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
- 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!
FAQs & Tips
FAQs
You’ll want to go for a tender cut of beef for this recipe if you opt out of using ground. Look for tenderloin or sirloin cuts and make sure to cut them in smaller pieces so the cook faster.
Basically, this sauce is a sour cream gravy made with beef broth and thickened with flour. The key to a good Stroganoff sauce is the sour cream!
Absolutely! If you’re looking for a poultry option, check out my chicken stroganoff recipe.
No! You can use any dried pasta you prefer for this dish. I like egg noodles because they hold the stroganoff sauce well and they’re easily slurpable.
Tips
- 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!
- Stroganoff can also be made in an instant pot! See this recipe for more details.
- 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.
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One Pot Beef Stroganoff
Equipment
Ingredients
- 1 tablespoon olive oil
- 8 ounce mushrooms stems trimmed and sliced, such as cremini or white mushrooms
- 2 tablespoon butter unsalted
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 3 tablespoon 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
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.
This is my favorite, thank you so much!
Could you please suggest a non-alcoholic substitute for the white wine? A Google search returned many options. I can’t wait to make this. Thank you for all the amazing recipes – I’ve made so many! Poftă bună!
Hi Diana! I usually just replace it with more broth for an alcohol free recipe, in this case another 1/4 cup beef broth. Multumesc!
I have made this several times, it is already a family favorite. It freezes & reheats perfectly and it is so quick & easy to put together. I have shared this recipe with other family members, and now they are addicted too!
We are so glad you all enjoy it so much!
This is my second time doing a recipe from your page and I’ve never had beef stroganoff! It was delicious , thank you for sharing your recipies 🤤♥️
We are so glad you loved it!
I’m going to make this tonight with some leftover ribeye steak. I love one-pot main dishes, and this looks delicious.
Ok you are the only website I’ve found that has actually WONDERFUL recipes. I’ve made this and also the Mississippi pot roast and they were hits! So good. It actually makes me excited to cook!
That is the best!! Thank you so much, I’m so glad you like them!!!
I love all of your recipes Jo! Can I use a cornstarch flurry to thicken or a gluten free flour?
Thank you, Nicole and yes, absolutely!
Made this for supper tonight with RAVE reviews .. took me a bit to make it, totally a ME thing as I tend to be OC with a new recipe LoL .. in the end it was FABULOUS .. thanks Jo
Excellent! I made this tonight and it was delicious. A definate ‘do again’ for the whole family. Didn’t change a thing! Very flavourful! I make quite a few of your recipes and haven’t been disappointed yet. Thank you so much!
I’m so happy to hear this! So glad you liked it!
This looks lovely, I’m trying to watch the calories is there a low fat alternative you could use instead of the sour cream?
You can try yogurt.
thank you x