One Pot Ground Beef Stroganoff

By Ellie

4 Person

45 Minutes

586 Calories

Comforting and humble, this One Pot Ground Beef Stroganoff is full of beefy flavor. And there is only one pot to clean up after dinner! People are now in the season of needing fast, easy meals as the holiday season gears up, and this is always one of my go-to's. This ground beef stroganoff is the perfect one-pot meal. I love that there are fewer dishes to do, and I love how much flavor gets infused with the pasta when you cook it in broth and onion and even the ground beef drippings. The final dish is super flavorful and comforting – just like beef stroganoff should be. You need a large skillet with a lid for this recipe.

Ingredients

fresh parsley, for serving
1/2 cup sour cream
8 oz. dry rotini
4 cups low sodium beef broth
2 tsp. paprika
1 pound ground beef
2 cloves garlic, minced
1/2 cup diced onion
salt and pepper
8 oz. crimini mushrooms, sliced
3 tbsp. extra-virgin olive oil, divided

Method

01

Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
02

Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes.
03

Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
04

Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
05

Serve topped with fresh parsley.
06

You can sub in Greek yogurt for the sour cream if that is what you prefer. If you aren’t a mushroom lover, you can leave the mushrooms out without affecting the overall dish. The mushrooms do bring in a lot of flavors, though!
07

Some people will sometimes end up with too much liquid at the end. You can always start with 3 cups of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta that you use will also affect how much liquid you need.

Related Tags

Beef Stroganoff Recipes

One Pot Ground Beef Stroganoff

4.4

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 586 Kcal
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

fresh parsley, for serving

1/2 cup sour cream

8 oz. dry rotini

4 cups low sodium beef broth

2 tsp. paprika

1 pound ground beef

2 cloves garlic, minced

1/2 cup diced onion

salt and pepper

8 oz. crimini mushrooms, sliced

3 tbsp. extra-virgin olive oil, divided

03 Method

Step 1

Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.

Step 2

Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes.

Step 3

Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Step 4

Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Step 5

Serve topped with fresh parsley.

Step 6

You can sub in Greek yogurt for the sour cream if that is what you prefer. If you aren’t a mushroom lover, you can leave the mushrooms out without affecting the overall dish. The mushrooms do bring in a lot of flavors, though!

Step 7

Some people will sometimes end up with too much liquid at the end. You can always start with 3 cups of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta that you use will also affect how much liquid you need.

04 Author