One Pot Beef Stroganoff

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Creamy, savory, and full of comforting flavor, One Pot Beef Stroganoff is the kind of dish that brings the whole table together. With tender ground beef, hearty mushrooms, and soft egg noodles all coated in a rich, tangy sour cream sauce, it’s everything you want in a cozy, satisfying meal. Best of all? It comes together in a single pot—no need to juggle multiple pans or deal with a pile of dishes later.

Whether you’re cooking for a busy weeknight dinner or just want something warm and hearty after a long day, this easy stroganoff is the answer. It’s packed with flavor, budget-friendly, and deeply nostalgic—just like the classic, but made quicker and easier without sacrificing that signature creaminess and depth.

Why You’ll Love This One Pot Beef Stroganoff

• Minimal cleanup thanks to one-pot cooking.
• Ready in about 30 minutes, making it perfect for weeknight dinners.
• Comfort food classic with rich, creamy texture and savory depth.
• Budget-friendly ingredients that stretch to feed a family.
• Easily customizable with protein swaps or added veggies.

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Preparation Phase & Tools to Use

To prepare One Pot Beef Stroganoff efficiently, you’ll need the right tools on hand:

• Large Deep Skillet or Sauté Pan with Lid: This is essential for browning the meat, simmering the sauce, and cooking the noodles all in one place. It needs to be deep enough to hold everything without spilling over.
• Wooden Spoon or Spatula: Helps break apart the ground beef and stir the noodles gently without tearing them.
• Measuring Cups & Spoons: For accuracy when adding broth, sour cream, and seasoning.
• Chef’s Knife & Cutting Board: Used for slicing mushrooms and onions (if adding optional veggies).

Each of these tools streamlines the cooking process and helps maintain the integrity of your ingredients while reducing mess.

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Preparation Tips

For the best texture and flavor, start by browning your ground beef thoroughly to build flavor at the base of the dish. Don’t rush this step—it gives that umami depth. If you’re using mushrooms, sauté them until golden and slightly crisp around the edges before adding liquid. Be sure to simmer the noodles gently so they absorb the broth without becoming mushy. Stir occasionally to prevent sticking. Lastly, add the sour cream off the heat to keep the sauce silky and prevent curdling. Taste and adjust seasoning at the end—salt, pepper, and even a dash of Worcestershire sauce can make all the difference.

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Ingredients for this One Pot Beef Stroganoff

• 1 lb ground beef (85% lean is ideal)
• 1 tablespoon olive oil (optional, if beef is very lean)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (white or cremini)
• 2 tablespoons all-purpose flour
• 4 cups beef broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (optional, for extra depth)
• Salt and black pepper, to taste
• 8 oz wide egg noodles (uncooked)
• 3/4 cup sour cream (full-fat preferred for creaminess)
• 2 tablespoons fresh parsley, chopped (for garnish)

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Step 1: Brown the Beef

In a large deep skillet or sauté pan over medium-high heat, cook the ground beef until browned and no longer pink. Break it apart with a wooden spoon as it cooks. If there’s excess grease, drain it, leaving a little for flavor.

Step 2: Sauté Aromatics and Mushrooms

Add chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and sliced mushrooms. Cook for another 4–5 minutes until mushrooms are browned and any liquid has evaporated.

Step 3: Add Flour for Thickening

Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste. This will help thicken the sauce later.

Step 4: Pour in the Liquids and Seasonings

Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, Dijon mustard, smoked paprika (if using), and season with salt and black pepper. Stir until well combined.

Step 5: Cook the Noodles

Bring the mixture to a gentle boil, then add the uncooked egg noodles. Reduce heat to a simmer and cover with a lid. Cook for about 8–10 minutes, stirring occasionally, until the noodles are tender and have absorbed much of the liquid.

Step 6: Finish with Sour Cream

Turn off the heat and let the pan sit for 1–2 minutes to cool slightly. Stir in the sour cream gently until the sauce becomes creamy and luscious. Do not boil after adding sour cream to avoid curdling.

Step 7: Garnish and Serve

Sprinkle with freshly chopped parsley and serve warm. Pair it with a simple side salad or steamed green beans for a complete meal.

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Notes

One Pot Beef Stroganoff is incredibly adaptable. You can easily swap ground beef for ground turkey or chicken for a lighter version, or even use plant-based meat alternatives for a vegetarian twist (just be sure to use vegetable broth in that case). The mushrooms add an earthy depth, but if you’re not a fan, you can omit them or substitute with zucchini or bell peppers for added color and nutrition. If your sauce thickens too much after sitting, just stir in a splash of warm broth or water to loosen it back up before serving.

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Watch Out for These Mistakes While Cooking

• Skipping the browning step: Browning the beef builds foundational flavor—don’t rush it.
• Adding sour cream over high heat: This can cause it to curdle. Always remove from direct heat first.
• Overcooking the noodles: They cook right in the sauce and can turn mushy if you don’t monitor them.
• Using too much salt early on: Since the broth reduces as it cooks, it’s better to salt toward the end.
• Not stirring occasionally: Noodles can stick if left unattended. Give it a stir now and then.

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Storage Instructions

Let leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to bring back the creamy texture. This dish is not freezer-friendly due to the sour cream base, which can separate and change texture when frozen and reheated.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 430 kcal
• Protein: 23g
• Carbohydrates: 35g
• Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 680mg
• Fiber: 2g
• Sugar: 3g

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Frequently Asked Questions

Can I use a different type of meat?

Yes! Ground turkey, chicken, or even sliced sirloin can be used instead of ground beef.

Can I make it vegetarian?

Absolutely—use plant-based ground meat or lentils, and swap in vegetable broth.

Can I use Greek yogurt instead of sour cream?

Yes, plain full-fat Greek yogurt is a good substitute. Add it off heat to prevent curdling.

What if I don’t have egg noodles?

Rotini or fusilli are decent substitutes, but cooking times may vary slightly.

How can I make this dairy-free?

Use a dairy-free sour cream alternative and ensure your noodles are egg-free.

Can I double this recipe?

Definitely! Use a larger pot and double all ingredients. Extend simmer time slightly to ensure noodles cook evenly.

Why is my sauce too thick?

This usually happens if too much liquid evaporates. Add a little extra broth or water to loosen it.

Is this dish freezer-friendly?

Not recommended, as sour cream tends to separate and alter the texture when frozen.

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Conclusion

One Pot Beef Stroganoff is the ultimate comfort meal that blends flavor, simplicity, and warmth in a single dish. It’s a time-saving solution for busy nights and a hearty dinner that leaves everyone full and happy. With easy customization, it’s a go-to that you’ll return to again and again. Whether you’re new to the kitchen or a seasoned home cook, this dish delivers every time.

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