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 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.