If you’re craving a comforting dinner that brings rich, creamy flavors together in a single dish, this One-Pot Ground Beef Stroganoff Recipe is exactly what you need. It’s wonderfully simple yet indulgent, packing tender mushrooms, browned ground beef, and silky egg noodles into one pot for easy cleanup and maximum deliciousness. Perfect for busy weeknights or cozy gatherings, this recipe strikes the ideal balance of hearty and homey.
Ingredients You’ll Need
These ingredients may seem straightforward, but each plays a crucial role. From the savory depth of mushrooms and beef to the luscious tang of sour cream, every item builds layers of flavor and texture that make this dish so satisfying.
- Olive oil: A heart-healthy fat that helps cook mushrooms evenly and adds subtle richness.
- Cremini or white mushrooms: Their earthy taste and tender texture are essential for Stroganoff’s classic character.
- Unsalted butter: Adds creaminess and helps brown the beef beautifully.
- Onion: Provides a sweet and aromatic base that softens during cooking for depth of flavor.
- Garlic: Adds a fragrant punch that lifts the entire dish.
- Ground beef: The hearty protein star, offering juicy, browned bits in every bite.
- All-purpose flour: Thickens the sauce to velvety perfection without clumps.
- Paprika: A subtle smoky spice that complements the beef and adds mild warmth.
- Dry white wine: Adds acidity and depth while deglazing the pot to capture every flavor.
- Low-sodium beef broth: The savory liquid foundation that simmers everything together beautifully.
- Salt and black pepper: Essential seasonings to enhance all the flavors at the right balance.
- Egg noodles or other dry pasta: Tender, slightly chewy noodles soak up the creamy sauce perfectly.
- Sour cream: The final touch to create a rich and tangy sauce that truly defines Stroganoff.
- Fresh parsley: Adds a bright, herbal finish that lifts the dish visually and on the palate.
How to Make One-Pot Ground Beef Stroganoff Recipe
Step 1: Cook Mushrooms
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms with just a pinch of salt and pepper. Sauté them until they turn a beautiful golden brown and release their earthy aroma. Once cooked, remove the mushrooms and set them aside to keep that delightful texture intact.
Step 2: Brown the Beef
Add the butter to the pot and let it melt, creating a rich base. Toss in the ground beef and cook it, breaking it apart until it’s nicely browned all over. This step locks in flavor and builds a hearty foundation. If there’s excess fat, drain it carefully to keep the dish balanced.
Step 3: Sauté Vegetables and Make Sauce
Into the pot with the browned beef, add chopped onions and minced garlic. Let them soften and turn translucent, releasing their sweetness. Sprinkle in the flour and paprika, stirring well for about a minute to cook out that raw flour taste. Pour in the white wine and use your spoon to scrape up all the delicious browned bits from the bottom — that’s where the flavor magic happens! Then, pour in the beef broth and bring everything to a gentle simmer, allowing the sauce to thicken and deepen.
Step 4: Cook Noodles and Finish
Time to cozy up the comforting noodles. Add the egg noodles and the sautéed mushrooms back into the pot. Give it a good stir to combine all those luscious ingredients. Lower the heat to a simmer, cover with a lid, and let it cook until the noodles are tender and have absorbed the flavors of the sauce. Once done, take the pot off the heat and gently stir in the sour cream to create that classic creamy Stroganoff sauce. Sprinkle fresh parsley on top for a vibrant finish and serve piping hot.
How to Serve One-Pot Ground Beef Stroganoff Recipe
Garnishes
Fresh parsley is the traditional go-to for adding a pop of color and brightness that balances the richness of the dish. For an extra special touch, a sprinkle of freshly cracked black pepper or a dollop of sour cream on top energizes each bite.
Side Dishes
This One-Pot Ground Beef Stroganoff Recipe is hearty enough on its own, but if you want to round out your meal, consider a simple green salad with a light vinaigrette or some roasted asparagus for a fresh, crisp contrast. Garlic bread or crusty rolls also pair wonderfully for sopping up every bit of that creamy sauce.
Creative Ways to Present
For a fun twist, serve this Stroganoff over mashed potatoes or quinoa instead of noodles. You could even try layering it in a casserole dish with cheese baked on top for a cozy Stroganoff bake. Each presentation brings a new delight to this versatile recipes’ table.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftovers to an airtight container and refrigerate. The flavors will continue to meld, making leftovers just as enjoyable the next day. Consume within 3 to 4 days for the best taste and texture.
Freezing
You can freeze your cooked Stroganoff if you want to stash away a quick meal. Use a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the refrigerator to maintain quality and flavor.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or water to revive the sauce’s creaminess without breaking it. Alternatively, microwave in short intervals, stirring in between, for even warming. Avoid boiling as it may cause the sour cream to separate.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey makes a leaner version of this dish. Just keep an eye on cooking times since turkey can dry out faster. Adding a bit more butter or sour cream can help maintain creaminess.
What type of mushrooms work best?
Cremini mushrooms are ideal for their robust flavor and texture, but white button mushrooms are a fine and more affordable substitute. Both will contribute the earthy richness Stroganoff needs.
Is it possible to make this recipe dairy-free?
Yes! Swap the butter for a dairy-free margarine or oil, and use a plant-based sour cream alternative. Just choose a good-quality sour cream substitute to keep the dish creamy and satisfying.
Can I prepare this recipe in advance?
You can prep the ingredients ahead, like chopping onions and mushrooms, but it’s best to cook the dish fresh. If needed, cook everything except the sour cream and add it just before serving to maintain the silky texture.
How can I make this recipe gluten-free?
Use a gluten-free flour blend in place of all-purpose flour and swap regular egg noodles for gluten-free pasta. This makes the recipe accessible for gluten sensitivities without sacrificing flavor or texture.
Final Thoughts
This One-Pot Ground Beef Stroganoff Recipe is a gem worth adding to your meal rotation. It’s simple, satisfying, and full of comforting flavors that warm the heart and please a crowd. Next time you’re in the mood for a comforting classic with minimal fuss, give this recipe a go—you won’t regret it!
Print
One-Pot Ground Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting One-Pot Ground Beef Stroganoff combines tender ground beef, earthy mushrooms, and creamy sour cream in a rich, flavorful sauce. Made entirely in one pot, this recipe is perfect for an easy weeknight dinner, offering hearty flavors and a creamy texture without the fuss of multiple pans.
Ingredients
Proteins & Dairy
- 1 pound ground beef
- 2 tablespoons unsalted butter
- ¾ cup sour cream
Vegetables
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dry Goods & Liquids
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- 8 ounces egg noodles (or other dry pasta)
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and cook until browned and their moisture has evaporated. Remove the mushrooms from the pot and set them aside.
- Brown Beef: In the same pot, add the butter and allow it to melt. Add the ground beef and cook, breaking it up with a spoon, until browned all over. If there is excess fat, drain it carefully from the pot to avoid greasiness.
- Sauté Vegetables and Make Sauce: Add the chopped onion and minced garlic to the pot, cooking until they become soft and fragrant. Sprinkle the flour and paprika over the mixture, stirring continuously for about a minute to cook out the raw flour taste. Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Then add the beef broth and bring the mixture to a gentle simmer.
- Cook Noodles and Finish: Stir the browned mushrooms and uncooked egg noodles into the simmering pot. Reduce the heat to low, cover with a lid, and let the noodles cook through, stirring occasionally to prevent sticking. Once the noodles are tender and the sauce has thickened, remove the pot from heat and stir in the sour cream until fully incorporated. Sprinkle fresh parsley on top for garnish and serve immediately.
Notes
- Using low-sodium beef broth allows you to control the saltiness of the dish to your taste.
- You can substitute the egg noodles with any pasta of your choice like fettuccine or penne.
- For a richer flavor, use a full-bodied dry white wine or substitute with a bit of extra beef broth if preferred to avoid alcohol.
- Make sure to stir the noodles occasionally while cooking to prevent them from sticking to the bottom of the pot.
- This dish can be reheated gently on the stovetop, adding a splash of broth to loosen the sauce if needed.
