One-Pot Beef Stroganoff

Contributor: Sam Ellis

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!

  • Author: Sam Ellis
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 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


  1. 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.
  2. Add in ground beef and cook until browned.  Add in garlic and stir.
  3. 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.
  4. Just before the noodles are done cooking, in a small bowl combine cornstarch and water and mix together until incorporated.
  5. When pasta is cooked through, lower heat to low and pour in cornstarch slurry. Stir until combine and let simmer until thickened.
  6. Remove from heat and stir in sour cream. Top with diced parsley.