One pot ground beef stroganoff with cream of mushroom soup

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!

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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

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!

Scale

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

1. 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.
2. 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.
3. 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.
4. 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