This One-Pot Beef Stroganoff is a quick dish to make during weeknights. You’ll only need one pot and 30 minutes to have dinner on the table which is a win anytime!
This recipe seriously gets cooked in one pot. Not only does this save time cooking, but it also saves time when you clean up the dishes. Just brown some ground beef, add some beef stock and spices, then boil with some egg noodles until done. Anytime you only need to clean one pot is a good night.
What size pot should I use?
You’re going to want to use an 8-quart pot like this. It’s big enough to leave enough room so you’re still able to stir the dish without worrying about food spilling over the sides. This pot is a staple for all one pot dishes that you’ll want to have around for those nights when a quick dish is key.
Do I need to use ground beef?
You don’t have to use ground beef, but it’s the best option for this dish. The ground beef cooks through quickly and maintains its flavor and moisture even after it simmers in the sauce. Other cuts of meat like beef tenderloin or sirloin steak are more traditional in Beef Stroganoff, but are more likely to become rubbery and harder to chew after being simmered in the sauce with the noodles. If you have leftover beef from another dish that you want to use, you can try it in Leftover Roast Beef Stroganoff.
What type of pasta should I use?
Egg noodles are the perfect pasta to use here. You can use extra-wide, wide, or medium without too much worry on the end result here. All cook through with no problem in the sauce and are able to hold onto the sauce perfectly. Egg noodles tend to be a much lighter and milder flavor than regular pasta which really allows the stroganoff flavors to shine.
What if I need to add more liquid?
You shouldn’t need to add any liquid to the pot with the noodles as you want the noodles to absorb most of it, leaving a sauce rather than it being more of a soup. Be sure to stir the noodles as they’re cooking to ensure that all of them are covered during the cooking process so all the noodles are done evenly. If you think you do need to add more liquid, start with just a half cup at a time and go from there.
How do I thicken the sauce?
Great question! You’ll want to add a slurry to the finished dish, which allows the sauce to thicken. To do this, you’ll want to add equal parts of cornstarch and water to a small bowl and mix until it’s combined. Take this slurry and pour this over the sauce with the stove set to low heat, stirring constantly until the slurry is well-incorporated and the sauce thickens. This will happen pretty quickly. Some people also use flour to make this slurry, but it tends to clump more easily than just using cornstarch. Another popular option is to use the warm liquid in the sauce itself. This encourages the cornstarch to break down more quickly into the mixture while also not introducing anymore liquid to the sauce that you’re trying to thicken.Print
1 Tbsp. olive oil
1 small onion, diced
8 oz. sliced mushrooms
1 lb. ground beef
1 clove garlic, minced
4 cups store-bought beef stock or homemade beef bone broth
1 Tbsp. Worcestershire sauce
1 and ½ tsp. Dijon mustard
1 tsp. paprika
8 oz. uncooked egg noodles
3 Tbsp. cornstarch
3 Tbsp. water
¼ cup sour cream
Flat leaf parsley, diced, to top
- In an 8 quart or larger pot, heat olive oil over medium heat. Add in onions and mushrooms and saute until tender, about 5 minutes.
- Add in ground beef and cook until browned. Add in garlic and stir.
- Pour in beef stock, Worcestershire sauce, Dijon mustard, and paprika then stir. Add in uncooked egg noodles and cook for an additional 8-10 minutes, stirring occasionally to make sure all noodles are covered.
- Just before the noodles are done cooking, in a small bowl combine cornstarch and water and mix together until incorporated.
- When pasta is cooked through, lower heat to low and pour in cornstarch slurry. Stir until combine and let simmer until thickened.
- Remove from heat and stir in sour cream. Top with diced parsley.