One Pot Beef Stroganoff
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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
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One Pot Beef Stroganoff
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 6
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.
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
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!
Video
Recipe 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 Information:
Calories: 438kcal (22%)Carbohydrates: 34g (11%)Protein: 25g (50%)Fat: 21g (32%)Saturated Fat: 9g (56%)Cholesterol: 106mg (35%)Sodium: 475mg (21%)Potassium: 858mg (25%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 565IU (11%)Vitamin C: 3.5mg (4%)Calcium: 60mg (6%)Iron: 3mg (17%)
Lora Nielsen says
We have a picky family member. Trying new things is a bit like Russian roulette. Everyone loved this (sans mushrooms and onion pulverized)!
Erika B says
Good flavors – too much liquid IMO
Kim says
I made this last night and it was a hit! Added an additional clove of garlic and a tablespoon of Worcestershire sauce. I also used light sour cream and do not think it made the sauce any thinner. Question – when is the best time to add the cooked ground beef to the sauce? I do not see this step in the recipe.. I added it once the sauce simmered. Many thanks for the recipe.
Jo Cooks Team says
That’s because the instructions don’t mention removing the beef from the pan! It stays in after it’s cooked. We also have a video to check out in the recipe card to show exactly how we made it. We’re so glad it ended up being a hit!
Kim says
Got it! Thank you.
Elizabeth says
I substitute rice vinegar for the wine, and it’s delicious! Gives it a little kick. This is one of my new go-to recipes. I’ve made it three times and keep craving it. If I’m tight on time, I substitute canned mushrooms, but fresh are best!
Diane says
Another delicious meal!!! I too added a tablespoon of Worcestershire sauce, gave it a nice flavor. Will definitely make again. I have yet to make a recipe that my family didn’t love!!! BRAVO!!
Jo Cooks Team says
Thanks, Diane! We’re so glad it was a hit.
Wendy says
What can I use instead of wine?
Joanna Cismaru says
Just use chicken or beef broth instead.
Rick says
There’s not even a smidgen of leftovers to be had. The best Stroganoff recipe in our arsenal … now the only Stroganoff in our arsenal. We added a tablespoon of Worcestershire, as suggested by another reviewer, and did everything else exactly as written. Thank you for a great recipe!
Linda says
This really looks good. Was wondering if extra beef broth can be used instead of wine. We do not drink alcoholic beverages so buying wine would be a waste for 1/4 cup. Thanks for posting the recipe. Will try it soon.
Joanna Cismaru says
Absolutely!!
katie says
Absolutely delicious. Doubled the recipe for a local homeless shelter and everyone LOVED it. Will definitely make again.
Joanna Cismaru says
Love this!
Easty22 says
Delicious. I will be making this again. Thanks you.
Cheryl says
This beef stroganoff is absolutely delicious. Two thumbs up!!!
Kristen says
I did everything the same except because my son wanted a hamburger helper type meal, used ground sirloin instead of the chunks of beef. I was afraid it would be bland so I also added a tablespoon of Worchester sauce, and used stock instead of broth. I ground the mushrooms up after sautéing them because my boys don’t like them either; they couldn’t even tell . Will definitely make again.
Betsy says
I made this yesterday in my new Instant Pot, and it was delicious! I will definitely be making this again!
Kate says
Would this freeze well?
Joanna Cismaru says
Yes, it will just store it in an airtight container.
Em says
Fab recipe, made it a few times now, myself and hubby love it, going to try it out on my brother and his wife when they come and stay next 😊
Joanna Cismaru says
So happy you like it!
Lindsay says
The recipe sounds great! Do you know of an alternative for the sour cream? My son has a dairy allergy, but would love to try it!
Joanna Cismaru says
You could try plain soy yogurt, but I haven’t tried it myself so I can’t tell you for sure how this will turn out.
Alex says
I made this with spreadable goat cheese stirred in instead of sour cream because cow dairy doesn’t work for me, but that would only work if your son’s dairy allergy is only to cow dairy. I also used brown rice pasta, so, gluten-free and cow-dairy free – it was awesome! Thanks for the recipe, Joanna!
Mel says
I’ve made this a few times and I LOVE it!!! Takes really well to variations as well.
Lynn says
I tried this recipe a few hours ago and it did not really turn out 🙁
it was more of a stroganoff soup, The sauce would not thicken even after adding the sour cream. I am curious if you might have an idea why it did not thicken. I followed the recipe exactly except for mushrooms. I skipped the mushroom step as no one in my house likes them.
should i have adjusted the broth and wine amounts because of the lack of Mushrooms?
Joanna Cismaru says
Hi Lynn,
The mushrooms wouldn’t have affected the thickness of the sauce. Did you add the flour, it’s really the flour that thickens the sauce.
farhana says
I will try, it Seems yummy and your site all recipes is very delicious. Thanks for sharing all this amazing recipes.
jo says
Thank you, so glad you’re enjoying my recipes. 🙂
Bri says
I made this before and really loved it! 10/10! I was craving it again today with no way to get beef, so I added pinto beans and the broth from making said pinto beans, along with a couple of beef bullion cubes. It turned out just as amazing! Without the bullion cubes, it’s vegetarian, and would work just as well.
jo says
So glad you liked it Bri 🙂