One Pot Beef Stroganoff is a deliciously creamy and rich take on a classic Ground Beef Stroganoff recipe. Everyone will think you slaved for hours – they’ll never know it took around 30 minutes!
One Pot Beef Stroganoff Recipe
When I think of Beef Stroganoff, I think of a creamy rich sauce, soft noodles, and ground beef. I didn’t even realize until recently that Stroganoff is traditionally made with chunks of beef, like stew meat. I personally love ground beef – it’s so versatile you can use it in just about anything, and it’s definitely budget friendly. It also cooks much quicker than large cuts of meat, which makes it perfect for this One Pot Beef Stroganoff.
How to make one pot ground Beef Stroganoff
- The recipe begins with sauteing onions in a small amount of olive oil for a few minutes. Once they start to turn a little translucent, you add the meat. I used my cast iron stock pot, but you can use any large 4-5 quart pot or pan you like.
- The next step is to drain the meat. PRO TIP – I don’t like to have to remove the meat from the pan, so I 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’s what 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 the ingredients together and bring to a boil, then cover and cook for about 18 minutes. Check the pasta after about 15 minutes to make sure it doesn’t over-cook. At this point 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 happen with the thickness – you want it kind of like a gravy.
- The last step is to add some sour cream and fresh chopped parsley. PRO TIP – If you forget to let the sour cream come to room temperature, you’ll need to temper it so it won’t separate when added to the hot liquid. Add a small of the hot liquid from the pot to the cold sour cream and stir it up, then add that mixture to the stroganoff.
Ground Beef Stroganoff with Mushrooms
You might notice I didn’t add mushrooms which you would typically see in Stroganoff. That’s because I don’t like them, can’t stand them, won’t ever eat them. However, you can add a cup of sliced mushrooms to the pot if you are a fan. I’d recommend cooking them with the onions, then removing them to cook the meat, then adding them back to the pot with the rest of the ingredients.
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 (1/4 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 1/2 – 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.
How to serve one pot beef stroganoff
What to do with leftovers
If you happen to have leftovers of this ground beef stroganoff recipe, store them 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.
Cream based sauces with pasta don’t generally freeze well so I don’t recommend freezing.
For more delicious and easy one pot meals, try these:
- 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
One Pot Beef Stroganoff
- 1 tablespoon olive oil
- 1/2 cup diced onion about 1/2 a medium sized onion
- 1 pound lean ground beef
- 2 teaspoons minced garlic or 1 tsp garlic powder
- 15 ounce can beef broth
- 10 ounce can Condensed Cream of Mushroom Soup
- 1 cup milk (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
- 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.
- 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 1/2 - 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.