One Pot Beef Stroganoff
Now you can make everyone’s favorite stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!
What makes a stroganoff so stinking good?
Is it the beef? The mushrooms? The cream sauce? The pasta smothered and drenched in that cream sauce? It’s simply all of the above, right?
Well, great news, guys. Now you can make the most bomb budget-friendly stroganoff everrrrr.
I’m serious! With crumbled ground beef and cremini mushrooms, this bad boy comes together in a single pot.
It’s truly a one pot wonder where even the uncooked egg noodles cook right in that sauce, sopping up everything.
No-fuss, quick, simple, cheap and only one pan to clean up – all made in 40 minutes or less.
One Pot Beef Stroganoff
Ingredients
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, thickly sliced
- ½ medium sweet onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 pound lean ground beef
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- ¼ cup dry white wine
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles, uncooked
- ½ cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
- Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
- Stir in sour cream until heated through, about 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Absolutely the best stroganoff recipe I’ve ever eaten! Followed the recipe to the letter, and would not change a thing. So flavorful!
When the weather gets cooler always think of this comfort food. And yours is the best one pot dish by far! I don’t always have the spices on hand but can easily improvise thanks D.D.
Easy to make and really good! Thank you for this recipe. It is now has a place in our favorites file:)
What a great recipe! I’ve made it 3 times now. Once for myself and twice for guests. Once I used Quinoa and Rice Fusilli and used Almond Flour for thickening to keep it gluten free. Used greek yogurt instead of sour cream. My guests loved it on both occasions and asked for leftovers the next day. I also made it with chicken and chicken broth. This recipe is a keeper!
My family doesn’t like mushrooms – should I sub something else or just leave out?
I buy them whole and cut them up in large pieces. I pick them out and eat them all!
Excellent dish! Did not change or alter anything. Thank you for sharing.
Super easy and delicious!
This was so good! Easy to fix at last minute. Its a keeper.
Thank you, Chungah…that was indeed , damned delicious.
I defrosted my garage freezer and thought I should use the ground beef there…not THAT old, but use it!!! This was so easy to cook and absolutely delicious.
I’ve printed the recipe…it is a keeper and I shall share it.
Love your recipes. Well done….thanks for sharing
Is there a way that this meal can be frozen? I am always combing your site for freezer recipes, as I make meals to take to my mom’s house (to ease her load with meal prep).
couldn’t find cremini so had to use white button mushrooms, and had to add probably another 1/2 cup of sour cream before I could taste it. SC taste should be subtle, but should be able to notice it. otherwise, great recipe.
I’ve made this recipe several times. Easy & love that it’s all done in 1 pot. I now add a few handfuls of kale after adding the broth and noodles and liked it even more. Delicious!
Excellent recipe! Will be making this again and adding the dinner rotation.
What are the macros for this?
All your recipes are sooooo good and basically simple. This one pot stroganoff was so easy and absolutely delicious!
Even with this heat, I was so hungry for beef stroganoff. I rarely make it so I don’t have a good recipe. Just made this last night. Wow! Absolutely hit the spot. So good, I went back for seconds. Even better, it was so blessedly easy.
I’m about to make, will comment when complete and we’ve eaten!!
Simple enough, and tasty enough! I’ve made this recipe several times. I always add more garlic, everything is really to you and your family’s taste. I also use white cooking wine instead of “dry” wine. Turns out fine. Be careful of your cook times I’ve discovered some egg noodles cook a little faster, so just peek in the pot after about 5 minutes. I never have “fresh parsley” in my house so we use the dried. If you decide to use the dried parsley sprinkle it on a few minutes before the pasta is done.
I’ve already left a comment probably 4 years ago or more but I’m updating to say this is STILL THE BEST stroag recipe ever. I have to stop myself from eating the whole dam pan.
Only change I make is adding a bit of green pepper.
This is serious cravable comfort food. And easy to make and clean up
Delicious mid week meal for the family. Easy to prepare and make. Followed the recipe closely so it turned out beautifully.
Many thanks for this one pot version of a favourite. Will be a regular.
Family favorite! My husband says it’s delicious every time. My only change is Yellow vs Dijon mustard becuase I don’t like Dijon.
YUM! This dish is a winner…so good and easy! And even better, it’s one pot!
We made this last night for dinnerand it was delicious and easy to make! We veganized it and it was scrumptious! Thanks fo such a great recipe.
Love it!!
I’m a great cook but needed a quick recipe and OH MY LORG my guys were over the moon! Fighting over leftovers! Don’t know if I should be happy to add this into rotation or be miffed I didn’t think of it! Lol SO GOOD.
Followed recipe to a T and it is SO delicious! Very flavorful! Thanks!
This is one of my favorite recipes for a quick and delicious meal. Everyone loves it. I recently used some sliced boneless chicken thighs and it turned out great. I’ve also used leftover flank steak, ground turkey and venison.
I typically use portabella mushrooms since they’re often on sale. I tend to double up on the worcestershire sauce and Dijon, but that’s my personal preference.
Great to make a big batch and have leftovers later. A definite keeper!
Love this stroganoff, it’s become one of my go to recipes on busy weeknights when I haven’t made a plan… but it’s yummy enough that it’s great when it’s planned as well! Thank you for another great recipe.
This is so yummy! Tangy and full of flavour. There was quite a bit of moisture in my beef and I cooked it until it was gone. I could see that it might make it runny if I wasn’t paying attention to it before I added the wine and beef stock. The thick sliced mushrooms are important- by the time the dish is done they are cooked down and perfect texture and size.
I love the Damn Delicious recipes: always yummy, simple and they are gorgeous to serve! Thank you Chungah for all your hard work!!
The sauce is addictive! I didn’t feel like cooking dinner but pulled myself off the couch to make this. It is definitely an easy weeknight option. My boyfriend is a Chec and he ate 3 helpings. He loved it and so did I.
Notes:
I used chicken breasts because it’s what I had and I did have to add a flour+water paste at end to thicken the sauce up a bit. Doubled the sour cream and used fresh thyme as a personal preference. Very yummy and easy—I will definitely add this to the rotation.
Delicious as always!!
A twist this time, and it was taken up a notch:
Substituted Italian sausage (beef), chicken broth (wine) and plain Greek yogurt (sour cream).
This is fire and so simple!!
This was SO GOOD. I cooked with what I had (and don’t eat red meat) so I used 12 oz impossible meat, 8 oz mushrooms, 12 oz egg noodles, and I subbed whole fat Greek yogurt and added a good shake or two of half sharp Hungarian paprika. Wow. I’m going to be making this all the time, it takes like my childhood!
Stumbled on this one couple years ago now. Love the whole one pot meal thing, makes clean up so much easier. This is and has been in our rotation since we found it. It’s easy prep and clean up, it’s delicious, it’s everything you want in a meal. Thank you for sharing.
My family LOVED this dish, little kids included. I loved how easy it was to make! This is definitely a recipe we are putting in our “favorite recipes” binder.
Really tasty and easy! I added broccoli, and would add a little more next time—the sauce is almost too tasty… I might cut back a smidge in the mustard.
I made this right from the recipe with no alternates or substitutions. I would say this is a mediocre stroganoff but it was way too runny; we ate it in soup bowls. If I were to make it again I would use maybe 3 cups of stock and a little more flour. The one pot thing was very appealing but I’m not ready to sacrifice quality for convenience. The high marks in reviews gave me hopes of a real find but sadly, it didn’t happen for us.
This recipe is amazing! And it’s not runny if you do it right.
Delicious. I have Celiac, so I substituted gluten free flour for the wheat flour and used a gluten free rice noodle instead of the egg noodles. Paired with a simple salad, it was a simple tasty comfort food dinner.
Great meal. I just tweaked it a little. I used a whole bag of noodles and 1/2 cup of wine . Quick easy and very tasty. My cooking group made it and they lived it.
Fantastic! Super tasty. There’s a mushroom allergy in the household, so I replaced it with Cipollini onions. Used mini penne, because the market was out of egg noodles. Penne needed more liquid, added a cup of water. Kept the rest of the recipients the same.
Absolutely delicious and easy to make! My boyfriend went back for seconds. I used regular button mushrooms, 4 cloves of garlic and extra wide egg noodles. Next time I’ll use slightly less noodles for a thicker sauce. For beef broth I used Better Than Bullion roasted beef.. next time I’ll use 3 teaspoons to 4 cups water and not add any extra salt to the receipe. The recipe is a keeper!!
Turned out great! My husband isn’t a big fan of sour cream so he asked me to go light on it. Turns out the recipe is delicious even before you add the sour cream so I just served it on the side and we added it to taste. I also only had 2 cups of beef broth left so had to use beef bouillon to make the second half of the broth. I used a 12 oz pack of noodles so I ended up having to add another cup or so of water in order for the noodles to be submerged and cook well. Didn’t have parsley but was great without it.
Wonderful! Truly the best recipe out there.
We have someone who doesn’t eat beef. Can I use ground turkey / chicken stock instead of beef?
Excellent! So easy and so flavorful! I substituted venison for the beef because that’s what I had on hand. This will be a regular at our house!
Very delicious and so easy to make. clean up was a breeze. This will definitely be my go to meal.
This was a BIG hit with the guys tonight! We’re living with my elderly Dad to take care of him and keep him eating, and he ate a huge bowl tonight! I need to adjust the amount of broth or add more noodles – it was “eat it with a spoon” consistency. 8oz of egg noodles didn’t sop up near enough of the broth and I cooked it quite a while hoping it would reduce a bit. However – this is definitely going to be made again. 🙂
Wow! Super delicious! Thank you so much!
This was a huge hit with my family of picky eaters who do not like mushrooms! I’m pretty amazed. Thank you so much for a great one pot recipe that was a snap to clean up! I made an adjustment on the noodles due to an egg allergy in our family. Instead of egg noodles, fettuccine broken into thirds was used and it cooked up perfectly! Maybe it took a little longer than the egg noodles would have taken to absorb the broth. I used Pinot Grigio for the wine, and honey dijon was what I had in the fridge, which was perfect. We all love every recipe I try from your website! Tortellini Soup, and Zuppa Toscana Soup are two of our favorites. Now I can add One Pot Beef Stroganoff to the line up. Thanks again!
Great and easy to follow recipe! It was slightly bitter for me. Do you think using only 1 tbsp of Worcestershire and/or heavy cream instead of sour cream would help?
Delicious and really fast. My family was completely wow-Ed.
This was awesome! One pot is so easy especially when the noodles are cooked in the pot as well. Very flavorful – thank you!!!
The whole family loved it – which is a rare feat! Will definitely add to the regular rotation.
Loved how flavorful this ONE dish stroganoff is! I’ve never cooked the noodles in the broth and it worked perfectly and saved on clean up! I didn’t have any white wine, so substituted apple cider vinegar and it worked well. This recipe is a keeper
Was as easier and tastier than I anticipated. Kids gobbled it up and adults loved it too. Will make again for sure.
Excellent!!!! Had some leftover shredded beef that fit in perfectly with the recipe. Also perfect for a one pot meal which was enough to feed us all on a chilly Halloween night. Super delicious, definitely keeping this. Thank you!
This made a lot more food than I thought, given that is 1/2 bag of noodles. My 12″ All Clad skillet was almost overflowing. Great flavor and will make again.
Yum!!!
Wonderful flavor, easy to make, easy to find/ buy ingredients. Husband and I absolutely loved the flavor – I love trying new recipes and this one is a top 5 for me. I used a Chardonnay for the dry white wine and Bella mushrooms as that is what I had. – looking forward to making this again.
This recipe is a creamy, tasty masterpiece!! I cooked it for my mom after she got better from covid 19. She lost her taste and smell when she was sick, and hasn’t gotten it back yet. She actually could taste it, and she loved it.
I was so excited that I had everything to make this. It’s simple enough that anyone can make it, and seasoned cooks like myself can feel like they have actually done something. It also makes a lot! I used the 12 oz package of egg noodles and just added about a cup of extra broth. You can also add milk or water or substitute the mushrooms for a different type which I did. It’s delish! Thank you for sharing!
EASY & ABSOLUTELY AWESOMELY DELICIOUS even without the wine.
This was excellent! I substituted thin cut venison steaks in lieu of the ground burger. Amazing and the easiest recipe to follow! So simple
This one is a winner! It was pretty quick and easy, but extremely delicious and made tons of food. Expect to use a pretty big pot though. I started with a 5 qt pot and quickly switched over to my large dutch oven. My husband only brings leftovers for his lunch at work if he *really* loves a meal and he brought a large Tupperware container of this into the office today!
Love this recipe! Thanks for sharing!
I was craving some stroganoff but had no intentions of going the Hamburger Helper route (wayyy too much sodium), then I found this. It’s perfect! I had some killer stroganoff in one hour and only dirtied one large frying pan. 5/5 will make again! Thank you!
Damn Delicious is right. I made this for my family if 6 and everyone had seconds. The only changes I made because I didn’t have were white wine I used chicken better than bullion and in place of Dijon I used powdered mustard. It was amazing. The only thing everyone wanted different was to add more sour cream. Fantastic meal for all.
So easy to pull together, not to mention fresh and flavorful. I love the one pan concept and it works great here. This is a recipe I’ll make again and again.
Thyme is to overpowering. You can’t tone it down once it is in there.
i want to try this recipe tomorrow and was wondering if i can substitute red wine for the white?
We unfortunately do not recommend using red wine as a substitute as it can change the flavor of the dish significantly. You can always substitute additional beef stock as needed. Hope that helps, Deb! 🙂
This recipe looks amazing as all your other recipes I’ve tried! I’m just wondering if it’s possible to substitute the egg noodles for a different pasta as we have an egg allergy? If so which one and in what quantity? Thank you!
This is amazing! I use whatever mushrooms I can find like baby bellas and cut the wine when I didn’t have it, but I have made these several times and it is a family favorite!
This is the first time I’ve tried a one pot recipe. It was so good! And even the pot was easy to clean, no scrubbing needed ❤️
Easy, Tasty, and AMAZING!
AMAZING!!!. I would recommend this to everyone. I forgot the white wine, but still amazing.
I followed the recipe except subbing in apple cider vinegar for white wine and adding more dashes of garlic powder and salt and pepper to the meat. I used 8 oz of bella mushrooms as that was all that was available here. I think any more mushrooms would have made it too mushroomy. This dish was so G O O D. I was in a food coma afterwards and whole family ate it up! Had baked sweet potatoes as a side dish for the win! Will make again!
Awww schnappp! Just realized I forgot to add the Worcestershire sauce but was still so tasty!!
This was by far one of the best beef stroganoffs I’ve ever had. I’m vegetarian so I used impossible meat and better than bouillon vegetable base for the broth and it was amazing. We’ve made it twice this week.
Best stroganoff recipe I have found!
Made this on our first camping trip of the season. Turned out wonderful. Everyone went back for seconds! I didn’t have white wine, but substituted with diluted white wine vinegar.
This one pot meal came out so delicious!! My 7 year old gave me an A plus! Thank you for sharing. Will definitely be apart of our rotating meals.
Thank you so much for this recipe! I ended up needing to cook off both ground beef and steak so I did both lol, came out wonderful!
Awesome, Met my expectations!!
This was so easy to make and tasted better than some of the recipes I have tried. Will definitely make again.
good lord, we score all recipes on a 10 point scale. It has to get above 7.5 to get into “repeat” mode. My wife took one bite and said “9.2, repeat forever”.
It is so easy to make.. only change is a little siracha or hot sauce on the top takes it.. er… over the top. 🙂
I’ll make it once a month forever.. thanks!
As a Chicago girl who went to LA speaking to the LA woman who came to Chicago. You got that Chicago Midwestern European vibe going here. Comfort food to the max. Enjoy you greatly. A fan from Florida
Lovely recipe.will definitely make it.
I’ve made this several times and never deviate from the recipe. It’s delicious as written for me and my family as we love all the ingredients listed. No changes necessary for us! No more stroganoff made with a can of soup. This recipe is just as easy if not more so. Damn Delicious is the first website I go to when I need a recipe and most times find exactly what I’m looking for or something even better. Thank you, Chungah!
Great! Must add a pinch of nutmeg though
Do I need to use wine?
It’s good, but not that much better than the “cheater” way we used to make it in college: Brown 1# beef while 1/2# egg noodles cook in another pot, drain fat off the beef and water off the noodles, then throw them together with a can of cream of mushroom soup and heat until warmed through. Onions and mushrooms optional. Sure it’s an extra pot (but how long does it take to clean a pot you only boiled noodles in?) but it’s also 15 minutes and done.
A can of soup? Really!
Seriously? SMH. . .
This has great flavor. I do mini meatballs in the cast iron before I start the cook. Just adds pizzazz and my kids love em. Good recipe!
I haven’t made this but when I do, I will make the following changes, all keto and all organic: almond flour, beef bone broth, Miracle or coconut noodles.
Does this freeze well? Thanks for your help!
Amazing!! This recipe tasted REALLY good and was easy to make with stuff I already had on hand. I’m vegetarian so I substituted ground beef and beef broth Impossible burger and Better Than Bouillon seasoned vegetable base but otherwise followed the recipe exactly. I was very impressed and might even make it again for dinner tomorrow.
I make this vegetarian with beyond meat and it comes out wonderful!
SO GOOD and SO easy with ingredients already in the kitchen!!! Doesn’t need any tweaks, just make and enjoy. My sons and husband ate it ALL and said to add it to the rotation.
You got it…. that was Damn Delicious! And seriously quick and easy to make. Will be making again and again
Wow. Our whole fam was so thrilled with this flavor. I used a dairy free plain yogurt instead of sour cream, olive oil instead of butter. We aren’t mushroom people but like I said, wow. Thanks for the PERFECT recipe.
Girl, it’s official… you my new BFF! This was awesome and made me a superstar with my family!
I will make this again the recipe was great except I would add more mushrooms I would delete the wine because it makes it too sweet tasting and what I did was added 2 spicy Italian sausages to the meat mixture just to spice it up a bit. I never put it in as ground I made small meatballs. Also I put a handful of green peas in there because that’s how my grandma used to do it. Wish I could to add some pictures
My grandma used to add fresh or frozen peas too!!
Needs just a little more garlic for me outside of that tasted great
Easiest recipe EVER! Great flavor too. Not too much of any ingredient so you get a hint of each one in every bite!
LOVE IT!!!
I have made this one-pot beef stroganoff 3 times now. It’s fantastic! Full of flavor, very filling, and best of all only pot to clean! This last time I made one change – I used half greek yogurt and half sour cream because I was short on sour cream and another beef stroganoff recipe on damn delicious called for greek yogurt. Probably the best the dish has come out so far! I do find it takes a few more minutes cooking time at each step than listed, but it’s entirely worth it. This is one of our favorite go-to meals from winter.
I was craving comfort food and had never made this before. Turned out perfect. Leftovers for the next day and I froze a couple of servings to enjoy later. Added baked sweet potatoes as a side.
Only mods I made: I didn’t have white wine so used some red wine I had leftover in the fridge. Also, store was out of fresh mushrooms so I used canned. I may have been generous with the sour cream, didn’t really measure that going in…
I used chicken from a rotisserie chicken I needed to use. Instead of beef. Also added cream of mushroom soup. It was very good.
Hi @Green. I had a question about the cream of mushroom. Did you use it in replace of the sour cream?
My teenage daughter asked me to make one of her favorites, beef stroganoff, for dinner since we hadn’t had it in a long time. I did a quick search and found this recipe that looked good. It was fantastic. We both loved it and gobbled it up. I added about 3/4 cup of sour cream instead of 1/2 but that’s the only change I made. Froze half of it for another day since it’s just the two of us eating.
The flavor profile in this recipe is fantastic. So, I adapted it quite liberally to use up a leftover steak, by making the sauce and noodles and adding the sliced steak at the very end to warm it a bit before serving. It was so good that I look forward to making the recipe as written.
I’ve made quite a few different recipes for Beef Stroganoff in the last 20 years and tried DD’s. It’s THE ONE! Kind of like when you lock eyes with your future spouse for the first time! I folded in some steamed and seasoned broccolini and it was a perfect meal!
I love all of the DD’s recipes!
I made this today for supper and it was amazing! I used beef roast and hamburger. So delicious!
I used this recipe as a strong base but made a few modifications to adapt to my vegetarian lifestyle. The big ones include mushroom broth instead of beef broth and beyond meat instead of ground beef. It turned out really well, better than expected. If making again I would probably use fresh thyme, and chives when adding the sour cream for a little more flavor to help combat the overpowering flavor of the beyond meat. Overall a great and easy recipe. Definitely recommend.
I’m a sucker for one pot recipes. I didn’t even read the comments before making it but my fiancé and I cannot get enough of it! I think this recipe was spot on for every single ingredient. Super convenient to pack up in one tupperware for leftovers. I’ll continue to make this exactly as the recipe reads!
I make this all the time now but I veganized it using a faux meat substitute, veggie stock, vegan worcestershire and vegan sour cream. add kale for a pop of color but we love it and make it often! It’s a staple in our home. Thank you !
I make this allllllll the time!! It is so good! I use ginger ale in place of the white wine. Delicious every time
This was absolutely delicious, easy, and inexpensive to make. I made it last night as a NYE dinner with roasted brussel sprouts as a side, and it felt very classy and special while being extremely easy. I highly recommend this recipe!
So yummy! So easy! So affordable! I will make this again!!!
It was sooo good however I would either skip the mustard or cut it in half, it overpowered the flavor. I also added Parmesan and I didn’t have ground beef available so I used prime rib cubes from the night before from Xmas dinner.
As a Bachelor at 66 and predominately an Atkins/Keto kind of lifestyle I had the immediate urge to try out this Recipe during the 2020 Christmas Season. OMG…What a wonderful surprise with very few adjustments.
1. I only had a 5lb roll of 85/15 Ground Beef so I chose to use all of it.
2. I basically DOUBLED the Recipe but more than doubled the Protein source of beef.
3. I don’t drink so I used the last tablespoon of White Wine Vinegar in lieu of no white wine.
4. I used 96 ounces of pure hot water and 8 tablespoons of Concentrated Beef Bone Concentrate to make my own Beef Broth.
5. All Spices were exactly doubled.
6. I used 2 pounds of Medium Egg Noodles.
7. Even though the Beef was overboard for a protein amount per the Recipe it is awesome in every aspect. The Recipe Directions and sequence for the One Pot Protocol was PERFECT.
8. Total time was right at 1 hour from start to finish.
The ONLY regret I have is that I did not have any fresh parsley for a garnish.
I let the dish rest about 10 minutes before to allow the sour cream (Full Fat) to meld and the temp to cool a little.
I figure enough leftovers for at least 4-6 more meals.
Perfect…
Merry Christmas Damned Delicious
JP
I absolutely love your comment! It is an awesome dish and I make it at least once a month! God bless!
Great meal my family loved it! Easy and tasty!!
So good!! I loved the one pot recipe, makes cleanup so easy. I don’t like mushrooms but have had stroganoff before and wanted to try and make it myself. It was just what I was hoping for! This recipe will be saved for later use for sure!
This was amazing!! I have read thru the reviews and I am wondering if those who had issues with it being too liquidy added the flour to the ground beef and drippings before adding any liquid and the noodles? I brought it to a boil and then turned it down and covered the pot and just left it for about 20 mins. I was pretty shocked to see it was already thick and gravy like. The only thing I did differently was add a hefty amount of paprika and a tablespoon of heinz 57 steak sauce…..perfect! And it is just as easy to toss together as noodles, beef and cream of mushroom. And sooooo much tastier!!
I looked the comments and thought I’d give it a shot since so many said it was the best stroganoff they ever had. I was thoroughly disappointed the thyme overpowered the whole thing that also just wasn’t that tasty. Maybe I just don’t like stroganoff but it did not meet my expectations. But that being said, atleast you are sharing recipes and letting people try them out. Keep cooking and sharing and maybe I’ll like the next recipe better!
Did you use Ground Thyme or Dried Thyme Leaves?The ground thyme would be very overpowering.
I love this recipe, my older kids really enjoy it too. My husband likes this a lot better than how I used to make stroganoff, which was just with a cream of mushroom soup and sour cream, beef and noodles only. There are rarely leftovers when I make this for dinner.
Extremely delicious!! Added kale and zucchini and left over cooked beef roast ( cheap cut of meat) instead of ground beef. Will definitely make again. It was very flavoursome.
This is now my go to for beef stroganoff. This is my third time making it and it is a HIT. I use sliced sirloin for mine instead of ground beef. The flavor is spot on AND only one pot to clean.
This is amazing! First time trying the recipe and already have plans for next time.
Absolutely Delicious! I made it for the first time tonight and my four boys loved it!! Keeping mushrooms on the bigger side allowed one to pick them out. This was easy to make and will definitely be a winter favorite!
Made this for the family and it was a hit. I did use beefy mushroom soup in place of the wine. The kids loved it!!!
My husband and I are constantly trying stroganoff recipes, so many are just okay. Decided to throw this one together since I had everything on hand last night. This was AMAZING, I had texted my husband that I made it and it’s was in the fridge when he got home super late from work. When I woke up it was gone, what he couldn’t finish last night he packed for work this morning. No more searching, this is our permanent recipe now. Thank you!
Its so damn good.
Could you substitute a dry sherry in place of white wine?
Best Stroganoff recipe I have used. Added a splash of red wine vinegar for added zing.
This was great meal for the family! The only thing I added is the umami mushroom seasoning from TJs. Which I tend to add to every meal with mushrooms! Plus we don’t use fresh garlic and onions due to dietary restrictions but did substitute some dry. I added the entire bag of noodles and cooked it a bit longer to soak up any liquid!
This looks delicious! Can you refrigerate this with the noodles and serve the next day? What about freezing – is it good?
Made this last night, exactly as written. Everyone loved it! Adding this to the regular dinner rotation.
This recipe is so. effing. amazing. I simply don’t have words.
Because I like to drink white wine more than I like to cook with it, I opted for two or so tablespoons of apple cider vinegar mixed with the remaining water requirement to equate to the 1/4 cup of white wine, and I also cut back on the amount of beef broth by 1 Cup as I was using gluten-free noodles (thyroid decided to die, but 2020 and all that) and they can be fussy in too much liquid.
It was beyond perfect.
My toddler “helped” me cook and she devoured her bowl at the dinner table. Normally she tries to run off after one or two bites of dinner claiming that she’s “done” as she rather be off playing, but she destroyed this dinner tonight. Clean bowl. Asked for more and picked from my own bowl.
And it’s so simple to make and so delicious, I simply don’t have words beyond a sincere thank you to the masters behind it. Well done. This will be a common dish in my household. It’s amazing.
Stroganoff sauce came out delicious.
My husband loved it. I didn’t add pasta, made some modifications and served this meat sauce with mashed potatoes. 5 stars
Two words…Damn Delicious!
Love this recipe but highly recommend adding some parmesan, you can do it as a garnish but i like to add some with the sour cream, just add it to be as cheesy/stringy as you like and then garnish with a little more.
Absolutely lovely recipe. Very easy to make and tastes amazing! Definitely saving this recipe
This recipe is a wonderful weeknight dish! It was very easy to prepare, with very little to clean up. It was absolutely delicious, and I will be making it for my family on a regular basis.
Awesome. I’ve never had beef stroganoff before, but I followed the recipe to a T and got tasty results. Perfect texture and flavors, and SO easy to make! Will be making this more in the future.
Love this recipe! We use about every other month at our Senior Center for the Meals on Wheels program and it is defianlty a staple! (We have to omit the dry wine as we cannot use any alcohol in our foods)
Absolutely delicious and very easy to make. I used sirloin tip but otherwise, made it as directed. I could drink the sauce. The wine is a must.
This was so easy & delish! I added some modifications, added chopped celery & carrots to the chopped onion. Always up the garlic, added fresh sage, salt, pepper, added more mushrooms & skipped the sour cream. I cooked the noodles separate & only used 1 c of broth. Came out great!
What you created was not at all a Beef Stroganoff. Sounds like Hamburger Helper.
I completely agree with Bobbie here. I’m sure it tasted fine, but it was no stroganoff.
I love this recipe! Everything came out perfect and it was so easy! The only thing I would do differently though next time is probably leave out the thyme. I think it added a weird flavor to it. Other than that it was amazing! Definitely saving this recipe!
Had to respond to your comment about thyme. I never get why people use thyme, because it tastes sort of like dirt (soil) to me. Turns out that’s not unusual for some people, but it tastes different (and good) to most. I wonder if you’re one of the people, like me, who think thyme tastes like dirt.
Hey cilantro is the same way and it has to do with your genes. Some people are born with those herbs tasting off or like dirt as you put it! So yes if is a common thing.
Dried thyme tastes like dirt. FRESH thyme is lovely.
Tried this tonight and I am writing the review before I could even finish eating because it is sooooo good! I substituted ground turkey and chicken stock (trying to avoid red meat) and my hopes were honestly a bit low, but man this was still fantastic! Paired with Meomi Pinot Noir and I feel like this would have been the perfect winter night meal!
Good base recipe, but needed some modifications for decent flavor and to not have a soup. Used around 5 cloves of garlic right before the liquid. When I added the beef broth I used 4 tablespoons of Worchestshire and closer to 4 tablespoons of a fancy Dijon mustard I had leftover from a potato salad recipe. I had a whole grain Dijon in the fridge but I think that would have ruined the texture of the sauce. Like another reviewer said, 4 cups of liquid requires a lot more noodles, so I used 12 ounces. Also added several tablespoons of chopped basil while the noodles cooked. With these additions it doesn’t taste *tangy*, just ups the beef and mushroom flavor aka the Umami factor.
Also, this comes out a lot better if you’re willing to get another pot dirty and cook the mushrooms separate so they hold up. Plus the beef definitely needed to be drained before moving on to the next steps.
Like a lot of other people in the comments, mine came out a little wet. I was also severely unimpressed with the lack of seasoning and tang so I tripled the garlic, dumped half my spice rack in, and added some dill pickle juice and some pickled jalepeños. Delicious. Good base recipe, easy to adapt on the fly, much appreciated.
Super easy to make and loved the single pot for quick, easy clean-up, but the sauce lacked flavor.
I’m never eating Hamburger Helper Stroganoff again! This recipe was simple, quick, and damn delicious!
This has become our go to recipe! Thank you so much
This was delicious and easy to make. I was wondering if you could freeze this meal?
I think you can haha I have made this once and it is pretty good I was wondering… what is everyone else’s comment on this amazing dish? Any hater or what?
This was very good! I’ve never had beef stroganoff with ground beef. I’ve always had it with chunks of beef. But I already had some ground beef on hand so I decided to try it. And to be honest I never liked beef stroganoff as a kid, but I really enjoyed this recipe! Thank you 🙂
This was a big hit with my family tonight… my picky husband was skeptical when I told him we were having stroganoff for dinner because the last recipe I tried called for cream of mushroom soup and was okay but not what was hoped for. This recipe is the best I have ever tasted, and everyone went back for more. Being sort of new to cooking I used canned mushrooms, drained of course, and I wasn’t sure which white wine to pick so I used a pinot grigio. I poured myself a glass as I cooked and enjoyed making this recipe. The kids want me to make it at least once a week, I am glad to have found something that each of my picky clan like. Thank you for this recipe!
This hit the spot! It was delicious. Made this last night with a few substitutions – omitted the wine and used a combination of mascarpone and sour cream for the creamy element. It was a super easy meal and so nice to just clean the one pot after dinner!
This was a hit with our family. My kids even ate the mushrooms! You haven’t steered me wrong yet Chungah!
This is my first time making stroganoff from scratch and it was delicious!!! I’ve eaten the Hamburger Helper version my whole life, and I have to say this is a million times better! I was skeptical if I’d like it since I’m not the biggest fan of mushrooms, but by golly that was the best stuff ever! Totally will make this again.
It was simple and quick and the fact that it only used one pot was really appreciated! I made it for my in laws with broccoli and mashed potatoes as sides and it was very well received!
SO, so good. I’ve made this about every other week for the past few months and am finally getting around to leaving a review (oops). My husband and I hate whole mushrooms so I use cream of mushroom soup instead and add it after the wine. One of my favorite dinners ever. Whenever I find a recipe that I love, I write it down and put it in my actual cookbook. I wrote this one down immediately after the first time I made it. Hands down best stroganoff recipe I’ve had!
Oooo do you mind sharing more details on your version? My husband hates mushrooms but can tolerate the soup, so I’m curious on exactly how you make this one! Thank you in advance!
Great one pot meal! Loved it!
Great recipe as written! I love your one pot meals – they are simple, with ingredients I have on hand and if I don’t I can easily make substitutions and it still tastes great! Wasn’t a huge fan of stroganoff until I can across this easy way to prepare. My boys love it! I always add more noodles to help fill up the family more. 🙂 Thank you!
Outstanding and so easy!!!
The flavor was pretty mild, so I added some concentrated beef bouillon (not the dry kind), and some red wine. I added greek yogurt as a replacement some of the sour cream.
I never leave recipe reviews but had to on this one! Been making this in my monthly rotation for close to a year now. It is THE BEST Beef Stroganoff ever! Gotta love easy 1 pot meals. Your recipe is soo delicious, Thank You for sharing it.
I don’t use the wine & substitute A1 Steak Sauce for the Worcestershire. One of my family’s favorites!
What do you substitute for the wine?
I didn’t substitute anything & it was still absolutely fabulous! If I had more beef broth I would’ve added 1/4 cup more. Or leftover beef gravy from a prior meal.
You could substitute with some apple juice.
Easy, tasty and filling! I added a little more sour cream and the generous dash of nutmeg we think “makes” stroganoff.
I haven’t made beef stroganoff in many years & hubby came home & asked for it tonight??? I had most of the ingredients (sans fresh mushrooms & wine) but it did not seem to matter. I used fresh Thyme & canned sliced mushrooms juice and all. Everything else was as in the recipe. It was not too watery at all & I used 2 cups of “dumpling” pasta. Thank you for this recipe. I will make this again! I think my old recipe was made with cream of mushroom soup. This was much better.
Glad I didnt have to scroll through stories of kids and families full paragraphs of why someones third cousins grandmother picked a mushroom that MADE this recipe… kinda like this paragraph. and fucking just got to the recipe…
Keep crushing it
Added cream of mushroom soup and some half n half. My men didn’t like the taste of thyme and I was fine with it. Learned I have to use half the called for amount of thyme in other recipes so it’s a win win !!
Beef stroganoff is my father’s favorite meal, so I made it for Father’s Day. It was a huge hit!! Due to family food sensitivities, we used buffalo in place of beef and made sour cream from coconut milk, and it still turned out fantastic. So easy and tasty—I’ll be making this again!
Beef stroganoff is my father’s favorite meal, so I made it for Father’s Day. It was a huge hit!! Due to family food sensitivities, we used buffalo in place of bison and made sour cream from coconut milk, and it still turned out fantastic. So easy and tasty—I’ll be making this again!
Im sorry, I meant in place of beef not bison
I did make this exactly like the recipe earlier today and it was delicious (and so easy!) While staying home during the pandemic I had made a lot of meatballs (very plain so they could be used in many dishes), pre-cooked them, and froze them in bags. Since I had so many meatballs (hey, I have been stir crazy) I used them instead of ground beef. The dish turned out fantastic. No other changes were made. I guess you could say it was a mash-up of stroganoff and Swedish meatballs. The sauce in this recipe is crazy good. I had some french bread and sopped up so much left over gravy …. mmmmm. Everyone loved it.
Thanks for a great recipe. I had written earlier wondering if meatballs would work and they answer is yes!
I haven’t made it yet, but do have a question. (5 stars because the pictures alone are making my stomach growl!)
I don’t have ground beef, but have a bag of pre-cooked frozen meatballs (not Italian spiced, just meatballs). Do you think that would work instead of the ground beef? Would it turn out like a sort of Swedish meatballs/stroganoff? Just curious if anyone has tried it. I really want to use up those meatballs! Everything else would be the same.
I’m adding an extra star since I had to make a few swaps. Used ground bison instead of beef, only had 8oz of mushrooms, used red cooking wine with a splash of red wine instead of white AND had to make our own worcestershire sauce. Also I messed up and added the sour cream right after the pasta so had to add a little more later. Flavor was good, but was very watery. Will use less liquid and more pasta (and mushrooms) next time, and stir in more flour or cornstarch to thicken. I did add cooked peas and that was a good decision. The kids loved it, although the little one would only eat the noodles. Will definitely try again!
Just finished putting in the sour cream and tasted, it’s so yummy! I did use a 12oz pckg of egg noodles because having done many one pot pastas in my instant pot, I know 4 cups of liquid to 1lb of pasta is a general rule of thumb. The consistency came out perfect. I used my instant pot to make this. Manual/Pressure Cook for 3 min then do a QR, stir and add sour cream. Will be making this again for sure!
LOVE THIS!
My husband loves to make this for the family. It’s quick, easy, and tastes AMAZING! He leaves the mushrooms out because I don’t like them but does the rest exactly as described. We love that it’s one pot and done. We probably make this about once a week. THANK YOU for making family dinner a breeze!
I used rib eye, a bit more flour and egg noodles. I love it! Thank you.
Easy and definitely damn delicious. My family LOVED it. And as a busy mom who needs to feed starving kids, this made everyone happy.
Made this for my family last night and not one bite was left!! EASY & DELICIOUS!!!
Excellent recipe. Added some green peas, but kept to the recipe otherwise. Everyone loved it! D
A bit runny for me… 4 cups of broth was a little much. However, the flavor was great. I substituted vinegar for the wine to avoid alcohol.
Try using a 12oz package of egg noodles instead of 8oz. Usual rule of thumb for cooking pasta in a liquid when you want little to no liquid left is 4 cups liquid to 1lb of pasta. I went over the recipe first and decided to use 12oz package of pasta.
My kids ate twice! Enough said. Thank you.
This recipe makes a simple and delicious stroganoff. Cooking the noodles in the sauce is a genius move. Easy, cuts down on pans, and the noodles are luscious. Next time I’ll cut the dijon to about 1/2 t. since the flavor was too prominent for my taste. I also added nutmeg and paprika which are go-to’s for stroganoff in my house. This recipe is a keeper for sure.
Hi, how much nutmeg and paprika did you add, and at which point did you add them?
Everything I have ever made from your website has been outstanding. You are awesome and I thank you. I am a really good cook but you help me with new things that I never made before, such as this. Thanks!
All I have is stew meat on hand! Do you think browning the meat 1st, then adding the rest of the ingredients (to make sure all the good bits are incorporated) & then transfering all of it to a crock pot would turn out ok? I intended making your recipe to the letter until I remembered stew meat is tough as heck! It’s a shame I won’t have the benefits of 1 pot, but alas, quarantine life♀️
Tabitha – wondering how the stew meat worked out for you – I have some stew meat I’m trying to use up as well 🙂
I made it with stew beef, I am back to do it again and wanted to check the recipe! I browned the beef first in a dutch oven. Then, set aside and proceeded with the rest of this recipe. The wine helps to deglaze the burned bits quite well, I imagine it is good with ground beef but this was quite a delicious treat with stew meat, too.
Anything one pot is good. Love that noodles are cooked in same pot so they sop up all the flavor. Not a huge fan of mushrooms, but this was really good. Used ground turkey.
Didn’t have wine, but it was still great. Didn’t have egg noodles, had wheat penne. Used 4 cloves of garlic.
I use bouillon cubes to make stock. Started with 3 cups, added a touch more water near the end but I eyeballed the pasta and may have put too much pasta in. You can easily add a little more water at the end to your liking. I think 1/2 cup of sour cream is plenty! We used low fat (what we had) and the flavor was still wonderful.
Used about 1/4 tsp of thyme because of other reviews, did not find it overpowering at all (couldn’t really taste it, may add a bit more next time).
Definitely will cook again!
My kids ate twice! Enough said. Thank you.
This was soooo delicious! I didn’t have sour cream so I added a splash of vinegar to whipping cream and it was perfect! Definitely going into the recipe book!
Damn, that was delicious!!
Had a hankering for beef stroganoff, and this is the only recipe that I found that used both wine and Worcestershire sauce, two of my favorite ingredients. And I didn’t have to cook the noodles separately, which was a God-sent convenience!
Confession: I used a little more wine than the recipe called for, because I was using left-over beef stock and was a bit short. But hey, no one complained and my family thought it was delicious, so this recipe is going in my “keeper” collection.
Very easy to make, we used steak instead of ground beef and it was delicious and extremely satisfying.
I actually found this recipe and tried it last weekend. It came out so good i had to subscribe and leave feedback.
I did tweak it a bit to taste, cut a corner or two but it really came out so wonderful! I’m looking forward to recipes as they come alone.
*along! (No edit option!)
I made this tonight and it was a hit with the fam bam!
I added fresh chopped chili when frying the garlic & onion as we love spicy food.
Had a little left over spag bol sauce that I had made from scratch, so threw it in for an extra punch.
Doubled the wine which intensified the flavour.
Cooking the egg noodles in the same dish cut down on fuss and mess.
Absolutely loved cooking this.
Thank you so much!
What a comforting and easy recipe. This was my first time making Beef Stroganoff from scratch (rather than the Hamburger Helper box – I’ll never go back to that!). I had a few alterations/substitutions because I was trying to use ingredients I had on-hand, while also halving the recipe in my head, so I was eyeballing/winging it as I went.
I substituted 3 oz of canned sliced button mushrooms (rather than fresh), Spicy Brown Mustard (instead of Dijon), and Heavy Whipping Cream (instead of sour cream). I waited until after the meat was cooked to add the canned mushrooms because I didn’t want them to become overly mushy by cooking them first. I didn’t find the end result to be soupy like some other reviewers, but again I was tweaking as I went and was looking for a certain texture to the roux and likely added around 1-2 teaspoons more flour before adding the rest of the ingredients, so I may have just gotten lucky. I think using the Heavy Cream had something to do with that too since it really smoothed out and helped thicken the sauce at the end.
The one additional ingredient I stirred in was A1 Sauce, maybe 2 teaspoons total, after tasting the dish before serving. I just felt it needed a little tanginess to the flavor. Then I sliced up some day-old baguette into crouton-sized pieces and topped the dish with that. I think sourdough bread would also compliment the flavors of this dish too.
My only issue with the one-pan method is that I used a 80/20 ground beef (not the really lean stuff), but I didn’t drain the pan after browning it. So with the butter to sauté the onions and garlic, plus the beef… it was a little more greasy at the end than what I’d prefer. So I’ll make a note to take a paper towel and soak up some of that grease after browning the meat next time.
*For those reviewers who don’t like Thyme – I happen to really like it – I think Rubbed Sage would make a good substitute.
I am sure you made a good dinner. Take it from someone who “improvised” for years. You have not come close to what this recipe is. Make it according to directions. Then post. What do you have to lose. Maybe both are awesome. Just. Please. Don’t claim that a totally mushed up recipe is the same as THE recipe!,
You are spot on! So annoying to see people “reviewing” a recipe when what they are really doing is trying to impress people with their own recipe.
Totally disagree… I love reading different variations on recipes. It’s very helpful if you’re missing ingredients or want to try substituting something, to know how it turned out when someone else tried it! Of course you shouldn’t rate poorly if you’ve changed up the recipe and it doesn’t turn out well.
Neither should one rate the recipe positively if they’ve changed it up completely and it turns out great! People should review the recipe made as it was written w/their criticisms and ideally then do a f/u post as to what changes they incorporated to make it better.
This dish was very good!! I followed the recipie to the “T” and found the sauce to be the perfect texture and not watery (I used 4C). The flavor was great with the combination of flavors. My 16 year old daughter who is very picky did not care for the dish and she couldn’t describe what the taste was but I knew exactly what she meant. The recipie called for 1/2 teaspoon dried thyme and in my opinion, just that little bit of dried herb was pretty potent. I was surprised not more people mentioned this but a few did. I would recommend crushing the dried thyme until it is powder-like in consistency (you know how it is a little thicker in textture than other spices) and maybe use half the amount called for. I will definately make this again but I think I will completely omit the thyme next “time”….ha!
Delicious! I made it with ground turkey and added 1/2 block of cream cheese at the end. Cooked noodles separate and lessened the broth by a cup like others said(actually I just poured until it looked right, I think around 3 cups). It was literally heaven. Best stroganoff I’ve ever made!
Thank you!!
Easy to make. Tastes good. Too much Thyme! I added a bit more Worcestershire for more flavor and a bit of ketchup for more umami. Red wine would probably be good. I used Sherry. It’s a good basic recipe.
It was delicious. I reccomend the recipe! I didnt have Worcestershire sauce so I added a splash of A1
Steak sauce. I also used strip steaks instead of hamburger.. I didnt have dijon mustard on hand so French’s was substituted. I made sure to caramelize the onions, garlic, and mushrooms until crispier bc I wanted them to stay firm. Loved the recipe! 10/10
Tasty, quick, one-pot meal. I doubled the garlic and onion, used less broth, and added red wine to round out the flavor. I think a dry white would make it bright and emphasize the thyme, if that’s your cup of tea…. I cooled the pot significantly before adding sour cream, to prevent the cream from breaking. I also cooked my noodles separately because I prefer them al dente, and since I’m cooking fr one, I want leftovers without mushy noodles. The ultimate in comfort food for a stay-at-home pandemic!
My family loved this. I followed the advice from the reviews and only used 3 cups of broth and it came out perfectly. This wont be the last time I make this!
Easy peasy. Used red wine as that’s what was open. Added more sour cream.
My family really liked this! I substitute white wine vinegar and water for the 1/4 cup wine (I was out of white). I also added a little beef gravy to thicken it up a bit, and a touch more beef stock..so I could simmer it longer (I was cooking other item as well). I also added more sour cream (about 3/4-1 cup). It was delicious And super easy to throw together! Everyone went back for seconds! Great recipe!
REALLY Great and super easy! Made recipe with all ingredients, the 4C broth and 1/4C wine and about 3/4 sour cream. We thought it was delicious and sauce wasn’t thin at all. I think the starch from boiling the noodles in the dish thickens it as well as additional SC and it continues to thicken as it cools. Served in pre-warmed bowls and topped fresh parsley. Even my picky mushroom averse Husband gave it 5 stars and asked for it again!!
Super easy and delicious
so good. even my picky eater went for seconds. Left out the Worchestshire sauce cause I didn’t have any.
It’s ok. Not my fave.
Yummy! I added a can of cream of mushroom soup and changed the noodles to rotini. Everything else I kept the same. This is definitely going to stay in the rotation.
Delicious, I made it with what we had (little less stock, cream of mushroom soup instead of mushrooms) And it was still fantastic. Would and probably will make again
I love this dish! It turned out great. Based on other reviews I did cut back on the beef broth to about 3 cups so it would not be soupy, and that was the perfect amount. It was still very saucy. I also used fresh dill instead of parsley on top, and it was divine. I have never made beef stroganoff from scratch, but I see no reason to look for another recipe. This one is a keeper!
So good and easy! Used greek yogurt instead of the sour cream and it still tasted decadent and comforting. Great easy recipe!
We all enjoyed this. Reduced the beef stock to just under 3 cups as suggested for good success. Used slightly more than 1/2 cup sour cream (to taste). Didn’t use wine as had none. Will make again. Thank you.
I used dry riesling for the white wine, sliced steak for the meat, and some spicy horseradish Dijon for the mustard and my God man. Back to my childhood and moaning over this dish. Fantabulous
Great recipe. Didn’t have beef stock so I used beef boullion. Cut it down to 2 cups water. Still a little thin for us so I added a small can of cream of mushroom soup and used left over filet mignon. Perfect!
I gave it 4 stars because I did change the recipe a bit. It ended up pretty close to a 5.
Used 1/2 tsp dry mustard
Didn’t have dry white wine
Increased sour cream to 1 1/2 cups.
Turned out pretty good and my husband ate 2 plates full.
Just what my family and I wanted. Super easy recipe to follow. Will make again!
This was ok. My family liked and ate it well enough, but the thyme was WAY overpowering. Next time I’d add maybe a pinch or omit it altogether. Otherwise it was a good recipe, easy to make and turned out the right thickness for me!
This is a wonderful recipe. My family loved it! I used regular mushrooms and red wine (because that’s all we had) and it worked out wonderfully. We will make it again (and again!).
Amazing!!! With Shelter in Place thanks to COVID-19, I’ve been searching for easy and delicious recipies with ingredients I have on hard or easy to find. This came out sooooo delicious. I will rotate this recipe even after it’s safe to go out and grocery shelves are back to normal. Thank you!!!
Delicious! This is our second time making it. Only adjustment is I add smoked paprika.
This is DELICIOUS. You taste the wine, the broth, the dijon, all of it. Has a very French taste to it with the thyme, and…. just ALL of it, really. And it tastes really incredible. It is not your typical, hamburger helper stroganoff. Its packed with flavor, richness, heartiness, and comfort; all at the same time. My palate can still taste the wonderful flavors of this recipe. My family is still talking about this recipe. If you follow this recipe, take your time, do your prep, you’ll really enjoy this. Did i mention, I strongly dislike mushrooms? But I ate this and thoroughly enjoyed it. Im very proud of the dish I served, and I say, whoever made this recipe, sure knew their stuff. I ATE THIS UP, YOU GUYS. I didn’t pick around the mushrooms. I ate them like a CHAMP. And despite my strong dislike, (but possibly new slight like) for mushroom, I’ll make this again.
I made this during the COVID-19 pandemic. It’s incredibly nice outside, the sun is out, and the breeze is blowing, theres a little chill, its 63°F, and this was just a perfect ending to a nice day.
This is so good – absolutely loved it. No leftovers!
I don’t really like mushrooms, but really liked this.
Its easy to make and and delicious. I started with a pan that we’d used to cook a pound of bacon, then drained the grease but left the bacon crumbles. Also only used 2 cups of broth cause that’s all we had (coronavirus quarantine). Came out great, and plenty for 4 to 6.
This was amazing and loved that it was a 1 pot dinner!!!
Wow! This was amazing. Stuck exactly with the recipe and it came out perfect. My husband and even our two littles (5 and 3 year old) enjoyed it! They gave it a whole two thumbs up!!!!! That’s HUGE in our home!
Loved that I had only one pot to clean (along with the smaller measuring items). Will for sure be making this one again! Thank you!
Delicious!
I have made this 3 times and we love it.
My husband and I aren’t great cookss but i love cooking with him so when he suggested beef stroganoff for dinner I did all the prep and walked him through the directions as he did the cooking. Due to shortages at our local store, we had to substitute ground chicken for beef but it was delicious. So easy to make and plenty of leftovers! The ones pot cleanup was an added bonus.
My family loves when I make this recipe! When I’m in a pinch for dinner, I usually have these ingredients on hand. I don’t always have wine, but beef stock works as a good substitute. I do toss in some frozen peas for the last minute of cooking, but this recipe is a winner! 😉
Added more white wine and flour to get thicker consistently I wanted personally
I thought the recipe was good. Not the best stroganoff I’ve ever made but the ingredients all complimented one another. My only complaint was the sauce was too soupy, I thought 4 cups of beef stock was too much. Therefore it wasnt as creamy as I would have liked, overall good. Thanks for sharing!
I used this recipe using my dutch oven and made a beef stock out of beef bouillon base paste with equal parts water. Soo delicious!! Thanks!
Delicious although I omitted the wine
We love this recipe! Both my kids had seconds. Will definitely make this again.
loved it but have 1 big Question
what is the nutrition values of this meal per serving.
Have tried so many beef stroganoff recipes looking for the right taste and something simpler to make – this is the perfect recipe! So delicious and in one pan, doesn’t get any better, thank you!
I loved it. It was simple and so tasty. I wanted to use up the last of a leftover ribeye steak and this was perfect.
I have been craving Beef Stroganoff for a couple of days and found this recipe. I thought it was very good, but I do agree with a lot of the comments, that the stock should be cut down to about 3c, and more noodles… I also put in more sour cream.
I will definitely make this again with the adjustments!
Family loved it, thank you!
These scratch recipes always take me a while but i had all the simple ingredients and my family loved it!
I finally found a stroganoff recipe that’s a keeper. I made it as is (except for mushrooms, I just don’t like them) and there is no need to adjust or change the ingredients, it’s really that good but it still works well if you need to substitute to dietary or just because you don’t have something on hand, I’ve also made it with gluten free flour & ground turkey. Other reviews state to reduce the broth or it came out soupy and I’m glad I gave it a chance and made it as stated as when i added the noodles there didn’t seem to be enough liquid to cook them in. It came out thick and creamy, its just not a pretty looking final dish. Maybe you omitted the butter and flour? That’s needed to make the rue in a way to thicken the sauce. Anyways, thank you for your delicious recipes, many of the ones I’ve tried have become a constant rotation in our meal plannings.
This was indeed damn delicious! Thank you for a great, easy recipe.
Indeed, it is delicious. Easy, week night one pot meal.
This was delicious! My kids and hubby raved about it, and the kids typically don’t even like mushrooms. I used 2 lb of 80/20 ground beef (because the grocery store ran out of everything else) and doubled the thyme and garlic accordingly. Thanks for another delicious recipe!
So great! The only thing i did different was drain 3/4 of the beef fat off (i used 80/20) but i think that’s a personal preference. I’m not sure what people’s problem is with it being soupy, i didn’t have that issue at all. In fact, next time i might turn the heat down a little bit lower or add extra stock so that there’s a bit more sauce.
Super dooper! Made it tonight & used some suggestions from previous reviews. Only used 2 & 3/4 cup beef broth. I substituted a good red wine for the white since that’s all I had on hand, added a bit of extra noodles (about 12 oz) and a good amount of extra mushrooms (16 oz). I also browned my 93/7% beef in a separate pan so I could drain off all of the grease before adding it in (there was a lot!). I also increased the sour (light) to 1 cup. Winner fo sho! My hubby, dad, & uncle all LOVED it. Will make again definitely. Thanks for the great recipe!!
I gave this recipe four stars because I never give anything five stars. My husband and I left out the mushrooms because we don’t like them. I have to say this recipe is quite delicious! It doesn’t take long to make, especially when you add the ingredients in the sequence listed in the directions. Easy clean up, and it’s all in one pot! The texture of the sauce is just right, however, you can always make it thicker by adding a bit more flour or thinner by substituting more wine.
Great recipe. Miranda – If you never give anything five stars that means four stars is a perfect score on your scale. Since a four is the highest score you allow and this website’s scale goes to five, then your four is actually the same thing as a five. So you in effect gave it a five star rating by announcing that a five is impossible on your scale.
Either that or you are one of those pretentious types that likes to announce that their standards are so much higher than the rest of ours. Yeah… that sounds about right.
Love it Jimmy….
Well said Jimmy. And Miranda, if you thought the recipe looked good enough to make and you made it, you should give it 5 stars. Especially because you are the one who chose to not make it the way it was written.
Just made this the other day, it was the best stroganoff I ever had. Sorry grandma 🙁
I love this dish! Delicious and simple. But my question is : Can I freeze and reheat this later? If so, how should I do it?
Thank you so much!
Extremely easy to make. I was looking for the poppy seeds but, wasn’t included in ingredients. Does the poppy seeds differ with other recipies?
John Farnham, do you mean caraway seeds?
Great recipe! One change – I drained the beef grease after cooking it, and it turned out perfectly! Not too greasy or liquidy. The easy clean up was a plus! Saving this one!
P.s. I’m sending this to my lactose intolerant sister with the recommendation of olive oil instead of butter, and dairy free yogurt instead of sour cream someone mentioned below.
Adjustments to broth and noodle amounts is necessary. Mine turned out correct with 4cups broth/12oz of noodles. Taste was good if you like white wine- it comes through quite strongly.
I have made this recipe several times and it comes out perfect if you follow the recipe. Very easy to make and one pot to clean up – it doesnt get any easier than that!!
This was an easy dish to make. My 3 year old likes it. We all enjoyed it and I will make it again. It took me about 45 minutes to prep and cook. Thanks for this dish. It was my second time cooking this
Perfect!!
Based off of previous comments, I adjusted the recipe to use 2.75 cups of beef broth and 12 oz egg noodles…it was AMAZING! Not too soupy! Definitely make again!
This is a solid beef stroganoff recipe. Delicious!
This turned out amazing, made me feel like a true chef!! Used 1/4 of the noodles (adjusted liquid)…a newfound favorite that I’ll be making again!!
Hello,
I was wondering if there is a non-alcoholic substitute to the white wine? Can I just leave it out?
Thanks!
Welch’s white grape juice
One pot meal Do you typically use salted or unsalted broth?
Unsalted. 🙂
This is amazing. Things I changed though to make it thick and creamy. I added Whole wheat flour instead of white. I added 12 oz of Whole wheat egg noodles, I also added 1 can of mushroom soup. And I added 16 oz of sour cream. Everything else was the same. The broth just covered the noodles. I put a lid on it when I simmered it. After stirring in Sour cream it came out perfect thickness and creaminess. This is a keeper.
I made this recipe Vegan style! And it was a great guide for having never made stroganoff before.
Great texture, great flavors, just over all delicious! It was hard to leave some for left overs. Substitutions….
Butter- olive oil
Ground beef- vegan beef cubes
All purpose flour- Oat flour (for gravy consistency)
Beef stock- veg broth
Worcestershire- liquid aminos
Egg noodles- regular rigatoni
Sour cream- dairy free plain yogurt
Will definitely be making this often!
Thank you thank you thank you
Thanks chef J for the vegan version
Question- Is ground beef grease supposed to be used in recipe?
It really depends on the amount of excess fat. If it is too much, you can drain the fat as needed. Hope that helps!
Made this tonight and it was delicious. Recipe was perfect as written! Thanks for another winner, Chungah!
Can I use light sour cream?
Absolutely.
I followed the recipe exactly as written and it was damn delicious! I will definitely make this again. It came together quickly and was easy to clean up. We had it with asparagus on the side and they paired nicely together.
I don’t know what happened, but when I followed the recipe the ratio was off somehow and the result was basically a runny mushroom soup. I had to strain and remake it with a new roux to get the desired consistency. After doing that, it was corrected. Overall, very good flavor. I added extra sour cream, garlic powder and mustard and used chuck roast thinly seared instead of ground beef. thank you for recipe.
That was AMAZING. But it was enough to feed an army. My family of 3 will be eating leftovers for the next few days
Have tried a bunch of different recipes over the years and THIS is the holy grail of Stroganoff recipes! Added some cayenne pepper, spicy dijon mustard, Irish butter (used 4 Tbsp), sub’d corn starch and gluten free noodles, and gluten free beer to deglaze the pan. Used this as dinner for football night and it was a complete hit! Thank you!!!
Excellent suggestions. Thanks for sharing. ;D
Best beef stroganoff ever! I made this twice- once exactly per the recipe and once with stew meat that I cooked for a couple of hours to tenderize it. Ground beef was the winner. It’s a new family favorite and friends have asked for the recipe. Love how easy the clean up is too.
This was delicious and so easy! After a hectic day when I had already promised to make dinner (I am not the chef in my house, and not a confident cook) this came together in less than an hour. I added chili flakes because my partner is a spice fiend and it was a big hit!
So good! This is the stroganoff I grew up on. I made it vegan with Beyond Meat ground beef, vegan Worcestershire (there ARE good ones out there if you can find them), and sour cream made from cashews. Even with all those substitutes this was what I remember from my childhood. My daughter loved it too. The stock was just the right amount for the noodles. I got wide egg noodles. Maybe the size matters in how much stock you use?
Very good. Easy to make.
This was so delicious. I’m just upset that I didn’t double it for leftovers. Cooked in a Dutch oven, worked perfect. No wine, used a brown ale, which worked great with the mushrooms. Used yogurt instead of sour cream, which was also delicious. I think I might have been able to do 12 ounces of noodles with the sauce, because there was a bit extra. Snuck in spinach because I’m a terrible person and wanted my kids to eat something green. 😀 Taste was spot on and wonderful for a quick dinner.
Made it exactly as written, turned out awesome. Perfect dinner for the first day of fall!
Can I make the sauce by itself and cook the noodles separately?
Sure!
Very good, but didn’t have a lot of the ingredients [zero parsley, mustard, sour cream, or parsley.] I needed something to do with 3/4 lb of ground turkey and noodles, and this worked great. Added smoked paprika, cayenne pepper, crushed red pepper, and oregano, for a nice kick. Wife and kids loved it.
Is the nutrient info on this recipe anywhere?
Hi Kim! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
This was soooooo good!!!!!! I used stew meat because that’s what I had and I prefer it, and simmered with the liquid for about two hours before adding the pasta at the end since I had some time. The best stroganoff I’ve ever had!!! Thanks 🙂
Excellent! Was concerned about Browning the beef in same pot as mushrooms but no issue. I stirred in the flour and it was fine. Again, great flavor and easy for week night meal! Thanks!!!
This was so delicious and easy to make. The whole family loved it.
While the flavor is good (no, great!), either I messed up following instructions, or there is a step missing. When I added the 4 cups broth, wine and worshestire, it seemed it was going to be way to soupy with only 8 oz of egg noodles, so I put in a few ounces more. My storganoff came out nothing like the picture in the recipe. I did allow it to reduce down after simmering, to help take off the liquid. But, all in all, the flavor is awesome! I personally think if I cook this again, I’ll drop the broth down to 2 cups instead of 4, and add 10-12 ounces of noodles.
This was delicious! The thyme gives it a very nice flavor. We had plenty for leftovers and I bet it’s even better tomorrow.
This looks so good. I’m gonna make it for the first time tonight. This may be a stupid question, but do you drain the grease after making the meat? And I don’t use wine. Should i sub anything or just leave it out? Thanks in advance!
Not a stupid question at all! Yes, you can absolutely drain the excess fat if desired. You can also substitute additional beef stock for the white wine. Hope that helps, Casey! 🙂
It was great! Thank you again!!
You can also sub apple cider vinegar for white wine. I usually use a little less vinegar than the recipe calls for because it’s a little more potent.
This was delicious. I was looking for quick ground beef recipe as it was already dinner time. I had all the ingredients and it was easy to make! I did leave out the mushrooms as no one in my family likes them, but added peas. I was worried as many people said there was too much liquid but I followed the recipe and it was perfect! Will definitely add this to my quick weeknight dinner recipe stash!
Taste was good, i would prob do about 2 1/2-3 cups of stock next time
We loved this! I used dill instead of parsley at the end, and it was a great choice. I’ll use dill the next time I make it too.
I bet dill is so good with this! Thanks for sharing, Carey!
Not sure if I’m right but 8 ounces is not enough pasta for this recipe. I used twice that and still felt the sauce was a little too runny. The flavor was awesome though! My picky boys and even pickier husband loved it! Definitely a keeper. Thanks!
I did the same thing. I added about 10-12 oz of noodles, and the sauce had to be reduced for 5 minutes to thicken. You could probably cut back on the broth, add more noodles, or reduce it.
I had to slightly adjust the cooking times, but the finished product was very delicious. It tasted just how I remember my dad made it.
We make this once a week! It’s so easy and while the noodles are cooking, the clean up is quick. I’m actually eating it as leftovers for lunch as I type this and it’s as good, if not better, the next day. This has become a staple recipe in our house!!!
I love this one too! And it’s still so good the next day! 🙂
This dish was perfect for a quick weeknight dinner! I used a whole Vidalia onion, a 12 ounce package of presliced, prewashed white button mushrooms, and sprinkled the top with dried parsley from a jar, but otherwise made it exactly the way it is written. Next time, I might try stirring in some microwaved frozen peas for a little more color.
Great idea!
My boyfriend and I just made this with plant-based ground beef (light life brand). We’re not vegans, it was just on sale so we had extra to spare. We also used bone broth instead of beef broth because it’s what we had in the fridge. It turned out delicious! I do want to try again soon with all the actual recipe ingredients. We didn’t have enough mushrooms and I think beef will hold up better than the pea protein “ground beef”. Still so good though!
Thank you for sharing your version with us, Tori!
I made this tonight and it was a hit. I left the wine out and it still had a great flavor. My husband said it was good and we should have it again. I’ve made a lot of one hit wonders but not this. It was great! I will definitely make this again.
We love it, Suzy! Thanks for sharing with us!
This is delicious. Instead on mushrooms I used a can of cream of mushroom soup and subtracted the wine. It turned out GREAT.
Glad you liked it, Dashiya! 🙂
I made this last night and not only was the recipe incredibly easy to follow, it turned out *so* delicious. I was missing beef broth, so I subbed veggie broth, and I didn’t have parsley on hand, so I just did without. At first, I was worried the missing beef broth would really make the dish not work, but once the noodles had cooked, the ground beef & mushrooms took care of that earthy / umami broth flavor that really pulled everything together.
The only thing that was less successful for me had nothing to do with the recipe – I let the noodles go a little too long, so my dish got a bit mushy. That was my bad, and easily fixable for the next time I make this recipe. Still delicious, though!
TL;DR – this recipe was wonderful and a huge success.
Thanks so much, Nora! We’re so happy to hear this recipe was a success for you! 🙂
This was SO GOOD!!! I don’t even care for stroganoff usually but my boyfriend mentioned wanting to make some so we figured “hmm, why not?” Such an easy recipe, really flavorful. Easy clean up and so affordable. I think the only things we changed were to add a little more wine and we used a horseradish mustard cause we didn’t wanna be bothered to go get Dijon. This was so good that I went out of my way to make this comment because I certainly don’t usually leave comments on food sites!
We love that, Andrea! 🙂
I was on the prowl for a new and delicious stroganoff recipe for my cookbook. This is the one I’m saving!
My whole family just gobbled down the whole pan! I added a bit more wine, mushrooms, etc. And this was a winner. I didn’t alter any ingredients, just added more of what I like. Served with steamed asparagus. It’s a keeper.
We love it! Thanks for sharing, April!
This is a new favorite for my family! So easy to throw together and make on a busy weeknight. Plus the leftovers that remain are great, too. I’ve always made it without the white wine and it’s still super delicious.
That’s great, Jenna! Thank you for sharing with us!
First of all,stroganoff is the one dish I make for my birthday every year and then I go all out, get the good beef, chop it up and brown it, two or three kinds of mushrooms and cook it like my grandmother and mom did in a slow oven for hours until it was tender and the sour cream sauce was thick and caramelized on top. My mother grew up in Berlin. My grandfather was a pastor who was part of an underground railway as a safe house for Soviet dissidents,they got that recipe from an old russian who had escaped. Long story short it’s extra yummy but takes a long time,which is fine for a day off. I have made modified quick versions on the weeknight with ground beef,but they lack that depth of flavor,I never thought about using flour and wine,and cooking the noodles in the sauce, the one thing I won’t change is we use soy sauce instead of Worcestershire, ill give this one ago.
I HATE to cook and I have no ingredients except for noodles and ground turkey. It there any shortcut for making this with fewer ingredients?
Unfortunately, without having tried this shortcut myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Delicious! Substituted Steak tips from Butchebox which I dredged in the 3 tablespoons of flour. This recipe has been added to my husband’s favorites list. Thank you for making it one pot too.
Great idea, Julie! So happy you liked this one! 🙂
Only thing I will do different next time is to add more noodles. Great flavor though.
THIS LOOKS SO AMAZING!!! What camera lens do you use for these photos? I am always swooning over your pics 🙂
Aw, thanks! I use a macro lens. 🙂
Delicious! Flavorful, quick and easy, abindat, and affordable. One pot totally wotked. Thank you!
Sorry below. Meant “abundant,” Recipe made full portions of a tasty, hearty meal!
How would you change this up for people who do not eat red meat or pork?
You can try to substitute ground chicken or additional mushrooms for the ground beef.
Awesome!! Made it tonight exactly according to recipe. My family loved it. We will definitely be making it again soon. Thank you.
You are so welcome, Deana!
My husband doesn’t like mushrooms. Any suggestions for a replacement?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My husband loves mushrooms but I hate them, so I just make it without mushrooms… and if I am feeling nice, I will sauté him some ‘shrooms with the same flavor profile of the dish and toss them on top of his bowl.
I would dice them up super small or maybe use a mini food processor to make them super small. I’ve done this with my husband who hates mushrooms and he never knows
I made this the other night and it was so delicious and flavorful! The only change I made was keeping the noodles separate as I prefer it that way. I lessened the beef broth by a cup so the sauce wasnt too liquidy. (is that a word?) However, this is definitely a keeper. I have shared with a co worker who also loved it. thanks Chungah for another winning recipe!
Thanks so much for sharing with us!
I don’t have beef stock or wine unfortunately. If I used water, would it still taste okay?
Yes, that should still work just fine, Myra. 🙂
I made this for dinner last night and it was a big hit from the whole family. It’s super easy to make and definitely a meal I will have in the rotation that can be easily made during the work week.
Happy to hear you enjoyed it, Jeremy!
Can this be made without the wine? And what type of dry white wine do you recommend?
You can substitute additional beef stock. For the wine, you can use Pinot Grigio or Sauvignon Blanc.
I made this last night for my family of 5. I doubled the recipe but didn’t need quite that much. I just love food a lot. My 11 year old made it with me and this was a great recipe for helping kids learn how to cook.
My 6 and 9 year old ate one helping with zero complaints over the new food. My 11 year old had 3 helpings as did my husband and I. sooooo good.
Thanks. I’m definitely putting this on rotation.
Awesome, Gretchen! Thanks for sharing! 🙂
Gretchen – thank you. That is a review. It lets me know that you actually made the dish and what you thought of it. Very helpful and I am grateful. I am so tired of reading comments from people who say” This looks awesome and super yummy ….can’t wait to make it!” Not a review and really sad that people don’t understand the concept of a factual review. I am making the dish tonight because of your specific review and helpful comments!
it looks delicious and easy to understand i will surely make it and will let you know about taste
Just made this for my stroganoff loving boyfriend and he liked it! His only complaint was the sauce was a bit thin, and it had a little too much worshcestire sauce. It was also way too much food for us and our almost 2 year old so we will have too many leftovers for sure. Next time i’ll be halving the recipe, adding less beef broth and probably only 1tbsp of worshcestire, if that.
I’d like to double this…does the broth need to be doubled? Seems like it might get soupy. Is there a tip for knowing how much liquid the pasta will absorb and what’s likely leftover to make up the sauce?
I have found that one pot recipes are very finicky when doubling so if you require additional servings, I recommend making this twice – sorry!
Do you think this can be made ahead of time, just before the adding noodles step?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Made this last night, and it was so good! Took me back to my childhood. 🙂
We love that!
Mmmmm love me a good stroganoff!! Don’t know if it’s usually made with pasta but I would love to try it that way! (:
Hi, this looks really good! I’m a beginner cook. Do I need to drain the ground beef or just buy extra lean ground beef? Thanks!
Hi Courtney, you don’t have to drain it. You can use an extra lean beef, but just lean beef in general is enough.
I love your recipes! I’m doing the keto diet is there any way this would work with half the zoodles half pasta so I could actually eat it?
I’m sure you can, but since we haven’t tried that ourselves, we cannot answer with certainty. Zoodles have a high water content, so that is something to keep in mind. I recommend trying it and improvising as you go. I’m sorry I can’t be more helpful. As always, please use your best judgement when making modifications and substitutions.
I’m a pretty much from scratch (due to too many food additive sensitivities) home cook. My friend have me this recipe. And it was INSANELY good! My hub & I both loved it! Only thing I did different was 8 oz of mushrooms (the size pack and I’m not a mushroom eater, yes I picked them out ) and browned the meat, then drained the fat, and added back after sautéing the mushrooms and onions. So quick and easy. I was actually able to set up my “Mise en place” as I cooked. Great recipe!
Awesome, Kat! We love hearing that! 🙂
Even when im not looking for DD recipe, I land here! Much appreciation for the well balanced flavors! I am GF so i added a bit of cornstarch rather than flour, and served over mashed potatoes. With a side of maple bacon brussel sprouts, it was a devine meal! A three teen thumbs up 🙂
We love hearing that! Thanks for sharing, Joy!
I’ve made keto stroganoff before. Lessen your liquid content for sure! No wine (full of carbs) Worshecire Also has about 3grams of net carbs per tbsp. No flour either, but you can use xanthum gum as a thickening agent. Also use bone broth, not beef. And not sure how strict keto you are, but you actually aren’t supposed to eat any amount of noodles on it, no matter how little amount it is. 100% Zoodles are definitely the way to go for any keto dish. So basically you would have to make a completely different recipe than this. You might be better off googling keto stroganoff