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.
Sara says
This was really good and my husband and I are 2/3 of it in one sitting. I did season it a lot throughout the whole cooking process with salt, pepper, and garlic powder.
elizabeth countryman says
I made this and it’s so tasty. Easy to put together and most of the ingredients I had at home.
KELLI S MARTHEY says
My family loves this recipe it is delicious I use egg noodles instead of rotini and do 6 cups of beef broth
Chris B says
Very good! I also feel that 4 cups broth is too much, but I continued to simmer with the lid off, as you suggested. Thank you 😊
Caroline Brown says
This is one our family favorites now! I make this a lot! It is the best stroganoff recipe out there!
Joanne says
Love love this recipe! Thank you for sharing
Rlh says
I Nd my husband both liked it very much. I only made half but by mistake put in too much pasta so it was a bit dry. Next time, and there will be a next time, I will use less noodles and more sour cream. Very yummy!
Susan Seals says
What is wrong with people, if it has too much liquid, make a corn starch slurry prior to adding the sour cream. The recipe was delicious! Will be m
Lisa Deacon says
Hi Debra,
I just wanted to say that this recipe was fabulous.
I stuck with just 3 cups of liquid & added more pasta. But like you said . I just let it build down some and it was perfect.
I also want to comment on your pot (dutch oven) that you used to make your video. It’s a Paula Dean pot isn’t it?
It’s what I used. And it wasn’t until I made my dinner when I actually watched your video. It’s a great pot.
Have a blessed day
Deborah says
I’m so glad you loved it! The pot in the video belonged to someone else, so I’m afraid I can’t say if it is a Paula Deen pot. But I want to look into getting one, now!
Bob Bruce says
Family loved it. Used up some leftover pot roast, added a little cream cheese and cream. Used some egg noodles. It was a little to liquid so I added a quick corn starch slurry.
Sharon Seiber says
I used the three cups of broth but did not have sour cream! So used a brick of cream cheese. Also used green onions. My 26 yr old son made a pig of himself!
Reggina Bradshaw says
This was a hit! I recommend a tablespoon of Worchestershire, when you add the broth and noodles!
Victoria Withoff says
My family loves this recipe! I’ve made it more times than I can count. It’s on our permanent rotation!
Cindy Brown says
I am interested in making this and was wondering if you can use drained canned mushrooms and if so how many? Thanks!
Sharon Seiber says
You can use two of the little 4 oz cans of mushrooms or the 8oz can.
Jessica says
This was amazing. My 8 year old and 4 year old gobbled it up and asked if we could have this again! This will become a family go to meal, quick, easy and delicious. Anything that both my girls will eat is always a win! I did the recipe exactly as written but didn’t have mushrooms. Next time I will probably add peas and/or am carrots to get a vegetable in there too.
Crissy says
This was very good! I skipped the onion and added extra garlic! The sauce gets thicker the longer it sits off the heat!