One Pot Beef Stroganoff

One Pot Beef Stroganoff is a deliciously creamy, rich, and flavorful weeknight meal. It’s made with ground beef so it’s budget-friendly and ready in about 30 minutes.

Ground Beef Stroganoff is one of our favorite one pot recipes. Add it to your collection of one pot meals, along with One Pot Ham & Cheese Tortellini and One Pot Chicken Alfredo.

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 make ahead 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. I use ground beef for lots of easy meals, like my easy Hamburger Soup Recipe.

How to make One Pot Beef Stroganoff

1. 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.
2. 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.
3. 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.
4. Stir in sour cream and fresh chopped parsley to finish it off.

Recipe Variations

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.

1. 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.
2. 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.”
3. 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.
4. 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 my Copycat Olive Garden 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

1. 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.
2. If you opt to not use ground beef, look for a tender cut of beef like sirloin or tenderloin and slice it very thin.
3. Feel free to add more mushrooms when you cook the ground beef if you like.

More Easy and Delicious One Pot Meals

• One Pot Cheesy Smoked Sausage Pasta Skillet
• One Pot Chicken Spaghetti
• One Pot Chicken Cacciatore
• One Pan Egg Roll in a Bowl (Crack Slaw)
• One Pan Caprese Pasta
• Skillet Lasagna
• One Pan Lemon Garlic Pasta
• all One Pan Meals

Recipe

One Pot Beef Stroganoff

4.96 from 22 votes

Kristin Maxwell

One Pot Beef Stroganoff is a creamy, comforting dinner made with ground beef, tender pasta, and a rich mushroom sauce. Everything cooks together in one pot for a satisfying meal that's ready in about 30 minutes.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

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Ingredients

  

1x2x3x

• 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

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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.

Keyword beef stroganoff, one pot meals, one pot pasta

Nutrition

Calories: 462kcalCarbohydrates: 37gProtein: 36gFat: 17gSaturated Fat: 7gCholesterol: 90mgSodium: 1024mgPotassium: 787mgFiber: 1gSugar: 5gVitamin A: 305IUVitamin C: 2.2mgCalcium: 141mgIron: 3.9mg

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.

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