Beef stroganoff, the ultimate comfort food that’s made with simple ingredients. This one-pot recipe is made with ground beef and homemade mushroom soup. The noodles cook right in the sauce and everything comes out super creamy and decadent, plus it takes less than twenty minutes to make!
A Classic Creamy Beef Stroganoff Recipe
Beef stroganoff has been a family favorite for decades, but this version skips the canned soup and goes for a fresher, creamier sauce. With noodles that cook right in the pot and a swirl of sour cream at the end, it’s hearty comfort food ready in just twenty minutes.
I grew up in a house where casseroles were dinner more nights than not. My mom always had one in the oven, some kind of noodle bake, tuna casserole, or anything that could stretch to feed a family. Stroganoff was in heavy rotation, but back then it always started with a can of mushroom soup. That was just how it was done.
Warm Up Your Winter: Southern Classics!
FREE EMAIL BONUS: Southern staples made simply & cozy
Now I make it a little differently. Still the same comfort, but with a fresher sauce. The noodles cook right in the pot, soaking up all that flavor, and the sour cream stirred in at the end gives it that tangy, creamy finish.
When it comes to the mushrooms, you have options! You can use cremini mushrooms, white button mushrooms, or portobello mushrooms. You could even use a mixture of multiple kinds for extra flavor and texture.
Ingredients For A One Pot Dinner
This is just a brief list of the key ingredients. For the full list of ingredients, make sure to check the recipe card below.
Egg noodles – They hold up to the creamy sauce and add a little chew.
Sour cream – That’s the signature stroganoff flavor.
Ground beef – Quick, affordable, and always in my freezer.
Simple Steps for a Beef Stroganoff Recipe Using Ground Beef
Step One: Cook Mushrooms
A Dutch oven works best for this dish but you cold also use a large skillet.
Step Two: Cook Ground Beef
Step Three: Make Sauce
The sauce will be watery when you add the noodles, but it’ll thicken as the starch from the noodles releases.
Step Four: Assemble
Remove from heat and add sour cream and cooked mushrooms. Season with salt and pepper to taste and sprinkle with fresh parsley for a pop of color. You can also add a spoonful of extra sour cream to each serving.
If you’ve got any left (we rarely do), it keeps fine in the fridge for about three days. Or portion it into containers and freeze for up to two months.
Stroganoff doesn’t need to be complicated to be good. A handful of ingredients, one pot, and twenty minutes and you’ve got dinner that feels like it took a lot more effort than it actually did. It’s creamy, filling, and just the kind of meal I keep coming back to when I want something easy that still tastes special.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Beef Stroganoff With Homemade Cream of Mushroom Soup – One Pot
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces mushrooms sliced
- 1 cup onion chopped
- 2 cloves garlic
- 1 pound ground beef
- 3 tablespoons flour
- 4 cups chicken broth
- ¼ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 8 ounces egg noodles about 4 cups
- ½ cup sour cream
- salt and pepper
Instructions
- Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. When hot, add sliced mushrooms and ¼ teaspoon salt. Cook for 2-3 minutes until browned. Remove to a bowl.
- In the same skillet, add 1 tablespoon of oil, onions, garlic, and a ½ teaspoon each of salt and pepper. Cook until softened, about 2-3 minutes.Add ground beef and break it apart with a wooden spoon. Add ¼ teaspoon salt and ¼ teaspoon pepper. Cook until browned, about 2-3 minutes.
- Add flour and cook for a minute. Then add chicken broth, wine, and Worcestershire sauce. Cook over medium heat for about 3 minutes. It will still be watery. Add uncooked egg noodles and reduce temperature to medium. Cook until noodles have softened, about 10 minutes.
- Remove from heat and add sour cream and cooked mushroom. Salt and pepper to taste.
Barbara’s Tips + Notes
- If using lean ground beef you will not need to drain it. If using 85% you will need to drain the grease before adding the flour.
- You can use a variety of mushrooms to add even more flavor.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Colete Root says
I’m trying my hand at cooking after years of junk and processed food. Is there a reason for using chicken broth when using ground beef? I’ve always assumed it would be beef broth for a beef dish. I haven’t tried the recipes yet, but I have 6 lined up over the next couple of weeks.
Thank you
Barbara Curry says
You can use either, I just always have chicken broth handy and so that’s what I use.
Suzanne Perry says
It was delicious! My husband ate 3 helpings and I had 2. My only comment is that I had to add a whole cup of sour cream because it was still runny. But it was quite enjoyable!
Barbara Curry says
I’m glad you enjoyed this recipe, thanks for taking the time to write a review. More sour cream is always a good thing!
Amy says
What would I do if I wanted to use beef tips or stew meat instead of ground beef? I love all your recipes so far!
Barbara Curry says
Just add the beef tips when you would add the hamburger. I would salt and pepper it first.
Amy says
Thank you! I will be using my pressure cooker for the tips..