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.
Julie says
Made exactly according to recipe. The ground beef & veggies were just swimming in broth. No consistency to it at all. I added cream of mushroom soup just to make it a little less watery
Angela M Watts says
I have been making this for YEARS… it’s a go to for quick, tasty, and filling. There’s only two of us, but the leftovers are delicious too. I use butter instead of oil and smoked paprika. Sooo good. I could eat a bowl of the mushrooms alone.
Erin says
This recipe has become a family favorite over the last few years. 3 cups of broth has been more than enough. Delicious and the whole family loves it.
Jenny B says
I have been using this recipe for a few years now. It is soupy to start, but I love the flavor. Besides, leftovers soak up the excess and it’s much more of a traditional texture day 2 and onward. So if the sauce is too much, make it a day ahead and then reheat.
I have two sons (12 & 13) and a bonus one (15) who once told me he’d like to have this beef stroganoff as the meal served at his future wedding. Upon seeing I was flattered, he changed his idea to buffalo wings. But that’s okay, no take backs on compliments and we won’t let him plan the wedding menu.
Shelly says
Just made this tonight and my husband and son loved it. I cheated a little as I only had canned mushrooms. Still turned out delicious. I also only used 3 cups of broth and added a splash of Worchester sauce when I added the mushrooms and pasta. There was nothing left for leftovers as my favorite 2 men devoured it. Thank you for the simple and delicious recipe.
Susan Kell says
Delicious! Easy to make. I only used 3 cups of broth.
Steph says
So good and so simple! Will be making this again! Thanks!
Monica says
Oh. my. god. This was delicious. I had to use canned mushrooms because its all i had on hand but it was so good. I used egg noodles and they turned out a bit overcooked but thats only because i didn’t strictly follow the package directions for cook time. I added more liquid than called for because I used more noodles and they weren’t fully submerged, was too much liquid at the end but I just drained some and added corn starch (highly recommended to make it creamier). Overall 100% delicious, will be a new staple in our home. 🙂
Annie says
Way too much liquid, I only added 2 3/4 cups and still had too much liquid. That takes away from the recipe because there’s no way it can cook up creamy like the picture.
Sylvia says
I had double the meat so I doubled the pasta and, seasoning and sour cream. I added chili powder since we like spicy food. Next time I’ll double the baby portobellos. The fam really enjoyed it!
Valerie A Parrent says
This was delicious. I’m always looking for a good ground beef recipe. I have tried multiple beef stroganoff recipes and this was my favorite. For us four cups of broth was perfect, it was creamy without extra broth at the end. I kept the heat just above medium while cooking covered. We left out the mushrooms and used 1 1/2 tsp of the paprika. My 2, picky 7 and 15 year olds all enjoyed it too. Bonus it was quick and easy! Thanks for sharing.
Danny says
This was great!!! 3 cups of broth worked fine for me and I even added a 1/4 cup of red wine! Only had whole grain rotini on hand but it worked!
Rachelle M Butler says
My family and I loved this recipe. I ended up using 3 cups of beef broth and it was perfect!
Taysha says
I loved this so much I made it for my boyfriend and mom they’re my biggest supporters in my cooking dreams. I’ve never made it homemade also made it with whole wheat noodles ABSOLUTELY DEVINE! I love every bit of it. No adjustments needed also came out creamy and wholesome. Thanks so much
Maddie says
I adore this dish! Have made it a number of times now and have to stop myself from wolfing if down each time!! I use tortiglioni pasta and the mixture gets into each tube which is lovely. I’m also a brocolli fan so I steam some and add it to the end dish with the mushrooms. Apart from adding flavour, it gives a lovely fleck of colour through it. I also use philadelphia cheese instead of sour cream and it’s perfect. It ends up a lovely creamy texture, a little bit of parmesan on serving and I’m in food heaven! Thank you Deborah!
kris says
So good. I did not have any mushrooms but I still wanted to make this for dinner last night. I loved the idea of one pot left to wash!
I had to sub 2 cups of whole wheat macaroni for the pasta and frozen peas for the mushrooms. My husband went right back for seconds! I can’t wait to buy criminis next trip to town. Four cups of broth was just right for 4,000 ft above sea level. I will be making this every week. Thank you!