Quick and Easy One Pot Beef Stroganoff
Updated 12th October 2023
This creamy beef stroganoff made with ground beef and egg noodles all made in one pan is comfort food at its finest. This classic saucy Russian dish is traditionally made with thinly sliced beef and finished with a healthy dose of sour cream. This easy weeknight version uses ground beef instead which is browned and then simmered with paprika, wine, beef broth, and sautéed golden brown mushrooms. Dried egg noodles are tossed right into the pot to cook until tender (no need to precook and drain), and sour cream is stirred in at the end to finish the creamy sauce - all from scratch no cream of mushroom soup here!
Stroganoff sauce is a sour cream gravy made with beef broth that’s thickened with flour. It’s flavoured with mustard. It’s so simple yet so pleasing - keeps you wanting more. This tasty dish originated in Russia it is said yet it has very many similarities to the classic French Fricassee de boeuf - it is a dish that has been around since the 19th century and there are so many variations of it all over the world. In our house this version is one of the most requested meals by my hubby - and I thought I should get it on the blog ASAP because it’s one of those recipes that is so simple and that anyone can make including him - and if it’s on the blog he really has no excuse. My husband calls meals like this ‘bachelor delights’ definition: easy and quick to make delicious eats that make great leftovers. I have had some of the meals he considers bachelor delights and I got to say this is definitely better than his ‘curry surprise’ (don’t even ask) but just as easy and looks a lot fancier if you are making it for others. I think the traditional method of making it with sliced steak is absolutely delicious and perfect but I decided to make a ground beef version for two important reasons. Most of us have some ground beef/meat stocked in the freezer over steak. The second is that it’s harder to over cook ground beef than it is steak - harder to mess up really - and this version turns out perfect every time.
I also love this version because the whole meal is made in one pan - aren’t one pan meals the best?!? They really save the day on those busy days or on those days when you just want a low fuss dinner. This is one of those meals. Add a salad and you are done. It’s also quick. Done in 30 minutes. Sold on it yet? If you wanted to use a different ground meat in place of the beef that is totally fine. If you wanted to make it meatless that is fine too. I would double the amount of mushrooms for extra flavour and texture. We love mushrooms in stroganoff sauce and there are times we make it with just mushrooms and love it that way too. You could also use any noodles in place of the egg noodles and even gluten free noodles too. I love egg noodles so I’m pretty partial to them but any pasta would work.
This is a super simple one pan dish I think you guys are going to love and also one you must add to your list of ground beef recipes. I know you must have the same moments I have at times when I’m staring at the frozen ground beef package in my freezer and wondering what to make with it other than bolognese and meatballs. If I express that out loud in my hubby’s presence this meal always wins out and I’m always happy to oblige. Let me know if you feel the same way about it.
Easy Ground Beef Stroganoff Recipe Ingredients
- GROUND BEEF: I use lean ground beef as the protein for this recipe but you could also use ground turkey if you prefer.
- OLIVE OIL & BUTTER: The both together are the perfect combination which allows cooking at height temperatures while bringing flavor. Feel free to use one or the other if you prefer.
- MUSHROOMS: My preferred mushrooms to use for this recipe are cremini mushrooms but feel free to use sliced white button mushrooms as well
- ONION & GARLIC: I use 1 yellow onion and 2 cloves of garlic but feel free to use a small red onion or a couple of shallots and please use as much or as little garlic as you prefer
- HERBS: I like to use fresh thyme but you could also use dried thyme as well
- SPICES: I always use some chili flakes for flavor (optional), and ground paprika. Adjust amounts to taste
- FLOUR: This creates a bit of a roux which helps the sauce thicken - just a little goes a long way because the sauce will naturally thicken from the starch in the egg noddles as they cook in the broth.
- MUSTARD & WORCESTERSHIRE SAUCE: I always use dijon mustard because I love the flavour of it but any prepared mustard will work and the W sauce is optional but always adds a nice flavor.
- WINE: I deglaze the pan and loosen up the flour/roux with white wine but this dish also lends itself to red wine or even brandy. If you prefer to add no alcohol just skip and deglaze with the broth
- BEEF BROTH: This will add loads of flavor to the dish but also the liquid needed in the dish for the egg noddles to cook in. Feel free to use low sodium beef broth if you prefer and you can also swap it for chicken broth or vegetable broth if you prefer
- EGG NOODLES: This is a the perfect noodle for this dish as it cooks wonderfully in a one pot meal - but feel free to use any short noodle like penne, fusilli or cavatappi… You may have to adjust cooking time with regular pasta as opposed to the egg noodles because they usually need more cooking time and may need a little extra broth.
- SOUR CREAM: This is the classic way to finish the stroganoff but you can also use crème fraîche or Greek Yogurt or for a super indulgent stroganoff you can stir in some cream cheese instead
- PARSLEY: Chopped parlsley is the perfect garnish for this dish
- ADD INS: Feel free to use whatever blend of seasoning you prefer or herbs. You can add in some veggies or frozen peas or even toss in some chopped spinach for some greens in here or saute some zucchini or asparagus, or even some Brussels sprouts along with or a blend with the mushrooms.
How to Make This One pot Ground Beef Stroganoff
- SAUTE onions and mushrooms then the ground beef, garlic and thyme
- SPRINKLE over the flour and deglaze with wine
- STIR in the broth, W sauce, Mustard, chili fakes, paprika and then the noodles
- COOK covered over med-low simmer until noodles are cooked through adding more broth as needed and stirring often.
- FINISH by stirring in the sour cream and garnishing with chopped parsley
Make Ahead, Storage & Reheating
Can I Make This One Pot Ground Beef Stroganoff In Advance?
- MAKE AHEAD: It can technically be made ahead BUT Like any one pot pastas - it’s best when enjoyed hot off the stove top as the pasta will continue to absorb the sauce and soften. That being said you can make the meat sauce mixture part of it and store in the fridge for up to 4 days in advance and then when you are ready to cook it completely just add in the pasta, and the broth and simmer until pasta is cooked. When it sits and is allowed to cool, the pasta will soak up the extra liquid and it won’t be as wonderful as it is fresh. The leftovers are still good, just not AS good as they are fresh off the stove.
- STORAGE: Leftovers in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days.
- REHEAT: To heat up the leftovers, simply add everything to a saucepan on the stove until warmed through. You may need to add extra broth, or even a touch cream to help loosen up the sauce as with any one pot pasta dishes.
More One Pot Recipes You Will Love
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces (approx 340 grams) cremini mushrooms, sliced
- 1 onion, diced
- Salt and Pepper, to taste
- 1 lb ground beef or ground turkey
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- ¼ cup dry white wine (or brandy)
- 4 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon chili flakes
- 1 teaspoon paprika
- 8 ounces (approx 227 grams) egg noodles, uncooked
- ½ cup sour cream (or crème fraîche or Greek Yogurt)
- ¼ cup chopped fresh parsley
- Melt butter and heat oil in a large skillet or dutch oven over medium heat to medium high heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are golden brown and onions are translucent approx 5-7 min, then season with salt and pepper, to taste.
- Add ground beef and sauté until cooked through and browned (approx 5 min), making sure to break up the ground beef into crumbles with your wooden spoon. (no need to drain off grease unless its more than 2 tablespoons) Add the garlic and thyme to the pot and cook just another minute until fragrant.
- Sprinkle over and whisk in flour for about 1 minute to cook off the raw flour taste
- Stir in wine, scraping the bottom of the pan and all the brown bits.
- Stir in beef stock, mustard, paprika, chili flakes and Worcestershire sauce then stir in the egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat to a low simmer and cook stirring occasionally until pasta is cooked through, about 9-10 minutes. If you find that the pasta needs a little extra liquid just add a little extra broth as needed.
- Stir in the sour cream until heated through and deliciously creamy and serve immediately garnished with fresh chopped parsley.
Adapted from Food Network