Comforting and humble, this One Pot Ground Beef Stroganoff is full of beefy flavor. And there is only one pot to clean up after dinner!
Love a good one pot meal? Add this recipe to your to-try list along with this Skillet Lasagna, Creamy Mac and Cheese, or these Skillet Shrimp Fajitas.
The Easiest Ground Beef Stroganoff
My husband and I have been married for awhile now. But it surprises me how much I still learn about him, even after all of this time. He’ll tell stories about his childhood, or I’ll find out a dream or a fear that he has always had. I won’t be surprised if we are still learning things about each other after our 50th anniversary.
A few years ago, I learned that one of my husband’s favorite foods is beef stroganoff. So I got really excited when I went to make him this Slow Cooker Beef Stroganoff recipe, only to find out that while the recipe I used had cubed chunks of beef, he had only ever had stroganoff with ground beef. Years later, I can still remember his face when he saw that beef stroganoff that I had made, and was confused as to why I had used chunks of beef instead of ground beef!!
I had promised myself that I would make him a version that would remind him of his childhood favorite. And I knew that this would be the perfect dish to turn into a one pot meal.
And yes – this ground beef stroganoff is the perfect one pot meal. I love that there are less dishes to do, and I love how much flavor gets infused with the pasta when you cook it in broth and onion and even the ground beef drippings. The final dish is super flavorful and comforting – just like beef stroganoff should be.
And yes – my husband adored this. It has been regular on our dinner table for years now.
What You’ll Need
All of the ingredients in this easy ground beef stroganoff are easy recipes to find. Many you probably already have in your kitchen!
- extra-virgin olive oil – you can substitute vegetable oil, but I prefer the extra flavor olive oil brings.
- crimini mushrooms – also known as baby bellas. You can also use regular white mushrooms, but again – I think the crimini mushrooms have more flavor.
- salt and pepper – always!
- diced onion – I always use yellow onions, but white would work as well.
- garlic – another ingredient I use *all* the time!
- ground beef – I try to use a ground beef that is a little on the leaner side, but not too lean, as then you lose some of the flavor.
- paprika – a must for stroganoff! I usually use regular paprika, but I’ve really been loving smoked paprika lately.
- beef broth – I have used chicken broth in a pinch when I was out of beef broth, but the beef broth really is best.
- rotini – you can use any short cut pasta, but it may affect how much broth you need. We love the rotini the best!
- sour cream – another must for stroganoff. This makes the end dish so creamy and delicious.
Tips and Tricks
- I have been making this recipe for years, and 4 cups of broth is always the perfect amount for me. But I have had commenters let me know that they will sometimes end up with too much liquid at the end. You can always start with 3 cups of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta that you use will also affect how much liquid you need.
- You can sub in Greek yogurt for the sour cream if that is what you prefer.
- If you aren’t a mushroom lover, you can leave the mushrooms out without affecting the overall dish. The mushrooms do bring in a lot of flavor, though!
See How to Make One Pot Ground Beef Stroganoff Here
What To Serve with Ground Beef Stroganoff
Artisan Bread
Sauteed Green Beans with Cherry Tomatoes
Lion House Dinner Rolls
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One Pot Ground Beef Stroganoff
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
Description
Comforting and humble, this One Pot Ground Beef Stroganoff is full of beefy flavor. And there is only one pot to clean up after dinner!
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 8 oz crimini mushrooms, sliced
- salt and pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 lb ground beef
- 2 teaspoons paprika
- 3–4 cups low sodium beef broth*
- 8 oz dry rotini
- 1/2 cup sour cream
- fresh parsley, for serving
Instructions
- Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
- Pour in the beef broth and the pasta*. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
- Serve topped with fresh parsley.
Recipe Notes:
*While 4 cups of beef broth always works well for me, many have commented that they ended up with too much liquid. You can always start with 3 cups of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta will also affect how much liquid you need.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 586
- Sugar: 4 g
- Sodium: 312 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 84 mg
Keywords: ground beef, stroganoff, one pot
Bonnie Gundacker says
I used 4 cups but used about 2 1/2 cups pasta
Michelle Ward says
It needed more flavor. I added worchestchire sauce and was so much better
★★★
Deborah says
I’m glad you were able to make it work for you. 🙂
Sherry says
I cook a lot and I thought this was delicious
Dot says
Made it with beyond meat was delicious the whole family raved
★★★★★
Savoir says
I made this tonight, followed the directions to a T, and all I can say is ….. bleach! Thanks for wasting all my ingredients.
Janell says
Made this tonight and it got a thumbs up from all of us! So easy and delicious. Most of my family doesn’t like mushrooms but I went with it and there were very few complaints!
★★★★★
Frank Ellis says
We like this it’s a keeper I used the 4cups broth got noodles eldenta removed lid let the broth thicken then let set for couple minute add mushroom and sour cream just rite
★★★★★
MaryB says
You just can’t beat a tasty one pot meal when short on time and energy. This one is delicious.
★★★★★
Catherine says
This stroganoff is so easy to make, super comforting, absolutely delicious and a great budget stretcher being so affordable! Thank you!
★★★★★
Sarah says
Love this recipe. So easy to pull together and tastes yummy. Perfect comfort meal for a busy weeknight.
Ro Kelly says
After I started the recipe, I realized I was missing multiple ingredients so I had to improvise. I used a block of cream cheese instead of sour cream, chili powder and cumin instead of paprika and I used a different baby bella mushrooms. I had a 12 ounce box of some other type of pasta so I used the whole box with the 4 cups of broth and everything was very good.
★★★★★
Nicci says
Making this RIGHT NOW with substitutes of ground turkey, chicken broth and penne. Also, we have a local store here that sells infused olives and vinegars (DiOlivas, look them up!) I used the garlic and mushroom olive oil, so good!
Donna says
Very simple and tasty
★★★★★
Elise M. says
I’m making this recipe tonight. I don’t have any baby Bella’s but I do have shiitake mushrooms. Can I use those or should I leave them out?
Deborah says
I think the shiitake mushrooms would work great!
Heather says
A family favorite! We make this a couple times a month, served with a salad or green beans and a crusty bread!
★★★★★
Charlotte Potter says
I have been making this for many years and my children now make it for their children. I have never used beef broth or any broth, nor have I used paprika, garlic or mushrooms. I will definitely be trying those ingredients next time I make it. Some things I use I see you do not use are a can of cream of mushroom soup, also I cook up a package of bacon (crispy) chopped up after I cook it and add that in. One of my familys favorites. We all love mushrooms and I don’t know why I never thought to add them to this recipe. I will be doing that in the future and adding your paprika and beef broth. Glad I ran into your recipe, Thank you.
Abby Fraise says
I made this the other night without telling my husband it had sour cream in it. He has sworn that he never eats anything with sour cream. Well, he absolutely loved it!! My grandskns loved it too. I actually have a meal that everyone likes!!!!
Sarah says
I was so pleasantly surprised with how much we loved this! I added green peas for extra protein and they were delish in it.
★★★★★
Beverley says
Very delicious and easy to make. A winner
Mubeena says
Delicious. I added 1 T tomato paste and used smoked paprika.
★★★★★
Kathy says
Sounds so good! Would Greek yogurt be okay instead of sour cream?
Deborah says
I haven’t tried it, but I’m guessing it would be fine!
Heather says
Definitely! Greek yogurt is a great substitute for sour cream in most recipes.
Tami G says
Really yummy
Barbara says
I made this in my pressure cooker. First I broke uP the hamburger before putting it in the pot. Then I added the onions. I used the sautee button to cook this. When that was done I added the garlic and mushrooms. Cooked then a couple of minutes. U didn’t have beef broth so I used 3 bullion cube in 3 cups hot water. Then I added about12 ounces if Rotini. Stirred it and covered it. Cooked it on high for 6 minutes. Natural pressure release for 10 minutes. Then did full pressure release. The was about 1 cup of liquid in the bottom of the pit. I cooked it on sauteed for a few minutes and then added a can of Cream of Mushroom soup and one cup of Sour Cream. Added quite a it of salt to taste. Its great!
The flavors will continue to blend and the pasta will absorb more liquid. Oh yea, I added about 6 cloves if garlic. I love garlic and I thought this was perfect. You can always use more onion and garlic tan a recipe calls for.
I hope tis helps someone who wants to use their pressure cooker. 🙂
Anny says
thank you for submitting your pressure cooking version as I was trying to work out how I would do it in my Instant Pot
Barbara says
I’m wondering why so many people are stating that they have too much liquid left after cooking the pasta. People, you need to read the whole article before starting this recipe. She tells you exactly what to do if you have too much liquid left at the end. A lot of answers you are looking for are in the blog. Read it a couple of times…. You’ll fund your answers.
Sara says
This was really good and my husband and I are 2/3 of it in one sitting. I did season it a lot throughout the whole cooking process with salt, pepper, and garlic powder.
★★★★★
elizabeth countryman says
I made this and it’s so tasty. Easy to put together and most of the ingredients I had at home.
★★★★★
KELLI S MARTHEY says
My family loves this recipe it is delicious I use egg noodles instead of rotini and do 6 cups of beef broth
★★★★★
Chris B says
Very good! I also feel that 4 cups broth is too much, but I continued to simmer with the lid off, as you suggested. Thank you 😊
★★★★
Caroline Brown says
This is one our family favorites now! I make this a lot! It is the best stroganoff recipe out there!
★★★★★
Joanne says
Love love this recipe! Thank you for sharing
Rlh says
I Nd my husband both liked it very much. I only made half but by mistake put in too much pasta so it was a bit dry. Next time, and there will be a next time, I will use less noodles and more sour cream. Very yummy!
Susan Seals says
What is wrong with people, if it has too much liquid, make a corn starch slurry prior to adding the sour cream. The recipe was delicious! Will be m
★★★★★
Lisa Deacon says
Hi Debra,
I just wanted to say that this recipe was fabulous.
I stuck with just 3 cups of liquid & added more pasta. But like you said . I just let it build down some and it was perfect.
I also want to comment on your pot (dutch oven) that you used to make your video. It’s a Paula Dean pot isn’t it?
It’s what I used. And it wasn’t until I made my dinner when I actually watched your video. It’s a great pot.
Have a blessed day
Deborah says
I’m so glad you loved it! The pot in the video belonged to someone else, so I’m afraid I can’t say if it is a Paula Deen pot. But I want to look into getting one, now!
Bob Bruce says
Family loved it. Used up some leftover pot roast, added a little cream cheese and cream. Used some egg noodles. It was a little to liquid so I added a quick corn starch slurry.
Sharon Seiber says
I used the three cups of broth but did not have sour cream! So used a brick of cream cheese. Also used green onions. My 26 yr old son made a pig of himself!
★★★★★
Reggina Bradshaw says
This was a hit! I recommend a tablespoon of Worchestershire, when you add the broth and noodles!
★★★★★
Victoria Withoff says
My family loves this recipe! I’ve made it more times than I can count. It’s on our permanent rotation!
★★★★★
Cindy Brown says
I am interested in making this and was wondering if you can use drained canned mushrooms and if so how many? Thanks!
Sharon Seiber says
You can use two of the little 4 oz cans of mushrooms or the 8oz can.
Jessica says
This was amazing. My 8 year old and 4 year old gobbled it up and asked if we could have this again! This will become a family go to meal, quick, easy and delicious. Anything that both my girls will eat is always a win! I did the recipe exactly as written but didn’t have mushrooms. Next time I will probably add peas and/or am carrots to get a vegetable in there too.
★★★★★
Crissy says
This was very good! I skipped the onion and added extra garlic! The sauce gets thicker the longer it sits off the heat!
★★★★★
Julie says
Made exactly according to recipe. The ground beef & veggies were just swimming in broth. No consistency to it at all. I added cream of mushroom soup just to make it a little less watery
Angela M Watts says
I have been making this for YEARS… it’s a go to for quick, tasty, and filling. There’s only two of us, but the leftovers are delicious too. I use butter instead of oil and smoked paprika. Sooo good. I could eat a bowl of the mushrooms alone.
★★★★★
Erin says
This recipe has become a family favorite over the last few years. 3 cups of broth has been more than enough. Delicious and the whole family loves it.
★★★★★
Jenny B says
I have been using this recipe for a few years now. It is soupy to start, but I love the flavor. Besides, leftovers soak up the excess and it’s much more of a traditional texture day 2 and onward. So if the sauce is too much, make it a day ahead and then reheat.
I have two sons (12 & 13) and a bonus one (15) who once told me he’d like to have this beef stroganoff as the meal served at his future wedding. Upon seeing I was flattered, he changed his idea to buffalo wings. But that’s okay, no take backs on compliments and we won’t let him plan the wedding menu.
★★★★★
Shelly says
Just made this tonight and my husband and son loved it. I cheated a little as I only had canned mushrooms. Still turned out delicious. I also only used 3 cups of broth and added a splash of Worchester sauce when I added the mushrooms and pasta. There was nothing left for leftovers as my favorite 2 men devoured it. Thank you for the simple and delicious recipe.
★★★★★
Susan Kell says
Delicious! Easy to make. I only used 3 cups of broth.
★★★★★
Steph says
So good and so simple! Will be making this again! Thanks!
★★★★★
Monica says
Oh. my. god. This was delicious. I had to use canned mushrooms because its all i had on hand but it was so good. I used egg noodles and they turned out a bit overcooked but thats only because i didn’t strictly follow the package directions for cook time. I added more liquid than called for because I used more noodles and they weren’t fully submerged, was too much liquid at the end but I just drained some and added corn starch (highly recommended to make it creamier). Overall 100% delicious, will be a new staple in our home. 🙂
★★★★★
Annie says
Way too much liquid, I only added 2 3/4 cups and still had too much liquid. That takes away from the recipe because there’s no way it can cook up creamy like the picture.
Sylvia says
I had double the meat so I doubled the pasta and, seasoning and sour cream. I added chili powder since we like spicy food. Next time I’ll double the baby portobellos. The fam really enjoyed it!
Valerie A Parrent says
This was delicious. I’m always looking for a good ground beef recipe. I have tried multiple beef stroganoff recipes and this was my favorite. For us four cups of broth was perfect, it was creamy without extra broth at the end. I kept the heat just above medium while cooking covered. We left out the mushrooms and used 1 1/2 tsp of the paprika. My 2, picky 7 and 15 year olds all enjoyed it too. Bonus it was quick and easy! Thanks for sharing.
★★★★★
Danny says
This was great!!! 3 cups of broth worked fine for me and I even added a 1/4 cup of red wine! Only had whole grain rotini on hand but it worked!
★★★★★
Rachelle M Butler says
My family and I loved this recipe. I ended up using 3 cups of beef broth and it was perfect!
★★★★★
Taysha says
I loved this so much I made it for my boyfriend and mom they’re my biggest supporters in my cooking dreams. I’ve never made it homemade also made it with whole wheat noodles ABSOLUTELY DEVINE! I love every bit of it. No adjustments needed also came out creamy and wholesome. Thanks so much
Maddie says
I adore this dish! Have made it a number of times now and have to stop myself from wolfing if down each time!! I use tortiglioni pasta and the mixture gets into each tube which is lovely. I’m also a brocolli fan so I steam some and add it to the end dish with the mushrooms. Apart from adding flavour, it gives a lovely fleck of colour through it. I also use philadelphia cheese instead of sour cream and it’s perfect. It ends up a lovely creamy texture, a little bit of parmesan on serving and I’m in food heaven! Thank you Deborah!
★★★★★
kris says
So good. I did not have any mushrooms but I still wanted to make this for dinner last night. I loved the idea of one pot left to wash!
I had to sub 2 cups of whole wheat macaroni for the pasta and frozen peas for the mushrooms. My husband went right back for seconds! I can’t wait to buy criminis next trip to town. Four cups of broth was just right for 4,000 ft above sea level. I will be making this every week. Thank you!
Anita Repya says
I may be misreading but do I add sour cream in with pasta or after pasta is cooked
★★★★
Deborah says
You stir in the sour cream after the pasta is cooked.
LdB says
I love mushrooms, but my family does not, so I made recipe without. Not much flavor this way. Recipe also had excess liquid. I should have thickened it with cornstarch, but was too lazy. Certainly easy to prepare.
★★
Chrissy says
I am literally making this recipe as I type this!! I used frozen onions, and canned mushrooms. Then I doubled the amount of meat. I used a lot of broth because my noodles weren’t covered enough, but now I have it simmering like the recipe says and keep stirring. I seasoned the whole thing, not just the meat. It does smell good!!
★★★★★
Anajai Summers says
Decided to try something from scratch since we can’t leave right now. My family loved it! I added a few shakes of Worcestershire sauce and used penne pasta. Will definitely make this again:)
★★★★★
John Burke says
I made this for my wife to give her a night off from cooking for me.
It was so easy, and we both enjoyed it very much. Great comfort food in this difficult times.
Thanks for posting it
Trice says
Love it! I made this recipe with exception of leaving the mushroom out and used 3 cups of broth, and it was still very good!
Linda Minker says
Excellent recipe! Easy, adaptable, great flavor, and only one pot to wash; doesn’t get better than that!
Gwen Boje says
We loved this recipe and will definitely will make it again! Lightened it up by using only 1/2 of the olive oil, 96% lean ground sirloin and light sour cream, We’re also watching our sodium. I used unsalted beef broth and added about 1/4 tsp of kosher salt when browning the ground beef. Oh – and I used 3 1/2 cups beef broth which was perfect!
★★★★★
Sher says
I absolutely love this recipe, I ended using about 3 Cups of Broth, but we only had medium egg noodles in a bag by they were perfect for this. I will be making this more often. Maybe add some cooking Sherry next time.
★★★★★
Morgan Dawkins says
Followed the recipe exactly as written and it turned out great! I was hesitant to use the 4 cups of broth because of the comments but I did and it was the perfect amount. Not sure if it has to do with making sure it stays at a nice boil or not but I was glad I used the recommended amount. Very easy recipe and convenient having to only use the one saucepan. Thank you for sharing!
Reeca Dae says
Really easy decent meal, made it with mashed russet potatoes.. the boyfriend inhaled it until he couldn’t breathe
★★★★★
Darci Sonin says
I used zucchini instead of mushrooms as my husband and I aren’t fans, but it turned out great
Samantha says
Loved this recipe! Decided to make it with ground turkey and brown rice instead. I used two cups of brown rice, and 3 cups of broth. I will try 2.5 cups of broth next time.
Cooked rice according to box, but boiled it a little longer than it said to, and let it simmer a little longer as well. Turned out awesome!
Hollis Ramsey says
Making this tonight with these changes: no mushrooms, using ground Wagyu (75/25) so no extra fat necessary, double the onions and garlic, smoked paprika, more sour cream, and lots of fresh-chopped parsley.
★★★★★
kathy roberts says
I cooked in my 13 x 9 slow cooker, which I use nearly every day. I cooked on low for 4 hours. then added sour cream and mushrooms. delicious. I quilt all day, so putting meals together in slow cooker, keeps me free to sew all day……….
RocketMarcy says
Best beef stroganoff we’ve ever had! My 16 year old daughter is learning to cook and made the recipe exactly as directed except she doubled everything and used gluten free brown rice rotini instead of regular. Absolutely perfect and definitely not too much liquid left!
★★★★★
Stacey Brandt says
Very easy and full of flavor! Can the leftovers be frozen?
★★★★★
Jessica Webb says
My whole family loved it (6). Even my picky eater!
★★★★★
Mercedes T says
I used egg noodles. This is delish!!!
Nikki says
This recipe is easy and amazingly delicious. I would recommend cutting back on the liquid to 3 cups or increasing your pasta by 2-3 oz. I’d double the recipe as well because you’re going to want more and the leftovers are still delicious.
Danielle says
Can I use water instead if broth? I am sodium restricted.
Christine says
Very good! The “one pot” I used was my instant pot. Sauté function, then pressure cook with 3 cups broth & noodles added. Also I added some seasoned salt with the sour cream & mushrooms at the end. My son & husband gave good reviews too.
★★★★
Tobias says
Just made this, very bland, simple, and undefined flavour profile. Would not recommend.
Deborah says
So sorry this one wasn’t for you!
Barbara says
Did you use salt? That usually helps.
Ali says
I made this for my family. Initially, my husband was unimpressed but I think it’s because I just skipped mushrooms all together. I’m the only one who eats them in my house. So I tried it a second time and realized I needed something earthy in place of the mushrooms. I tried diced potatoes and shredded carrots. BINGO!! The third time I used smoked paprika and it was a huge hit!
★★★★★
David Brawley says
Not bad, but kinda bland. I ended up with too much liquid, and so added some flour to thicken it up, and some Worcestershire sauce for flavor. Still wonderfully filling and easy. I really do appreciate the one-pot aspect of it, and now I’ve got leftovers for the next couple of nights!
Deborah says
I’m glad you were able to make it work out for you!
Kinga says
Made it, loved it, making it again next week! Super easy to make, love that it only requires one pot, and not too many ingredients. Great weekenight meal and my husband said not to plan on having left overs next time.
★★★★★
Deborah says
Yay – I’m so glad you both loved it!
Paula says
This recipe was just ok. Definitely need to drain the grease after cooking beef. Only used 3 cups of beef broth and that was perfect. I thought it was pretty bland. Added a few dashes of worchestire sauce, and garlic powder. Also, used more like a cup of sour cream. My son loved it, but it definitely could use a flavor boost. Next time will use 4-5 garlic cloves, add 1-2 tsp worchestire.
★★★
Diana says
Really good recipe but way too much beef stock. Next time I’ll just add 3 cups instead of 4.
Kinga says
Or double the pasta! That’s what I did 🙂
CATHY MCKINNEY says
if mushrooms weren’t added would it taste bad or very much missed
Catherine says
Great recipe! I adapted it for the electric pressure cooker. I used greek yogurt instead of sour cream because it’s what I had on hand and used less beef broth to cover the pasta well. 6 minutes on high pressure (rice setting on my Power Cooker Xl) was just right. I put the yogurt and mushrooms in with the pasta. That’ll just my preference. I’m sure adding them at the end works fine. Since so many people now have Instant Pots or other electric pressure cookers, I thought it might be useful to know how easily your delicious meal can be adapted to these cookers. IT can all be done in the main pot. So easy, fast and good!
Angel says
My picky child who hates (and always has hated) most everything except chicken LOVES this. I’ve made it a few times now and I always have to ask him to go do me a “favor” when it comes time to add the sour cream in. He would seriously not eat it if he knew it was in there, but what he doesn’t know won’t hurt him! lol
Because he’s so picky, I usually put in minced onions and leave out the mushrooms, but it’s still pretty good even w/o those. I’ve sauteed up the shrooms on the side for myself and added them to just my dish too which also works.
Deborah says
Yay! I love that you can make it work for everyone!
Sue says
Can this recipe be converted to use a crock pot? I also make meatball stroganoff.
Deborah says
Sorry for the delay – I haven’t tried it in the crock pot, so I’m not sure how it would turn out. I would guess that the noodles would get too mushy after too much time in the slow cooker.
joony says
Delicious! Just made a batch for me and my father. He loves it! Excellent recipe. Thanks for posting!
Elizabeth says
Thanks for this recipe. Totally yummy comfort food. The only thing I changed was I reduced the broth to 3 Cups and it came out just right.
Anna says
I just wanted to let you kinow that this recipe has become a family favorite! I am the mother of three sons and this is a very requested meal. So happy it is easy. We joke in our house about guy meals vs my other concoctions. This is an acceptable guy mesl.
Thanks again,
Anna
Vickie Geiger says
My husband loves beef stroganoff but a recent stroke made him unable to chew and swallow pieces of meat. This version is perfect for him. I used a mix of mushrooms and some dried shiitake ones too. Thank you.
Rachel Hembree says
I made this tonight! Kinda forgot the hubby doesn’t like stroganoff, but he ate it. As did the preschooler. It was a little plain, but good. Maybe next time I’ll add more garlic/paprika/pepper.
Keri says
Just made this tonight. I had to do a bit of subs since I didn’t have beef broth on hand. I mixed a pack of Lipton onion soup mix with two cups water and added two cups of chicken broth. I used white mushrooms and a whole wheat Rotini (2 cups). I skipped the salt and added a splash of W sauce. I let the mushrooms simmer in the sauce and it turned out perfectly. Thanks for posting
Stacia says
I should have read the comments before making. I’d actually start with 2.75 cups of beef broth next time and add more if necessary. I ended up adding a corn starch slurry to thicken this up. I did not add sour cream (wasn’t in the mood, but plan to for the leftovers). We did enjoy this with super lean ground chicken and beef broth but I can see using chicken broth some times, as well as trying with ground turkey. Thanks for the versatile recipe.
Joyce says
This is the same recipe I’ve been using for 56 years, one my father taught me to make when I was eight years old. I’m glad to see it’s still a popular recipe :-). I sometimes make mine now with French onion soup combined with one can of red wine, and then enough beef bouillon to make the four cups of liquid required. I also add Worcestershire sauce, just liking how it works with the entire group of ingredients.
Sara says
Hi Deborah-
I LOVE this recipe- it has become one of my favorites!! I, like others, substituted the mushrooms for Golden Mushroom soup then add in a few splashes ignore Worcestershire sauce for added savory flavor. Pure comfort. Thanks so much for sharing- leftovers taste even better and disappear very quickly in my home : )
Deborah says
I’m going to have to try the Golden Mushroom soup! So glad you like the recipe. 🙂
Esther says
Can you make this the night before a party and heat it up? Will it hold well?
Deborah says
I’m not sure I would make it ahead of time to serve for a party. The texture of the pasta might not hold very well.
Barbara says
Reheating it the next day allows the flavors to blend. Everything always tastes better the next day.🙂
Barbara says
I would do that. It gives the flavors a chance to bkend. Everything always tastes better the next day! 🙂
Abby S says
HO-ly smokes. This is AMAZING. Made it last night and wanted to lick the pot clean! Used butter instead of oil (bc butter makes it better, right?!) but followed the recipe otherwise. I’ll be adding this one as a monthly-repeat!!
Deborah says
I’m going to have to try it with butter next time now. 🙂 So glad you loved it!
Abby S says
Can’t stop. Won’t stop. This is now my go-to recipe. Just polished off leftovers for lunch!
Tabitha says
I made tonight. Huge hit! Use less broth or add 16 ounces of pasta. Will make again and again and again… I didn’t add any salt, didn’t tell my family who are huge salt lovers and they didn’t even notice. YES!
Deborah says
I’m so glad you all liked it!
Jennifer Long says
Thank you for the recipe! I loved this stroganoff and it made a good amount! Two things i did different were that i only had mini portobellos on hand and used them and it turned out good, also i did drain the hamburger although it does not say to. I will be looking around your blog for more recipes!!
Crystal says
This dish was awesome! I put it in my “Keepers” folder on Pinterest. I used smoked paprika and a bit a cayenne pepper to spice it up. Will definitely make this again.
Ivy says
With a bit of trepidation, I vegan-ized your recipe. I generally don’t crave or miss meat, nor do I cook much with “fake” meat, but the pictures looked so yummy, I just had to try. I used Trader Joe’s beefless crumbles, Better than Bouillon No Beef Broth, and a vegan sour cream recipe made with cashews and lemon juice. It came out AMAZING. It’s super creamy and filling. My omnivore husband and brother scarfed it down. Thanks for a delicious and versatile recipe!
Deborah says
Love this! I’m so glad you were able to make it work for you!
Christine says
Hi, where do you buy the ‘no beef’ bouillon? I use the better than bouillon for my family but have never seen the ‘no meat’ version (other than vegetable.
My kids LOVED this recipe! Already making it a second time this month 🙂 it looks so good- would live to make it vegetarian for myself!
Kariann says
I have bought the no beef version on vita cost web site.
Jamie says
So, I’ve just recently started cooking for 2 people and have been trying different Pinterest recipies every night instead of just eating a bowl of cereal. Anyway, all the meals have been “okay”, but this is the first one that I felt I had to say “Thank You!” for, as the finished product was definitely restaurant quality. I’m not even a fan of hamburger helper type meals, but I gorged myself on this one. I doubled the recipe so we could have leftovers and it still turned out perfect. I didn’t drain the meat, but did the mushrooms because I used more oil than needed. The amount of broth looked perfect when I first started cooking it, but then I was nervous I was going to have a lot of liquid left as well. I took off the lid and kicked the heat up to high and most of it ended up getting absorbed. I think you get what you pay for to a certain extent. I used bigger, high quality rotini noodles and they held up very well and didn’t become mush like I was scared they would. I added some extra sour cream to my portion, but again, I think the ratios you have listed are perfect for the typical person. I’m definitely going to share this with all of my Facebook friends! Thanks again!
Karen says
Just made this and it’s like soup. Wayyyyy too much broth.
Elizabeth says
Yeah, I cut the broth down to 3 C. and it was just right.
Tara says
Making this right now 🙂
After reading through the comments and having made one pot pasta dishes in the past I have tweaked the amount of stock and pasta. Also extra garlic and mushrooms 🙂 thanks for a great recipe
Nan says
This was like SOUP. I had to add a lot of instant mashed potato flakes to thicken it. It was very disappointing.
Elizabeth says
3 Cups is just right.
Hannah says
Making this tonight! I have the mushrooms, onion, garlic & beef done now I’m just waiting on hubby to get home with the broth and noodles so I can finish it! I really hope he likes it! He hates the sour cream taste so I am substituting with plain Greek yogurt. Can’t wait to taste it! Smells so good
🙂
Bre says
I made this for dinner tonight. The flavor was good, though I did add in a spoonful of horseradish as its included with a more traditional Stroganoff recipes I have made several times and we like the flavor. It was not creamy at all and there was too much broth for my taste. Next time I will cut back the broth to 3 to 3.5 cups or maybe add some flour to the ground beef before adding the broth. Anyway, I will be making this again as the basis is good.
MJ says
Recipe sounds delish. Do you have the nutritional values for it. Thanks.
Chellaloo says
Really delicious and easy dish! Very heavy, perfect to pair with a light salad and a crisp wine. I did not measure my olive oil, but mine came out pretty oily in the end, so I would caution to pay attention and be sparing with the oil.
Caroline Nielson says
Can you substitute Egg noodles for the Rotini?
Deborah says
I haven’t tried, so I’m not sure. I’m guessing that you would need less liquid for the egg noodles, so I’d just keep that in mind if you do try it!
Holli Gentle says
I just made this using egg noodles instead of rotini- in doing so I decreased the broth by one cup and lowered the covered cook time to 7-10 min. It was awesome! We will definitely be having this again.
Amy Reinsbach says
We love this!! I now have to make it dairy free and gluten free do to fining out my daughter and I are allergic. She has a reaction with coconut. So I’m looking for something to use instead of sour cream. Do you have any ideas??
Deborah says
I haven’t tried it, but I did a quick search online and found that pureed silken tofu is a good substitute for sour cream. I’d guess that you might want to add a little bit of lemon juice to give it the sour quality.
Melody says
We love this easy weeknight dish. To make it even easier, I start to brown the ground beef and when there is enough fat rendered, I add the mushrooms, onion and garlic and let it all saute together. (Then drain off the fat before adding the paprika, broth and noodles). I tend to leave the lid off for part of the cooking time. A flavorful, satisfying meal! Thanks for sharing!
Deborah says
I’m glad you love it and have found the best way to make it work for you! 🙂
Jon says
The stroganoff receipe turns out as a soup..waaay too much fluid for this amount of rotini. Not sure how you missed that because it caused us having to add twice the pasta once everything was already cooked. Then half the pasta was overcooked and the pasta we added was fine. Plus there is no thickening agent such as flour to make the stroganoff, well, like it should be (and as your picture falsely advertises). Get with it.
Deborah says
Hi Jon,
I’m sorry you had problems with the recipe. I’m not sure why the liquid was so off for you, but I have made this many times and it works well for me. I’m wondering if the pasta is the problem or maybe an altitude difference? I’m not sure. And the sour cream that you add at the end should turn it into the sauce – no flour needed! Sorry it didn’t work out for you!
Terrie says
I made this for the first time tonight. I had no issues with excess liquid. It cooked up perfectly. I also used baby bellas in mine, but also on the box it said criminis, maybe the two are the same. My husband on has just recently been put on a low sodium diet. This recipe was perfect and absolutely delish!
Levi says
Jon, I just made this and it was very similar to the picture. I was worried about the liquid too but mine either evaporated or got absorbed. I see that other people had the same issue with a lot of liquid. Not sure why it works for some and not others. However I don’t think Deborah falsely advertised and is “with it”.
Melinda says
Jon, you’re rude! Critiques are fine, but insults are not necessary to get your message across.
Lindsey says
I also had too much liquid left over. I was able to thicken it with a cornstarch slurry, a little extra sour cream, and some Parmesan cheese. I do believe the problem is an altitude issue. Liquid evaporates faster in higher altitudes, so this amount of liquid would probably be perfect for those people. I am below sea level (and I suspect those who have had similar problems are also at a low altitude). For us, 3 cups would probably be sufficient.
Deborah, perhaps a note regarding this on the recipe would be helpful.
Elizabeth says
Yep, I did 3 Cups and it was perfect (at sea level).
Cyndi says
I’ve always made a “stroganoff” using ground beef and beef-flavored Rice-a-Roni. But I saw yours, and since I don’t always have the Rice-a-Roni, thought I’d give it a try. Oh my, was it good! I like it even better, and my husband does, too! I used canned mushrooms (gasp!) instead of the fresh, since it was spur-of-the-moment. It’s now on our list of make-often dishes.
Deborah says
I’m so glad both you and your husband loved it!!
Lisa says
can you make a chicken version? Maybe sub chicken instead of beef and chicken broth instead of beef broth?
Deborah says
I haven’t tried it, but I don’t see why not!
daddyzlitlgrl says
can you freeze this? I want to make some meals ahead of time (back to work from mat leave)
Deborah says
I haven’t tried freezing it, so unfortunately I’m not sure how it would turn out frozen. Sorry!
patti says
What I would do, I freeze food in my Food Saver , it like the seal a meal..let it thaw out, then place the bag in boiling to heat up.. 🙂
patti says
Sorry left a couple of words out..Place the bag in boiling water to heat up.. it’s like the seal a meal
stacey says
I completely agree with the other reviewers who said this was too watery! even after the pasta had cooked, there was TONS of broth left. i tried to get it to thicken by cooking it longer, but then the pasta just turned to mush. i ended up adding the entire 8 oz container of sour cream, which helped it to thicken, but i think next time i will just use 3 cups of broth instead of 4! i also thought it was a little bland, but my hubby really liked it, and it was SUPER easy, so i will be trying this again.
patti says
So happy to read these comments! I will save some broth, and only add a little more if it needs it, also, this is my tip, instead of so much flour, I would use potato flakes….Works great!!
Angel says
This was delicious. I made it for dinner tonight and was a little skeptical about the sour cream. I tasted the dish before adding the sour cream and was like what the heck. I don’t regret it. This was so yummy I will be making it again and we have leftovers. Monday’s lunch is going to be good.
april says
I just finished this and it was very bland.
Barbara says
Too bland? Then add more salt and some other spices.
april says
How much noodles is that? Our bags here aren’t measured in ounces, and being in Canada I’m not sure how much to put in (plus I’m using part of a mega bag I bought at Costco)
Deborah says
It would be about 3 cups of dry rotini noodles.
Jessica says
Thank you for the recipe! I have a few questions; were the instructions supposed to say 16 oz of noodles instead of 8 oz? That would account for the extra liquid remaining and I think 16 oz would be about 3 cups of noodles. Or would it be better to leave uncovered as it simmers? I had a ton of broth left over as well. Any feedback would be great, thanks!
Deborah says
It is only 8 ounces – 8 ounces cooked will give you about 4 cups of pasta. If the sauce is too thin or watery for your liking, then I would uncover the pan at the end and let some of the excess evaporate off.
katie smith says
Just made this and it’s yummy! Ty!
Carlaine says
This was quite tasty and my family really liked it. The only change I made is that I took out about 1/2-3/4 cup of the sauce as I thought it was a bit thin. I then whisked 3 tablespoons of flour into it then returned it back into the pot. This gave it more of a creamy texture.
Deborah says
I’m so glad that you were able to make it work well for you!!
maureen says
Made this it was great!
Kristi konda says
My boyfriend likes extra meat so we do lean ground beef and sausage. We drain it really well. We add a dash of Worcestershire also.
Starr says
I actually have 2 dishes to clean up!! 😉 I always strain my hamburger meat after cooking. Mine still doesn’t look thick enough, hope it turns before serve time.
patti says
I use potato flakes when I make a gravy instead of flour…..Works great!!
bianca says
I made this to the t and it was fantastic my son and husband very picky my son literally gave me a thumbs up they loved it.
Deborah says
Awesome! I’m so glad you all loved it!
Jill says
Back in the ’70’s this recipe was in the LA Times. My kids loved it and are making it for their kids today. I used canned mushrooms, beef bouillon, and a squeeze of lemon. Everything was done in the one pot with wide noodles. It was cooked in a covered pot for 12 minutes. Then the sour cream. Parsley is a great additions to the end. Thanks for reminding of one of my favorite dinners. It probably takes a total of 20 min. Great for quick dinner after work.
Bre says
Hi there! Would I drain the ground beef grease after browning the meat or leave it? Thanks!
Deborah says
It’s a preference – the ground beef I use doesn’t usually have a lot of extra grease, so I leave the little that is there for extra flavor. But if there is a lot, feel free to drain it.
Dominique says
I doubled the recipe, everything came out delicious after adding extra salt at the end. And topping it with shredded parmasan also.. I’m not sure if it’s because I doubled the recipe but I had a lot of extra broth.. It looked almost like a soup. And I felt lost cuz no where does your instructions say to drain. Even tho it might’ve been common sense to drain (which I did like half) I didn’t drain it all hoping the sour cream thickened it.. It did a little bit. So stupid question but… Should it look just like the pics? Or is it supposed to have excess sauce?
Deborah says
I’m glad you liked it! It shouldn’t have a lot of extra broth – the noodles should soak up most of the liquid. A little will be left to make the sauce, but not enough to pour out. I’m glad it all still worked out for you, though!
Leslie says
I made this tonight. It was delicious! Thank you!
Deborah says
I’m so glad you liked it!! 🙂
Jessica says
Hi! Trying this recipe tonight. Wondering how I would work in straining the fat from the ground beef – what do you suggest? Thinking maybe cook the oinions/garlic, remove, brown beef and strain, then add all back together?
Jessica says
It came out wonderfully! I used whole wheat rotini and substituted the sour cream for 1/2 cup nonfat greek yogurt – also couldn’t find creminis, so I used white mushrooms. Can’t wait to make it again.
Any suggestions on how best to double the recipe? Mainly wondering about the broth.
Thanks for this!
Deborah says
Sorry – just seeing your comments. I’m so glad that it turned out! I haven’t tried doubling this, but I’m guessing that it would work just fine if you doubled all the ingredients. You will need a large pan or pot, though.
Megan says
Trying the recipe right now and it smells delicious! I do have a question. Is the excess broth supposed to be drained or will it be absorbed?
Deborah says
Sorry – just seeing your comment. I hope it all worked out for you! Most of the broth should get absorbed and anything that is left over will form a sauce. But there shouldn’t be a lot.
Heather ward says
I had a lot of excess liquid at the end. I tried adding flour, but it still didn’t thicken up. Any suggestions on where I may have gone wrong in the recipe?
V. Adams says
Hi, this recipe sounds wonderful and I want to try it very soon. But I do have a question – why use the olive oil when you can just use the oil from the ground beef? I use olive oil a lot and love it’s unique flavor and that it is healthier but usually find that using the oil/fat from the meat to brown onions, etc. generally adds a meatier flavor. I am just wondering if there is a specific reason for using olive oil? Thanks!
Deborah says
Hi – you definitely could just use the fat from the beef, but you’d have to cook the beef first, then transfer it to another pan before continuing on with the recipe. I used olive oil for ease, since you cook other things before you cook the beef. It would take an extra step, but you definitely could do that.
Robyn says
Stroganoff is fantastic with chicken too.
patti says
what a good idea, chicken!!!
Kara says
Made this tonight. I’m not usually big on sour cream but I had to use 1 1/2 cups to make it look like the picture. I also had to add a lot more salt and pepper for taste.
Julie McGonagle says
Making this tonight….couldn’t find crimini mushrooms at either grocery store I went to, so using baby bellas. Cant wait to get it made
Modern Belle says
Love one pot meals!! Stroganoff was awesome and I’m looking forward to the sausage dish too!
Ashley says
Made this for a good friend of mine who was in need of some TLC and comfort. It turned out AMAZING. I’ve never used crimini mushrooms before (I always use white) but they really add an extra layer of delicious, earthy awesomness. Perfection and I’ll absolutely be making this again!
Deborah says
I’m so glad you both loved it – and what a good friend you are!! 🙂
Doreen Alvarez says
Can I use cream of mushroom soup, don’t have broth.
Deborah says
I haven’t tried it before, so I’m not sure. The noodles cook in the broth, so I am thinking the soup would be too thick, though.
Julie @ Julie's Eats & Treats says
Oh ground beef stroganoff is what I grew up on too! Love that you made it a one pot meal. I hate dishes so this is calling my name!
andy says
This sounds fantastic but what can I substitute for the mushrooms? I really don’t care for them and would only feed them to the dog.
Deborah says
I would just omit them from the recipe.
JACQUELINE M Murray says
This was just wonderful, even my husband loved it and he’s pretty picky.
★★★★★
Liz says
Thank you for the nice recipe.
Joanne says
I’ve never heard of stroganoff made with ground beef before! But I guess maybe it cooks faster that way? I’m sure your husband loved this!
Anne Klein says
Me too! My Mom and the myself, has always made it with stew meat. Never heard of using ground meat instead until fairly recently.
c says
No nutmeg, no stroganoff , But it looks good anyway.
mrsdewdney says
Nutmeg sounds like more of an ingredient for Swedish meatballs, which are also very delicious. Sour cream is the ingredient that makes it stroganoff. 🙂
Barbara says
I’ve been making hamburger stroganoff since I was 12. I’m bow 67. Much more economical that stew meat.
Robyn Stone | Add a Pinch says
This is certainly one of my favorite dishes! I am hungry just thinking about it!!! So simple to make and know my family will love it!!!
Brenda @ a farmgirl's dabbles says
I haven’t had beef stroganoff for so looooooong. I think this needs to be supper one of these nights!
Dorothy @ Crazy for Crust says
I am totally making this very soon!! I love stroganoff and I’ve never thought to make it with ground beef, but I think I’d like it even more that way!
Jen @ Baked by an Introvert says
It doesn’t get any better than a heaping bowl of homemade comfort food. I wish I had some of this stroganoff for lunch!
Siege says
This looks delicious AND easy! One question: when should the mushrooms be added to the rest?
Deborah says
Thanks for catching that! They get stirred in at the end with the sour cream. I have updated the recipe. 🙂
Kymberly says
Just made it. 👌👍
Natasha of Natashaskitchen.com says
I’m a big fan of stroganoff and I love love that you turned it into a one-pot pasta dish. Yum! Yours looks amazing! P.S. Thanks for sharing the link to my Creamy Chicken & Rice 🙂
Cookbook Queen says
One of my all-time FAVORITE comfort foods!! Yours looks perfect 🙂
Julie @ Table for Two says
Haha, love that story about your husband! Love that you recreated his favorite with ground beef and made it into a one-pot meal! 🙂 hope you got home alright and are diving into reality with ease this morning. Miss you!