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. :)
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!
One Pot 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.
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Nutrition
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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’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.