One Pot Beef Stroganoff

My One Pot Beef Stroganoff is a simple weeknight meal. With mushrooms and beef in a creamy rich sauce with egg noodles, this comforting dish is packed full of flavor and yumminess.

There’s nothing more comforting to me, than a big plate of pasta smothered in a delicious creamy sauce. That’s exactly what we have here, a simple and tempting One Pot Beef Stroganoff. Packed full of mushrooms and ground beef in a super rich and creamy sauce, this dish is pure comfort food. After a busy and stressful day at work, there’s nothing better than coming home to this bowl of happiness.

Why Make This Beef Stroganoff

• One Pot Recipe
• Comfort Food At It’s Finest
• Perfect Freezer Meal
• Takes Only 45 Minutes From Start To Finish
• Easy & Flavorful

Beef Stroganoff is the ultimate comfort food and this recipe is even better because it’s made entirely in one pot, noodles and all! This entire recipe comes together in under an hour and is perfect for those busy weeknights, plus it freezes like a dream! Say goodbye to stress and hello to your new favorite dinner.

What Is Beef Stroganoff?

This is a classic Russian recipe made with sautéed beef in a rich, stick to your ribs, cream sauce. It is typically served up on a high pile of thick noodles and if you’re like me, a nice warm glass of Mulled Wine. Since beef stroganoff has become such a popular dish worldwide there’s tons of variations of this dish out there! I like to make mine as simple as possible which is why I’ve prepared my spin on it in only one pot.

Ingredient Notes

• Beef – I used ground beef today since it was what I had on hand. (For information on using more traditional cubed or stripped beef please scroll to “FAQs & Expert Tips“)
  • Note: I used regular lean ground beef and had to drain after cooking, if you use extra lean there’s no need to drain.
• Mushrooms – Cremini is a great mushroom for this recipe, it is nice and mild and cooks down very well without turning too rubbery. White mushrooms work just as well.
• Butter – Unsalted butter is best for this dish as we want to control our sodium content.
• Aromatics – Make sure to pick up some fresh garlic and a large white or yellow onion, as they are essential to building flavor in this dish.
• Paprika – I like to use some nice Hungarian paprika for this recipe.
• Flour – This will thicken our cream sauce like a roux.
• White wine – Look for a dry white wine like Sauvignon Blanc or Pinot Grigio.
• Broth – Low sodium beef stock or broth will be added for flavor and liquid in our sauce.
• Sour cream – No need for milk or cream for our sauce! Sour cream is a traditional addition that adds some acidity to an otherwise super rich dish.

How To Make One-Pot Beef Stroganoff

1. Cook the mushrooms: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned. Transfer to a plate and set aside.
2. Cook the beef: Add the butter to the same pan then the ground beef. Brown the beef till it is no longer pink. If using regular ground beef, drain the excess fat.
3. Create the sauce: Add the onions and garlic and cook till soft with some salt and pepper. Sprinkle in the flour and paprika, stir and cook for about 1 minute until the raw flavor has cooked off the flour. Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.
4. Finish the One-Pot Beef Stroganoff: Add the noodles and mushrooms along with their juices and stir to combine. Reduce the heat to medium low and simmer covered, stirring occasionally, until the noodles are al dente. Remove from heat and stir in the sour cream. Garnish with parsley and serve!

FAQs & Tips

FAQs

Tips

1. If using cubed or stripped beef, add the beef raw to the onions once softened. Allow to cook through till no longer pink and follow the rest of the instructions written above, no need to remove the beef from the pan at any point!
2. Stroganoff can also be made in an instant pot! See this recipe for more details.
3. If you find that the noodles aren’t cooked through but there’s no more liquid in the pot, add a bit more beef broth or water.

Leftovers

Stroganoff can be stored in the fridge in an airtight container for 3 – 4 days.

Freezing

This recipe can be frozen quite well, just be sure it’s completely cooled before storing! Place in a shallow container and freeze for up to 3 months.

When ready to eat, just allow to thaw in the fridge overnight before heating up on the stove.

More Related Recipes:

• Instant Pot Beef Stroganoff
• Chicken And Mushroom Tetrazzini
• Beef Stroganoff Soup
• Cheeseburger Hamburger Helper
• Paprikash Chicken Stroganoff