This One Pot Beef Stroganoff is one of my go-to comfort meals. By using ground beef instead of tenderloin or ribeye, I’ve created a more affordable, approachable take on classic beef stroganoff recipes. One Pot Beef Stroganoff is quick and simple to make without sacrificing any of the rich and savory flavors. Additionally, this dish stores and reheats beautifully, making it a great meal prep option for busy weeks.
Why You’ll Love this Recipe:
- This easy recipe is ready to serve and eat in just 30 minutes.
- It’s made in one large skillet for simple stovetop cooking and minimal cleanup.
- Using ground beef instead of a beef steak or roast makes this recipe virtually foolproof since I don’t need to brown or sauté the meat and fresh mushrooms in olive oil.
- It’s a great meal prep option because of how well it stores and reheats.
- This ground beef stroganoff recipe is rich and creamy, and it’s also a good source of protein, nutrients, and calcium.
Key Ingredients
- Lean ground beef: I always keep quality ground beef in my freezer because it’s versatile, budget-friendly, and a great source of protein. It also contains many essential nutrients, such as zinc, iron, and B vitamins. I make sure to use 90/10 or 93/7 lean ground beef.
- Cremini mushrooms: Rich in antioxidants, B vitamins, fiber, and potassium, cremini mushrooms bring more than just delicious earthy flavor to the table. If I don’t have cremini mushrooms specifically on hand, though, I opt for using button mushrooms instead.
- Worcestershire sauce: This traditional kitchen staple brings an additional depth of flavor to this beef stroganoff recipe. If I need to make this recipe for a friend or family member who can’t have gluten or doesn’t love the flavor of Worcestershire, you can use coconut aminos instead of Worcestershire in this sauce.
- Egg noodles: Egg noodles are considered one of the more traditional pairings for beef stroganoff. However, serving this dish over rice, mashed potatoes, or even gluten-free noodles is also delicious and perfectly acceptable.
Ingredients:
- 1 tablespoon olive oil
- 8 ounces mushrooms, stems trimmed and sliced (such as cremini or white mushrooms)
- 2 tablespoons butter, unsalted
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups beef broth, low sodium
- ¼ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 8 ounces egg noodles, or other dry pasta
- ¾ cup sour cream
- 1 tablespoon parsley, chopped
Directions:
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned. Transfer to a plate and set aside.
- In the same pan, add the butter then the ground beef. Brown the beef till it is no longer pink, about 5 to 6 minutes. If using regular ground beef, drain the excess fat.
- Add the onions and garlic and cook till soft with some salt and pepper. Sprinkle in the flour and paprika, stir and cook for about 1 minute until the raw flavor has cooked off the flour.
- Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated. Add the broth and stir to combine. Increase the heat to medium-high and bring to a simmer.
- Add the noodles and mushrooms along with their juices and stir to combine. Reduce the heat to medium-low and simmer covered, stirring occasionally, until the noodles are al dente.
- Remove from heat and stir in the sour cream. Garnish with parsley and serve!
Make It Gluten Free:
To make this dish gluten-free, I’ll use a 1:1 gluten-free flour in place of the all-purpose flour and swap the Worcestershire sauce for coconut aminos. Then, serve it over cauliflower rice, mashed potatoes, or gluten-free noodles.
Make It Dairy Free:
To make this ground beef stroganoff recipe dairy-free, I would swap the sour cream for dairy-free sour cream or a plant-based Greek yogurt. Besides that, I would follow the directions as usual.
How To Store and Reheat:
If I have any leftovers, I’ll store my stroganoff and egg noodles (or rice or mashed potatoes) in separate airtight meal prep containers. The ground beef stroganoff itself will stay fresh in the refrigerator for 3-4 days. To reheat, I warm the leftovers in the microwave or in a skillet over medium-high heat until heated through.
History of Beef Stroganoff
Ground beef stroganoff is a creative variation of the traditional beef stroganoff, a French-influenced dish with Russian origins from the 1800s. The dish made its way to America in the 1920s and became popular post-WWII. The original recipe incorporated chuck roast, but ground beef was introduced as a more convenient and budget-friendly alternative.
More Recipe Suggestions:
Spring Roll Bowls with Sweet Garlic Lime Sauce
Smothered Pork Chops with Bacon, Mushrooms, and Fresh Thyme Cream Sauce
Chicken Feta Pasta with Spinach and Cherry Tomatoes
One Pot Beef Stroganoff
Equipment
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms stems trimmed and sliced (such as cremini or white mushrooms)
- 2 tablespoons butter unsalted
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups beef broth low sodium
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 8 ounces egg noodles or other dry pasta
- ¾ cup sour cream
- 1 tablespoon parsley chopped
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned. Transfer to a plate and set aside.
- In the same pan, add the butter then the ground beef. Brown the beef till it is no longer pink, about 5 to 6 minutes. If using regular ground beef, drain the excess fat.
- Add the onions and garlic and cook till soft with some salt and pepper. Sprinkle in the flour and paprika, stir and cook for about 1 minute until the raw flavor has cooked off the flour.
- Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated. Add the broth and stir to combine. Increase the heat to medium-high and bring to a simmer.
- Add the noodles and mushrooms along with their juices and stir to combine. Reduce the heat to medium-low and simmer covered, stirring occasionally, until the noodles are al dente.
- Remove from heat and stir in the sour cream. Garnish with parsley and serve!
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