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.
Catherine says
This stroganoff is so easy to make, super comforting, absolutely delicious and a great budget stretcher being so affordable! Thank you!
Sarah says
Love this recipe. So easy to pull together and tastes yummy. Perfect comfort meal for a busy weeknight.
Ro Kelly says
After I started the recipe, I realized I was missing multiple ingredients so I had to improvise. I used a block of cream cheese instead of sour cream, chili powder and cumin instead of paprika and I used a different baby bella mushrooms. I had a 12 ounce box of some other type of pasta so I used the whole box with the 4 cups of broth and everything was very good.
Nicci says
Making this RIGHT NOW with substitutes of ground turkey, chicken broth and penne. Also, we have a local store here that sells infused olives and vinegars (DiOlivas, look them up!) I used the garlic and mushroom olive oil, so good!
Renata Herbert says
How long can you store? What about freezing? Would you omit the sour cream
Donna says
Very simple and tasty
Elise M. says
I’m making this recipe tonight. I don’t have any baby Bella’s but I do have shiitake mushrooms. Can I use those or should I leave them out?
Deborah says
I think the shiitake mushrooms would work great!
Heather says
A family favorite! We make this a couple times a month, served with a salad or green beans and a crusty bread!
Charlotte Potter says
I have been making this for many years and my children now make it for their children. I have never used beef broth or any broth, nor have I used paprika, garlic or mushrooms. I will definitely be trying those ingredients next time I make it. Some things I use I see you do not use are a can of cream of mushroom soup, also I cook up a package of bacon (crispy) chopped up after I cook it and add that in. One of my familys favorites. We all love mushrooms and I don’t know why I never thought to add them to this recipe. I will be doing that in the future and adding your paprika and beef broth. Glad I ran into your recipe, Thank you.
Abby Fraise says
I made this the other night without telling my husband it had sour cream in it. He has sworn that he never eats anything with sour cream. Well, he absolutely loved it!! My grandskns loved it too. I actually have a meal that everyone likes!!!!
Sarah says
I was so pleasantly surprised with how much we loved this! I added green peas for extra protein and they were delish in it.
Beverley says
Very delicious and easy to make. A winner
Mubeena says
Delicious. I added 1 T tomato paste and used smoked paprika.
Kathy says
Sounds so good! Would Greek yogurt be okay instead of sour cream?
Deborah says
I haven’t tried it, but I’m guessing it would be fine!
Heather says
Definitely! Greek yogurt is a great substitute for sour cream in most recipes.
Tami G says
Really yummy
Barbara says
I made this in my pressure cooker. First I broke uP the hamburger before putting it in the pot. Then I added the onions. I used the sautee button to cook this. When that was done I added the garlic and mushrooms. Cooked then a couple of minutes. U didn’t have beef broth so I used 3 bullion cube in 3 cups hot water. Then I added about12 ounces if Rotini. Stirred it and covered it. Cooked it on high for 6 minutes. Natural pressure release for 10 minutes. Then did full pressure release. The was about 1 cup of liquid in the bottom of the pit. I cooked it on sauteed for a few minutes and then added a can of Cream of Mushroom soup and one cup of Sour Cream. Added quite a it of salt to taste. Its great!
The flavors will continue to blend and the pasta will absorb more liquid. Oh yea, I added about 6 cloves if garlic. I love garlic and I thought this was perfect. You can always use more onion and garlic tan a recipe calls for.
I hope tis helps someone who wants to use their pressure cooker. 🙂
Anny says
thank you for submitting your pressure cooking version as I was trying to work out how I would do it in my Instant Pot
Barbara says
I’m wondering why so many people are stating that they have too much liquid left after cooking the pasta. People, you need to read the whole article before starting this recipe. She tells you exactly what to do if you have too much liquid left at the end. A lot of answers you are looking for are in the blog. Read it a couple of times…. You’ll fund your answers.