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. :)
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!!!