Comforting and humble, this One Pot Ground Beef Stroganoff is full of beefy flavor. And there is only one pot to clean up after dinner!
Love a good one pot meal? Add this recipe to your to-try list along with this Skillet Lasagna, Creamy Mac and Cheese, One Pan Enchilada Pasta, or these Skillet Shrimp Fajitas.
The Easiest Ground Beef Stroganoff
My husband and I have been married for awhile now. But it surprises me how much I still learn about him, even after all of this time. He’ll tell stories about his childhood, or I’ll find out a dream or a fear that he has always had. I won’t be surprised if we are still learning things about each other after our 50th anniversary.
A few years ago, I learned that one of my husband’s favorite foods is beef stroganoff. So I got really excited when I went to make him this Slow Cooker Beef Stroganoff recipe, only to find out that while the recipe I used had cubed chunks of beef, he had only ever had stroganoff with ground beef. Years later, I can still remember his face when he saw that beef stroganoff that I had made, and was confused as to why I had used chunks of beef instead of ground beef!!
I had promised myself that I would make him a version that would remind him of his childhood favorite. And I knew that this would be the perfect dish to turn into a one pot meal.
And yes – this ground beef stroganoff is the perfect one pot meal. I love that there are less dishes to do, and I love how much flavor gets infused with the pasta when you cook it in broth and onion and even the ground beef drippings. The final dish is super flavorful and comforting – just like beef stroganoff should be.
And yes – my husband adored this. It has been regular on our dinner table for years now.
What You’ll Need
All of the ingredients in this easy ground beef stroganoff are easy recipes to find. Many you probably already have in your kitchen!
- extra-virgin olive oil – you can substitute vegetable oil, but I prefer the extra flavor olive oil brings.
- crimini mushrooms – also known as baby bellas. You can also use regular white mushrooms, but again – I think the crimini mushrooms have more flavor.
- salt and pepper – always!
- diced onion – I always use yellow onions, but white would work as well.
- garlic – another ingredient I use *all* the time!
- ground beef – I try to use a ground beef that is a little on the leaner side, but not too lean, as then you lose some of the flavor.
- paprika – a must for stroganoff! I usually use regular paprika, but I’ve really been loving smoked paprika lately.
- beef broth – I have used chicken broth in a pinch when I was out of beef broth, but the beef broth really is best.
- rotini – you can use any short cut pasta, but it may affect how much broth you need. We love the rotini the best!
- sour cream – another must for stroganoff. This makes the end dish so creamy and delicious.
Tips and Tricks
- I have been making this recipe for years, and 4 cups of broth is always the perfect amount for me. But I have had commenters let me know that they will sometimes end up with too much liquid at the end. You can always start with 3 cups of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta that you use will also affect how much liquid you need.
- You can sub in Greek yogurt for the sour cream if that is what you prefer.
- If you aren’t a mushroom lover, you can leave the mushrooms out without affecting the overall dish. The mushrooms do bring in a lot of flavor, though!
One Pot Ground Beef Stroganoff Video:
What To Serve with Ground Beef Stroganoff
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One Pot Ground Beef Stroganoff
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 8 oz crimini mushrooms sliced
- salt and pepper
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 lb ground beef
- 2 teaspoons paprika
- 3-4 cups low sodium beef broth*
- 8 oz dry rotini
- 1/2 cup sour cream
- fresh parsley for serving
Instructions
- Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
- Pour in the beef broth and the pasta*. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
- Serve topped with fresh parsley.
april says
I just finished this and it was very bland.
Barbara says
Too bland? Then add more salt and some other spices.
april says
How much noodles is that? Our bags here aren’t measured in ounces, and being in Canada I’m not sure how much to put in (plus I’m using part of a mega bag I bought at Costco)
Deborah says
It would be about 3 cups of dry rotini noodles.
Jessica says
Thank you for the recipe! I have a few questions; were the instructions supposed to say 16 oz of noodles instead of 8 oz? That would account for the extra liquid remaining and I think 16 oz would be about 3 cups of noodles. Or would it be better to leave uncovered as it simmers? I had a ton of broth left over as well. Any feedback would be great, thanks!
Deborah says
It is only 8 ounces – 8 ounces cooked will give you about 4 cups of pasta. If the sauce is too thin or watery for your liking, then I would uncover the pan at the end and let some of the excess evaporate off.
katie smith says
Just made this and it’s yummy! Ty!
Carlaine says
This was quite tasty and my family really liked it. The only change I made is that I took out about 1/2-3/4 cup of the sauce as I thought it was a bit thin. I then whisked 3 tablespoons of flour into it then returned it back into the pot. This gave it more of a creamy texture.
Deborah says
I’m so glad that you were able to make it work well for you!!
maureen says
Made this it was great!
Kristi konda says
My boyfriend likes extra meat so we do lean ground beef and sausage. We drain it really well. We add a dash of Worcestershire also.
Starr says
I actually have 2 dishes to clean up!! 😉 I always strain my hamburger meat after cooking. Mine still doesn’t look thick enough, hope it turns before serve time.
patti says
I use potato flakes when I make a gravy instead of flour…..Works great!!
bianca says
I made this to the t and it was fantastic my son and husband very picky my son literally gave me a thumbs up they loved it.
Deborah says
Awesome! I’m so glad you all loved it!
Jill says
Back in the ’70’s this recipe was in the LA Times. My kids loved it and are making it for their kids today. I used canned mushrooms, beef bouillon, and a squeeze of lemon. Everything was done in the one pot with wide noodles. It was cooked in a covered pot for 12 minutes. Then the sour cream. Parsley is a great additions to the end. Thanks for reminding of one of my favorite dinners. It probably takes a total of 20 min. Great for quick dinner after work.
Bre says
Hi there! Would I drain the ground beef grease after browning the meat or leave it? Thanks!
Deborah says
It’s a preference – the ground beef I use doesn’t usually have a lot of extra grease, so I leave the little that is there for extra flavor. But if there is a lot, feel free to drain it.
Dominique says
I doubled the recipe, everything came out delicious after adding extra salt at the end. And topping it with shredded parmasan also.. I’m not sure if it’s because I doubled the recipe but I had a lot of extra broth.. It looked almost like a soup. And I felt lost cuz no where does your instructions say to drain. Even tho it might’ve been common sense to drain (which I did like half) I didn’t drain it all hoping the sour cream thickened it.. It did a little bit. So stupid question but… Should it look just like the pics? Or is it supposed to have excess sauce?
Deborah says
I’m glad you liked it! It shouldn’t have a lot of extra broth – the noodles should soak up most of the liquid. A little will be left to make the sauce, but not enough to pour out. I’m glad it all still worked out for you, though!
Leslie says
I made this tonight. It was delicious! Thank you!
Deborah says
I’m so glad you liked it!! 🙂
Jessica says
Hi! Trying this recipe tonight. Wondering how I would work in straining the fat from the ground beef – what do you suggest? Thinking maybe cook the oinions/garlic, remove, brown beef and strain, then add all back together?
Jessica says
It came out wonderfully! I used whole wheat rotini and substituted the sour cream for 1/2 cup nonfat greek yogurt – also couldn’t find creminis, so I used white mushrooms. Can’t wait to make it again.
Any suggestions on how best to double the recipe? Mainly wondering about the broth.
Thanks for this!
Deborah says
Sorry – just seeing your comments. I’m so glad that it turned out! I haven’t tried doubling this, but I’m guessing that it would work just fine if you doubled all the ingredients. You will need a large pan or pot, though.
Megan says
Trying the recipe right now and it smells delicious! I do have a question. Is the excess broth supposed to be drained or will it be absorbed?
Deborah says
Sorry – just seeing your comment. I hope it all worked out for you! Most of the broth should get absorbed and anything that is left over will form a sauce. But there shouldn’t be a lot.
Heather ward says
I had a lot of excess liquid at the end. I tried adding flour, but it still didn’t thicken up. Any suggestions on where I may have gone wrong in the recipe?
V. Adams says
Hi, this recipe sounds wonderful and I want to try it very soon. But I do have a question – why use the olive oil when you can just use the oil from the ground beef? I use olive oil a lot and love it’s unique flavor and that it is healthier but usually find that using the oil/fat from the meat to brown onions, etc. generally adds a meatier flavor. I am just wondering if there is a specific reason for using olive oil? Thanks!
Deborah says
Hi – you definitely could just use the fat from the beef, but you’d have to cook the beef first, then transfer it to another pan before continuing on with the recipe. I used olive oil for ease, since you cook other things before you cook the beef. It would take an extra step, but you definitely could do that.
Robyn says
Stroganoff is fantastic with chicken too.
patti says
what a good idea, chicken!!!