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If you’re craving a comforting, hearty meal that comes together without a mountain of dishes, this One-Pot Ground Beef Stroganoff Recipe is an absolute game-changer. It lovingly combines tender ground beef, earthy mushrooms, and silky egg noodles in a luscious sour cream sauce, all cooked in a single pot for maximum flavor and minimum fuss. Whether it’s a busy weeknight dinner or a cozy weekend treat, this dish promises rich, creamy satisfaction with every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this One-Pot Ground Beef Stroganoff Recipe a shining star on your dinner table. Each component plays an important role in building layers of flavor and texture.
- 1 tablespoon olive oil: Adds a subtle fruitiness and serves as the perfect cooking fat to sauté mushrooms.
- 8 ounces cremini or white mushrooms: Bring earthiness and a meaty texture, making the dish feel even heartier.
- 2 tablespoons unsalted butter: Provides richness and helps brown the ground beef beautifully without overpowering flavors.
- 1 medium onion, chopped: Adds sweetness and depth as it softens during cooking.
- 2 cloves garlic, minced: Offers a gentle pungency that elevates the sauce’s aroma and taste.
- 1 pound ground beef: The star protein of the dish, delivering juicy flavor and satisfying texture.
- 3 tablespoons all-purpose flour: Thickens the sauce, creating a smooth and velvety consistency.
- 1 teaspoon paprika: Introduces a smoky warmth that subtly brightens the flavor profile.
- ¼ cup dry white wine: A splash of acidity that deglazes the pot and lifts the overall richness.
- 4 cups low-sodium beef broth: Forms the savory base for the sauce and cooks the noodles perfectly.
- ¼ teaspoon salt (or to taste): Enhances all the flavors, balanced softly against the creamy sauce.
- ½ teaspoon black pepper (or to taste): Adds just the right hint of spice for warmth.
- 8 ounces egg noodles (or other dry pasta): Tender and perfect to soak up all that delicious sauce.
- ¾ cup sour cream: Mixed in at the end, it ensures a creamy, tangy finish that makes this stroganoff irresistible.
- 1 tablespoon fresh parsley, chopped: A fresh, herbal note that brightens the final presentation and flavor.
How to Make One-Pot Ground Beef Stroganoff Recipe
Step 1: Cook Mushrooms
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Toss in the mushrooms, season them lightly with salt and pepper, and cook until they’re beautifully browned and their juices have concentrated. This step builds a rich, umami flavor base that makes the stroganoff truly special. Once ready, remove the mushrooms from the pot and set them aside.
Step 2: Brown the Beef
Next, add the butter to the same pot and melt it gently. Drop in the ground beef, breaking it apart as it cooks. Let it brown fully to develop those deep caramelized bits that contribute such robust flavor. If there’s excess fat, feel free to drain it off to keep the dish from becoming greasy.
Step 3: Sauté Vegetables and Make Sauce
With the beef nicely browned, stir in chopped onion and garlic, cooking until softened and fragrant. Sprinkle in the flour and paprika, stirring to coat everything evenly—this helps thicken the sauce and adds a touch of smoky warmth. Pour in the white wine and vigorously scrape the pot’s bottom to loosen any browned bits—this deglazing adds incredible depth. Then, pour in the beef broth and bring the whole mixture to a gentle simmer.
Step 4: Cook Noodles and Finish
Now it’s time to stir back in those cooked mushrooms and add the egg noodles straight into the simmering pot. Give everything a good stir, then reduce the heat to low and cover the pot. Let it simmer until the noodles are tender and have soaked up the flavors—about 10 to 12 minutes. Once done, remove the pot from heat and gently fold in the creamy sour cream. Finish it off with a sprinkle of fresh parsley and you’re ready to serve a plateful of pure comfort.
How to Serve One-Pot Ground Beef Stroganoff Recipe
Garnishes
A sprinkle of fresh, chopped parsley not only adds a vibrant color contrast but also a fresh herbal lift that balances the richness of the stroganoff beautifully. For an extra touch, consider a small scattering of finely grated Parmesan cheese to add subtle saltiness and a nutty richness.
Side Dishes
This One-Pot Ground Beef Stroganoff Recipe is a complete meal on its own, but if you want to add some brightness or texture, a simple green salad with a tangy vinaigrette pairs wonderfully. Steamed green beans or roasted asparagus also bring a nice crisp freshness that cuts through the creamy sauce.
Creative Ways to Present
For a fun twist, serve the stroganoff over mashed potatoes or creamy polenta instead of noodles to change up the texture and experience. You could also spoon it into warm, split baguettes for stroganoff sandwiches — perfect for casual gatherings or lunches on the go.
Make Ahead and Storage
Storing Leftovers
Leftover stroganoff keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld, making for an even tastier second helping. Just be sure to store it promptly to keep the sour cream fresh and the texture just right.
Freezing
You can freeze this dish, but because of the sour cream, it’s best to freeze before adding it. Store the cooked beef, mushrooms, and sauce mixture separately. When thawed and reheated, stir in fresh sour cream to revive its creamy goodness and prevent any curdling.
Reheating
Reheat stroganoff gently over low heat on the stove or in the microwave, stirring occasionally. If it looks too thick, add a splash of broth or water to loosen it up. When reheating, fold in a little extra sour cream at the end to refresh the sauce’s silky texture.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While egg noodles are classic, you can switch to any pasta you love such as fusilli, penne, or even wide ribbon pasta. Just adjust cooking times as needed so the noodles cook perfectly in the broth.
Is ground beef the only meat option for this stroganoff?
You can substitute ground turkey or chicken if you prefer a leaner option. Just keep in mind these meats have milder flavors and may benefit from a bit more seasoning to keep the dish flavorful.
Can this dish be made dairy-free or vegan?
With some clever swaps like using plant-based ground beef and a dairy-free sour cream alternative, you can make a delicious vegan version of this One-Pot Ground Beef Stroganoff Recipe that is just as comforting.
How do I prevent the noodles from sticking together?
Stir the noodles occasionally as they cook in the broth to keep them from clumping. Using enough liquid ensures they have space to cook evenly, and finishing the dish with sour cream helps coat the noodles and prevent sticking.
What’s the best way to thicken the sauce if it’s too thin?
If your sauce is thinner than you’d like, sprinkle in a little extra flour or cornstarch mixed with cold water while simmering, and stir until it reaches your desired consistency. Always add thickening agents gradually to avoid over-thickening.
Final Thoughts
If you’re searching for a warm, satisfying meal that’s both fuss-free and flavorful, this One-Pot Ground Beef Stroganoff Recipe will quickly become a trusted favorite in your recipe rotation. The ease of cooking everything in a single pot—alongside the creamy, comforting flavors—makes it a true crowd-pleaser for any night. Give it a try and watch this humble, hearty dish bring smiles to your dinner table.
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One-Pot Ground Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Ground Beef Stroganoff is a creamy, comforting dish made with browned ground beef, sautéed mushrooms, and tender egg noodles all cooked together in a savory beef broth sauce. Ideal for an easy weeknight dinner, this recipe blends the rich flavors of paprika, garlic, and white wine with a creamy sour cream finish, delivering classic stroganoff taste without the fuss of multiple pots.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
Seasonings and Liquids
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Pasta and Garnish
- 8 ounces egg noodles (or other dry pasta)
- ¾ cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and cook until they are browned and tender. Remove the mushrooms from the pot and set aside.
- Brown Beef: Add butter to the same pot and melt it. Add the ground beef and cook until browned throughout. Drain any excess fat if necessary to keep the dish from becoming greasy.
- Sauté Vegetables and Make Sauce: Add the chopped onion and minced garlic to the pot with the browned beef and cook until the onions are softened. Sprinkle in the flour and paprika, stirring well to coat the mixture and cook for 1 minute to get rid of the raw flour taste. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with your spatula. Then add the beef broth, stirring to combine, and bring everything to a simmer.
- Cook Noodles and Finish: Add the browned mushrooms back into the pot along with the egg noodles. Stir to distribute ingredients evenly. Reduce heat to low, cover the pot, and simmer until the noodles are fully cooked and tender, about 10-12 minutes. Remove the pot from heat and stir in the sour cream to give the sauce a creamy texture. Garnish with chopped fresh parsley and serve immediately.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- If you prefer a thicker sauce, use a little less beef broth or cook the sauce uncovered at the end to reduce it.
- For a gluten-free option, use gluten-free flour and gluten-free pasta.
- The white wine adds depth to the sauce, but you can replace it with extra beef broth if desired.
- Be careful not to boil the stroganoff after adding sour cream to prevent curdling.
