Looking for a cozy, satisfying dinner without the hassle of multiple pots and pans? This One-Pot Beef Stroganoff is your answer. Tender beef, hearty mushrooms, and egg noodles are enveloped in a rich, creamy sauce—all made in a single pot. It’s a quick weeknight meal that tastes like it’s been simmering all day.
Why You’ll Love This One-Pot Beef Stroganoff This version is a time-saving twist on the classic Russian dish, bringing all the flavor with less cleanup. No need to cook noodles separately—everything cooks together in one pot, absorbing every bit of that savory, creamy goodness. It’s perfect for busy nights, picky eaters, and comfort food lovers alike.
Ingredients You’ll Need – 1 tablespoon olive oil – 1 pound ground beef (or thinly sliced sirloin) – 1 small onion, diced – 2 cloves garlic, minced – 8 oz mushrooms, sliced – 2 tablespoons all-purpose flour – 3 cups beef broth – 1 tablespoon Worcestershire sauce – 1 teaspoon Dijon mustard – Salt and pepper, to taste – 8 oz egg noodles (uncooked) – ¾ cup sour cream – Fresh parsley, chopped (optional for garnish)
How to Make One-Pot Beef Stroganoff 1. Brown the Beef: In a large pot or deep skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess grease if necessary. 2. Sauté Veggies: Add diced onion and sliced mushrooms. Cook for about 5 minutes, until softened. Add garlic and cook for another 30 seconds. 3. Make the Base: Stir in the flour and cook for 1 minute to eliminate raw flour taste. Gradually pour in the beef broth while stirring. Add Worcestershire sauce, Dijon mustard, salt, and pepper. 4. Cook the Noodles: Add the uncooked egg noodles directly to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 10–12 minutes or until the noodles are tender, stirring occasionally. 5. Finish with Creaminess: Remove from heat and stir in sour cream until fully incorporated. Taste and adjust seasoning if needed. 6. Serve: Garnish with fresh parsley and serve immediately.
Tips for Best Results – Use fresh mushrooms for deeper flavor. Baby bella or cremini mushrooms are great options. – Don’t skip the Dijon—it adds subtle depth that makes the sauce pop. – If the sauce is too thick, stir in a splash of warm broth or milk before serving.
Storage and Reheating Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat. You may need to add a bit of broth or cream to loosen the sauce.
Variations to Try – Swap the protein: Use ground turkey or chicken for a lighter version. – Add vegetables: Stir in spinach or peas at the end for added nutrients. – Make it gluten-free: Use cornstarch instead of flour and substitute gluten-free noodles.
Why It Works for Meal Prep This beef stroganoff stores well and reheats beautifully, making it ideal for meal prep. The flavors continue to develop after resting, offering an even richer taste the next day.
Perfect for Busy Families With minimal prep and cleanup, this recipe fits seamlessly into busy weeknight schedules. It’s hearty, flavorful, and crowd-pleasing.
Conclusion When you need a meal that checks every box—comforting, easy, filling, and minimal cleanup—this One-Pot Beef Stroganoff delivers. Try it tonight and savor a classic comfort food made effortless.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute for sour cream if you want to lighten the dish.
Can I use a different type of pasta?
Yes, but cooking time may vary. Choose a pasta that holds up well to boiling, like rotini or penne.
How can I make this vegetarian?
Replace beef with mushrooms or lentils, and use vegetable broth instead of beef broth.
Can this be frozen?
Freezing is possible, though the texture of the noodles may change slightly. Freeze in airtight containers for up to 2 months.
One-Pot Beef Stroganoff Recipe – Creamy Comfort in a Single Pan
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy and comforting One-Pot Beef Stroganoff made with tender beef, mushrooms, and egg noodles all cooked together in a rich sauce. Perfect for a quick weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound ground beef or thinly sliced sirloin
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tablespoons all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
8 oz egg noodles (uncooked)
¾ cup sour cream
Fresh parsley, chopped (optional for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess grease if needed.
2. Add diced onion and sliced mushrooms; cook until softened, about 5 minutes. Stir in minced garlic and cook 30 seconds.
3. Sprinkle flour over mixture and cook 1 minute, stirring to avoid lumps.
4. Gradually add beef broth while stirring. Add Worcestershire sauce, Dijon mustard, salt, and pepper.
5. Add uncooked egg noodles and bring to a boil. Reduce heat to simmer, cover, and cook 10-12 minutes until noodles are tender, stirring occasionally.
6. Remove from heat and stir in sour cream until smooth. Adjust seasoning to taste.
7. Garnish with chopped parsley and serve immediately.
Notes
Use fresh mushrooms for best flavor.
Adjust sour cream quantity for desired creaminess.
Add spinach or peas for extra veggies.
Substitute ground turkey or chicken for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg