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
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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.
Stacey Brandt says
Very easy and full of flavor! Can the leftovers be frozen?
Jessica Webb says
My whole family loved it (6). Even my picky eater!
Mercedes T says
I used egg noodles. This is delish!!!
Nikki says
This recipe is easy and amazingly delicious. I would recommend cutting back on the liquid to 3 cups or increasing your pasta by 2-3 oz. I’d double the recipe as well because you’re going to want more and the leftovers are still delicious.
Danielle says
Can I use water instead if broth? I am sodium restricted.
Christine says
Very good! The “one pot” I used was my instant pot. Sauté function, then pressure cook with 3 cups broth & noodles added. Also I added some seasoned salt with the sour cream & mushrooms at the end. My son & husband gave good reviews too.
Tobias says
Just made this, very bland, simple, and undefined flavour profile. Would not recommend.
Deborah says
So sorry this one wasn’t for you!
Barbara says
Did you use salt? That usually helps.
Ali says
I made this for my family. Initially, my husband was unimpressed but I think it’s because I just skipped mushrooms all together. I’m the only one who eats them in my house. So I tried it a second time and realized I needed something earthy in place of the mushrooms. I tried diced potatoes and shredded carrots. BINGO!! The third time I used smoked paprika and it was a huge hit!
David Brawley says
Not bad, but kinda bland. I ended up with too much liquid, and so added some flour to thicken it up, and some Worcestershire sauce for flavor. Still wonderfully filling and easy. I really do appreciate the one-pot aspect of it, and now I’ve got leftovers for the next couple of nights!
Deborah says
I’m glad you were able to make it work out for you!
Kinga says
Made it, loved it, making it again next week! Super easy to make, love that it only requires one pot, and not too many ingredients. Great weekenight meal and my husband said not to plan on having left overs next time.
Deborah says
Yay – I’m so glad you both loved it!
Paula says
This recipe was just ok. Definitely need to drain the grease after cooking beef. Only used 3 cups of beef broth and that was perfect. I thought it was pretty bland. Added a few dashes of worchestire sauce, and garlic powder. Also, used more like a cup of sour cream. My son loved it, but it definitely could use a flavor boost. Next time will use 4-5 garlic cloves, add 1-2 tsp worchestire.
Diana says
Really good recipe but way too much beef stock. Next time I’ll just add 3 cups instead of 4.
Kinga says
Or double the pasta! That’s what I did 🙂
CATHY MCKINNEY says
if mushrooms weren’t added would it taste bad or very much missed
Catherine says
Great recipe! I adapted it for the electric pressure cooker. I used greek yogurt instead of sour cream because it’s what I had on hand and used less beef broth to cover the pasta well. 6 minutes on high pressure (rice setting on my Power Cooker Xl) was just right. I put the yogurt and mushrooms in with the pasta. That’ll just my preference. I’m sure adding them at the end works fine. Since so many people now have Instant Pots or other electric pressure cookers, I thought it might be useful to know how easily your delicious meal can be adapted to these cookers. IT can all be done in the main pot. So easy, fast and good!
Angel says
My picky child who hates (and always has hated) most everything except chicken LOVES this. I’ve made it a few times now and I always have to ask him to go do me a “favor” when it comes time to add the sour cream in. He would seriously not eat it if he knew it was in there, but what he doesn’t know won’t hurt him! lol
Because he’s so picky, I usually put in minced onions and leave out the mushrooms, but it’s still pretty good even w/o those. I’ve sauteed up the shrooms on the side for myself and added them to just my dish too which also works.
Deborah says
Yay! I love that you can make it work for everyone!
Sue says
Can this recipe be converted to use a crock pot? I also make meatball stroganoff.
Deborah says
Sorry for the delay – I haven’t tried it in the crock pot, so I’m not sure how it would turn out. I would guess that the noodles would get too mushy after too much time in the slow cooker.