One Pot Beef and Mushroom Stroganoff

$5.54 recipe / $1.39 serving
by Beth - Budget Bytes
4.68 from 178 votes
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Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)

Originally posted 2-17-14, updated 5-20-21

overhead view of a skillet full of beef and mushroom stroganoff

Use All Beef, No Beef, or Both!

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

Tips for “One Pot” Success

One pot recipes can be a bit tricky for some, so here are some pointers:

  • Use heavy, thick cookware to help the ingredients heat evenly.
  • The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
  • Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
  • Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.

Use Good Broth

The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.

Side view of a bowl full of beef and mushroom stroganoff

Want more One Pot Recipes? Check out our One Pot Recipe Archives!

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One Pot Beef and Mushroom Stroganoff

4.68 from 178 votes
This super easy one pot Beef and Mushroom Stroganoff is a delicious and comforting weeknight dinner that requires just a few ingredients.
Overhead view of a bowl full of beef and mushroom stroganoff
Servings 4 about 1.5 cups each
Prep 10 mins
Cook 20 mins
Total 30 mins


  • 2 cloves garlic ($0.16)
  • 2 Tbsp butter ($0.22)
  • 1/2 lb. ground beef ($2.50)
  • 8 oz. mushrooms ($1.49)
  • 1/8 tsp Freshly cracked black pepper ($0.01)
  • 2 cups beef broth ($0.26)
  • 1 Tbsp Worcestershire sauce ($0.03)
  • 1/2 tsp Dijon mustard ($0.02)
  • 8 oz. wide egg noodles ($0.60)
  • 1/3 cup sour cream ($0.15)
  • 1 Tbsp chopped parsley (optional) ($0.10)


  • Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
  • Add the ground beef and continue to sauté until it is fully browned.
  • While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
  • Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
  • Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
  • Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

See how we calculate recipe costs here.


Serving: 1.5CupsCalories: 476kcalCarbohydrates: 44gProtein: 22gFat: 24gSodium: 614mgFiber: 3g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Overhead view of a bowl full of beef and mushroom stroganoff

How to Make Beef and Mushroom Stroganoff – Step by Step Photos

garlic sautéed in butter in the skillet

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).

browned ground beef in the skillet

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

Sliced mushrooms on a cutting board

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Mushrooms in the skillet with beef

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

noodles added to the skillet, beef broth being poured in

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Cooked noodles with beef in the skillet

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet. 

Sour cream added to beef and noodles in the skillet

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Finished one pot beef and mushroom stroganoff topped with parsley

Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

close up side view of beef and mushroom stroganoff in the skillet


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  1. A winner for me! I used extra lean ground beef and added half a can of peas for more veggies. It worked out perfectly. Another easy dinner to have in my back pocket!

  2. Had to substitute fettuccine because egg noodles were crazy expensive. Ended up cooking it another 4-5 minutes. Still turned out great!

  3. Didn’t have Worcestershire this time around, but here’s a good substitute: 1 part ketchup, 1 part white vinegar, 0.5 part soy sauce. Works great! I love this recipe, I make it all the time! 

  4. This is a modified version of this recipe. It used to have flour added as soon as the beef is browned. I still use this ild recipe not the new one posted here. Removes the extra liquid issue. Highly suggest you try adding the flour next time or revert back to the original recipe. This new one costs way more to make compared to the old.

  5. This is a staple recipe in our house! We don’t love mushrooms so I add some frozen spinach instead, and sometimes I add a few extra dashes of Worcestershire and mustard to intensify the flavor a bit more. Really great and easy recipe.

  6. This was a great tasting recipe, but it was a lot more watery than I was expecting. I feel like the texture would have been better if it had a creamier sauce with a gravy like consistency.  

  7. This was so freaking good! I subbed Greek yogurt for the sour cream and it still tasted great!

  8. This was so delicious and comforting! I grew up on hamburger helper, and this was honestly just as easy and way tastier,

  9. Beef stroganoff is one of my mom’s favorites, but she can never get it to taste right.
    I love it as well, but usually make it with a large portion of steak instead of a small portion of ground beef.
    I love how this was a one pot meal, and I will be using this as my standard recipe from now on!

  10. My family loved this and it was SO easy to make! Glad I doubled the recipe since my 15yo went back for heaping seconds. I did need to add an extra cup of water to fully cook the noodles, but no biggie. This is a doable weeknight dinner with not much prep or cleanup. I’m loving all the BudgetBytes recipes!

  11. This was great! I substituted some coconut cream from a can of full fat coconut milk for the sour cream and added in some spinach to get some veggies. Worked out well!

  12. Great recipe!! I made this tonight for dinner. My husband loved it so much!!! No more hamburger helper in this house. I made enough for 4 servings and I’m happy to say there was no leftovers. Thank you so much for making an easy one pot meal. This is the second recipe of yours that I made and can’t wait to make more.