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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.

noodles, ground beef sauce and mushrooms in a red soup pot

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.
collage of 4 images showing steps for making beef stroganoff

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.

noodles, ground beef, creamy sauce, wood spoon, blue bowls, forks, gray napkin

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.
2 blue bowls with beef stroganoff, a large red pot, a wooden spoons, beige napkins, forks

More Easy and Delicious One Pot Meals

Recipe

One Pot Beef Stroganoff

4.95 from 19 votes
One Pot Beef Stroganoff is a deliciously creamy and rich take on a classic Ground Beef Stroganoff recipe that’s ready to eat in around 30 minutes!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup diced onion about ½ 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
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Instructions
 

  • 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.

Notes

To make your own cream soup from scratch:
  1. 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.
  2. Whisk in 2 tablespoons of flour to the butter and mushrooms, and cook for a few minutes, stirring around to avoid burning. 
  3. 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.
  4. 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.
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.

Kristin Maxwell

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.

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4.95 from 19 votes (10 ratings without comment)

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Comments

  1. Rhonda Barrett says:

    I made this last night for dinner, and it was delicious. I used egg noodles instead of rotini. My bff has always said that he doesn’t like beef stroganoff, but he loved this. The only thing he said it needed was buttered bread to soak up the sauce. I reheated the leftovers in the microwave oven and they were even better. Thanks for a wonderfully delicious recipe.

    1. Kristin says:

      Thank you Rhonda! Ha Ha my husband does the same thing Regarding the bread and butter to soak up the sauce.

  2. Stephanie says:

    Hi Kristin!
    I’m making this tonight and it smells delicious! I added a packet of Hidden Valley Ranch Dips to add a little more flavor and I also just love the ranch packets! Thanks so much for all the amazing one-pot meals. I’m a single mom with a full time job and going to school full time so these are a life saver for me! Thanks again!

  3. Alicia says:

    So good!

  4. Ali G says:

    Hi! Wanting to make this while camping.. I want two decent sized portions for adults.. How many servings for following the recipe as is? Should I half the recipe?

    1. Kristin says:

      The recipe makes 4 decent, adult sized servings, or 6 smaller servings.

  5. Aimee says:

    Made this with ground turkey and tri-color rotini instead. Delicious!!! Thank you for the recipe!

  6. Tiffany says:

    Does this reheat and/or freeze well? I’m thinking in terms of meal prepping and leftovers.

    1. Kristin says:

      I haven’t tried freezing, but I did reheat leftovers. I just added a little milk (a couple tablespoons) so it wouldn’t dry out.

  7. Killian says:

    I usually only have whole milk in my fridge bc I have a small child. Can u use a cup of that instead?

    1. Kristin says:

      Absolutely. It may not be quite as thick, but I often will sub milk for cream in recipes to make them a little healthier.

  8. Danielle says:

    How many does this serve?

    1. Kristin says:

      Depending on how hungry you are, 4-6.

  9. Stacy says:

    I can’t wait to try this! Regarding the nonfat milk, are you preparing one cup of nonfat dry milk? I guess I have never seen a can of nonfat milk at the store. Than you!

    1. Kristin says:

      No, I just use the can from the cream of mushroom soup as a measuring tool for the milk. It helps to get all of the cream out of the can.

  10. Kristi says:

    Can I leave out the sour cream? I don’t like sour cream.

    1. Kristin says:

      You could always splash in a little heavy cream, or leave the cream part out. It would probably be creamy enough without it.

  11. Jessie says:

    I’m out of milk, could I use a can of water instead?

    1. Kristin says:

      I suppose you could, but it would probably alter the flavor and wouldn’t be quite as creamy. Let me know how it comes out!

  12. Roxy says:

    This is on the menu for this evening looks delicious and I can’t wait I love beef stroganoff!
    I was hoping I could use unsweetened soy milk instead of non fat milk? Would it still work?

    Thanks! 🙂

    1. Kristin says:

      I haven’t ever used Soy milk Roxy, so I can’t say for sure. I think it would be worth a try. Let me know how it goes!

  13. Meredith @ unOriginalMom says:

    Made this tonight and it was a hit! Super easy and tastes great. Perfect for a quick and hearty weeknight meal. Thanks for the recipe, Kristin!

  14. Sarah says:

    Trying this tonight. It was super easy to throw together and is now simmering. It smells delicious. Cannot wait to eat it. I love One Pot meals. Thank you!

    1. Kristin says:

      I hope you enjoyed it!

  15. Sarah says:

    Hi!
    I love your recipe-I’m using stew meat (because that’s what I got at the store ), and wondering if I need to drain the meat before mixing in onions. I’ve had it simmering for about 75 minutes in beef broth. I’m thinking I could just keep the 1.5 cups it’s simmering in since I would be adding it later anyway?

    Thank you! and Thank you for posting!

    1. Kristin says:

      Hi, sorry I didn’t see this yesterday while you were cooking. I’d love to know what you did!

  16. Farah says:

    What can I use instead of mushroom soup? I’m allergic. Looks delicious though!

    1. Kristin says:

      If it’s mushrooms you’re allergic to, you could swap out cream of chicken or cream of celery soup.

  17. Louise says:

    Is the can of milk a can of condensed milk?

    1. Kristin says:

      No, it’s nonfat milk, not condensed milk. After pouring in the can of condensed soup, you fill the can with the milk. But like the recipe says, it’s about a cup.

  18. Penny h says:

    i love ur recipe, and almost like mine! I use garlic mushrooms squirt of Worcester and wine! Yours looks gorgeous and I’m going to use ground beef and not chix! Lean meat had same fat as chix. Thank you, love your one pots.

  19. Liz says:

    All lovely recipes. Thank you Kristin.

  20. lynne@lynnesgiftsfromtheheart says:

    Yum, yum, this is at the top of the list to try, thanks so much for sharing. fondly ~lynne~