One-Pot Ground Beef Stroganoff is an easy meal that tastes decadent enough to satisfy your naughtiest craving—without cream-of-nasty soup! Since it’s all made in the same pan, clean-up is a breeze.
If you’re looking for a ground beef stroganoff recipe, why not pick one that you can make all in the same pan?
I have been on a one-pan meal kick lately. This meal-delivery strategy is a godsend: not only does it minimize cleanup, but dinner is also typically done very quickly.
You can even use veggie noodles, as I’ve done in Vegetable-Turkey Lo Mein with Zoodles.
Traditional beef stroganoff vs. one-pot ground beef stroganoff
The beloved beef stroganoff recipe that many of us grew up with (in the U.S., anyway, particularly in the South) was characterized by decadent creaminess.
This usually involved sour cream in combination with a roux (flour and butter) and milk or cream.
Even worse, many recipes call for condensed cream-of-nasty soup (calorie and sodium explosion in one can!). Calorically speaking, these stroganoffs packed a wallop.
The pasta cooks right in the broth that becomes the sauce.
This gives the dish a lovely creaminess without all the added fat of butter and/or cream-of-nasty soup.
Of course, we do add in ¾ cup of sour cream. But that imparts only about 400 calories to the entire pot!
Plus, I take care to drain the rendered fat from the ground beef. In short, this meal is quite a bit lighter than the one I grew up with.
I should back up a bit and explain that this One-Pot Ground Beef Stroganoff recipe only vaguely resembles its Russian cousin. (Much like real Hungarian goulash is NOTHING like “American goulash.”)
Among the main differences: 1. whereas the Russian version involves stewed chunks or strips of beef, the protein we use is sautéed ground beef. 2. I use an enriched pasta (for example, Ronzoni Smart Taste Extra Wide Noodles) rather than egg noodles. 3. I like to kick up the flavor with some mustard and herbs.
About the mushrooms in One-Pot Ground Beef Stroganoff…
One-Pot Ground Beef Stroganoff also has lots of mushrooms.
I absolutely LOVE mushrooms.
SO much so that I sometimes rehydrate a half-cup of porcini mushrooms, strain the liquid, and use it to replace one cup or so of the beef broth. Then I chop up the porcinis and add them to my sautéed creminis.
That said, SOME children and spousal units LOATHE mushrooms.
I give Phil snaps because he will actually eat (and enjoy) a dish with mushrooms in it. It’s just not something he would seek out on purpose.
In the case of two out of our three kids, though, mushrooms are RIGHT OUT.
Long story short: if I plan to feed this One-Pot Ground Beef Stroganoff to the kids, I purée the mushrooms in a bit of milk and mix it back into to the pan. It works every time.
What makes One-Pot Ground Beef Stroganoff scrummy
Although the beef broth, mushrooms, onion, and garlic give this One-Pot Ground Beef Stroganoff fantastic flavor, I like to add a tiny bit of dijon mustard and about a tablespoon of my favorite herb mix.
Then, immediately before serving, I garnish with a tiny bit of chopped, fresh dill, chives, or parsley (tiny because the taste can easily be overpowering, especially with dill).
Note on reheating: you may find that the noodles have soaked up most of the sauce.
If this is the case, simply mix in a splash of beef broth (about ¼ cup or so) and another tablespoon of sour cream. Reheat gently in the microwave and stir well.
You could easily go vegetarian with this one-pot ground beef stroganoff recipe by, of course, leaving out the beef and beef broth.
Instead, you could substitute the strained liquid used to rehydrate mushrooms (as mentioned above) and vegetable broth for the beef broth.
Double the amount of fresh and rehydrated mushrooms, and then mix in non-gelatin-containing sour cream at the end.
The dish becomes a delicious, earthy mushroom stroganoff.
UPDATE: I’ve done this for you with my One-Pot Vegan Mushroom Stroganoff.
And there you have it. This one-pot ground beef stroganoff dinner is highly addictive.
Want more one-pot dinner inspo? Check out Mastering Easy One-Pot Meal Recipes, a how-to that’s loaded with tips and ideas, with over 20 of my favorite recipes.
- #CookBlogShare, a great food blogger recipe-share hosted this week at Easy Peasy Foodie.
- #CookOnceEatTwice, for recipes that are just as good left-over as they are when you made them, hosted by Searching for Spice.
- 1 tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 1 pint cremini mushrooms, trimmed & sliced (see Recipe Note #1)
- 1 small Vidalia onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth (preferably homemade, or see Recipe Note #1)
- 1 lb. extra-wide noodles, dry
- 1 tbsp. dijon mustard
- 1 tbsp. mixed dried herbs (e.g., Bavarian seasoning, herbs de Provence, etc.)
- ¾ cup sour cream
- Salt & pepper, to taste
- 3 tbsp. fresh parsley, dill, or chives, finely chopped (for garnish; optional)
- Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Season the beef with salt and pepper (I start out with about ¼ tsp of each). When the oil begins to shimmer, add the ground beef to the pot, breaking it up into tiny chunks as it browns. When all traces of pink are gone, remove as much of the rendered fat in the pot as you can, either by tilting the pot and spooning it off, or by draining the meat in a fine-mesh colander.
- Add the onion to the skillet with the beef; sauté until translucent and soft, about 5 minutes. Add the garlic and mushrooms; continue to sauté until the mushrooms have given up their juices.
- Stir in the mustard, herbs, broth, and pasta. Mix well. Bring to a simmer and cover the pot.
- Cook until the pasta is done to your liking, stirring occasionally. This will take anywhere from 16-20 minutes, depending on whether you prefer your pasta al dente or soft.
- Stir in the sour cream and check the pasta for seasoning, adjusting as necessary. Serve topped with a tiny pinch of your fresh herb of choice. Enjoy!
- If you are a raving, rah-rah mushroom fan like I am, try re-hydrating ¼ of porcini mushrooms in 1 ½ cups of scalding water for 30 minutes (you can do this the night before!). Strain the liquid through a fine-mesh strainer lined with cheese cloth or paper toweling: use 1 cup of the liquid to replace 1 cup of the beef broth.
- Note on reheating: you may find that the noodles have soaked up most of the sauce. If this is the case, simply mix in a splash of beef broth (about ¼ cup or so) and another tablespoon of sour cream. Reheat gently in the microwave and stir well.
Nutrition Information:Yield: 6 Serving Size: 1.25 cups
Amount Per Serving: Calories: 441Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 84mgSodium: 531mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 29g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
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