One Pot Beef Stroganoff

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

One Pot Beef Stroganoff

There’s nothing more comforting to me, than a big plate of pasta smothered in a delicious creamy sauce. And that’s what we have here, my friends, a simple and totally delicious one pot beef stroganoff. Packed full of with mushrooms and ground beef in a super creamy and amazing sauce, this dish is pure comfort. Especially after a busy and stressful day at work, there’s nothing better than coming home to this bowl of happiness.

What Is 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.

What Is Stroganoff Sauce Made With?

The key to a good Stroganoff sauce is the sour cream which is basically what this sauce is, a sour cream gravy made with beef broth, and thickened with flour. It’s so delicious and so easy make. So scroll on for your new favorite week night dish!

Ingredients In One-Pot Beef Stroganoff

• Beef – I used ground beef today since it was what I had on hand. For information on using more tradition cubed or stripped beef please scroll to my tips section. 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. If using minced garlic keep in mind that 1 1/2 teaspoons equal one fresh clove.
• 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.
• Pasta – I used some great German egg noodles which are my favorite, but any pasta will do.
• Salt & pepper – To taste.
• Parsley – Chopped up finely and sprinkled liberally on top of your finished dish!

How To Make One-Pot Beef Stroganoff

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• 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.
• 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.
• 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.
• 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!

Tips For Making The Best Beef Stroganoff

• 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!
• A tender cut of beef is desired for this recipe if you opt out of using ground. Look for tenderloin or sirloin cuts.
• Stroganoff can also be made in an instant pot! See this recipe for more details.

Storing Leftover Stroganoff

Stroganoff can be stored in the fridge in an airtight container for 3 – 4 days. This recipe can be frozen quite well, just be sure it’s completely cooled before placing in a shallow container and frozen for up to 3 months. When ready to eat, just allow to thaw in the fridge overnight before heating up on the stove.

Craving More One Pot recipes? Try These:

• Hamburger Helper Lasagna
• Beef Ragu Pasta
• Chili Mac And Cheese
• Chicken And Mushroom Tetrazzini
• Turkey Wild Rice Soup
• Cheeseburger Hamburger Helper

One Pot Beef Stroganoff

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

4.74 from 15 votes

Print Pin Rate

Course: Main Course

Cuisine: Russian

Keyword: beef stroganoff, one pot recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: 438kcal

Author: Joanna Cismaru

Ingredients

• 1 tbsp olive oil
• 8 oz mushrooms stems trimmed and sliced, such as cremini or white mushrooms
• 2 tbsp butter unsalted
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 lb ground beef
• 3 tbsp all-purpose flour
• 1 tsp paprika
• 1/4 cup white wine dry
• 4 cups beef broth low sodium
• 1/4 tsp salt or tot aste
• 1/2 tsp pepper or to taste
• 8 oz egg noodles or other dry pasta
• 3/4 cup sour cream
• 1 tbsp parsley chopped

US Customary - Metric

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Instructions

• 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.
• Cook the beef: Add the butter to the same pan then the ground beef. Brown the beef till it is no longer pink, about 5 to 6 minutes. If using regular ground beef, drain the excess fat.
• 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.
• Finish the 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!

Watch How To Make It

Notes

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.

Stroganoff can be stored in the fridge in an airtight container for 3 – 4 days. This recipe can be frozen quite well, just be sure it’s completely cooled before placing in a shallow container and frozen for up to 3 months. When ready to eat, just allow to thaw in the fridge overnight before heating up on the stove.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 438kcal | Carbohydrates: 34g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 475mg | Potassium: 858mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11.3% | Vitamin C: 4.3% | Calcium: 6% | Iron: 16.6%

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