This post may contain affiliate links. Please read my disclosure policy.
Imagine a hearty, creamy, and incredibly delicious Beef Stroganoff that you can cook up in just one pot. This is comfort food at its finest, with tender beef and mushrooms in a rich sour cream sauce, all served over a bed of egg noodles.
Easy One Pot Beef Stroganoff Recipe
Welcome to the world of creamy, dreamy, and oh-so-comforting One Pot Beef Stroganoff! One bite of this dish and you’ll be instantly transported to your happy place. We’re talking about tender ground beef and earthy mushrooms, all swimming in a lusciously creamy and savory sauce. Trust me, this isn’t just a meal – it’s an experience, a delicious hug in a bowl that warms you from the inside out.
But the beauty of this dish isn’t just in its rich flavors, it’s also in the simplicity of its preparation. Imagine this: just one pot (which means minimal cleanup – hooray!), common pantry ingredients, and a result that’ll make your tastebuds think you’ve been slaving away in the kitchen for hours. Plus, it’s the kind of recipe that invites experimentation. Want to swap the ground beef with turkey, or add a dash of your favorite spice? Go for it! This is your culinary adventure, after all. Ready to embark on this delicious journey? Aprons on, my friends! Let’s make some stroganoff magic!
Why You’ll Love This One Pot Beef Stroganoff
- Ease and Simplicity: Who doesn’t love a one-pot wonder? This Beef Stroganoff is the answer to your weeknight dinner prayers. It’s straightforward, easy to whip up, and requires minimal cleanup. You won’t be juggling multiple pots and pans, and the best part? You’ll be out of the kitchen faster than you can say “Stroganoff”!
- Flavor-packed Satisfaction: This dish is like a symphony for your tastebuds. Tender ground beef, umami-packed mushrooms, and a lusciously creamy sauce come together to create a meal that’s not just filling, but truly satisfying. One bite and you’ll be swooning over the rich, comforting flavors. It’s the kind of dish that makes you close your eyes, sigh, and reach for seconds (or thirds, I don’t judge!).
- Versatility: This recipe is incredibly forgiving and versatile. Want to switch up the protein, add more veggies, or experiment with different spices? Go for it! This Beef Stroganoff is your delicious canvas, waiting for your personal touch. It’s a great way to use up leftover ingredients in your fridge, and it’s easily adaptable to various dietary preferences. Now how cool is that?
- Olive Oil: A heart-healthy fat, perfect for sautéing the mushrooms.
- Mushrooms: Adds an earthy flavor and meaty texture. You can use cremini or white mushrooms.
- Butter: For richness and flavor.
- Onion and Garlic: Essential aromatics for any savory dish.
- Ground Beef: The star protein of the dish. You could substitute with ground turkey or a plant-based alternative.
- All-Purpose Flour and Paprika: For thickening the sauce and adding a touch of warmth and smokiness.
- White Wine: Adds acidity and depth. You can substitute with extra broth if you prefer.
- Beef Broth: The base of the sauce. Opt for low-sodium so you can control the saltiness.
- Salt and Pepper: Essential seasonings.
- Egg Noodles: Traditional for Beef Stroganoff, but you could use any pasta you like.
- Sour Cream: Gives the sauce its signature tang and creaminess. You could substitute with Greek yogurt for a lighter option.
- Parsley: For freshness and color.
Alright, first things first. Gather all your ingredients together. You’ve got your mushrooms, your onions, that juicy ground beef, and all the other bits and pieces that are going to make this dish sing. It’s always easier when everything’s right there at your fingertips, trust me.
Now, let’s start with the mushrooms. Heat up some olive oil in a large pot or Dutch oven, toss in the mushrooms, sprinkle a bit of salt and pepper, and let them sizzle. You’re looking for a nice golden brown here. Once they’re done, set them aside on a plate for later.
Next up, it’s time for the beef. Melt some butter in the same pot, add the ground beef, and cook until it’s no longer pink. It’s all about building up those flavors, you see. If you’re using regular ground beef, make sure to drain off any excess fat. Throw in the onions and garlic and let them soften up a bit.
Let’s sprinkle in the flour and paprika. Stir that around for a minute or so until the flour cooks off a bit. Next, pour in the wine and let it simmer until it’s almost evaporated, all the while scraping up any delicious browned bits from the bottom of the pot. Pour in the broth, give everything a good stir, and let it simmer. Now, add the noodles and the mushrooms and bring to a boil.
Time to cook the noodles, so cover the pot, and let everything simmer until the noodles are cooked to your liking. Remove the pot from the heat, stir in the sour cream, and voila! Your One Pot Beef Stroganoff is ready! Don’t forget to sprinkle some parsley on top for that extra bit of color and freshness.
Frequently Asked Questions
What is Beef Stroganoff?
Beef Stroganoff is a classic Russian dish that has become a beloved comfort food worldwide. It’s made by sautéing tender pieces of beef and onions, and then stirring in a rich and creamy sour cream sauce. The dish is typically served over noodles, rice, or mashed potatoes.
Can I use a different type of meat in this recipe?
Absolutely! This recipe is pretty flexible. You can substitute the ground beef with ground chicken, turkey, or even a plant-based meat alternative if you’re aiming for a vegetarian version.
What type of noodles should I use for this recipe?
I’ve used egg noodles in this recipe, but you could use any other dry pasta you have on hand. Just be sure to adjust the cooking time as per the instructions on the pasta packaging.
Can I make this recipe ahead of time?
Yes, you can! You can make the stroganoff ahead of time and store it in the fridge. Just hold off on adding the sour cream until you’re ready to reheat and serve it.
- Choose the Right Beef: Ground beef is used in this recipe for convenience, but you can opt for more traditional cuts like sirloin or tenderloin. Just ensure the beef is cut into thin, bite-sized strips and sautéed until just browned. Overcooking can make it tough.
- Sauté the Mushrooms Well: Make sure to give your mushrooms a good sauté until they’re nicely browned. This will add a delicious depth of flavor to your stroganoff.
- Don’t Boil After Adding Sour Cream: Sour cream can curdle if it’s heated too much. So, after adding it to your pot, just heat everything gently until it’s nice and warm.
- Use Quality Beef Broth: A good beef broth can make a huge difference in the flavor of your stroganoff. If you have time, homemade is best. If not, look for a high-quality, low-sodium store-bought version.
- Fresh Herbs for the Win: Don’t skip the fresh parsley at the end! It adds a fresh, vibrant note that balances the rich flavors of the dish. Dill or chives could also be used for a twist.
Storing this One-Pot Beef Stroganoff is a breeze. If you’ve got any leftovers (and that’s a big ‘if’ because it’s so delicious!), just transfer them to an airtight container and pop it in the refrigerator. It should keep well for about 3-4 days. To reheat, you can either use the microwave or gently warm it up on the stove over low heat. You may want to add a splash of beef broth or water to loosen it up as the sauce may thicken in the fridge. And remember, it’s best to stir in the sour cream just before serving!
Other Delicious Recipes To Enjoy
- 1 tablespoon olive oil
- 8 ounce mushrooms (stems trimmed and sliced, such as cremini or white mushrooms)
- 2 tablespoons butter (unsalted)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup white wine (dry)
- 4 cups beef broth (low sodium)
- ¼ teaspoon salt (or tot aste)
- ½ teaspoon pepper (or to taste)
- 8 ounce egg noodles (or other dry pasta)
- ¾ cup sour cream
- 1 tablespoon parsley (chopped)
- 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!
- Ensure your pot is large enough to accommodate all ingredients, including the noodles which will expand as they cook.
- If you don’t have white wine, you can use extra beef broth.
- Be sure to stir in the sour cream off the heat to prevent it from curdling.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.