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. :)
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!