One-Pot Beef Stroganoff Recipe – Easy and full of flavor this beef Stroganoff recipe is cooked in only one pan and makes a comforting weeknight dinner. We cook mushrooms, onions, and beef first, then deglaze to make the sauce before adding pasta and finishing off the beef Stroganoff with the cream. Enjoy!
Ingredients list for the one-pot beef stroganoff recipe
- 1 pound (450g) lean ground beef
- 8 oz (225g) shiitake mushrooms (or cremini), sliced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1/4 cup red wine (or dry white wine)
- 4 cups (1l) low-sodium beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 oz (225g) pasta, uncooked
- 1/2 cup heavy whipping cream
- 2 tablespoons chopped fresh parsley, for garnish
- 1/2 teaspoon red chili pepper flakes, optional
How to Make One-Pot Beef Stroganoff
The method to make this one-pot beef Stroganoff is simple and straightforward:
First, sauté mushrooms and onion, then add ground beef and cook until browned. Stir in garlic and thyme.
Dust the flour into the ground beef mixture and cook, stirring regularly until lightly browned.
Add red wine into the mixture to deglaze, then stir in the beef stock, Worcestershire sauce, Dijon mustard, and pasta. Simmer until pasta is cooked through – about 10 minutes.
Stir in the heavy cream until heated through, about 1-2 minutes. Adjust seasoning, the one-pot beef Stroganoff is ready!
Tips for the Beef Stroganoff Recipe
- We make this beef Stroganoff with ground beef but you can definitely use sirloin steak. Cook it first, then slice it before adding back to the sauce and pasta.
- You can sub in Greek yogurt for the heavy whipping cream if you prefer.
- If you don’t have Shiitake mushrooms, baby Bella or cremini mushrooms will work too.
- Beef Stroganoff can also be prepared in an instant pot! See this Instant-Pot beef Stroganoff recipe for more details.
Directions
1. To prepare the one-pot beef Stroganoff: Melt unsalted butter in a large skillet or chef pan over medium heat. Add the mushrooms and onion, and cook, stirring occasionally until mushrooms are browned, and onion translucent, about 3-5 minutes. Season the mushrooms and onion with salt and pepper, to taste.
2. Add ground beef to the mushrooms and onions and cook until browned, about 3-5 minutes, breaking up the meat with a wooden spoon. Stir in garlic and thyme and cook for about 1 minute.
3. Sprinkle flour into the ground beef mixture and cook, stirring regularly until lightly browned, about 1 minute. Avoid making clumps when you sprinkle the flour into the beef, mushrooms, and onions.
4. Stir in red wine into the mixture to deglaze. It’s time to scrape these delicious browned bits from the bottom of your skillet!
5. Stir in the beef stock, Worcestershire sauce, Dijon mustard, and pasta. Adjust seasoning with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through. Count about 10 minutes.
6. Once pasta is done. Stir in the heavy cream until heated through, about 1-2 minutes. Adjust seasoning with salt and pepper, if needed.
7. Serve the one-pot beef Stroganoff immediately, garnished with parsley and red chili pepper flakes, if you like. Enjoy! ❤️
What to do with the beef Stroganoff leftovers?
You can keep the leftover beef Stroganoff for 2 days in an airtight container. Reheat with a few drops of water to loosen the sauce. You can also freeze the beef Stroganoff for 3 months; note that the pasta texture might change.
More beef recipes
- Instant Pot Beef Stroganoff
- Easy Beef Stroganoff
- Slow Cooker Beef Stew with Butternut, Carrot, and Potatoes
- Creamy Ground Beef Pasta Recipe
