Looking for a quick and comforting dinner that won't leave you with a sink full of dishes? This One-Pot Stroganoff is about to become your new go-to recipe. Whether you're using ground beef, chicken, turkey, or keeping it vegetarian with mushrooms, this streamlined version of the classic delivers all the flavor with no fuss.
Why you'll love this recipe
- One pot means minimal cleanup (who doesn't love that?)
- Ready in about 30 minutes - perfect for busy weeknights
- Creamy, rich, and packed with flavor
- Super versatile - works with any ground meat or just mushrooms
- Makes fantastic leftovers (hello, lunch tomorrow!)
- Budget-friendly - so much bang for your buck!
What you'll need to make this Stroganoff
Equipment
- Large pot or Dutch oven (heavy-bottomed is best)
- Wooden spoon or spatula
- Measuring spoons (or you can eyeball it)
- Measuring jug for the water
- Digital scale for the mushrooms and pasta
- Cutting board and knife for a bit of light chopping
Ingredients
All you need are few pantry staples plus mushrooms and ground meat of your choice. Here's the grocery list:
- Butter: the most flavorful fat option
- Oil: avocado, olive, or other oil of your choice. This helps to prevent the butter from burning
- Ground meat: this recipe works great with ground beef, ground chicken, ground turkey, or ground pork. Or you can keep it veggie with extra mushrooms.
- Onion: for background savory notes
- Garlic: to amp up the flavor
- Mushrooms: cremini or button mushrooms are great here because they're readily available and fairly inexpensive
- Mustard: I have a really nice Polish mustard that I love using for this recipe, but Dijon works great too
- Worcestershire sauce: for umami (use soy sauce to keep it vegetarian)
- Beef stock cube: to beef up the beefy flavor (use a veggie stock cube for a vegetarian version). You can use homemade stock too, you might just need to add more salt at the end.
- Salt: to bring out all the flavors
- Black pepper: a bit of freshly ground black pepper compliments these flavors very nicely
- Water: to help form the sauce and cook the noodles
- Egg noodles: or any pasta of your choice (egg noods are traditional)
- Sour cream: full fat for optimal creaminess. You can also swap this out for full fat Greek yogurt
- Fresh herbs: dill is my number one choice, but parsley is also a great option
How to make this recipe
This one-pot wonder comes together in just a few simple steps:
STEP 1: Heat the butter and oil In a heavy bottomed large pot or Dutch oven. Add the ground meat, break it up with a wooden spoon or spatula, and allow it to brown as best as possible.
STEP 2: Meanwhile, dice the onions and add them to the pot along with the salt, pepper, and garlic.
STEP 3: Slice the mushrooms and add them to the pot. Allow the mushrooms, onions, and meat to cook for 4-5 minutes or until the onions and mushrooms soften.
STEP 4: Crumble in the stock cube, add the mustard, Worcestershire sauce, and boiling water, and stir well to combine.
STEP 5: Add the noodles and stir everything together. Crank up the heat to max until the water comes to a boil, then reduce the heat to medium-low, cover with a lid, and allow to cook, stirring occasionally, according to the package instructions on the pasta.
STEP 6: Once the pasta is done, the mixture should still be quite watery, but the pasta will have absorbed a lot of the liquid. Remove the pot from the heat, stir in the sour cream, and allow the pasta to sit, covered, for 5 minutes.
STEP 7: Meanwhile, chop the herbs (parsley or dill). After the stroganoff has rested for 5 minutes, stir in the fresh herbs and serve.
Success tips
- Try to get some nice browning the meat - this develops flavor! The key to getting good browning is to avoid moving the meat around too much. Just break it up slightly, then allow it to cook undisturbed for a couple of minutes before breaking it up and moving it around some more.
- Use boiling water to avoid slowing down the cooking process
- Wait until the end to add sour cream to prevent curdling
- Let the dish rest for 5 minutes after adding sour cream - the sauce will thicken and the flavors will come together.
- Season to taste - I love adding a bit of extra black pepper to recipes like this.
- Be generous with the herbs! - In my opinion, it's the fresh dill that really makes this. But if you don't love dill, parsley is great too.
Storage and reheating
This stroganoff keeps nicely in the fridge for up to 4 days. Allow the stroganoff to cool, then transfer it into food safe containers.
When reheating, add a splash of water or broth to loosen up the sauce, and warm gently over medium-low heat or in short bursts in the microwave.
FAQ
Yes! It reheats super well. Just add a splash of liquid when warming it up.
While you can freeze it, the texture of the pasta and sauce might change slightly. If freezing, do so before adding the sour cream and herbs, then add fresh when reheating.
Full-fat Greek yogurt works perfectly as a healthier alternative. In a pinch, cream cheese thinned with a bit of milk will work too.
Yep! Any pasta shape works, though egg noodles are traditional. Just adjust cooking time according to package instructions.
Yes! To convert this to an Instant Pot recipe, follow all the steps up to adding the pasta. Add the pasta and ensure it is mostly submerged in the water, but don't stir it too much because you don't want the noodles to touch the bottom of the Instant Pot.
To calculate the cooking time, divide the time written on the package in half, and subtract two minutes. (Eg. if the package says 12 minutes, cook the pasta for 4 minutes in the Instant Pot.)
Other easy weeknight recipes to try
- Weeknight Creamy Sausage and Leek Pasta
- Instant Pot Salmon Chowder with Canned Salmon
- Instant Pot Chicken and Brown Rice with Mushrooms
- Carrot Ginger Lentil Soup With Coconut Milk
This one-pot stroganoff proves that with just a few simple ingredients and one pot, you can create a delightful dinner that everyone will love 🙂
One Pot Stroganoff (With Ground Beef, Chicken, Turkey, or Mushrooms)
Equipment
- Large pot or Dutch oven
- Measuring spoons
- measuring jug
- Cutting board and knife
Ingredients
- 1 tablespoon butter
- 1 teaspoon oil avocado, olive, or other
- 1 lb ground meat see recipe notes
- 1 small onion or ½ large onion
- 6 cloves garlic
- 300 grams mushrooms cremini or button
- 1 tablespoons mustard Polish or Dijon
- 2 tablespoons Worcestershire sauce
- 1 beef stock cube
- 2 teaspoons salt
- ½ teaspoons pepper
- 1 litre water boiling
- 300 grams egg noodles or pasta of choice
- 250 grams sour cream or full fat Greek yogurt
- 2 tablespoons fresh herbs dill or parsley
Instructions
- Heat the butter and oil In a heavy bottomed large pot or Dutch oven. Add the ground meat, break it up with a wooden spoon or spatula, and allow it to brown as best as possible.
- Meanwhile, dice the onions and add them to the pot along with the salt, pepper, and garlic.
- Slice the mushrooms and add them to the pot. Allow the mushrooms, onions, and meat to cook for 4-5 minutes or until the onions and mushrooms soften.
- Crumble in the stock cube, add the mustard, Worcestershire sauce, and boiling water, and stir well to combine.
- Add the noodles and stir everything together. Crank up the heat to max until the water comes to a boil, then reduce the heat to medium-low, cover with a lid, and allow to cook, stirring occasionally, according to the package instructions on the pasta.
- Once the pasta is done, the mixture should still be quite liquidy, but the pasta will have absorbed a lot fo the liquid. Remove the pot from the heat, stir in the sour cream, and allow the pasta to sit, covered, for 5 minutes.
- Meanwhile, chop the herbs (parsley or dill). After 5 minutes, stir in the fresh herbs and serve.
Notes
- This recipe works great with extra lean ground beef, ground pork, ground turkey, ground chicken, or even just mushrooms for a veggie version.
- If using regular ground beef, you will likely need to drain the grease from the pot before adding the onions.
- If using homemade stock or unsalted stock instead of a stock cube, you may need to add a bit more salt at the end, as stock cubes are salty.
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