This easy recipe is the ultimate in comfort food. I mean, who can resist a heaping plate of pasta covered in a rich, creamy sauce? It’s made with ground beef so it’s budget-friendly, fast, and flavorful. Plus it’s all cooked together in one pot, and less dishes to wash is always a good thing!
What is Beef Stroganoff?
Traditionally it’s a Russian dish made with thinly sliced lean beef, onions, and mushrooms in a sour cream sauce. It’s thick and rich and totally comforting. It usually sits atop a big, heaping pile of buttered noodles, but can also be served over mashed potatoes.
I have always made stroganoff with ground beef because of personal preference, plus it’s more budget-friendly. It cooks quicker than large cuts of meat, which makes it perfect for this recipe.
How to make One Pot Beef Stroganoff
Grab a large soup pot or dutch oven and saute some onions. Add ground beef once the onions are soft and translucent and brown until the meat is no longer pink. Depending on the fat content of the meat you use, there might be a lot of liquid left in the pan. You can spoon it out, or do what I do and mop it up with paper towels. Just scoot the meat to one side and tip the pot so the grease runs to one side, then soak it up with a stack of paper towels. You don’t need to eliminate all of the liquid – it adds flavor too – but you want to get most of it out.
Next you’ll add the rest of the ingredients – beef broth, condensed cream of mushroom soup, milk, pasta, and salt and pepper. Stir it all together, bring it to a boil, then cover and cook for about 15-18 minutes.
The sauce will be somewhat thin, but it will thicken as it sits. If you want to speed up that process, you can reduce it by turning the heat up slightly and letting it simmer with the lid off, stirring often, until you are happy with the thickness. Just be careful not to overcook the pasta. The sauce should be kind of like a gravy and will thicken a little more with the next step.
Stir in sour cream and fresh chopped parsley to finish it off.
One Pot Beef Stroganoff with Mushrooms – You might notice I didn’t add mushrooms which you would typically see in Stroganoff. That is a personal preference, plus the cream soup has bits of mushrooms in it, which is enough for me. You can add a cup of sliced mushrooms to the pot if you are a fan. Cook them with the onions, remove them while you cook the beef, then add them back in.
Ground Beef Stroganoff without cream soup – If you would prefer not to use a can of cream of mushroom soup, you can make it from scratch. I will add this option in the notes of the recipe as well.
Melt 2 tablespoons of butter in a small saucepan over medium heat. Chop some mushrooms up finely and add them to the pot (¼ cup should do it) and saute them until they are nice and soft.
Whisk in 2 tablespoons of flour to the butter and mushrooms, and cook for a few minutes, stirring around to avoid burning. This creates the “roux.”
Finally add 1.5 – 2 cups of milk or cream (recommended) to the roux. Whisk together until completely combined, and let the mixture come to a simmer. As it simmers, it will thicken.
Add this entire mixture to the ground beef and dry pasta and do not add the additional milk. Continue with step 4 in the recipe card.
What to Serve with Beef Stroganoff
Since this is a one pot beef stroganoff, we keep it super simple and serve with a crisp green salad for a complete meal. Because we’re bread lovers, we’ll often add some dinner rolls or garlic bread, too.
What to do with Stroganoff leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave at 50% power, stirring occasionally, until heated through. The lower power will help keep the sauce nice and creamy.
For freezing, allow the ground beef stroganoff to cool completely, then transfer it to a shallow, freezer safe dish and cover tightly. Thaw in the fridge overnight before warming.
Recipe Notes and Tips
The sour cream should be room temperature so it doesn’t break when you add it to the sauce. If you forget that step, you’ll need to temper it so it won’t separate. Add a small amount of the hot liquid from the pot to the cold sour cream and stir it up, then add that mixture to the stroganoff.
If you opt to not use ground beef, look for a tender cut of beef like sirloin or tenderloin and slice it very thin.
Feel free to add more mushrooms when you cook the ground beef if you like.
1cupmilk(Use the cream soup can to measure - may be slightly more than 1 cup)
2 1/2cupssmall uncooked pastalike rotini or penne (about half of a box))
1/2cupsour creamroom temperature
2tablespoonsfreshly chopped parsley
Salt and pepper to taste
Heat olive oil in a 4-5 quart pot or deep 12" skillet. Add onions and cook for 3-4 minutes, until they just start to become translucent.
Crumble ground beef into the pan and cook until no long pink; about 5-6 minutes. Soak up most of the grease from the pan with paper towels. Season meat with a little salt and pepper.
To the pot or skillet add beef broth, cream of mushroom soup + one can of nonfat milk, garlic and pasta.
Stir to combine and bring to a boil over medium-high heat. Reduce heat to low, cover and cook for 15-20 minutes, or until pasta is tender.
Sauce will be thin, but will thicken as it sits. To speed up the thickening, increase heat to medium-low and bring to a low boil for a few minutes, stirring often, until sauce is thickened to your liking.
Stir in sour cream, chopped parsley and season to taste with salt and pepper. Divide into bowls and serve immediately. Garnish with fresh minced parsley if desired.
To make your own cream soup from scratch:
Melt 2 tablespoons of butter in a small saucepan over medium heat. Add a couple tablespoons or more chopped mushrooms and saute them until they are nice and soft.
Whisk in 2 tablespoons of flour to the butter and mushrooms, and cook for a few minutes, stirring around to avoid burning.
Add 1 ½ - 2 cups of milk to the roux. Whisk together until completely combined, and let the mixture come to a simmer. As it simmers, it will thicken. If it seems too thick, add a little more milk.
Add this entire mixture to the ground beef and dry pasta but DO NOT add the additional milk. Continue with step 4 of the original recipe.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.