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.
More Related Recipes:
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
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.
I need a very quick turn around dinner one day this week. I can’t see any reason why I could not make this the night before, stopping before adding the broth and noodles which I would do day-of. Do you have any cautions with doing this?
That should be fine.
Add a tablespoon of dijon at the same time as you add the broth, to take it over the top. Stroganoff needs the mustard, to balance that sour cream.
I used Marsala wine because that all I had. Used lawry’s seasoned salt and garlic powder as well. We like a little more seasoning at my house. It turned out great. Not authentic but who cares my family loves it. Thanks!
Loving the one pot meal! Delicious! I made it with shaved beef.
Can you use almond flour instead of regular flour?
I would use cornstarch if you’re looking for a gluten-free thickener; almond flour will be grainy. Use 1.5 tbsp cornstarch mixed with a bit of water before adding it to the pot.
Thank you! I decided to use the regular flour, added the worcestershire as others suggested and it was amazing! Super easy to make and tasted great! Trying another one of your recipes tonight!
We have a picky family member. Trying new things is a bit like Russian roulette. Everyone loved this (sans mushrooms and onion pulverized)!
Good flavors – too much liquid IMO
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.
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!
Got it! Thank you.
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!
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!!
Thanks, Diane! We’re so glad it was a hit.
What can I use instead of wine?
Just use chicken or beef broth instead.
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!
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.
Absolutely!!
Absolutely delicious. Doubled the recipe for a local homeless shelter and everyone LOVED it. Will definitely make again.
Love this!
Delicious. I will be making this again. Thanks you.