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
Artisan Bread
Sauteed Green Beans with Cherry Tomatoes
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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.
Karen says
Just made this and it’s like soup. Wayyyyy too much broth.
Elizabeth says
Yeah, I cut the broth down to 3 C. and it was just right.
Tara says
Making this right now 🙂
After reading through the comments and having made one pot pasta dishes in the past I have tweaked the amount of stock and pasta. Also extra garlic and mushrooms 🙂 thanks for a great recipe
Nan says
This was like SOUP. I had to add a lot of instant mashed potato flakes to thicken it. It was very disappointing.
Elizabeth says
3 Cups is just right.
Hannah says
Making this tonight! I have the mushrooms, onion, garlic & beef done now I’m just waiting on hubby to get home with the broth and noodles so I can finish it! I really hope he likes it! He hates the sour cream taste so I am substituting with plain Greek yogurt. Can’t wait to taste it! Smells so good
🙂
Bre says
I made this for dinner tonight. The flavor was good, though I did add in a spoonful of horseradish as its included with a more traditional Stroganoff recipes I have made several times and we like the flavor. It was not creamy at all and there was too much broth for my taste. Next time I will cut back the broth to 3 to 3.5 cups or maybe add some flour to the ground beef before adding the broth. Anyway, I will be making this again as the basis is good.
MJ says
Recipe sounds delish. Do you have the nutritional values for it. Thanks.
Chellaloo says
Really delicious and easy dish! Very heavy, perfect to pair with a light salad and a crisp wine. I did not measure my olive oil, but mine came out pretty oily in the end, so I would caution to pay attention and be sparing with the oil.
Caroline Nielson says
Can you substitute Egg noodles for the Rotini?
Deborah says
I haven’t tried, so I’m not sure. I’m guessing that you would need less liquid for the egg noodles, so I’d just keep that in mind if you do try it!
Holli Gentle says
I just made this using egg noodles instead of rotini- in doing so I decreased the broth by one cup and lowered the covered cook time to 7-10 min. It was awesome! We will definitely be having this again.
Amy Reinsbach says
We love this!! I now have to make it dairy free and gluten free do to fining out my daughter and I are allergic. She has a reaction with coconut. So I’m looking for something to use instead of sour cream. Do you have any ideas??
Deborah says
I haven’t tried it, but I did a quick search online and found that pureed silken tofu is a good substitute for sour cream. I’d guess that you might want to add a little bit of lemon juice to give it the sour quality.
Melody says
We love this easy weeknight dish. To make it even easier, I start to brown the ground beef and when there is enough fat rendered, I add the mushrooms, onion and garlic and let it all saute together. (Then drain off the fat before adding the paprika, broth and noodles). I tend to leave the lid off for part of the cooking time. A flavorful, satisfying meal! Thanks for sharing!
Deborah says
I’m glad you love it and have found the best way to make it work for you! 🙂
Jon says
The stroganoff receipe turns out as a soup..waaay too much fluid for this amount of rotini. Not sure how you missed that because it caused us having to add twice the pasta once everything was already cooked. Then half the pasta was overcooked and the pasta we added was fine. Plus there is no thickening agent such as flour to make the stroganoff, well, like it should be (and as your picture falsely advertises). Get with it.
Deborah says
Hi Jon,
I’m sorry you had problems with the recipe. I’m not sure why the liquid was so off for you, but I have made this many times and it works well for me. I’m wondering if the pasta is the problem or maybe an altitude difference? I’m not sure. And the sour cream that you add at the end should turn it into the sauce – no flour needed! Sorry it didn’t work out for you!
Terrie says
I made this for the first time tonight. I had no issues with excess liquid. It cooked up perfectly. I also used baby bellas in mine, but also on the box it said criminis, maybe the two are the same. My husband on has just recently been put on a low sodium diet. This recipe was perfect and absolutely delish!
Levi says
Jon, I just made this and it was very similar to the picture. I was worried about the liquid too but mine either evaporated or got absorbed. I see that other people had the same issue with a lot of liquid. Not sure why it works for some and not others. However I don’t think Deborah falsely advertised and is “with it”.
Melinda says
Jon, you’re rude! Critiques are fine, but insults are not necessary to get your message across.
Lindsey says
I also had too much liquid left over. I was able to thicken it with a cornstarch slurry, a little extra sour cream, and some Parmesan cheese. I do believe the problem is an altitude issue. Liquid evaporates faster in higher altitudes, so this amount of liquid would probably be perfect for those people. I am below sea level (and I suspect those who have had similar problems are also at a low altitude). For us, 3 cups would probably be sufficient.
Deborah, perhaps a note regarding this on the recipe would be helpful.
Elizabeth says
Yep, I did 3 Cups and it was perfect (at sea level).
Cyndi says
I’ve always made a “stroganoff” using ground beef and beef-flavored Rice-a-Roni. But I saw yours, and since I don’t always have the Rice-a-Roni, thought I’d give it a try. Oh my, was it good! I like it even better, and my husband does, too! I used canned mushrooms (gasp!) instead of the fresh, since it was spur-of-the-moment. It’s now on our list of make-often dishes.
Deborah says
I’m so glad both you and your husband loved it!!
Lisa says
can you make a chicken version? Maybe sub chicken instead of beef and chicken broth instead of beef broth?
Deborah says
I haven’t tried it, but I don’t see why not!
daddyzlitlgrl says
can you freeze this? I want to make some meals ahead of time (back to work from mat leave)
Deborah says
I haven’t tried freezing it, so unfortunately I’m not sure how it would turn out frozen. Sorry!
patti says
What I would do, I freeze food in my Food Saver , it like the seal a meal..let it thaw out, then place the bag in boiling to heat up.. 🙂
patti says
Sorry left a couple of words out..Place the bag in boiling water to heat up.. it’s like the seal a meal
stacey says
I completely agree with the other reviewers who said this was too watery! even after the pasta had cooked, there was TONS of broth left. i tried to get it to thicken by cooking it longer, but then the pasta just turned to mush. i ended up adding the entire 8 oz container of sour cream, which helped it to thicken, but i think next time i will just use 3 cups of broth instead of 4! i also thought it was a little bland, but my hubby really liked it, and it was SUPER easy, so i will be trying this again.
patti says
So happy to read these comments! I will save some broth, and only add a little more if it needs it, also, this is my tip, instead of so much flour, I would use potato flakes….Works great!!
Angel says
This was delicious. I made it for dinner tonight and was a little skeptical about the sour cream. I tasted the dish before adding the sour cream and was like what the heck. I don’t regret it. This was so yummy I will be making it again and we have leftovers. Monday’s lunch is going to be good.