to make this meal gluten free and it was great!
The closest substitute for egg noodles are to use gluten free fettuccine noodles (I used Barilla brand)
Also, Worcestershire sauce has wheat in it too. The best substitute (if you can’t find GF Worcestershire sauce) is to use a GF soya sauce. Which is what I did.
Besides those changes, I followed the recipe and it was delicious and flavourful!
I haven’t been able to eat Hamburger Helper Stroganoff for years! It was such a treat :)
I hope you have similar results :)
Awesome!! Thank you for sharing your GF subs. I know that is going to help other people. :)
I’m trying to add more greens to our meals and wonder if adding a cup of chopped super greens would mix well.
You could definitely stir in some greens, but whether or not it goes well is probably just a matter of personal preference.
Hi! Love this one! If we don’t have sour cream, can cream cheese be substituted?
You could probably do that, although you might need a little extra broth to make the cream cheese saucy in texture. And, of course, it will taste different. :)
This is a staple in our household. However, it seems like you’ve changed the recipe a lot. The original (ingredients of the original can be found here https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=2479128) used to call for flour, which would help thicken the sauce, and didn’t have mustard nor worcestershire sauce. Could you explain the reasoning behind these changes? Thanks!
Sure, I found the sauce to be thick and rich enough just from the thick sour cream added at the end, so I eliminated the flour step. I thought the sauce in the old version was a little too bland, so I spruced it up with a little Worcestershire and Dijon. We also keep pdf versions of all recipes that are removed or changed, so anyone can email us at any time and we’ll send the old version.
I made this exactly according to the recipe; just had to thaw our frozen ground beef in the microwave. Still, it was very quick prep, tasted delicious, and clean up was quick too. A super tasty choice for when you’re short on time, need something satisfying, and maybe forgot to take ingredients out of the freezer.
This recipes is so great! Made it exactly as is and it turned out incredible!
I’m in love with this recipe it was so good and the better then bouillon gave it that extra kick. Very easy recipe I was worried the noodles wouldn’t have enough liquid to cook but they came out fine.
Ohhhh!!! Very testy recipe. I made it at home.
This was excellent. I had to add a bit more beef stock as the noodles did not cook before the liquid was absorbed. No problem – my husband loves it ! I always check your recipes/ blog – love it !!
I have loved this recipe for years! Enjoyed seeing it featured again. I also LOVE to add a shake of cayenne powder or chipotle chile powder to my bowl for some extra kick! I leave it out for my husband and kiddos though who have plainer palates.
I tried this recipe for the first time today and it is a very easy recipe with few ingredients but tasty just the same. I loved that it was a one pot preparation! I read some of the other reviews first and so I added a chopped onion and sauteed with the ground sirloin instead of the garlic as my hubby hates garlic anyway. I added one tablespoon of flour into the browned beef/onion mixture so the sauce would adhere better to the Pappardelle egg noodles that I used. Some said that the dish didn’t have a lot of flavor so I chose to use Cremini mushrooms for this dish as they have a good mushroom flavor. My hubby gave this a 10 out of 10, saying it was absolutely delicious and I have to agree with him! Scrumptious! Quick and easy to make and very tasty too!
Made this one tonight and it was delicious! But you are right, If your broth isn’t flavorful, you’re gonna have one bland dish. Still good, but could absolutely be better. Off to the supermarket for Better Than Bouillon!
This recipe is pretty good. It’s a keeper. I might toss in some cheese too.
We loved this and the hubby asked me to double it next time. We used ground pork instead and was super tasty. Thanks for another winner!
So good and so easy! I love stroganoff, but my mother-in-law’s recipe is really complicated. This is easy and quick and perfect for a weeknight. Thank you for another delicious meal.
Beth- what’s a good ND sub for sour cream?
Hmm, I don’t think I have a good suggestion for that, unfortunately. I can’t think of anything that has the same texture and flavor but isn’t dairy. You might be able to get away with stirring in a little full-fat coconut milk, but it won’t be quite as thick and it won’t be quite as tangy. But coconut milk works very well with savory mushroom dishes (like my vegan creamy mushroom ramen recipe).
I used this tofu sour cream that’s pretty good. It’s not tangy tho. The dish still tasted great.
There are some dairy free sour cream substitutes out there! I picked one up in the store and I think it tasted wonderful!
We loved the old recipe, and are intrigued to try this new one.
One thing to add, someone in the comments last time suggested an onion, and it really adds something to it.
A favorite recipe. I see you’ve punched up the flavors. Can’t wait to give this updated version a try!
Love the enhanced flavor on this new version, but question – did the old version call for flour after browning the beef/mushrooms and before the broth? The consistency wasn’t as “stew”-like as before, and we liked the sauciness better before.
Yes, in the old version it had a bit of flour to make the sauce thicker, but upon retesting it I decided the flour didn’t make as much of an impact as I had thought, so I left it out. It’s easy to add back in if you like it that way, though! Just toss it in after browning the beef and sauté for a couple minutes to cook the flour. Make sure to dissolve it off the bottom of the pan after adding the broth. :)
Thanks so much! Really love what the Dijon and Worcestershire does to the flavor! We also add a bit of Herbes de Provence and that makes it taste really similar to Noodles and Co :)
The Print Recipe function is not working – it tries to load, but immediately reloads this page instead.
Interesting, thanks for the heads up! I just tried it in Chrome and it worked, but it did exactly as you described when I tried it in Firefox. I’ll get with the developer right now to see what that’s all about. Thanks!
Drrandy, I am unable to print using my Firefox app, but, if I open the page in Google Chrome, I am able to print. I’m not sure why, but it works lol
This recipe is delicious!!!
My husband and I are vegetarian so we substituted the beef with Beyond beef and the beef broth with the veggie broth and… OH MY GOD *said like Janice from “Friends”* It was amazing!
I loved it. Easy and tasty. I used a bag of frozen mushrooms I have had for a long time and didn’t know what to do with…probably would be better with fresh, but I enjoyed it all the same! I also added a diced onion. YUM!
Quick, easy and very tasty. Thank you for a lovely recipe.
Skip the ground beef and add thin sliced steak on top when it goes on sale.
I make this all the time I am a foster parent with five foster kids from ages 18 to 21 they love when I make it I also add beefy onion soup mix to it from the box and about a pack of Ranch dressing the dry one it will he can see much flavor
i absolutely love this recipe – it’s one of my favorite dinners! i often add in about a cup of frozen peas to get my veggies in there (also adds a nice pop of color since i don’t care for parsley). i also like to use greek yogurt instead of the sour cream. love love love it!
Recipe is straightforward and so easy to do. Highly recommend!
I used this recipe as a guide with a lot of substitutions since I can’t go out shopping these days: broken up breakfast sausage, some paprika and chili flakes for spice, chicken broth, cavatappi pasta, and no sour cream. Probably doesn’t taste like stroganoff at all but it was a delicious simple meal and did remind me of Hamburger Helper/Knorr Sidekicks!
I have canned mushrooms in my pantry and have never used them. How would they be in this recipe?? I’m so nervous to use them🥴
Unfortunately, I think this dish would probably be pretty lacking if you substituted canned mushrooms for the fresh. :( They just don’t taste the same.
This shit slaps
Damn Liz, don’t hold back. I filled my bathtub with it. Crystaal got nothing on this porridge. Love it, another gem from Beth.
Y’all are hilarious!
LMAOoooooo
Delicious and easy to make!
Have I reviewed this before? Not sure, but considering I make it 1-2x a month and my husband, 3-year-old and 1-year-old all love it and it tastes good EVERY SINGLE TIME, it merits another review, just in case. It’s the perfect way to use 1/2 pound of beef. I even made it without sour cream once since I was out and it was still delicious. I’ve never used fresh parsley, but I bet that would be even better than my cheater dry stuff :)
This was AMAZINGLY delicious and just as easy to make. I tweaked it here and there to suit the tastes of my roommate and I, along with working with the ingredients we already had, and it’s just so, so good. We’ll definitely be keeping this with our other recipes that come up in the monthly rotation. Thanks for sharing!
I made this tonight for dinner. I only had chicken brother, so I used that, and I doubled the mushrooms- it was fantastic! I’ve never made a one pot recipe before with noodles cooked in the same pot, so I was nervous, but it turned out great. My husband had two huge helpings and mixed his veggies into it. If possible, I would’ve given in more stars because one pot is so nice instead of a whole bunch of dishes.
I made this last night. The whole time it was cooking my husband was like… you hardly put any ingredients in there. What else are you going to put in? (Suggesting it wouldn’t have enough flavor) then after it was done he proceeded to eat the entire thing (minus my one serving of course). I love that it was so simple yet so flavorful! I melted in a smidge of mozzarella at the end to give it a little cheesy factor. So yum!
I’ve made this recipe several times and I’m making it tonight for dinner as well… It’s my son’s favorite. Easy peasy recipe.. Comes out great everytime!!
I’ve made this recipe several times and o I’m making it tonight for dinner as well… It’s my son’s favorite. Easy peasy recipe.. Congress out gray everytime!!
I’ve made this many times and it’s always delicious! I usually serve with a green veggie and a fruit on the side. My husband, 1-year-old, and 3-year-old all enjoy it too :)
I made this with chickpea/lentil pasta and it still came out perfect. It just took a little longer and I had to add a little water to it partway through. The lentil pasta just makes it more filling though also a bit more expensive. My fiance doesn’t like mushrooms but he still loved it. Stroganoff was one of my favorite comfort meals as a kid and this gives me those same feelings while being a lot quicker and easier for a weeknight dinner than my mom’s stroganoff.
Thank you so much for posting this! I have a bunch of chickpea pasta I want to use up and was just wondering if this recipe could be adapted for it, since I’ve made this many times and it’s one of my favorites. THANK YOU!
Love this recipe! Found it when we were stuck somewhere for weeks with only one burner, and no oven or microwave. I sometimes add corn, carrots, and/or other veggies. Saved us!
So quick & easy, too. I make sure there’s always a packet of frozen mince in our freezer so I can make it in a pinch.
Happy to hear it Ann!
How do you make the broth with the better with bouillon?
It’s just one teaspoon of the Better Than Bouillon to one cup of water. Hope that helps!
I modify this with using 16oz of mushrooms, though I could always go for more! No meat, Better Than Bouillion Vegetarian NO BEEF Base, and three cups instead of one of the broth mixture. So amazing. Oh, also, I don’t measure my minced garlic. 😂
Ha! Confession: I never measure my garlic ;)
Loved this fast recipe. Substituted thin steak cutlets cut into cubes, Cremini mushrooms, and Cilantro (hate parsley). It was great, with a side of steamed Broccoli.
Sounds great Brian! Great work!
I forgot to mention my many thanks for not using cream of mushroom soup!!!!
You’re welcome!
Thank you for this quick recipe. I used a few substitutes depending on what I had and personal preference. I used ground pork instead of the hamburg, onions instead of garlic, instant brown rice instead of pasta, and no sour cream. It was good, but next time I will use your recipe! 😊 Thank you again.
I have made this at least ten times now, and it never disappoints! I follow the suggestion of an earlier commenter and add a couple dashes of Worcestershire sauce with the broth. Delicious!
I’ve made this recipe so many times! I loved hamburger helper as a kid but as an adult it’s way too salty! So this hits that spot but is wayyyy better! This is one of the first mushroom recipes I made and now I really like mushrooms and use them all the time! I’ve made this with ground beef and ground turkey. I’ve used all kinds of different noodles based on what’s in the pantry (adding broth/water and increasing cook time as needed). I usually end up using plain yogurt instead of sour cream because that’s what’s available in the fridge. And it always turns out delicious every time. My favorite broth base is from Penzeys Spices, a little pricier than some of the store bases but cheaper than the boxed/canned pre-made and much better ingredients IMHO.
I made this last night and it was delicious!! Thank you for the receipe
Easy and delicious. I used homemade yogurt in place of the sour cream, whole wheat egg noodles, and cremini mushrooms. Both I and the store were out of beef Better Than Bouillon, so I used a boxed broth, and I feel like it needed the extra flavor from BtB. A little salt and a few extra cranks of fresh black pepper, made a world of difference.
Made this last week and all three of my girls loved it!! We will definitely be having this often!
Made this twice this weekend! Love it! I also add some grated parm on top at the end, and add more egg noodles and broth to make a larger portion.
Just made this and realized I was out of black pepper – so I substituted for Szechuan peppercorns. AMAZING! The numbing quality of the peppercorns really balanced out the creamy sauce
I added some fresh baby spinach at the end and it was delicious! Definitely will make this again.
This sounds delicious and so easy for a work/school night! Going on next week’s meal plan right now!
I recently switched over to Better than Bouillon as well, I felt like buying boxes/cans of broth was such a waste as it was always getting thrown away. Better then Bouillon really does taste better too! Thanks for the great recipe!
This was SO good. Easy to make and delicious, following exactly what the recipe said. YUM. I may double the recipe next time because it was so tasty I want more leftover (plus I wasn’t sure what to do with the other half pound of beef).
great recipe! i used gia russo egg noodles and cooked them for 6 minutes and had no trouble with mushiness! added a little paprika and a dozen shakes of onion powder and it’s a hit! also couldn’t find button mushrooms, so i used baby bellas.
I am so happy I found your site!!! After a very long break from cooking, I’m back at it. I was looking for a chili recipe for Super Bowl and yours sounded the best, so I kept exploring and am so excited to try everything!!! I made this last night and can’t get enough of it!!! SO YUMMY and EASY!!! I had it for breakfast lol! Thank you so much!!! Going to try the Lemon Blueberry Cream Cheese Galette this afternoon.
Did not like this recipe. Plain, not saucy enough.
Big BudgetBytes fan here–I’ve probably used a recipe from this site at least once or twice a week for the past two years.
At the risk of getting chewed out by this aggressive Jaime commenter, I also had issues with this recipe turning out a gooey mass. I’ve tried it twice now, with the same results both times: the noodles gummy, and somewhat fused with the mushroom/beef mixture into a glue-like state. The flavor is great, and I think my second batch was a bit better than my first, but I’m just wondering if there’s a trick to getting properly cooked noodles? I stirred roughly every 2 minutes while the noodles were cooking. I did double the recipe, so maybe that has something to do with it? Any advice appreciated.
After making a lot more one-pot pasta recipes, I think another issue might be how hard the liquid is simmering. If it’s too low of a simmer the noodles just kind of get soft, so perhaps try for a more robust simmer? I’ll test this one again and adjust the instructions if that seems to be a fix.
We have made this recipe several times with amazing success, it was delish! Then we bought NoYolks noodles as they were on sale. Made it exactly the same as before but it turned out mushy. Think it was the No Yolk noodles.
I add a few shakes of worcestershire to the beef mixture – makes the beef beefier tasting mmmm
For those who like mushroom flavor, but not the mushrooms: just use a few whole mushrooms while cooking and then discard before serving.
Made the vegetarian (all mushroom) version of this for dinner this eve!! Yummmmm!
Do you drain the hamburger before adding the mushrooms, or no?
If you’re using a higher fat content beef (more than 10% fat), you can drain the fat off. For leaner ground beef there probably won’t be anything leftover to drain off.
Has anyone made this without the mushrooms? I like the flavor of the mushrooms okay, but no one in my house actually eats mushrooms.
She mentions in the beginning that you can use a pound of beef instead of 1/2 beef, 1/2 mushrooms. That’s how I do it.
I just made this dish and it’s amazing! I used garlic powder (2 tbs), half a sweet onion, GF rice flour, and about 8 oz of gluten free fuselli pasta (made with rice flour). Everything else I kept the same. It turned out amazing. So creamy and comforting! I’ll be sure to make this again as it was really easy and fast.
I made this tonight and it was great! I used to make this years ago but it ended up on the back burner (no pun), so when I ran across this recipe I knew I had to make it again, and it was great!
Delicious!!
Tasty tasty! I had ground pork sausage that I used instead of ground beef and I topped it with wild green onions. The sausage already has a lot of flavor so didn’t need stock (just water). Looking forward to lunch leftovers tomorrow! Just another amazing budget bytes recipe, I have yet to find one I don’t love.
I added Worcestershire sauce, paprika and a had full of peas, delicious, husband called for more, also had no sour cream, but added a lid of vinegar to thickened cream, great sub.
Amazing!
This was delicious and wicked easy to make. Although, I would definitely recommend doubling or even tripling the recipe for families.
the previous should have been FIVE stars, not four.
Even in the middle of summer here, I needed a meaty meal for the family visiting for their ‘free feed’. This was perfect – but I had to get past the imperial measurements and change it into kilos etc! It’s been saved – will have this one again for sure. Thanks for this!
This recipe that is supposed to serve 4, magically only serves 2 whenever I make this for my husband and I! Very good, very easy. Sometimes I dress it up with a slap of red wine or worschester sauce!
Sooooo yummy. I used 1 1/3 pound ground beef (thanks for the large quantity Costco) and double the rest of the ingredients. My husband and I along with our extremely picky 2 and 4 yr old kids loved it. Thanks so much!
O.M.G.!! This is delicious! I tried it this week for the first time and I usually don’t alter a recipe first time out, but I misread the recipe and accidentally doubled the beef and mushrooms. I had to increase the liquid, but I just kept adding the broth thru the cooking prpcess until it “looked right” and I was ensuring the noodles had enough liquid to cook properly. I would say I maybe added an extra cup of broth, perhaps a bit more. My hubby and 16 year old daughter both had two helpings at dinner, and my daughter asked if she could take some for lunch the next day!! This will definitely be a go to for us now!
Made this tonight and it was fantastic! I stumbled upon it while looking up ways to use ingredients I currently have in the fridge. It was easy, quick, and tasted great. My husband and my toddler scarfed it down– next time I might have to make a double batch.
I tried this last night for my husband’s birthday dinner. It was fast, easy to make, and flavorful. My husband was so pleased that I found a recipe that didn’t have onion (allergy) and very little dairy (intolerance.) All three of my kids ate it (and two of them are mushroom haters!) I also used Better than Bouillon Beef base for this recipe and the flavor was excellent. This will become a member of our dinner recipe rotation. Thank you.
This is the best ever. My sons will eat a whole pot between the 2 of them, event the one who doesn’t like mushrooms.
If you need salt-free soup base, Penzey’s Spices make them in beef, pork, chicken, ham, vegetable, and seafood. (Penzey’s is also an American company, if that sort of thing matters to anyone reading.)
I think Penzey’s beef base is magic! I call it my “secret ingredient” in my kitchen. Everything I’ve ever made with it just has that extra something special. It’s the best!
I had half a pound of cooked ground beef in the fridge and came across this recipe. I had almost everything on hand, so gave it a whirl. For those people that read reviews, I modified from the original a bit (Greek yogurt, Worcestershire sauce, and half an onion add). This review is of my modified (and tasty) version, but still using the original directions.
Since my beef was already cooked, I started with half a diced onion in my pan, then after about 5 minutes, added the cooked ground beef and the garlic. Because of this site, I am now using Better than Bouillon, and really love the flavor it brings to the dish! In the middle of making this, I realized I was out of flour, so I used corn starch out of necessity and it worked out perfectly. I added it when the recipe called for flour. When it was time to add the broth, I added the beef base to the pan, mixed it a bit, then added the water for the 2 cup equivalent. Lastly, this is when I added a few dashes of Worcestershire sauce because my mother added it to her stroganoff. I followed the cooking directions for this one pot meal, and mine was done around 8 minutes or so. I then turned off the heat and added the Greek yogurt and a little more black pepper. The yogurt made a beautiful and creamy sauce, and I will most likely keep this addition, since I always have yogurt in the fridge.
I served this classic TV dinner style with some simple peas and carrots, and this was wonderful, comforting dinner. It reminded me of the homemade hamburger helper/stroganoff Mom used to make back before there was the box stuff, but a more grown up version (since she wasn’t a mushroom fan, and I love them!). Hubby ate 2 helpings and put up dinner so he would have some of this to take to work for lunch.
This is definitely a keeper, and will be another recipe added to the week night rotation for a quick and healthy dinner.
This was delicious! Added a splash of red wine on hand to add some depth to the mushrooms, this was a Major Crowd Pleaser! Thank you!!
I added Worcestershire sauce to the broth. Also used the various mushrooms in the fridge that needed used up.
Made this recipe for dinner and my Son inhaled it. I am new to the sight and can’t wait to try more recipies
Oh my GOODNESS! I don’t see how there can be one negative review on this recipe! I made a double batch today and I wanted to just eat it straight out of the pot! I made a couple of substitutions: I used Greek yogurt instead of sour cream, which worked beautifully. I also used ground turkey instead of ground beef, which was perfectly fine for me, because I personally feel that as long as you use full sodium beef broth, you get enough beefy flavor. I also added a touch of smoked paprika.
This recipe is SO creamy and comforting and flavorful, without being too heavy. I’m going to be making it again and again!
Thank you for the Greek yogurt review. That is what I was going to use to make it tonight since I have some in the fridge, and was curious if it would work.
Hi there! Long-time lurker, first-time commenter. I’ve been cooking for a long time now (33 years, give or take a few) and I’ve successfully made and loved several of the recipes on your site. This was my first disappointment. I read the recipe over twice, followed the directions, no substitutions, careful measurement — and the resulting gloopy, sticky, solid mass of “strogan-OFF” was an embarrassment to serve. I don’t know what went wrong here — maybe it’d be better to cook the noodles separately and add them at the last minute, or maybe the final mixture needs to be stirred constantly rather than every one to two minutes — but I’m so dispirited by the poor results that I don’t want to take the time to pick this apart. This is just going to go on the Hot Mess list of items never to make again.
Everyone else has had great success with this recipe except you. I’m sure everyone else is the problem.
Your snark is received in the manner in which it was given. I’m sure everyone in your family wishes you were not the problem. And I’m grateful this is the only way in which your life will ever intersect with mine.
you and I both lady. You and your lousy cooking
Some things to consider before you mindlessly snark about my one-star review: I am not the only person on this site who has had poor results with this recipe. As I mentioned in the original comment, I have successfully made and loved several other recipes on this site, so I don’t have an axe to grind against the author. Demeaning my skills as a home cook doesn’t change the fact that this recipe was a disastrous failure for us — and because this website is all about making good food on a budget, I think it’s helpful to warn people that this recipe may not work as shown, potentially wasting food, money, time and good spirits in the process.
This recipe is a great success for me and many others, demeaning your skills as a “cook” is just a bonus. It is obvious you have a great of sensitivity about your so so cooking skills. Warning other people about this recipe is laughable. Instead, maybe warn your family about your inability to follow simple directions.
Fortunately, I’m blessed to have plenty of family and friends who appreciate me, enjoy being around me and love eating what I cook. Your comments reveal that these blessings are sadly lacking in your own life. I hope that some day you will find your way out of the thicket of prickly petulance and enjoy love and contentment without the reflexive need to belittle others.
Hi Soozcat, I just want to say that I am 100% okay with negative reviews because I appreciate people seeing that everyone has a different experience and different tastes. Not every recipe is going to be loved by every person and it’s important to me that people see that. So, thank you for posting an honest review. I’m not sure why yours may have turned out quite so gloppy, but these one pot recipes can be a little tricky to get right. If the pasta is cooking too slowly it can get too soft and mushy. Also, stirring too often can make the pasta break down more and get mushy. It’s hard to say what might have been the culprit here without watching the process. And unfortunately, following recipes to a T doesn’t always guarantee success because there are so many variables that a recipe can’t account for (variances in cookware, range tops, pasta brands, etc.). Thanks again for the honesty!
Thanks for this website, Beth. It’s a fantastic resource and I’ve often recommended it to others.
I love this recipe. It’s so adaptable and FAST. The best part is that my picky 7 year old thinks it’s awesome. I’ve used ground beef and I’ve also used ground turkey instead, which I find has a bit better texture here and still tastes “beefy” when used with the beef broth. I usually skip the sour cream step and just make this a beef-and-noodles type dish, but I mix it up with different seasonings, sometimes with or without mushrooms, whatever I have on hand. Always a hit!
This recipe was easy, fast, and delicious just as advertised! Also, unlike many recipes I tried, this one actually looks like the picture when its done. Thanks for the great recipe!
I love this recipe! I love the make aheads you post. I make extra for my Grandmother and these save me a lot of money when I’m working because I don’t run through the drive throughs or order take out.
Love this recipe because it is quick, easy, and tasty! I steamed broccoli to go along with it as a side dish. I do feel like something is missing though. Maybe some paprika or other spice would jazz it up. What do you think?
I would try some smoked paprika or more freshly cracked pepper.
heyo, didnt have mushrooms so put in cream of mushroom soup instead and it seemed to have worked well! also cut the amount of broth by half since the soup had a lot of liquid in it.
Thanks for the recipe, I made it and reviewed it on my blog:
https://bulachki.com/beef-mushroom-stroganoff/
Maybe you’re just a lousy cook. I have made this many times..always turns out great.
My, that’s rude and presumptuous on your part.
Not rude or presumptuous, just honest. I saw the picture on her website. Very obvious she did Not follow the recipe and yet felt the need to leave a very negative review.
I have made this a dozen times and it’s always delicious!
If you are unable to follow a recipe as easy as this you should give up cooking.
My god she includes pics and practically spoon feeds you the instructions!
Jaime, I’ve been a good home cook for 30 years now. I followed this recipe TO THE LETTER and it turned out inedible sludge. Kindly do not make obnoxious blanket statements about people’s inability to cook.
Home cook for 30 years? Either try harder or stop trying. You’re very sensitive about your cooking ability but have no problem posting a negative review here even though nearly every other review is very positive.
You missed the part where it clearly says the noodles might not be submerged and will steam. I would guess that adding more liquid and dumping it out (with the flavor) was your problem. If you are going to review something, please follow the instructions.
I will post a negative review if I find a recipe is poor. Likewise, you will continue to snark for days about something if you get your panties in a twist about it. I guess neither of us has any problem with expressing our negative feelings.
You are obviously hypersensitive about critisism of your critisism. If you are going to post very negative reviews maybe you should grow a thicker skin, or at least learn to cook. Honestly, after 30 years you should have gotten the hang of it by now
Love this recipe! I lighten it up a little by subbing the sour cream for nonfat plain greek yogurt, and it still tastes amazing! Good with an onion thrown in at the same time as the garlic as well! Freezes well for leftover lunches :)
Thanks for that excellent tip about the Greek yogurt!
This is by far the best beef stroganoff I and my family has ever tasted! I make it once a week now! !! Thank you!
Everyone must do this recipe! I used onions and red pepper with the meat. I didn’t have eggnoodles and used small shells. I also added an extra cup of bouillon and some soy sauce. Way much better than the box stuff… Thanks again for another great recipe! Maybe you know by now than I am a true fan☺
I am on the better than bouillon website and was wondering which recipe you used for the broth as I don’t see one that says beef broth in particular. Thank you in advance.
It looks like they may have recently changed the names of the products because the one in my refrigerator simply says “Beef Base” but on their website they only have “Roasted Beef Base”. Here is the link to the product: http://www.betterthanbouillon.com/products/product-detail.aspx?productid=9
Just use the box directions which is one cube bullion and 2 cups of water.
Are you suppose to drain the ground beef? I didn’t and it was oily. Otherwise the recipe was very good.
It just depends on the fat content of your beef. I usually only drain if I’m using a ground beef that is higher than 10% fat.
Yes I always drain ground beef, you can also use beef stew meat in this (which doesn’t need drained)and it turns out great.
2 cups beef broth = 400ml?
I’m in korea but i knew 1cup is 200ml in korea but in forenign coutry, 1cup is 240ml
I want to know how much 1cup you used measure plz
400ml
Yummy but I added Worcester shire sauce, paprika, and a little wine…and some dried red chilis for heat
i just made this tonight with frozen broccoli instead of mushrooms (since that’s what I had on hand), and it turned out great with the substitution. I’ve used this recipe in the past and enjoyed it, but now that I know it handles substitutions so well I will be playing with it more.
Awesome & quick! Better than the box!!
My parents came over for dinner last night and this is what I made for them. Only difference was I used a full pound of ground beef and then added a little extra water when I added the noodles cause I was nervous they wouldn’t cook. My mom called today to say my dad raved about it the whole way home so it was definitely a hit! Only thing I would change next time is maybe adding more mushrooms since I used a pound of beef instead of half. Saving this recipe for future weekly meal plans it was so easy!
I’ve made this with your original recipe and also with substituting chicken for the beef and its delicious both ways!
This sounds awesome for my family. Just one question….can you distinctly taste the sour cream? My husband will not like a sour taste but more of a beefy taste
Yes, it definitely has a light tangy sour cream flavor to it.
My husband hates sour cream and didn’t even know it was in it. It tastes more like creamy beef gravy to us.
Great easy quick version of a classic! I almost always use better than broth because it’s flavorful and easy to keep in the fridge. I added 1/8 – 1/4 tsp dried thyme per other comments. I used Greek yogurt instead of sour cream. I also didn’t have egg noodles on hand, so I used rigatoni and added 1/2 cup extra water and upped the simmer time to 18 min. Next time I might try it with mashed potatoes or fries.
I use so many recipes on this site for their inexpensive healthy bend. Thanks!
This is the best recipe I have ever found online. I added a 1/8 of a top of thyme and some marjoram flakes that made it even better. 10 stars!
Excellent! I made this on Saturday and finished eating it on Monday. I’ve made hamburger stroganoff before but this is the best recipe ever. The Better Than a Bouillon is wonderful and I am very glad I bought it as per your suggestion.
I made this today and it was DELICIOUS!! I sweated some chopped onions with the garlic in butter first. I also added some Worchestshire to the meat as it was browning. !! I didn’t even add the sour cream because it was creamy on its own. I will definitely add this to the dinner rotation. I froze a batch for another night. I might try this with ground chicken and chicken broth next time. Try it—it’s really good!!!
I love all your recipes!! Made this tonight without the beef, double mushrooms. The noodles cooked perfectly. I love using better than broth thanks to you. I added Worcestershire sauce and black pepper as suggested by another commenter. This recipe is fantastic! My husband devoured his plate and requested I make this often. Thank you!
Yes! Stroganoff is one of the few things my meat-eating husband actually loves with seitan (meat substitute) – now I can make it in one pot! I think I’ve commented before, but must say it again – everyone must learn this one-pot pasta action. For me, it makes all the difference if I’m feeling lazy.
Made this tonight & it was delicious! And only one pan to clean up!! Thanks for the recipe!!
Made this for dinner tonight, and my husband and I loved it! He’s a super picky eater, and I had to leave out the mushrooms for him, but he also *hates* sour cream… so I just made sure he didn’t see me put the sour cream in it. ;P He devoured it! Will definitely add it to my go to recipes, since it’s so quick and easy. Which was awesome because I was starving when I got home from work, and it only took about 20 minutes to make. Thanks for the awesome recipe!
I’ve always liked the idea of Stroganoff but never liked the recipes I’ve tried – this came out really good. I liked that there’s nothing canned in it, so its easier to control the sodium. I added a bit of thyme and some extra sour cream.
I made this last night, and followed the recipe to a T with two exceptions: I added a bag of frozen peas and carrots (which made it more colorful AND added nutrients) and added a couple pinches of kosher salt, as it was a little bland without it. YMMV. Overall, cheap, easy, and delicious :-)
Thanks for this awesome recipe! I love beef stroganoff! It was delicious, easy, and messed one dish :)
Hi I have been looking through your recipes, I love that you are not using “cream of” soups, but real, homemade ingredients, that is how I cook, not a fan of all those preservatives etc, I have celiac disease and your recipes for the most part are very easy to make gluten free!
Thanks
My mushroom-hating child devoured them in this recipe. We served peas alongside and mixed the peas in for leftovers the next day. The only thing I would change next time would be to use one tablespoon of butter instead of two, but perhaps that had to do with the meat I used? Comfort food at it’s finest. All the ease of a “helper” boxed recipe, without any of the fake ingredients. Thank you for sharing this!
Love this! I only mixed sour cream into one bowl since I was skeptical and I do prefer it without. At least now I’ve got a tub of sour cream to make chip dip with! ;) I’m going to try freezing one container.
I’m generally not a fan of mushrooms but this recipe has changed my mind. My picky kids even liked the flavor. I bought baby portabella instead of button mushrooms because I didn’t know the difference, but it still came out great.
I swapped out sour cream for Greek yogurt but otherwise followed the recipe to a T and it came out beautifully. Will definitely be adding this to the rotation for the colder months.
Beth, I just noticed that your newer entries have tags and I wonder if you would consider adding one like ‘freezer-friendly’? One of my favorite features of your book is the little snowflake that indicates when a recipe freezes well.
I’ve thought about that, but that label is a bit tricky because it’s not exactly black or white when it comes to freezability. It’s kind of a continuum between freezes great and does not freeze well. Some texture changes that happen might not bother me, but might be considered inedible to others. :P
Winner for sure. I’ve just used whatever pasta I had in the pantry and so far egg noodle, mini bowties, and elbow macaroni are good noodles.
I don’t like mushrooms, so it being the middle of zucchini season, I just made a small swap. Well, maybe not small as I threw in about a pound of chopped zucchini instead of the mushrooms. It was wonderful, cheap, filling, and my teenagers still scraped the pot clean.
Beth
The recipes on your website are definitely five star in my opinion!
Thanks Again!
Beth
I really like your recipes and the step by step pictures are great and a big help. I am not a great cook probably because I do not enjoy cooking. Your recipes are very easy to follow and the ingredients are ones that I have on hand most of the time. I actually enjoyed cooking the One Pan Beef Stroganoff and I was proud to serve it to my family. I doubled the recipe and even with that I only had a small amount of left overs because everyone enjoyed their dinner and had two servings plus wanted to take a portion to work for their lunch.
Thank You Very Much!
The first time I made this it was awesome. The second time it turned into a big sludgey mess. I think maybe too much flour when I doubled the recipe. I will try again!
I finally got around to making this dish, and oh man am I glad I did! I used ground turkey and chicken broth instead of the beef because it is all I had on hand, but it still had amazing flavor, and it was so simple to make. Definitely a new go-to dinner in my house :)
I made this with all beef and added half a bag of frozen spinach — adds a little visual appeal and a great way to get your veggies in. The spinach just blends in with the sauce so you can’t really taste it but you’re still getting the vitamins! Also added some hot pepper flakes for heat. Awesome recipe!
I made this with vegetarian broth and soy “beef” to make this a vegetarian dish…left everything else the same. Phenomenal! We’re having in again tonight!
Fabulous! I’ve yet to try one of your recipes I haven’t loved. Thanks!!
This Beef Stroganoff is placing Hamburger Helper’s Beef Stroganoff to shame! Unfortunately, I cooked the egg noodles separately, instead of cooking them inside the beef broth. It was absolutely delicious!!! Next time, I’m going to follow the recipe, but add extra mushrooms!!!! Thank you for this awesome recipe, Beth!!! :-)
Once again, DELICIOUS! The whole family loved it. The kids even asked for thirds! Maybe it’s too yummy!?
The fifth star wouldn’t work with my initial post. :(
Do you think it would taste fine to substitute plain greek yogurt for the sour cream?
I’m personally not a fan of using Greek yogurt in place of sour cream because I find the acidity to be much more harsh, but a lot of people don’t mind it.
I’ve made this with sour cream and with greek yogurt. I prefer the yogurt..it gives it a kick.
We are big meat eaters. I used 1 lb. 90/10 ground beef, cream cheese (no sour cream on hand), canned mushroom slices, Dreamfields pasta, one chopped onion along with the stated recipe. I also add a T. soy sauce and about a tsp. of Ms. Dash Table Blend. Great, easy recipe for me! Thank you for sharing!
The soy sauce is a great idea! Every time I make this I always forget that I need to add a bit of salt. The soy sauce would be a perfect addition and give it just a bit of the salt taste I’m looking for.
Hey I substitute like that all the time! Looks good and easy!
This is fantastic – even our 6 year old who only wants to eat rice & beans loved it! So easy too. My husband totally has a food crush on you! Hahaha
Some of the price information I find is a little outdated. It costs 4-5 dollars for a pound of hamburger where I live and so a half pound would probably be 2-3 dollars, Meat isn’t as cheap as it used to be but it is a great easy recepie to follow
I waited till it went on sale, which can be awhile! But I got it for $1.99lb. so we got like 6lbs.! It’s back up to $2.99/$3.99 a lb. now! I’m in San Diego!
The prices are always going to vary by location, store and sale/no sale.
I think this is one of my favorite recipes off of this site so far. When I made this, I didn’t have any sour cream on me so I just used about 1/2 cup of milk instead. I also made this using cavatappi noodles instead of egg noodles, and it took a long time and more water to cook. I added onions and celery and it turned out absolutely delicious despite my weird substitutions. I’ll definitely make it again.
Just cooked this for dinner this for dinner and would like to add some recomendations regarding substituting.
Better Than Bouillon is not available where I live, so I used Knorr beef stock cubes, and it came out a little bland. Add plenty of salt and pepper, and I will most likely add some parsley to the left overs.
Instead of egg noodles I used bow tie pasta, and although it turned out just fine I would just like to advise people to resist the temptation of adding more water! I must have added 3 cups in total, as it looked like the pasta was gonna soak it all up, and it came out with a little too much sauce. However, the left over portions will be split between the fridge and the freezer (and pasta just soaks up sauce if not eaten immediately), so it might actually work to my advantage!
I was just wondering if you could double the recipe with the same results? Thank you.
I think that should work fine, although I haven’t tested it.
I added a small onion in with the garlic, and added Worcestershire sauce to help the meaty, umami taste. Plus a bit more sour cream and lots of black pepper! Very good, very easy.
I used chopped yellow summer squash in place of the mushrooms. Still cheap, filling, and delicious.
One of my staples now. I add carrots and onions at the first stage for flavour and fibre, substitute whole wheat rotini for the egg noodles, and Worchestershire sauce for taste.
Do you change the amount of liquid or pasta at all when using whole wheat pasta? (Or anyone else who’s tried it with whole wheat or Dreamfields low carb pasta?)
I use 2 cups of whole wheat rotini and the same amount of liquid. I like it al dente anyway.
Add dill..mmmmmmm
I’ve made this several times and it’s now a favorite for me and my wife. Though I use baby portabellas instead. Also, I experimented with creme fraiche once (to delicious results).
Simple and absolutely wonderful! Totally hit the “hamburger helper” spot. I substituted the egg noodles, beef broth, and sour cream with shell pasta, chicken broth, and milk. Turned out great!
To make the sauce gluten free, could I simply substitute cornstarch or potato starch for the flour? Or would I need a different ratio?
Hmm, it would definitely be more complicated than a simple swap. I don’t think you can make a roux with corn starch the way you can with flour. Corn starch is usually added into a sauce later, then brought to a boil to thicken, where as flour is mixed with a fat or oil, toasted, then the liquid is added to it. I’d have to experiment with it before making a recommendation.
I’m late to the party– but you can make a slurry of cornstarch and any cold liquid (broth, milk, or water) and add after you have added the beef stock/broth.
For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. (so for this recipe, use 2 tablespoons). Add an equal amount of cold liquid and stir until a smooth paste forms. This is your slurry.
Whisk the slurry into the hot, simmering broth that you want to thicken. Bring to a boil and simmer until any starchy taste has been cooked away. This should happen naturally in the 10 mins you are cooking the noodles. Though I wouldn’t go much beyond the 10 mins or it could start to break down and thin out. Hope this helps. We are always looking at ways to make things GF.
I loved this recipe it was a definite hit with my family we will definetly be eating this again
This turned out very tasty, even missing a key ingredient. My vegan sour cream had turned, so we had to omit it. My picky son and fiance liked this dish, and so did I. I made the recipe using grass-fed ground beef, Jovial gluten-free egg noodles (because of my wheat allergy), Pacific Foods organic beef broth, and Earth Balance butter substitute (also have a dairy allergy). I was concerned that the gluten-free noodles would turn to mush in a one-pot meal, but they held together perfectly. Not having to boil water and cook the pasta separately is a beautiful thing! We’ll definitely make this again, and I’m looking forward to the addition of sour cream. We each added salt and cracked pepper to taste.
Just finished eating this fantastic meal! Even my picky daughter gobbled it down in record time. She doesnt even like cooked mushrooms but this time she was happy to eat them.
where can i buy the Better Than Bouillon in Australia ? And what section do i find it please Thanks
I’m not sure where you can get it in Australia, but I bet you could get it on Amazon if it’s not available in any local stores.
This won’t help Reba, but for others near Costco… You can get it there. It’s a larger jar, plus it’s organic, and less expensive than at the grocery stores.
Haven’t tried the recipe yet. It’s what’s for dinner tonight. I’ll be sure to come back and rate it.
Made this tonight, and really enjoyed it! I had to add some salt and pepper, cause it was a little bland for me.
I love your site and this particular recipe was great. I added sriracha when serving (because I LOVE IT) and to my surprise it was not too overwhelming.
I thoroughly enjoy your site, especially the step by step with pictures. I’m not a good cook and I need to follow recipes (otherwise I just start freaking out and messing everything up because I throw in as many spices as possible) and your recipes are very easy to follow Thank you!
This is REALLY good! I love beef stroganoff and this was so easy, and the clean up was a breeze. In my opinion it needed a few tweaks. I added probably a teaspoon of salt and some fresh cracked pepper (I used beef stock instead of better than bouillon so that could have been the issue with the salt) I still felt it needed a little “something” so I added about a tbs. of soy sauce. which made it PERFECT! So good! Hubby and I devoured it (him especially). There is none left and we are happy.
This was DELISH!!!! Will definitely do this again! I too added onion and some additional spices (salt, pepper and thyme). My husband raved about his just in the cooking stages and gobbled it up when it was done!
I think this recipe is the perfect example of how simple cooking can be. I used to love the Michelina’s frozen stroganoff when I was a kid. This recipe tastes almost exactly the same and it’s super simple: beef broth, garlic, mushrooms, butter. I added some thyme, salt and pepper.
Best of all, so simple that there are few dishes to clean afterwards. Awesome!
We were very poor when I was growing up, so having Hamburger Helper Stronganoff was a big deal when I was younger. This blew HH out of the water, but still brought back a lot of fond memories from eating it with my family. Like some of the other commentors, I substituted Greek yogurt for the sour cream, and it turned out wonderfully. I also sauteed some chopped onion with the garlic, just because the onion/garlic base is a staple in my house, and I did it without even realizing the recipe didn’t call for onion. I did notice that the smallest bit of salt added some depth – I hadn’t anticipated that because I thought the broth would have enough salt in it. It was good before the salt, and great after. My husband has a personal vendetta against mushrooms, and even he gobbled it up. I definitely enjoyed the leftovers for lunch today, and everyone in the office was commenting on how good it smelled. This website is a gold mine, and I’m enjoying working my way through your recipes! This was super easy, and I loved only having one pot to clean up.
Just made this tonight… my house is in the middle of being painted so I wanted a quick and easy dinner that didn’t dirty up too many dishes and this fit the bill. I too found it a bit bland (I used Swanson reduced sodium beef broth so that’s likely why). I added salt and pepper, but still was missing “something” so I threw in some montreal steak seasoning. It was great after that! As someone else mentioned, this is a great “base” recipe that you can tweak to what you have on hand, add to, take away from etc. The ideas of adding herbs sound great.
The second time I made this recipe I used Swanson’s reduced sodium beef broth (I had a box on hand I needed to use up) and it definitely made the recipe a lot less savory than with the Better Than Bullion.
Paprika will really jazz it up, too.
Made this for dinner tonight and it was yummy. I used ground turkey instead of ground beef. It’s a keeper :) Thank you. I also bought the Better Than Bouillon stuff today since the store had $1.00 off coupon. Will go back and get more while that deal is on. Real handy to have. Thank you Budget Bytes :)
I made this tonight and overall it was good…I didn’t use ground beef, I used the stir fry beef strips and just cut them up into bite-sized pieces. I used a cheap brand of beef broth (more water than beef flavor) so the flavor was a bit lacking–had add salt and pepper to the pot. Also, I used fat free sour cream, and compared to other stroganoffs I have had, there isn’t a huge difference, I just had to use more than what your recipe said. Pretty solid recipe–thanks for sharing. :) Tomorrow I am making the Italian Wonderpot–cannot WAIT!!
I made this a few days ago and it was delicious. I used no-fat sour cream, baby bella mushrooms and whole wheat bowtie pasta. I added another cup of beef brother (BtB!) because the noodles absorbed a lot more of the moisture, and I had to cook it for 8 minutes more than the recipe called for, because of the noodles I used. It was a long 8 minutes of anticipation. My husband told me twice while eating it that I need to make it again.
I didn’t think it would ever be possible for one of your recipes to top your teriyaki meatballs as my favorite, but, wow, has this done so! I haven’t had beef stroganoff since I had it out of a box as a kid, but omg this is pretty much just as easy and is 5000000% better (exact number)!
Made it twice in one week, ate it all in one sitting with the bf… probably will be making it every week for the rest of my life. Don’t know what exactly makes it so amazing, but something sure does!!
Hahahah “exact number” :)
This was a hit for my partner and the kids!!!!! A
Made this dish and it turned delicious. But I live in Singapore and the cost of mushrooms and beef made this cost over 10 USD for the whole dish.
Oh, I also added Italian seasoning(thyme, oregano, rosemary, basil, sage) to the ground beef. This recipe is great with a few tweaks. I used chicken broth because that’s all I had on hand. Truly good food.
Thanks for the inspiration, Beth.
Made this and used plain Cabot yogurt instead of sour cream. I added onions to the garlic and butter. Added a 1/2 cup of frozen peas to the sauteed beef. I used whole wheat elbow macaroni instead of egg noddles. Added parmesan and asiago cheese at the end. Turned out so good, make you wanna smack your mama! Simply Scrumptious
Made this for my family last night. Added an onion and some extra spices (paprika, thyme, marjoram and sage) and threw some broccoli in to steam with the noodles. Easy, tasty and fairly healthy one-pot (skillet) meal.
This recipe is amazing, so simple and tasted amazing, my 2 yrs old loved it. This is the second recpie I try from your site this week, and now my whole family are looking forword to dinner time.
I’ve made this recipe this week and I’m mouthwatering right now just by thinking about it. Pasta is my favourite food and this is already in my top 10 ways to cook it. Top 5 too. Even if ground beef is much more expensive in Spain, it makes it up for mushrooms being super inexpensive so it fits in my budget. Thanks for this awesome recipe Beth!!
My whole family loved it! My only change was buying pre-sliced mushrooms ;) I’m lazy like that and they were the same weight/cost as the whole ones. This has definitely moved from my “Dinner (TRY)” board to my “Dinner (SUCCESS)” board on Pinterest. I have to say I love Budget Bytes…it makes my meal planning on Sunday morning so easy!
Made this for dinner tonight and it was super yummy! I have never been able to find a beef stroganoff recipe that was both good and easy. This one is perfect!
Just tried this and I made the sausage kale skillet yesterday. I loved them both. Your recipes are awesome. I’m living in a temporary apartment right now, so your one pot dishes are a lifesaver. I can still feed everyone budget friendly and healthy dinners even without all my usual kitchen tools. Please post more!
I was enthusiastic about trying this recipe, but it came out bland and greasy, and the minced garlic had waaaay overcooked by the time the noodles were done. I ended up spiking it with Worcestershire and anchovy paste in an attempt to amp up the umami and de-bland it, but was only partially successful.
I made a few substitutions that I thought were minor: Greek yogurt for sour cream, Swanson beef broth for “Better Than Bouillon”, 2x beef instead of half mushrooms. Perhaps it works out better if you stick to the recipe completely faithfully, but my experience was not good.
I seem to remember worchestshire sauce in the “old school” recipe…. Anyone else?
Made this and doubled it. It was wonderful! Liked it better after it cooled and got thick. And so very easy!
Hello, regular rotation ~ here’s another for ya. Will be adding broccoli for one night, kale for another, green beans for yet another, etc. Super supper!! Thanks again!!
Made this tonight and it was both phenomenal and astonishingly simple to make. Substituted 0% Greek yogurt and I loved the tang it added.
Do you think i can just double this recipe?
Yes, absolutely! :)
This worked great with whole wheat noodles — and, I used Greek yogurt instead of sour cream…also sautéed an onion with the garlic…we enjoyed it. Thanks for the recipe.
I made a vegetarian version of this using Quorn imitation beef mince, and without the garlic, because I’m an airhead who forgot to add it. I also added a little frozen spinach, and a can of tomatoes. It was delicious, and I’ve been eating the leftovers ever since! I’ve made one pot stroganoff before, but using egg noodles instead of normal pasta really kicks it up a notch. I’ll definitely be making this again!
Beth,
Thanks for the recipe. Made the stroganoff two nights in a row and it was delicious! First night I made it your way and the second night I modified it just slightly. I cut the butter in half from 2Tbsp to 1Tbsp and reduced the light sour cream from 1/3c to 1/4c. I also sauteed 1/4 cup of chopped yellow onion with the garlic. Both ways were awesome! Making the vegan red beans and rice tonight. Keep pumpin’ out the killer recipes…
Doc
Winner! Winner! Beefy Dinner! I assumed this took onion and I had chopped it and them realized it didn’t call for one but I threw it in anyway. This is a fabulous pasta dish and the leftover heat well. I may try making it with ground turkey next time. Yum! And thank you!!
My husband made this for me last night. Even though he hates using recipes, he loved this one! It was so easy to follow and used only one pot. Magic! It was super delicious and I gladly brought the leftovers for lunch today!
Made this last night with all mushrooms and vegetable Better Than Bouillon. Added about a cup of diced onion when I sautéed the garlic, and added some thyme, marjoram, sage, and black pepper to the sauce since that’s what I remember my mom adding to hers. :) It totally hit the spot! I had leftovers today for lunch, and I’m looking forward to having the other container in the freezer for tomorrow.
Yep. Making this for the 2nd time this week.
Made this tonight with almost no changes at all. Fiance was totally wowed. I love the simplicity!
I did not have egg noodles, so I tried it with regular noodles. I turned out very nice, just had to add a lot more water
Am I the only one who had a problem getting the noodles to cook? I found it difficult to get them immersed in the beef stock with the ground beef and mushrooms in the way. By the end, they were falling apart from all the stirring required to keep them from burning to the bottom. Any suggestions for the next try?
Diana, they actually don’t have to be fully submerged to cook. The lid holds in the steam and the noodles poking out of the water get cooked by the steam. You do still need to stir a few times, but yes, over stirring will make them break down. I hope you try it again :)
I have tried several stroganoff recipes and this is by far the best basic one I have found. It was delicious and quick. I agree with a lot of the other comments that there is a lot of room for experimentation and personalization.
We love this dish and it looks a lot like my beef stroganoff:
http://bigredpot.com/recipes-food/speedy-beef-stroganoff/
Heck yes comfort food o clock. We just had MORE snow and I am so making this. Thanks for this!
NAILED IT! Also made it with ground turkey and vegetable Better Than Bullion, as my fam doesn’t do beef. Thanks!
This looks delightful. Would the leftovers freeze ok? Not too sure about the sour cream sauce withstanding the freezer.
I didn’t have any left to test freezing, so I’m not sure if the sour cream will break down or not. The pasta tends to absorb a lot of the sauce during storage, so there might not be enough sauce to really separate.
Thanks for responding! I made it (added onion in step 1) and it was as delightful as I expected it to be. I did freeze one portion because it didn’t look very sauce-y so I think it will hold up ok.
Thanks for all the great recipes and hints. Your site is my first stop whenever I need a recipe and you never disappoint. I love the new cookbook, too!
So, I normally wouldn’t comment twice, but I actually made this tonight. It was DELICIOUS. It’s all the taste and comfort of stroganoff without the added hassle of working with more complicated ingredients. And it made up FAST. I served it with steamed broccoli, buttered peas, and a tossed salad with tomato/cucumber, and I was in the kitchen less than an hour (including preparation).
We actually used to eat a fair amount of stroganoff growing up. I like it when it’s made with tenderloin or other sliced cuts of steak, but it’s really easy for the meat to get tough. On that note, I actually really loved using ground beef! Way more beef flavor in every bite, plus I was able to use 93/7 lean to keep it a bit lighter. And cooking the noodles in the beef broth? Just fantastic. It really concentrates the flavor (which I feel gets a little muddied when you serve it atop plain egg noodles cooked in water).
Next time, though, I’m definitely adding a bit of onion with the garlic. Other recipes reference adding dry or dijon mustard, fresh herbs, and/or wine — and I think there’s plenty of room for experimentation and enhancement. But, even as written above, it’s easily made its way into the dinner rotation. -:D
This was dinner tonight, though we went all beef / no mushrooms. Kiddo gave it a thumbs up, which is half the battle. Now here’s hoping hubby likes it when he gets home!
Made it for dinner last night… very easy and good! Thank you! Looking forward to the leftovers for lunch :)
Thanks for another great easy recipe! Even my toddler ate this. I used bowtie noodles and it turned out fine. They took about 15 minutes in a deep saute pan. Thanks again!
I am making this tonight, and I bought ground turkey instead of beef. I’m adding some frozen peas too, just for fun. I’ll let you know how it turns out!
Do you think I could substitute plain yogurt for the sour cream?
Some people use the two interchangeably, but personally I don’t like to. I feel like they have very different flavors – the yogurt is much more acidic and not nearly as creamy as sour cream.
Made this dish last night, was easy, fast and very tasty! I added a bit of onion as well, was liked by all! thanks for the great idea and recipe
The kids liked this, even the picky one. :) I added an onion to the mix. Everything turned out great. Thanks again.
Your one pot meals are genius! I did this veggie style by doubling the mushrooms and using the mushroom better than bullion. I threw in some sun-dried tomatoes and parsley. This was sooo good and so quick! Thank you!
Made this for dinner tonight – used more beef and less mushrooms (personal taste). It was delicious! Thanks for the quick and easy recipe, Beth!
I wonder if I could use greek yogurt instead of the sour cream…it’s all I have in my fridge right now!
i have no doubt that you could use plain greek yogurt instead of sour cream.
This was ah-mazing! I haven’t had beef stroganoff since I was a kid, and even then it was always out of a box. I wanted to try this out because it looked pretty simple and I needed to get rid of some egg noodles. Sooo good! I also sauteed some zucchini for a side and it went really well with it.
I am new to your blog and I am so excited to try your recipes. I’ve got my eye on those strawberry white chocolate scones next! ;)
I will march right alongside you and submit my own commercial-style endorsement for Better Than Bouillon! I can’t buy boxed or canned anymore. The price difference is too significant.
Our Costco sells the large jars of organic chicken base. It makes, like … 76 cups and costs a little under $7. Granted, many people will say that nothing beats homemade, but not everyone has the time or supplies to make/store their own stock. When you consider price, storage space, and convenience, Better Than Bouillon is really the second-best thing to making your own, in my opinion.
I had never heard of it up until I found your website. Now it’s a kitchen staple, and it saves us a ton of coin — especially since soup is one of my favorite meals. So, thanks, Beth. -:)
Can I add onion or onion powder? All the other recipes I’ve seen for stroganoff use them
Yep, absolutely. :) I almost sauteed an onion with the garlic, but decided to keep it simple.
Made this tonight, so YUMMY! I added some chopped up dill pickles with about 5 minutes cooking time left. They added a nice zing!!!
Do you have any suggestions for a cut of beef other than ground? I’m always uncertain which beef to buy for a recipe that calls for ground. My husband refuses to eat any sort of ground meat. (Believe me, it’s annoying)
I’ll be honest, I don’t cook with beef often. This dish cooks quickly, so you want to steer clear of anything listed as stew meat. Stew meat is rather tough and is meant for long, slow cooking methods that can soften up the connective tissue.
Top sirloin would be a good choice for this–it’s what I have always used in the past for stroganoff. Slice it thin against the grain and cook it quickly so it doesn’t dry out and toughen up. I like it ’cause it’s nice and lean, but it’s not a cheap cut, unfortunately.
Best of luck, Danielle.
Another good quick-cooking, tender beef cut is blade steak (http://en.wikipedia.org/wiki/Blade_steak). Because you have to cut around to remove the tough central line of connective tissue, it’s often cheaper than top sirloin.
We called something very similar to this “Poor man’s stroganoff” in our house — we also do “Poor man’s pepper steak” too! Pepper steak is almost the same thing, but you put peppers in instead of mushrooms and add some Worcestershire sauce. I get my beef and chicken base I from a local restaurant supply – it is a lot cheaper here than “Better than Bouillion”
Looks so simple and so delicious. I’ll definitely be trying this. I love that you put the egg noodle right in the pot and avoided washing another pot. Hee Hee! I’m always looking for great beef meals since we have several cows and always have a freezer full of beef.
I love one-pot meals and we always seem to have ground beef! This looks perfect.
I’ve been making a similar version of this for awhile now and can attest to its deliciousness! I suggest adding a bit of paprika and fresh (or dried) rosemary or thyme to kick it up a notch! Love these one pot meals!
I am making this now and decided to take a look through the comments to see if anyone else suggested paprika. I thought paprika was a major component of Stroganoff. I’m gonna add a few shakes myself :)
Add Hungarian Hot Paprika or some Emeril’s Essence
Can’t wait to try this! Stroganoff is one of my favorite dishes; and I really like your one dishes.
This looks delicious. Can you tell me how the leftovers are? I have tried a couple of different one pot pasta dishes and the noodles get a bit gluey. Maybe the egg noodles work better….
Hmm, I wouldn’t say they were gluey, but some of the sauce does absorb into the noodles, so it’s not quite as “saucy” as it was when it was fresh. Still totally YUM, though! :)
Made this TWICE this week! I don’t have a microwave , but this reheated nicely with about ¼ of an inch of water in the bottom of the pot on my stove. Re-heat on medium-low and stir. Not gluey at all!
Love better than bouillon! It’s so handy!
Do you think using half ground beef and half lentils (instead of mushrooms) would change the taste a lot?
It might make it taste more earthy, but most of the flavor comes from the broth anyway. I find that button mushrooms don’t really add that much flavor to dishes.
I was going to suggest chickpeas instead of meat.
This has nothing to do with that delicious-looking stroganoff, but I just found this link for home-made sriracha and I thought, I bet Beth could make this perfect. http://www.freshbitesdaily.com/sriracha/
This looks pretty awesome and I’m totally putting on the list for next week’s menu! I also use Better than Bullion instead of buying broth. LOVE IT. It’s the best!
this looks so good! can’t wait to try it! can I ask you a question about better than bullion? the instructions for it day to dissolve the bouillon in boiling water, do you think that’s necessary or do you just stir it up in room temperature/warm/hot water?
Great question! I wondered about that too.
What I usually do is throw some water in the microwave. Sense you have to keep the bouillon in the fridge, it does have to warm up to dissolve.
If I’m using a dish that already requires boiling water for pasta or whatever, I’ll just take a cup of that already boiled water and add the bullion.
I use better than bullion all the time and I just use super hot tap water and stir until everything is dissolved.
I always put a small amount of boiling water in a measuring cup and dissolve the required amount of B than B in it.