One Pot Beef & Mushroom Stroganoff

$6.21 recipe / $1.55 serving

Guess what time it is? Comfort-food-o’clock!

This is yet another “better than the box” meal. It’s like hamburger helper stroganoff, but homemade. And guess what? It’s still super fast, easy, and requires only one pot.

I used half ground beef and half mushrooms just for fun (the beef was actually less expensive per pound than the mushrooms), but you could do all mushroom or all beef if your heart so desires. If you’re doing a vegetarian version with all mushrooms, you can use mushroom or vegetable broth to replace the beef broth.

So, let’s just get straight to it because I’ve got some delicious, creamy, and savory noodles waitin’ for me in the kitchen!

(please excuse the blurry pics, it was super dark and rainy the day I made this.)

One Pot Beef & Mushroom Stroganoff

Beef & Mushroom Stroganoff

4.7 from 63 reviews
One Pot Beef & Mushroom Stroganoff
Prep time
Cook time
Total time
Total Cost: $6.21
Cost Per Serving: $1.55
Serves: 4 (about 1 cup each)
  • 2 Tbsp butter $0.24
  • 2 cloves garlic $0.16
  • ½ lb. ground beef $1.94
  • 8 oz. fresh button mushrooms $1.99
  • 2 Tbsp all-purpose flour $0.01
  • 2 cups beef broth $0.30*
  • 8 oz. wide egg noodles $0.90**
  • ⅓ cup sour cream $0.67
  1. Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté for one to two minutes over medium heat, or until the garlic is soft and fragrant. Add the ground beef and continue to sauté until it is fully browned.
  2. While the beef is browning, slice the mushrooms. Once the beef has browned, add the sliced mushrooms and continue to sauté until they are soft. Add the flour and sauté for about two minutes more. The flour will coat the bottom of the pot and this is okay.
  3. Add the beef broth to the pot and stir to dissolve the flour off of the bottom. Add the uncooked egg noodles. Place a lid on the pot and allow the liquid to come up to a boil. As soon as it reaches a boil, reduce the heat to low and allow the pot to simmer for about 10 minutes, or until the noodles are soft and most of the liquid has been absorbed (keep the lid on while simmering). You'll need to stir every few minutes to prevent the noodles from sticking to the bottom of the pot. Make sure the liquid is simmering the entire time. If not, increase the heat slightly.
  4. Once the noodles are tender, stir in the sour cream. Serve hot.
*I use Better Than Bouillon brand soup base to make broth instead of buying canned or boxed broths.

**Using regular pasta instead of egg noodles may produce different results. Egg noodles are not quite as thick or heavy as regular pasta.


Beef & Mushroom Stroganoff


Step by Step Photos

Garlic and Butter

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

Brown Beef

Next, add the ground beef and continue to sauté until it is fully browned.

Slice mushrooms

While the beef is browning, slice the mushrooms. At my local grocery store they sell 8 oz. packages of whole or sliced mushrooms, both for the same price. I prefer to slice my own because the pre-sliced variety are too thick and you’ll get more mushroom pieces if you slice them thinner.


Once the beef is browned, add the mushrooms and continue to sauté until they are soft. Once the mushrooms are soft, add 2 Tbsp flour and continue to sauté for one to two minutes more. As you’re stirring and cooking, the flour will begin to coat the bottom of the pot. This is A-OK because it will dissolve off in the next step. Just make sure the heat is not so high that the flour begins to burn. That is bad.

Beef Broth

I know I sound like a big commercial for Better Than Bouillon, but it really is the best thing ever. It stays good in the fridge for almost forever and you can mix up as much or as little broth that you need at any given time. For this recipe, I mixed up 2 cups of broth.


Add the beef broth to the pot and stir until all of the flour is dissolved off of the bottom of the pot.

Uncooked Noodles

Add 8 oz. of uncooked wide egg noodles. Egg noodles have a different texture than regular pasta, so if you try to substitute regular pasta, you may get slightly different results. Place a lid on the pot and allow the broth to come up to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 10 minutes (with the lid in place), or until the noodles are tender and have absorbed most of the liquid. You’ll want to stir every few minutes to keep the pasta from sticking. Make sure the broth is simmering the whole time. If it stops, turn the heat up just a tad.

Cooked NoodlesAnd after about ten minutes, the pasta is fully cooked. If you notice in the previous picture, not all of the pasta is submerged in the broth. That’s okay because the lid traps the steam and helps cook the portions that are not submerged. Plus, stirring every few minutes makes sure that everything gets good exposure to the hot liquid. 

Sour Cream


Lastly, stir in 1/3 cup sour cream until the whole deal is nice and creamy and delicious. I used light sour cream because I barely notice the difference between regular and light, but I wouldn’t suggest using fat free.

Beef & Mushroom Stroganoff

And now it’s ready to devour! I added some chopped parsley just for the photo… brown pasta isn’t all that visually appealing, but once you taste it O.M.G!


  1. sponty says:

    I swapped out sour cream for Greek yogurt but otherwise followed the recipe to a T and it came out beautifully. Will definitely be adding this to the rotation for the colder months.
    Beth, I just noticed that your newer entries have tags and I wonder if you would consider adding one like ‘freezer-friendly’? One of my favorite features of your book is the little snowflake that indicates when a recipe freezes well.

  2. Fenn says:

    Winner for sure. I’ve just used whatever pasta I had in the pantry and so far egg noodle, mini bowties, and elbow macaroni are good noodles.

  3. Tina says:

    I don’t like mushrooms, so it being the middle of zucchini season, I just made a small swap. Well, maybe not small as I threw in about a pound of chopped zucchini instead of the mushrooms. It was wonderful, cheap, filling, and my teenagers still scraped the pot clean.

  4. Beth
    The recipes on your website are definitely five star in my opinion!
    Thanks Again!

  5. Beth
    I really like your recipes and the step by step pictures are great and a big help. I am not a great cook probably because I do not enjoy cooking. Your recipes are very easy to follow and the ingredients are ones that I have on hand most of the time. I actually enjoyed cooking the One Pan Beef Stroganoff and I was proud to serve it to my family. I doubled the recipe and even with that I only had a small amount of left overs because everyone enjoyed their dinner and had two servings plus wanted to take a portion to work for their lunch.
    Thank You Very Much!

  6. robyn says:

    The first time I made this it was awesome. The second time it turned into a big sludgey mess. I think maybe too much flour when I doubled the recipe. I will try again!

  7. I finally got around to making this dish, and oh man am I glad I did! I used ground turkey and chicken broth instead of the beef because it is all I had on hand, but it still had amazing flavor, and it was so simple to make. Definitely a new go-to dinner in my house :)

  8. I made this with all beef and added half a bag of frozen spinach — adds a little visual appeal and a great way to get your veggies in. The spinach just blends in with the sauce so you can’t really taste it but you’re still getting the vitamins! Also added some hot pepper flakes for heat. Awesome recipe!

  9. cindarelli says:

    I made this with vegetarian broth and soy “beef” to make this a vegetarian dish…left everything else the same. Phenomenal! We’re having in again tonight!

  10. Leah says:

    Fabulous! I’ve yet to try one of your recipes I haven’t loved. Thanks!!

  11. LaTrice says:

    This Beef Stroganoff is placing Hamburger Helper’s Beef Stroganoff to shame! Unfortunately, I cooked the egg noodles separately, instead of cooking them inside the beef broth. It was absolutely delicious!!! Next time, I’m going to follow the recipe, but add extra mushrooms!!!! Thank you for this awesome recipe, Beth!!! :-)

  12. Stacy says:

    Once again, DELICIOUS! The whole family loved it. The kids even asked for thirds! Maybe it’s too yummy!?

  13. Stacy says:

    Do you think it would taste fine to substitute plain greek yogurt for the sour cream?

    • I’m personally not a fan of using Greek yogurt in place of sour cream because I find the acidity to be much more harsh, but a lot of people don’t mind it.

  14. Aliece says:

    We are big meat eaters. I used 1 lb. 90/10 ground beef, cream cheese (no sour cream on hand), canned mushroom slices, Dreamfields pasta, one chopped onion along with the stated recipe. I also add a T. soy sauce and about a tsp. of Ms. Dash Table Blend. Great, easy recipe for me! Thank you for sharing!

    • Kelly says:

      The soy sauce is a great idea! Every time I make this I always forget that I need to add a bit of salt. The soy sauce would be a perfect addition and give it just a bit of the salt taste I’m looking for.

    • Janet says:

      Hey I substitute like that all the time! Looks good and easy!

  15. Angela says:

    This is fantastic – even our 6 year old who only wants to eat rice & beans loved it! So easy too. My husband totally has a food crush on you! Hahaha

  16. silly Kyttie says:

    Some of the price information I find is a little outdated. It costs 4-5 dollars for a pound of hamburger where I live and so a half pound would probably be 2-3 dollars, Meat isn’t as cheap as it used to be but it is a great easy recepie to follow

    • Janet says:

      I waited till it went on sale, which can be awhile! But I got it for $1.99lb. so we got like 6lbs.! It’s back up to $2.99/$3.99 a lb. now! I’m in San Diego!

    • Tiffany says:

      The prices are always going to vary by location, store and sale/no sale.

  17. Sammy says:

    I think this is one of my favorite recipes off of this site so far. When I made this, I didn’t have any sour cream on me so I just used about 1/2 cup of milk instead. I also made this using cavatappi noodles instead of egg noodles, and it took a long time and more water to cook. I added onions and celery and it turned out absolutely delicious despite my weird substitutions. I’ll definitely make it again.

  18. Just cooked this for dinner this for dinner and would like to add some recomendations regarding substituting.

    Better Than Bouillon is not available where I live, so I used Knorr beef stock cubes, and it came out a little bland. Add plenty of salt and pepper, and I will most likely add some parsley to the left overs.

    Instead of egg noodles I used bow tie pasta, and although it turned out just fine I would just like to advise people to resist the temptation of adding more water! I must have added 3 cups in total, as it looked like the pasta was gonna soak it all up, and it came out with a little too much sauce. However, the left over portions will be split between the fridge and the freezer (and pasta just soaks up sauce if not eaten immediately), so it might actually work to my advantage!

  19. Nicol says:

    I was just wondering if you could double the recipe with the same results? Thank you.

  20. Arielle says:

    I added a small onion in with the garlic, and added Worcestershire sauce to help the meaty, umami taste. Plus a bit more sour cream and lots of black pepper! Very good, very easy.

  21. I used chopped yellow summer squash in place of the mushrooms. Still cheap, filling, and delicious.

  22. Peter Tupper says:

    One of my staples now. I add carrots and onions at the first stage for flavour and fibre, substitute whole wheat rotini for the egg noodles, and Worchestershire sauce for taste.

    • Do you change the amount of liquid or pasta at all when using whole wheat pasta? (Or anyone else who’s tried it with whole wheat or Dreamfields low carb pasta?)

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