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One Pot Beef Stroganoff is a creamy, rich, and flavorful weeknight meal made with ground beef, tender pasta, and a savory mushroom sauce. It’s budget-friendly and ready in about 30 minutes, all in one pot.
Ground Beef Stroganoff is one of our favorite comfort food dinners. If you love quick, hearty meals like this one, try Beefaroni or Hamburger Casserole. You’ll find more family favorites in our collection of One Pot Meals.
Before You Get Started
A few simple steps will help you get the best results with this recipe:
- Bring sour cream to room temperature before adding it to the pot. Cold sour cream can curdle when it hits the hot sauce. If you forget, temper it first by stirring a small spoonful of the hot liquid into the sour cream, then add that mixture back to the pot.
- Drain most of the grease after browning the beef. Tip the pan and use paper towels to soak up excess fat. You don’t need to remove every drop (a little adds flavor), but too much grease will make the sauce oily.
- Let the sauce thicken off the heat. It will look thin at first, but it thickens as it sits. If you want to speed things up, simmer uncovered for a few minutes, stirring often, until it reaches the consistency you like.
RECIPE WALK-THROUGH
How to Make One Pot Beef Stroganoff
See the recipe card below for full, detailed instructions
This recipe comes together quickly and everything cooks in the same pot for easy cleanup. Here’s how to do it:
Step 1: Cook the Onions and Beef
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Crumble the ground beef into the pot and cook until no longer pink, about 5-6 minutes. Season lightly with salt and pepper.
Once browned, drain most of the grease by tipping the pan and soaking it up with paper towels.
- Tip: Using lean ground beef (90/10) means less grease to drain and a cleaner sauce.
Step 2: Add Liquids and Pasta
Add the beef broth, cream of mushroom soup, milk, garlic, and uncooked pasta to the pot. Stir everything together until combined.
Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and let it simmer for 15-20 minutes. Stir occasionally to prevent the pasta from sticking.
The pasta is ready when it’s tender and most of the liquid has been absorbed.
Step 3: Finish with Sour Cream
The sauce will look thin at this point, but don’t worry. It thickens as it cools.
- If you’d like it thicker right away, increase the heat slightly and simmer uncovered for a few minutes, stirring often.
Once you’re happy with the consistency, remove the pot from heat and stir in the sour cream and fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed.
- Gluten or Dairy Adjustments: For a gluten-free version, use gluten-free pasta and check that your cream of mushroom soup is GF. Dairy-free sour cream works as a substitute if needed.
If you enjoy traditional stroganoff made with sliced steak, try our classic Beef Stroganoff or Chicken Stroganoff for a lighter twist.
Recipe Variations
Add Mushrooms: This recipe uses cream of mushroom soup, which adds subtle mushroom flavor. If you’re a mushroom fan, add a cup of sliced fresh mushrooms. Cook them with the onions, remove while you brown the beef, then add them back in with the liquids.
Make It Without Cream Soup: If you’d prefer to skip the canned soup, you can make a quick homemade version:
- Melt 2 tablespoons of butter in a small saucepan. Add a couple tablespoons of finely chopped mushrooms and sauté until soft.
- Whisk in 2 tablespoons of flour and cook for a minute or two, stirring to avoid burning.
- Slowly add 1½ to 2 cups of milk or cream, whisking until smooth. Let it simmer until thickened.
- Add this mixture to the pot with the beef and pasta. Skip the additional milk called for in the recipe.
Try a Different Protein: Ground turkey or ground chicken work well here for a lighter option. You can also use thinly sliced sirloin or tenderloin if you prefer a more traditional stroganoff.
What to Serve with Beef Stroganoff
Since everything cooks in one pot, we usually keep sides simple. A crisp salad like my Copycat Olive Garden Salad is a great match. Add some warm Garlic Bread or dinner rolls if you’re feeding hungry appetites.
For a heartier meal, serve the stroganoff over Make Ahead Mashed Potatoes instead of pasta, or alongside steamed green beans or roasted broccoli.
Other sides that would pair well:
- a simple Caesar Salad
- Buttered Noodles (for extra pasta lovers)
- Oven Roasted Vegetables
Storage Tips
Storage and Reheating Leftovers
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Reheating: Warm in the microwave at 50% power, stirring occasionally, until heated through. The lower power helps keep the sauce creamy. You can also reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce.
Freezing: Let the stroganoff cool completely, then transfer to a shallow, freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What if I don’t have cream of mushroom soup?
You can make a quick homemade version. Sauté chopped mushrooms in butter, whisk in flour, then slowly add milk until thickened. See the recipe notes for the full method.
Why is my stroganoff sauce too thin?
The sauce will be thin right after cooking but thickens as it sits. If you want it thicker immediately, simmer it uncovered for a few minutes while stirring. Just watch the pasta so it doesn’t overcook.
How do I keep the sauce from curdling?
The key is adding room-temperature sour cream at the end, off the heat. Cold sour cream added to a hot pot can curdle and look grainy. Tempering it first (stirring a bit of the hot sauce into the sour cream before adding it to the pot) also helps.
How do I avoid bland stroganoff?
Season as you go. Add salt and pepper when you brown the beef and again at the end after stirring in the sour cream. A splash of Worcestershire sauce is another easy way to boost flavor.
Can I make this ahead of time?
You can prep the ingredients ahead, but this dish is best made fresh. Reheated stroganoff is still delicious, but the pasta may soften further. If making ahead, slightly undercook the pasta.
More Ground Beef Dinners To Try
- Hamburger Soup Recipe
- Unstuffed Pepper Casserole
- Hamburger Mac and Cheese (Homemade Hamburger Helper)
- Chopped Steaks with Mushroom Gravy
One Pot Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion (about half a medium onion)
- 1 pound lean ground beef
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 15 ounce can beef broth
- 10 ounce can condensed cream of mushroom soup
- 1 cup milk (you can use the cream soup can to measure – may be slightly more than 1 cup)
- 2 1/2 cups small uncooked pasta like rotini or penne (about half of a box))
- 1/2 cup sour cream room temperature
- 2 tablespoons freshly chopped parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a 4-5 quart pot or deep 12-inch skillet over medium heat. Add onions and cook for 3-4 minutes until they start to become translucent.
- Crumble ground beef into the pan and cook until no longer pink, about 5-6 minutes. Drain most of the grease by soaking it up with paper towels. Season the meat with salt and pepper.
- Add beef broth, cream of mushroom soup, milk, garlic, and pasta to the pot. Stir to combine.
- Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook for 15-20 minutes, or until pasta is tender. Stir occasionally.
- The sauce will be thin but will thicken as it sits. To speed this up, increase heat to medium-low and simmer uncovered for a few minutes, stirring often, until thickened to your liking.
- Remove from heat. Stir in sour cream and parsley. Season to taste with salt and pepper. Serve immediately, garnished with extra parsley if desired.
Notes
- Sour cream tip: Bring sour cream to room temperature before adding to prevent curdling. If it’s cold, temper it first by stirring a spoonful of hot sauce into the sour cream, then add that mixture to the pot.
- Homemade cream soup option: Melt 2 tablespoons butter, sauté a couple tablespoons of chopped mushrooms until soft, whisk in 2 tablespoons flour, then slowly add 1½-2 cups milk. Simmer until thickened. Use this in place of the canned soup and skip the additional milk.
- Add more mushrooms: For extra mushroom flavor, cook 1 cup sliced mushrooms with the onions, set aside while browning beef, then add back in with the liquids.
- Pasta choice: Small shapes like rotini, penne, or egg noodles work best. They cook evenly and hold the sauce well.
- Gluten-free option: Use gluten-free pasta and check that your cream of mushroom soup is also gluten-free.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat at 50% microwave power or on the stovetop with a splash of milk.
- Freezing: Cool completely and freeze in a shallow container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Boost the flavor: A splash of Worcestershire sauce stirred in at the end adds depth. Season generously with salt and pepper.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This one pot meal was super good, though I did have to add another cup of beef broth and bring it to a boil again to get the noodles done. Thank you.
You are so welcome Debbie! Thanks for stopping by.
I haven’t had much success with one pot pasta meals so I was a skeptic, but this turned out great! Next time I make it I will add some more herbs or spices to suit my own taste but as-is it was really nice. The pasta took longer to cook than the package directions said and I am glad I stayed close to stir it, but this was really easy and everyone enjoyed. Definitely will make again.
Nice! Awesome feedback Railgrl! Thanks for stopping by to share.
Just a note to say that it froze really well too. Heated the thawed meal in a covered pot on low heat with a splash of water. It was just as delicious as the first serving.
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Thank you, Debbie!
Thank you for this recipe! I made it exactly as instructed and…delicious! So good! I did add mushrooms because we love them. After reading some of the reviews, I will try cream of bacon soup next time!
You are so welcome Wendy! Thanks for stopping by.
This was SO good! My 18 month old loved it too, which was an extra bonus. Defintely keeping this recipe! Thanks for sharing.
You are so welcome Heather! Thanks for stopping by.
Delicious! I didn’t have milk or beef stock, so I used white wine and chicken stock instead, and it was still fantastic. I also added mushrooms! Perfect recipe.
Awesome feedback Alicia! Thanks for stopping by.
Easy versatile recipe. I have made this stroganoff with ground beef, ground chicken and ground turkey. With or without fresh mushrooms, it is delicious every time. I used cream of bacon soup with the turkey and my husband loved it! Great for lunch the next day too.
Love the feedback BAM! Thanks for stopping by.
Love this recipe simple and easy to make!!!!have made several times. Like to double for leftovers or for lunch the next day !!! Thanks for sharing
You are so welcome Jessica! Thanks for stopping by.
K.
Love this recipe simple and easy to make!!!! I just like to double for leftovers for for lunch the next day !!! Thanks for sharing
You are so welcome Jessica! Love the feedback!
K.
Exactly what I was looking for! I love your one pot pasta recipes ❤
Nice! Thanks for stopping by Sharon.
K.
This is delicious!! Love your one-pot recipes. This was quick, easy and yummy! Thank you,
You are so welcome Gail! Thanks for stopping by.
I’ve just discovered your wonderful site, thanks for sharing the delicious meals.
You are so welcome Dawn! Thanks for stopping by.
Hi Kristin, making this for dinner tomorrow! When making the roux instead of using the can of soup, do I still use any beef broth?
Yes you still add the beef broth. The recipe for the cream soup in the notes only replaces the can of soup and the milk.