One-Pot Ground Beef Stroganoff Recipe
There is nothing quite as comforting, creamy, and full of flavor as this One-Pot Ground Beef Stroganoff Recipe. It takes the classic dish you love and streamlines it into one hearty, satisfying pot that saves you a mountain of dishes and time, yet delivers on rich, tender mushrooms, perfectly cooked ground beef, and luscious noodles that soak up every bite of that dreamy sauce. Whether you’re feeding a family or craving a cozy dinner for yourself, this recipe will quickly become your go-to for weeknights and casual gatherings alike.
Ingredients You’ll Need
The beauty of this One-Pot Ground Beef Stroganoff Recipe lies in its list of simple, straightforward ingredients. Each one is carefully chosen to create layers of flavor, balance, and texture — from the earthy mushrooms to the creamy sour cream that brings it all together in perfect harmony.
- Olive oil: Ideal for browning mushrooms without overpowering their natural flavor.
- Cremini or white mushrooms, sliced: These add earthiness and a meaty bite that’s essential to Stroganoff.
- Unsalted butter: Adds rich creaminess and depth when cooking the beef and vegetables.
- Onion, chopped: Provides sweetness and aroma that lingers in every spoonful.
- Garlic, minced: Infuses the sauce with a subtle punch that elevates the dish.
- Ground beef: The protein base that makes this stroganoff hearty and filling.
- All-purpose flour: Thickens the sauce while bringing a smooth texture.
- Paprika: Adds a mild warmth and beautiful color.
- Dry white wine: Used to deglaze the pot; it adds brightness and depth to the sauce.
- Low-sodium beef broth: The savory liquid foundation for the sauce and to cook noodles.
- Salt and black pepper: Essential seasonings to bring everything together perfectly.
- Egg noodles (or other dry pasta): Tender, comforting noodles that soak up the sauce beautifully.
- Sour cream: Adds creaminess and a slight tang that balances the richness.
- Fresh parsley, chopped: A fresh, vibrant garnish to finish the dish.
How to Make One-Pot Ground Beef Stroganoff Recipe
Step 1: Cook the Mushrooms
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms, season with a pinch of salt and pepper, and cook until they turn golden brown and tender. This step brings out their deep, earthy flavor. Once done, remove the mushrooms and set them aside for later.
Step 2: Brown the Ground Beef
Next, add unsalted butter to the same pot and let it melt completely. Toss in the ground beef and cook it until nicely browned, breaking it apart as it cooks. If there’s excess fat accumulating, drain it to avoid a greasy finish, but leaving some fat keeps it juicy and flavorful.
Step 3: Sauté Onion and Garlic, Then Build the Sauce
With the beef still in the pot, add chopped onion and minced garlic. Sauté them until they soften and release their aroma, which usually takes a few minutes. Sprinkle in the all-purpose flour and paprika, stirring constantly for about a minute to cook out the raw flour taste. Pour in the dry white wine to deglaze the pot, scraping up any tasty browned bits stuck to the bottom — this step adds layers of flavor you won’t want to miss. Then pour in the beef broth and bring the whole mixture to a gentle simmer.
Step 4: Cook the Noodles and Finish the Dish
Return the cooked mushrooms to the pot and add the egg noodles. Stir everything together to combine. Lower the heat, cover the pot, and let the noodles cook through in the simmering liquid. This takes about 10 to 12 minutes, depending on your noodle choice. Once the noodles are tender, remove the pot from heat and gently stir in the sour cream for that classic creamy texture. Sprinkle with fresh parsley, and you’re ready to serve a comforting bowl of stroganoff perfection.
How to Serve One-Pot Ground Beef Stroganoff Recipe
Garnishes
While fresh parsley is a classic for a reason, you can also brighten things up with a sprinkle of chives or a dash of smoked paprika for extra color and flavor. A few dollops of sour cream on top make each serving extra indulgent and help cool the dish if you’ve added a little extra pepper.
Side Dishes
This One-Pot Ground Beef Stroganoff Recipe is pretty well-rounded, but it pairs beautifully with a crisp green salad dressed in a lemon vinaigrette to cut through the richness. Crusty bread or garlic toast is also wonderful for soaking up any leftover sauce lingering on your plate.
Creative Ways to Present
For a fun twist, try serving the stroganoff over mashed potatoes or roasted cauliflower instead of noodles. You can also parcel it into puff pastry shells for an impressive appetizer or family-friendly pot pie. These presentation ideas bring a novelty that makes this hearty dish even more special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. They will stay fresh for up to 3 days. The flavors often deepen in the fridge, making your next meal just as delicious.
Freezing
You can freeze leftovers for up to 2 months. It’s best to freeze the stroganoff without the sour cream added, as dairy doesn’t freeze well. When reheating, stir in fresh sour cream at the end for that creamy finish.
Reheating
Gently reheat leftovers on low heat in a saucepan, stirring frequently to prevent sticking. Add a splash of beef broth or water if the sauce has thickened too much. Finish by stirring in sour cream just before serving to restore that signature creamy texture.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken can be used for a lighter option, though the flavor and richness will be slightly different. You might want to add a bit more seasoning or a splash of cream to boost flavor.
Is it necessary to use white wine in this recipe?
White wine adds a lovely brightness and depth, but if you prefer to avoid alcohol, you can substitute it with an equal amount of extra beef broth or a splash of white grape juice with a dash of vinegar.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free flour or cornstarch to thicken the sauce and opt for gluten-free noodles. This adaptation won’t compromise the comforting flavors you love.
What is the best way to reheat the noodles without them getting mushy?
Reheating gently over low heat with a little added liquid helps keep the noodles tender but intact. Avoid microwaving straight from the fridge, as that can cause uneven heating and mushiness.
Can I prepare this dish in advance?
This One-Pot Ground Beef Stroganoff Recipe actually tastes wonderful when made a few hours ahead or the day before, as the flavors meld beautifully. Just be sure to add the sour cream right before serving for the best texture.
Final Thoughts
If you’re searching for a dinner that combines convenience, flavor, and that warm, nostalgic feeling of a classic comfort food, this One-Pot Ground Beef Stroganoff Recipe is your answer. It’s a dish you’ll want to make time and again, perfect for busy weeknights or anytime you crave a rich and satisfying meal. Go ahead and give it a try — I promise it will become one of your favorite recipes before you know it!
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One-Pot Ground Beef Stroganoff Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This one-pot ground beef stroganoff is a comforting and creamy meal perfect for a busy weeknight. Featuring tender egg noodles simmered with savory ground beef, mushrooms, and a rich sour cream sauce, this recipe combines hearty flavors in a single pot for easy cleanup and maximum taste.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 8 ounces egg noodles (or other dry pasta)
- ¾ cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook until they are browned and their moisture is released. Remove mushrooms from the pot and set them aside.
- Brown Beef: Add butter to the same pot and melt it. Add the ground beef and cook until it is thoroughly browned. Drain any excess fat if needed to keep the dish from being greasy.
- Sauté Vegetables and Make Sauce: To the pot with cooked beef, add chopped onion and minced garlic, cooking until softened and fragrant. Sprinkle the flour and paprika over the mixture, stirring constantly and cooking for about 1 minute to eliminate the raw flour taste. Pour in the white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Then, add the beef broth, stirring to combine, and bring the mixture to a simmer.
- Cook Noodles and Finish: Add the egg noodles and browned mushrooms back into the pot and stir well. Reduce the heat to low, cover the pot, and simmer until the noodles are cooked through and tender. Once done, remove the pot from heat and stir in the sour cream until the sauce is creamy and smooth. Garnish the stroganoff with chopped fresh parsley and serve immediately.
Notes
- Use low-sodium beef broth to control the saltiness of the dish.
- You can substitute white wine with additional beef broth or a splash of lemon juice if preferred.
- For a richer flavor, sauté mushrooms before cooking the beef.
- Drain excess fat after browning ground beef to reduce greasiness.
- Serve immediately for the best texture; leftovers can be refrigerated and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
