One Pot Beef Stroganoff
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One Pot Beef Stroganoff is a tasty meal that’s quick and easy to make. It’s perfect for busy weeknights when you want a yummy dinner without a lot of fuss. This recipe takes just 30 minutes from start to finish and serves 4 people, with each serving about 1.5 cups.
The dish combines ground beef, mushrooms, and egg noodles in a creamy sauce. It’s all cooked in one pot, which means less cleanup later. The mix of flavors from garlic, beef broth, Worcestershire sauce, and Dijon mustard makes it extra tasty.
Exact Ingredients List
Here’s what you’ll need to make this tasty one-pot beef stroganoff:
- 2 cloves garlic
- 2 tablespoons butter
- 1/2 pound ground beef
- 8 ounces mushrooms
- 1/8 teaspoon freshly cracked black pepper
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 8 ounces wide egg noodles
- 1/3 cup sour cream
- 1 tablespoon chopped parsley (optional)
This recipe makes about 4 servings, with each serving being around 1.5 cups.
The total cooking time is just 30 minutes. It takes 10 minutes to prep and 20 minutes to cook.
Most of these items are easy to find at any grocery store. The recipe uses simple, everyday ingredients to create a yummy meal.
Instructions
Mince the garlic and sauté it with butter in a large pot over medium heat for 1 minute.
Add ground beef and cook until browned.
Slice mushrooms while the beef cooks.
Add them to the pot with black pepper and cook for 5 minutes until soft.
Pour in egg noodles, beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together.
Cover the pot and bring to a boil. Stir, then reduce heat to low. Simmer for 7-10 minutes, stirring now and then.
When noodles are tender, mix in sour cream until creamy. Taste and add salt or pepper if needed.
Sprinkle chopped parsley on top and serve hot. This easy one-pot meal makes about 4 servings of 1.5 cups each.
Possible Substitutes List & Recipe Variations
This one-pot beef stroganoff recipe is flexible and can be adapted in many ways. Here are some tasty swaps and changes to try:
Protein Options:
- Ground turkey or chicken instead of beef
- Sliced steak for a more traditional stroganoff
- Tofu crumbles for a vegetarian version
Pasta Alternatives:
- Egg-free noodles for those with egg allergies
- Whole wheat pasta for extra fiber
- Zucchini noodles or cauliflower rice for a low-carb meal
Creamy Swaps:
- Greek yogurt can replace sour cream for a tangier, lighter sauce
- Coconut milk makes a dairy-free option
Veggie Add-ins:
- Peas
- Spinach
- Bell peppers
For extra flavor, try adding a splash of white wine or some smoked paprika. These simple changes can create new and exciting meals from this basic recipe.
Tips, Tricks & Storing
For extra flavor, try adding a splash of red wine when cooking the beef and mushrooms. This gives the dish a deeper taste.
To make the sauce creamier, use full-fat sour cream instead of low-fat. The higher fat content helps create a richer texture.
Don’t overcook the noodles. They should be al dente when you add the sour cream. This keeps them from getting mushy.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a bit of milk or broth to thin out the sauce.
For a vegetarian version, swap the beef for extra mushrooms or add some cubed tofu. Use vegetable broth instead of beef broth.
If you like a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the pot before adding the sour cream.
To save time, use pre-sliced mushrooms. This cuts down on prep work without sacrificing flavor.
