One Pot Beef and Mushroom Stroganoff

$5.54 recipe / $1.39 serving
by Beth - Budget Bytes
4.67 from 186 votes
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Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)

overhead view of a skillet full of beef and mushroom stroganoff

Use All Beef, No Beef, or Both!

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

Tips for “One Pot” Success

One pot recipes can be a bit tricky for some, so here are some pointers:

  • Use heavy, thick cookware to help the ingredients heat evenly.
  • The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
  • Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
  • Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.

Use Good Broth

The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.

Side view of a bowl full of beef and mushroom stroganoff

Want more One Pot Recipes? Check out our One Pot Recipe Archives!

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One Pot Beef and Mushroom Stroganoff

4.67 from 186 votes
This super easy one pot Beef and Mushroom Stroganoff is a delicious and comforting weeknight dinner that requires just a few ingredients.
Overhead view of a bowl full of beef and mushroom stroganoff
Servings 4 about 1.5 cups each
Prep 10 minutes
Cook 20 minutes
Total 30 minutes


  • 2 cloves garlic ($0.16)
  • 2 Tbsp butter ($0.22)
  • 1/2 lb. ground beef ($2.50)
  • 8 oz. mushrooms ($1.49)
  • 1/8 tsp Freshly cracked black pepper ($0.01)
  • 2 cups beef broth ($0.26)
  • 1 Tbsp Worcestershire sauce ($0.03)
  • 1/2 tsp Dijon mustard ($0.02)
  • 8 oz. wide egg noodles ($0.60)
  • 1/3 cup sour cream ($0.15)
  • 1 Tbsp chopped parsley (optional) ($0.10)


  • Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
  • Add the ground beef and continue to sauté until it is fully browned.
  • While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
  • Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
  • Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
  • Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

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Serving: 1.5CupsCalories: 476kcalCarbohydrates: 44gProtein: 22gFat: 24gSodium: 614mgFiber: 3g
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Overhead view of a bowl full of beef and mushroom stroganoff

How to Make Beef and Mushroom Stroganoff – Step by Step Photos

garlic sautéed in butter in the skillet

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

browned ground beef in the skillet

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

Sliced mushrooms on a cutting board

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Mushrooms in the skillet with beef

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

noodles added to the skillet, beef broth being poured in

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Cooked noodles with beef in the skillet

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet. 

Sour cream added to beef and noodles in the skillet

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Finished one pot beef and mushroom stroganoff topped with parsley

Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

close up side view of beef and mushroom stroganoff in the skillet


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  1. Would it be okay to substitute chicken broth for beef broth? Also can I use wheat noodles instead of egg? Thank you, excited to try this!

    1. If you use chicken broth instead of beef broth it’s going to change the flavor of the dish significantly (and the color). It’s not something I would suggest, but you never know if you’ll like it unless you try! :) You can use other short shaped pastas, but keep in mind that regular pasta may need a bit more liquid and longer simmer time than the delicate egg noodles.

  2. Can I please get a link to the OLD recipe. It’s our family’s favorite, but we just don’t enjoy the updated version. I should have printed it at some point, but didn’t. Thank you!

  3. A little watery even after leaving the lid off for awhile, but a little bit of flour thickened it up.

    Tastes great though!This is definitely going in rotation. Who needs Hamburger Helper when you have THIS instead?!

  4. Iv made this recipe many times and its my go-to whenever im in the mood for “hamburger helper” on a cool rainy day. The only change i make is cooking the noodles separately. I let the beef mixture simmer for a bit with lid on to let it thicken while i boil the noodles. Then i turn the heat off and stir in noods and sour cream at the end. Yes. it defeats the purpose of a one pot meal but prevents overcooking pasta.

  5. I’ve been making this recipe (both the old version and the now-updated one) for years, and it’s one of my favorites! The flavor is stellar (especially when using Better than Boullion), and the balance of mushrooms to beef is perfect. I tried making an all-beef version a few weeks ago, but wasn’t a huge fan.
    The only changes I make to this recipe is sprinkling in a bit of flour if the liquid hasn’t cooked off, just to soak it up a bit. Definitely helps, and doesn’t affect the change of the final product! The other change is sprinkling in some salt at the end for a flavor boost. Perfect comfort food!

  6. The flavor was OK but the noodles were VERY pasty. Definitely needs some salt. The noodles looked nothing like in the photo. They were grey and unappetizing. I might try making it again but I would cook the noodles in the pot first, set aside and continue the recipe tweeking the last part.

  7. Super easy and incredibly delicious. I added just a bit more sour cream to balance mine!

  8. This was delicious and very easy. I love things I can make in one pan. Next time I think I’d use a full pound of ground beef. I added diced onion with the garlic because I had half an onion in the fridge I needed to use. This was yummy winter comfort food. I served with a side of roasted broccoli and it was a perfect, easy dinner with leftovers for lunch the next day.