Beef Stroganoff {Easy One Pot Recipe}

09.15.2018

Who says Beef Stroganoff has to be made with expensive steak? Once you try this simple one pot beef stroganoff made with ground beef you’ll realize this homestyle dinner doesn’t require anything fancy. It’s rich and creamy comfort food you’ll want to make on repeat!

Easy Beef Stroganoff

Beef Stroganoff an Easy One Pan Recipe

This beef stroganoff is all cooked together in one pot which yields a a creamy sauce and flavor in every bite, plus hello easy clean up!

It’s incredibly hearty and perfectly satisfying. Plus it’s a dinner everyone in the family can agree on (as long as you don’t have mushrooms haters, just pass me their unwanted mushrooms :))

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What Ingredients Do I Need for Beef Stroganoff?

  • 2 1/2 Tbsp olive oil, divided
  • 12 oz. baby bella mushrooms, sliced
  • 1 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 1 lb lean ground beef
  • Salt and freshly ground black pepper
  • 1 tsp paprika
  • 1 (32 oz) carton low-sodium beef broth
  • 1 Tbsp dijon mustard
  • 2 tsp Worcestershire
  • 8 oz. dry egg noodles
  • 1 Tbsp cornstarch mixed with 2 Tbsp water
  • 3/4 cup sour cream, rested at room temperature while everything cooks
  • 2 Tbsp minced fresh parsley

Scroll below for full printable recipe.

Beef Stroganoff ingredients

How Do I Make Beef Stroganoff?

Whisk cornstarch with 2 Tbsp of the beef broth in a small bowl, set aside. Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-high heat.

Saute Veggies Until Golden Brown

Add mushrooms and onions and saute, tossing only occasionally (about every 3 minutes), until nicely browned, about 10 minutes.

Add garlic and saute 1 minute longer. Transfer mixture to a sheet of foil or plate.

Sauteeing mushrooms and onions in a saute pan for beef stroganoff

Brown the Beef

Heat remaining 1/2 Tbsp oil in same pan over medium-high heat. Break beef into 6 portions and add to skillet, season lightly with salt and pepper.

Let beef brown on bottom, about 3 minutes then turn and start breaking up beef, and let continue to cook until just nearly cooked through, about 3 minutes longer.

Browning beef in saute pan for beef stroganoff

Briefly Saute Beef with Paprika

Drain fat if needed (if you used 90% lean you shouldn’t need to) then add paprika and cook 30 seconds longer.

Browning beef in saute pan for beef stroganoff

Add Liquids, Bring to a Simmer then Add Noodles and Cook Through

Pour in remaining beef beef broth while scraping up browned bits from the bottom of pan. Add in dijon mustard, Worcestershire, mushroom mixture and season with salt and pepper to taste.

Bring mixture to a simmer, add egg noodles and toss mixture, cover and reduce heat to medium-low and let simmer 3 minutes.

Adding chicken broth to saute pan for beef stroganoff

Thicken the Sauce with Cornstarch

Whisk together cornstarch with the water then pour into liquid in pan, toss mixture then cover and continue to cook until noodles are al dente, about 2 – 3 minutes longer.

Adding sour cream to beef stroganoff in saute pan

Off Heat Stir in Sour Cream, Garnish with Parsley

Remove from heat, add in sour cream and toss. Let sit for 1 minute.

Sprinkle with parsley and serve warm.

Finished beef stroganoff shown here in saute pan

Tips for Beef Stroganoff

  • Brown the mushrooms and onions. We are building flavor here and this is where it all starts. Those caramelized mushrooms and onions and loads of flavor.
  • Brown the beef. When I say “brown” I don’t mean “cook through” like many recipes with beef do. I mean let the beef sear. Could you imagine eating a hamburger that was steamed? It would be gross, so don’t just layer the beef all together here and essentially steam it, spread it out in chunks and let it brown on bottom.
  • Season. The browning adds one layer of flavor then seasonings add another. The paprika adds a traditional mellowly sweet flavor, the Worcestershire adds a deep richness, and the dijon adds a bit of brightness. Don’t be skimpy with the salt, as with any recipe don’t under-season or it will lack flavor.
  • Don’t over-cook the noodles. No one wants a bowl of mush. Generally these type of egg noodles cook quickly so just keep an eye on them for doneness, and keep in mind they’ll continue to cook and absorb more liquid off heat so I like to cook just to al dente (lightly firm to the bite).
  • Adjust the sour cream to taste for desired creaminess, and use light sour cream to cut calories. You can start with 1/2 cup then go from there.
  • Don’t leave out the parsley. It may just seem like a garnish but that bit of green freshness not only makes it look more appealing but I think it adds a hint of needed flavor.

Beef Stroganoff with Ground Beef

Can I Use Steak in This Recipe?

If you’d prefer sirloin steak (sliced into strips or cut into cubes) could be use here instead of the hamburger (adjust time accordingly and brown in batches if needed to prevent overcrowding). If going the steak route, remove the steak from skillet after cooking (wrap to keep warm) proceed with the recipe then add steak back in at the end when adding sour cream.

Now ditch the hamburger helper from now until forever because this made from scratch recipe is 1,000 times better!

One Pot Easy Beef Stroganoff

What Should I Serve with This?

I just like to serve this with steamed veggies since it’s a rich main dish. Steamed broccoli, asparagus or green beans are good choices.

More Beef Recipes You Might Like

 

Print

Beef Stroganoff {One Pot Recipe}

5 from 2 votes

Easy Beef Stroganoff cooked in one pan! Made with browned ground beef and caramelized mushrooms. Hearty, satisfying and packed with flavor! It's rich and creamy comfort food you'll want to make on repeat.

Course: Main Course
Cuisine: Russian
Keyword: Beef Stroganoff
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 35 minutes
Servings: 4
Calories: 644 kcal
Author: Jaclyn

Ingredients

  • 1 Tbsp cornstarch
  • 1 (32 oz) carton low-sodium beef broth, divided (4 cups)
  • 2 1/2 Tbsp olive oil, divided
  • 12 oz. baby bella (cremini) mushrooms, cleaned, sliced 1/4 inch thick
  • 1 cup chopped yellow onion
  • 3 garlic cloves, minced (1 Tbsp)
  • 1 lb lean ground beef
  • Salt and freshly ground black pepper
  • 1 tsp paprika
  • 1 Tbsp dijon mustard
  • 2 tsp Worcestershire
  • 8 oz. dry egg noodles* (5 cups)
  • 3/4 cup sour cream,** rested at room temperature while everything cooks
  • 2 Tbsp minced fresh parsley

Instructions

  1. In a small bowl whisk cornstarch with 2 Tbsp of the beef broth, set aside.

  2. Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-high heat.

  3. Add mushrooms and onions and saute, tossing only occasionally (about every 3 minutes), until browned, about 10 - 12 minutes.

  4. Add garlic and saute 1 minute longer. Transfer mixture to a sheet of foil or plate.

  5. Heat remaining 1/2 Tbsp oil in pan over medium-high heat. Break beef into 6 portions and add to skillet, season lightly with salt and pepper.

  6. Let brown on bottom, about 3 minutes then turn and start breaking up beef, and let continue to cook until just nearly cooked through, about 3 minutes longer. 

  7. Drain fat if needed (if you used 90% lean you shouldn't need to) then add paprika and cook 30 seconds longer.
  8. Pour in remaining beef beef broth while scraping up browned bits from the bottom of pan. Add in dijon mustard, Worcestershire, mushroom mixture and season with salt and pepper to taste.

  9. Bring mixture to a simmer, add egg noodles and toss mixture, cover and reduce heat to medium-low and let simmer 3 minutes.

  10. Whisk cornstarch mixture once more then pour into liquid in pan, toss mixture then cover and continue to cook until noodles are al dente, about 2 - 3 minutes longer.

  11. Remove from heat, add in sour cream and toss. Let sit for 1 minute.

  12. Sprinkle with parsley and serve warm.

  13. Recipe source: inspired by Chow

Recipe Notes

*I recommend using American Beauty brand wide egg noodles, or one with about a 5 minute al dente cook time.

**To cut calories here light sour cream can be substituted.

Nutrition Facts
Beef Stroganoff {One Pot Recipe}
Amount Per Serving
Calories 644 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 11g 55%
Cholesterol 143mg 48%
Sodium 617mg 26%
Potassium 1503mg 43%
Total Carbohydrates 52g 17%
Dietary Fiber 3g 12%
Sugars 5g
Protein 38g 76%
Vitamin A 14.9%
Vitamin C 8.3%
Calcium 11.5%
Iron 25.7%
* Percent Daily Values are based on a 2000 calorie diet.

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9 comments

  • Elaine Burton-Brown: Made this tonight and loved it. Made as directed. Easy peasy and 1 pot! This will be a repeat… September 20, 2018 at 5:56pm Reply

    • Jaclyn: I’m so glad you liked it Elaine! Thanks for taking the time to leave a review! September 20, 2018 at 6:58pm Reply

  • L. James: Made this tonite, but used sirloin and I did not mix the noodles with the sauce, I just wanted the traditional way of serving the dish, Really enjoyed it , great flavors, but did not need to use all the broth since I was not adding the noodles. September 16, 2018 at 6:51pm Reply

    • Jaclyn: Glad you enjoyed it and were able to make it to your liking! September 16, 2018 at 8:32pm Reply

  • Courtney: Could this be made without mushrooms? Or can you suggest a substitute? September 16, 2018 at 4:27pm Reply

    • Jaclyn: You could try using an extra 1/2 lb of beef instead (then brown the beef in two batches). September 17, 2018 at 11:05am Reply

  • Jorge: Maybe I’m the only one but i’d love to add some jalapenos to this recipe or some sort of extra kick! i can’t wait to try this soon, I’ll get all the ingredients on my next market run! September 15, 2018 at 11:47pm Reply

    • Jaclyn: I think a little cayenne pepper would add a nice kick.
      Hope you enjoy! September 15, 2018 at 11:49pm Reply

  • Carissa Nelson | Spoonful Of Easy: Love a one pot meal! Super great tip about searing the beef-unfortunately I have been served a steamed type hamburger at a fair and it was so horrible, it’s burned in my mind, lol! Love that this uses ground beef and can’t wait to try it! September 15, 2018 at 2:16pm Reply

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