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
Lion House Dinner Rolls
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
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.
joony says
Delicious! Just made a batch for me and my father. He loves it! Excellent recipe. Thanks for posting!
Elizabeth says
Thanks for this recipe. Totally yummy comfort food. The only thing I changed was I reduced the broth to 3 Cups and it came out just right.
Anna says
I just wanted to let you kinow that this recipe has become a family favorite! I am the mother of three sons and this is a very requested meal. So happy it is easy. We joke in our house about guy meals vs my other concoctions. This is an acceptable guy mesl.
Thanks again,
Anna
Vickie Geiger says
My husband loves beef stroganoff but a recent stroke made him unable to chew and swallow pieces of meat. This version is perfect for him. I used a mix of mushrooms and some dried shiitake ones too. Thank you.
Rachel Hembree says
I made this tonight! Kinda forgot the hubby doesn’t like stroganoff, but he ate it. As did the preschooler. It was a little plain, but good. Maybe next time I’ll add more garlic/paprika/pepper.
Keri says
Just made this tonight. I had to do a bit of subs since I didn’t have beef broth on hand. I mixed a pack of Lipton onion soup mix with two cups water and added two cups of chicken broth. I used white mushrooms and a whole wheat Rotini (2 cups). I skipped the salt and added a splash of W sauce. I let the mushrooms simmer in the sauce and it turned out perfectly. Thanks for posting
Stacia says
I should have read the comments before making. I’d actually start with 2.75 cups of beef broth next time and add more if necessary. I ended up adding a corn starch slurry to thicken this up. I did not add sour cream (wasn’t in the mood, but plan to for the leftovers). We did enjoy this with super lean ground chicken and beef broth but I can see using chicken broth some times, as well as trying with ground turkey. Thanks for the versatile recipe.
Joyce says
This is the same recipe I’ve been using for 56 years, one my father taught me to make when I was eight years old. I’m glad to see it’s still a popular recipe :-). I sometimes make mine now with French onion soup combined with one can of red wine, and then enough beef bouillon to make the four cups of liquid required. I also add Worcestershire sauce, just liking how it works with the entire group of ingredients.
Sara says
Hi Deborah-
I LOVE this recipe- it has become one of my favorites!! I, like others, substituted the mushrooms for Golden Mushroom soup then add in a few splashes ignore Worcestershire sauce for added savory flavor. Pure comfort. Thanks so much for sharing- leftovers taste even better and disappear very quickly in my home : )
Deborah says
I’m going to have to try the Golden Mushroom soup! So glad you like the recipe. 🙂
Esther says
Can you make this the night before a party and heat it up? Will it hold well?
Deborah says
I’m not sure I would make it ahead of time to serve for a party. The texture of the pasta might not hold very well.
Barbara says
Reheating it the next day allows the flavors to blend. Everything always tastes better the next day.🙂
Barbara says
I would do that. It gives the flavors a chance to bkend. Everything always tastes better the next day! 🙂
Abby S says
HO-ly smokes. This is AMAZING. Made it last night and wanted to lick the pot clean! Used butter instead of oil (bc butter makes it better, right?!) but followed the recipe otherwise. I’ll be adding this one as a monthly-repeat!!
Deborah says
I’m going to have to try it with butter next time now. 🙂 So glad you loved it!
Abby S says
Can’t stop. Won’t stop. This is now my go-to recipe. Just polished off leftovers for lunch!
Tabitha says
I made tonight. Huge hit! Use less broth or add 16 ounces of pasta. Will make again and again and again… I didn’t add any salt, didn’t tell my family who are huge salt lovers and they didn’t even notice. YES!
Deborah says
I’m so glad you all liked it!
Jennifer Long says
Thank you for the recipe! I loved this stroganoff and it made a good amount! Two things i did different were that i only had mini portobellos on hand and used them and it turned out good, also i did drain the hamburger although it does not say to. I will be looking around your blog for more recipes!!
Crystal says
This dish was awesome! I put it in my “Keepers” folder on Pinterest. I used smoked paprika and a bit a cayenne pepper to spice it up. Will definitely make this again.
Ivy says
With a bit of trepidation, I vegan-ized your recipe. I generally don’t crave or miss meat, nor do I cook much with “fake” meat, but the pictures looked so yummy, I just had to try. I used Trader Joe’s beefless crumbles, Better than Bouillon No Beef Broth, and a vegan sour cream recipe made with cashews and lemon juice. It came out AMAZING. It’s super creamy and filling. My omnivore husband and brother scarfed it down. Thanks for a delicious and versatile recipe!
Deborah says
Love this! I’m so glad you were able to make it work for you!
Christine says
Hi, where do you buy the ‘no beef’ bouillon? I use the better than bouillon for my family but have never seen the ‘no meat’ version (other than vegetable.
My kids LOVED this recipe! Already making it a second time this month 🙂 it looks so good- would live to make it vegetarian for myself!
Kariann says
I have bought the no beef version on vita cost web site.
Jamie says
So, I’ve just recently started cooking for 2 people and have been trying different Pinterest recipies every night instead of just eating a bowl of cereal. Anyway, all the meals have been “okay”, but this is the first one that I felt I had to say “Thank You!” for, as the finished product was definitely restaurant quality. I’m not even a fan of hamburger helper type meals, but I gorged myself on this one. I doubled the recipe so we could have leftovers and it still turned out perfect. I didn’t drain the meat, but did the mushrooms because I used more oil than needed. The amount of broth looked perfect when I first started cooking it, but then I was nervous I was going to have a lot of liquid left as well. I took off the lid and kicked the heat up to high and most of it ended up getting absorbed. I think you get what you pay for to a certain extent. I used bigger, high quality rotini noodles and they held up very well and didn’t become mush like I was scared they would. I added some extra sour cream to my portion, but again, I think the ratios you have listed are perfect for the typical person. I’m definitely going to share this with all of my Facebook friends! Thanks again!