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’s like hamburger helper stroganoff, but homemade. And guess what? It’s still super fast, easy, and requires only one pot.
Originally posted 2-17-14, updated 9-15-16
One Pot Beef and Mushroom Stroganoff
Beef, Mushrooms, or Both!
I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushroom 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 make sure the ingredients heat evenly.
- 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 to prevent sticking, but not too often or your risk breaking down the pasta.
- Use your judgement. 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 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.
Want more One Pot Recipes? Check out our One Pot Recipe Archives!
One Pot Beef and Mushroom Stroganoff
- 2 Tbsp butter ($0.22)
- 2 cloves garlic ($0.16)
- 1/2 lb ground beef ($3.00)
- 8 oz fresh button mushrooms ($1.99)
- Freshly cracked pepper ($0.05)
- 2 Tbsp all-purpose flour ($0.02)
- 2 cups beef broth* ($0.26)
- 8 oz wide egg noodles ($0.80)
- 1/3 cup sour cream ($0.50)
- handful fresh parsley for garnish (optional) ($0.20)
- 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. Once the beef has browned, add the sliced mushrooms and some freshly cracked pepper to the pot. Continue to sauté until the mushrooms are soft (about five minutes). Add the flour and sauté for about two minutes more. The flour will coat the bottom of the pot and this is okay.
- 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, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer for about 7-10 minutes, stirring the noodles and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed. Make sure the liquid is simmering the entire time. If not, increase the heat slightly.
- Once the noodles are tender, stir in the sour cream. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.
Scroll down for the step by step photos!
How to Make Beef and Mushroom Stroganoff – Step by Step Photos
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).
Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice 8oz. 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 some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).
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.
Next, add 2 cups beef broth to the pot and stir until all of the flour is dissolved off of the bottom. I use Better Than Bouillon brand broth concentrate to make my broth, which is less expensive than buying canned or boxed broths. It also has quite a bit of flavor and enough salt that I don’t have to add salt to the dish. The final product of this recipe will depend a lot on the amount of flavor in your broth, so if you’re using a bland broth you’ll have a bland stroganoff.
Add 8 oz. of uncooked wide egg noodles. The noodles might not be completely submerged in the liquid, but that is okay because the steam will help them cook and you’ll be stirring often. Place a lid on the pot and allow the broth to come up to a boil. Once it reaches a boil, give it a quick stir and replace the lid. Reduce the heat to low and let it simmer for 7-10 minutes with the lid in place and stirring every couple of minutes. After 7-10 minutes, the noodles should be tender and absorbed most of the liquid. Make sure the broth is simmering the whole time. If it stops, turn the heat up just a tad.
And after about ten minutes, the pasta is fully cooked. Now it’s time to stir in the creamy goodness. Add 1/3 cup sour cream and stir until it has melted into the gravy.
And that’s it! This Beef and Mushroom Stroganoff is so easy and so comforting.
And if you want a little bit more color, you can roughly chop some parsley leaves and sprinkle them on top of your Beef and Mushroom Stroganoff. Brown pasta isn’t all that visually appealing, but once you taste it O.M.G!