Beef Stroganoff

It cooks in just one pot, just like hamburger helper stroganoff, but it’s homemade and I promise it’s still super easy. 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. :) All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Going to I used extra lean ground beef and, half a can of peas for more veggies. Another easy dinner to have in my back pocket!”

Budget-Friendly Version

Beef stroganoff is a Russian dish that features pieces of sautéed beef in a rich and creamy sauce, often served over pasta.

For this budget version of beef stroganoff, I’ve replaced the chunks of beef with budget-friendly ground beef, added mushrooms to stretch it a little further, and cooked everything in one pot for a quick and easy meal. It’s not a traditional beef stroganoff for sure, but it definitely is delicious!

Recipe Success Tips

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. Here are some tips for making your one pot pasta a success:

Use heavy, thick cookware to help the components heat evenly. - Resist the urge to add more liquid.

The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth. - Don’t let the heat get too low.

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 you risk breaking down the pasta. 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.

Beef Stroganoff

- 2 cloves garlic ($0.16)

- ½ lb. ground beef ($2.50*) - 8 oz. mushrooms ($1.49) - ⅛ tsp black pepper (freshly cracked, $0.01)

- 2 cups beef broth ($0.26**) - 1 Tbsp Worcestershire sauce ($0.03)

- ½ tsp Dijon mustard ($0.02) - 8 oz. wide egg noodles ($0.60)

- ⅓ cup sour cream ($0.15***) - 1 Tbsp parsley (chopped (optional), $0.10) 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. 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. See how we calculate method costs here.

How to Make Beef Stroganoff Step-by-Step Photos

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

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 quotation).

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

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. 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 cookery. 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. Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Top off the beef stroganoff with a little chopped parsley for color (as 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. :)