Recipe: One-Pot Weeknight Beef Stroganoff (2024)

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Christine Gallary

Christine GallaryFood Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.


updated Nov 7, 2019

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Recipe: One-Pot Weeknight Beef Stroganoff (1)

Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.

Serves4 to 6

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Recipe: One-Pot Weeknight Beef Stroganoff (2)

Beef stroganoff, with its tender pieces of beef and mushrooms swimming in a savory cream sauce, is one of those comforting dishes that just begs to be served over a bed of mashed potatoes, noodles, or rice. This version hits all the same notes, but is decidedly much more weeknight- and budget-friendly. Savory ground beef is cooked with mushrooms, onions, and noodles all in one pot, then held together by a tangy, creamy sauce for a dinner you can make in under an hour.

Making This a One-Pot Wonder

In this dish, sautéed mushrooms, onions, and ground beef get that iconic hit of paprika and a surprise dollop of Dijon mustard. Then comes the best part: After the beef broth goes in, egg noodles are added and cooked directly in the sauce for both maximum flavor absorption and the glorious knowledge that you don’t need to pull out another pot.

For the finishing touch, tangy Greek yogurt replaces the standard sour cream to make that creamy sauce we all know and love in stroganoff. It may seem a bit of a strange ingredient in stroganoff, but it still adds the same tang that sour cream does, and it’s something I always have in the refrigerator, saving me from having to buy a tub of sour cream just for one recipe. This recipe isn’t traditional, but it brings the same comforting flavors all together in one pot.

Cooking Efficiently

To make the cooking process as efficient as possible, start cooking your mushrooms, then use that time to chop up the onion and garlic. After the beef goes in, measure the rest of the ingredients out so they’re ready to go when the beef is cooked. Egg noodles cook quicker than most other pastas, so make sure to keep an eye on them and give one a taste at the six-minute mark. If the noodle is just tender, you’re ready to add the finishing touch of yogurt!


Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.

Serves 4 to 6

Nutritional Info


  • 3 tablespoons

    unsalted butter, divided

  • 8 ounces

    cremini mushrooms, stems trimmed and sliced 1/4 inch thick

  • 1

    medium yellow onion, small dice

  • 2

    medium garlic cloves, finely chopped

  • 1 pound

    lean ground beef

  • 3/4 teaspoon

    kosher salt, plus more for seasoning

  • 1/4 teaspoon

    freshly ground black pepper, plus more for seasoning

  • 3 tablespoons

    all-purpose flour

  • 1 1/4 teaspoons


  • 4 cups

    (1 quart) low-sodium beef broth

  • 1 tablespoon

    Dijon mustard

  • 8 ounces

    dried egg noodles

  • 3/4 cup

    whole milk Greek yogurt

  • 1 tablespoon

    coarsely chopped fresh Italian parsley leaves (optional)


  1. Melt 1 tablespoon of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.

  2. Reduce the heat to medium and add the remaining 2 tablespoons butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the beef, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until just cooked through and no longer pink, 6 to 8 minutes.

  3. Sprinkle in the flour and paprika. Cook, stirring frequently, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the broth and mustard and scrape up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a simmer.

  4. Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally and making sure the noodles are always mostly submerged in liquid, until the noodles are just cooked through and tender, 6 to 8 minutes.

  5. Remove from the heat and stir in the yogurt until completely incorporated. Taste and season with salt and pepper as needed. Sprinkle with the parsley if desired and serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Recipe: One-Pot Weeknight Beef Stroganoff (2024)


What can I add to my beef stroganoff to give it more flavor? ›

Typically I'd use fish sauce, soy sauce, and marmite (or a combination thereof), but as Worcestershire sauce (another umami powerhouse) is so common in Stroganoff recipes, I decided to add a splash of it here in place of the marmite.

What cut of meat is best for beef stroganoff? ›

The best cuts of beef for stroganoff are tender, juicy cuts such as:
  • boneless rib eye – also called scotch fillet (pictured above)
  • boneless sirloin.
  • sirloin steak tips.
  • beef tenderloin.

How do you add sour cream to stroganoff without curdling? ›

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

How can I thicken my beef stroganoff sauce? ›

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

What is the sauce in beef stroganoff made of? ›

Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Does beef get more tender the longer you cook it? ›

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Does sour cream tenderize meat? ›

Some cooks swear by using dairy to tenderize, such as milk, yogurt, or sour cream, as it tenderizes without making the meat too soft. You can add whatever flavors you want to the dairy, and soak it for several hours.

Can I substitute chicken broth for beef broth in beef stroganoff? ›

Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.

How do you stop cream curdling in beef stroganoff? ›

Temper the cream first. Add a liitle bit of tomato sauce at a time to the cream until it is warm and then add it all back into the tomato sauce. This will keep it from curdling.

Does stroganoff contain paprika? ›

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

What goes good with beef stroganoff? ›

A nice green salad with vinaigrette dressing would go well with beef stroganoff, along with crusty bread. Beef stroganoff is a meal unto itself so I would serve only something light like a salad. It's commonly served with noodles, so you don't need another starch. Almost any vegetables would go well with it.

What if I add too much liquid to my beef stroganoff? ›

Cornstarch is a reliable and widely used thickening agent, that works in sauces, gravies, and soups. Composed of a long chain of starch molecules, it has the ability to absorb water and form a gel-like consistency, giving your beef stroganoff the desired thickness without altering the way it tastes.

Why do you add flour to beef stroganoff? ›

Pour flour-water mixture into saucepan with beef mixture. This will thicken very quickly! Add sour cream and stir until mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream.

What is a substitute for Worcestershire sauce in beef stroganoff? ›

We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.

What enhances the flavor of beef? ›

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

What can I add to beef to make it taste better? ›

Garlic, onion, black pepper, and salt are staple spices when flavoring beef. Garlic and onion are potent, pungent aromatics that play well against beef's deep, meaty umami.

How to add rich flavor to beef stew? ›

I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.

What to add to Hamburger Helper stroganoff to make it taste better? ›

Hamburger Helper Stroganoff

Add-ins: 1/2 to 1 whole white onion (dice and add to the raw meat, brown together) 1-2 tbsp fresh minced garlic (add to browning meat) or garlic powder to taste. A few shakes of black pepper (add to browning meat)

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