Beef Stroganoff
Guess what time it is! Comfort-food-o’clock. And in my mind, there’s no better comfort food than a rich creamy pasta dish, like this Beef Stroganoff. It cooks in just one pot, just like hamburger helper stroganoff, but it’s homemade and I promise it’s still super easy. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. 🙂
“A winner for me! I used extra lean ground beef and added half a can of peas for more veggies. It worked out perfectly. Another easy dinner to have in my back pocket!”
Sara
My Easy One-Pot Take on Beef Stroganoff
Traditional beef stroganoff is a Russian dish that features pieces of sautéed beef in a rich and creamy sauce, often served over pasta. However, my version here takes a few budget-friendly shortcuts. I use ground beef instead of steak (SO much cheaper), bulk it out with mushrooms, and turn the whole thing into an easy one-pot dinner. It comes to just $5.54 for four servings, and there’s very little prep, no separate pasta pot, and only one pan to clean, which makes this one especially friendly for beginners.
I also use the one-pot method in my American goulash, another old-school comfort food favorite made with ground beef, macaroni, and a tomato-based sauce. For this stroganoff, the egg noodles cook directly in the seasoned beef broth instead. This means they absorb all the savory flavor and naturally help the sauce thicken. Then I add a scoop of sour cream at the end for that familiar creamy tang. This recipe may not be traditional, but it’s quick, beginner-friendly, budget-friendly, and very easy to clean up after. I’ll happily take all four!
Recipe Success Tips
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. Here are some tips for making your one pot pasta a success:
- Heat evenly. Use heavy, thick cookware to help the ingredients heat evenly.
- Resist the urge to add more liquid. The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth. The steam trapped under the lid helps cook the noodles that sit above the liquid.
- Don’t let the heat get too low. 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 occasionally. Give the noodles a stir every couple of minutes to prevent sticking, but don’t overdo it or they can start to break down.
- Use your judgment. 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 water or broth and continue to simmer.
- Add a thickener, if needed. If your sauce is still unusually loose, which can happen because egg noodles vary by brand and thickness, you can use a cornstarch slurry as a backup. Whisk 1 tsp cornstarch with 1 Tbsp cold water, stir it into the simmering sauce before adding the sour cream, and cook for another minute or two until it thickens.
- Want an extra-creamy stroganoff? The ⅓ cup sour cream gives my sauce its creamy texture and classic tang. You can add a little extra, but keep in mind that more sour cream also makes the tang more pronounced. For an even creamier sauce, add 2-4 Tbsp heavy cream at the end (after adding the sour cream). It isn’t traditional, but it makes the sauce extra creamy without letting the sour cream become the main flavor.
Beef Stroganoff
Cost $5.54 recipe / $1.39 serving
Ingredients
- 2 cloves garlic ($0.16)
- 2 Tbsp butter ($0.22)
- ½ lb. ground beef ($2.50*)
- 8 oz. mushrooms ($1.49)
- ⅛ tsp black pepper (freshly cracked, $0.01)
- 2 cups beef broth ($0.26**)
- 1 Tbsp Worcestershire sauce ($0.03***)
- ½ tsp Dijon mustard ($0.02)
- 8 oz. wide egg noodles ($0.60)
- ⅓ cup sour cream ($0.15****)
- 1 Tbsp parsley (chopped (optional), $0.10)
Optional
- ½ yellow onion (diced small, optional*****)
Video
Instructions
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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.
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Add the ground beef and continue to sauté until it is fully browned.
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While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
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Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that’s okay.
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Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. 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 on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
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Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.
See how we calculate recipe costs here.
Notes
**I suggest using a very flavorful broth or your stroganoff can end up tasting a little flat. I use Better Than Bouillon to make my beef broth, but beef bone broth would work well and add some extra nutrition. Some readers have swapped in chicken broth with great results. It has a lighter, less beefy flavor and will make the finished sauce paler, but it’ll still be plenty delicious.
***Like a little more savory punch? Some readers like to increase the Worcestershire sauce. It adds extra umami, saltiness, and depth to the beef and mushroom sauce, so I’d add a little at a time and taste as you go.
****Sour cream gives stroganoff its classic creamy, tangy flavor. If you need an alternative, plain Greek yogurt works well and keeps some of that tang, or use heavy cream for a richer, milder sauce. Stir whichever you choose in off the heat to help keep the sauce smooth.
*****Optional onion: I don’t usually do this, but feel free to add ½ yellow onion (diced small) for another layer of savory flavor. Cook it in the butter for 3-4 minutes, until softened and translucent, before adding the garlic. No fresh onion? 1½ tsp onion powder is an easy substitute. Add it with the broth, Worcestershire sauce, and Dijon.
Storage & Reheating
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Fridge: Once cool, store in an airtight container and refrigerate for 3-4 days. Just note the egg noodles will soak up some of the sauce and soften as they sit.Reheating: Add a small splash of beef broth or water to loosen the sauce, then reheat gently over medium-low heat or in the microwave at half power in short intervals, stirring between each. Avoid boiling the sauce because the sour cream can separate. Reheat leftovers to 165°F throughout.Freezing: You can freeze beef stroganoff for up to 2 months, but the noodles will soften, and the sour cream sauce may separate slightly after thawing. If you’re intentionally making some to freeze, portion it before adding the sour cream and parsley for the smoothest reheated sauce. Thaw overnight in the refrigerator, reheat gently, then stir in the sour cream off the heat.
Looking for my old stroganoff recipe? Download it here.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Beef Stroganoff Step-by-Step Photos
Sauté the garlic: 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).
If you’re using the optional ½ yellow onion (diced small), add it to the pan first with the butter and cook for 3-4 minutes, until softened and translucent. Then add the garlic and continue as directed.
Brown the beef: Next, add ½ lb. ground beef and continue to sauté until it is fully browned.
Prep the mushrooms: While the beef is browning, slice 8 oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they’re even more awesome (shout out to ALDI for carrying these at an affordable price).
Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).
Add the noodles and seasonings: Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth won’t fully cover the noodles, but that’s okay. The steam trapped beneath the lid will help cook the exposed noodles, and you’ll stir them occasionally so everything cooks evenly.
Simmer until the noodles are tender and the sauce thickens: Place a lid on the skillet and bring the broth to a boil over medium-high heat. Once boiling, give everything a quick stir to loosen the noodles from the bottom, replace the lid, and turn the heat down to low. Keep the liquid at a gentle simmer for 7-10 minutes, stirring occasionally and replacing the lid each time.
Start checking the noodles around 7 minutes. They’re ready when they’re tender without a firm center, and the broth has reduced to just a small amount of lightly thickened sauce. If the noodles are tender but the sauce still looks loose, leave the lid off and simmer for another minute or two. If the liquid is nearly gone before the noodles are tender, add a splash of hot broth or water and continue simmering.
Make it creamy: Finally add ⅓ cup sour cream. Fold it gently into the noodles until the sauce looks smooth and creamy. Give everything a taste and add extra salt or pepper if needed.
Garnish and serve: Top off the beef stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. 🙂
What to Serve with Beef Stroganoff
Since the egg noodles cook right in this beef stroganoff, I usually keep the rest of the meal pretty simple. Sautéed asparagus is one of my favorite options because it only takes about 15 minutes, so you can get it going while the stroganoff simmers. The garlicky asparagus and squeeze of lemon also add a little freshness next to that creamy mushroom sauce.
For something cool and crisp, creamy cucumber salad is a great match for the rich stroganoff, and you can prep the cucumber and dressing ahead, then combine them closer to serving. I’d also serve a soup alongside this, especially if I’m trying to stretch the servings a little further. A small bowl of borscht works well because it can be made ahead and reheated, and its tangy, earthy broth is a nice change of pace before the creamy beef and mushroom stroganoff. And, of course, some garlic bread would be delicious here too!
Other Creamy Noodle Recipes
- If you want to stick with those cozy stroganoff flavors but switch up the protein, try our Chicken Stroganoff next. It’s creamy, mushroomy, and made with tender chicken thighs and egg noodles.
- For a meatless option, my Creamy Mushroom Pasta leans all the way into the mushrooms with a garlicky, creamy sauce and plenty of savory flavor.
- For completely different creamy pasta vibes, I’d go for this Chicken Alfredo with its rich, garlicky Parmesan sauce!
More One Pot Pastas to Try
Our Beef Stroganoff recipe was originally published 5/20/21. It was retested, reworked, and republished to be better than ever 1/11/25.
