Quick, easy, and flavorful, this one pot hamburger stroganoff is the perfect dinner recipe for busy nights. Ground beef, noodles, mushrooms in a rich and creamy homemade sauce make for one unforgettable meal!
Most recipes for stroganoff call for egg noodles, but we love it with rotini noodles. Because the sauce clings to all those nooks and crannies, each bite is packed with even more savory tangy flavor!
Another reason I love this dish is that you don’t have to cook the pasta separately. Since it is cooked all in one pan, there are less dishes to wash – always a bonus!
I don’t know about you, but as a busy mom, I am always on the lookout for no-fuss dinner recipes that are also delicious.
Pasta is always a favorite at our house, and lately I have been experimenting with recipes that can be made all in one skillet. Less dishes to wash is always a good thing, right?
This creamy beef stroganoff with ground beef quickly became a family favorite as soon as everyone took one bite. It has so many flavors and textures, but nothing out of the ordinary that makes the kids turn up their noses.
What is the sauce in beef stroganoff made of?
Typically butter, flour, beef broth, worcestershire sauce, salt, pepper, seasonings, and sour cream make up the creamy sauce. Some recipes call for white wine, others use a can of cream of mushroom soup.
How to make hamburger stroganoff:
- Defrost your ground beef. Chop your onion and slice the mushrooms.
- In a large 12″ nonstick skillet, brown the ground beef with the onion over medium high heat. Add the mushrooms and garlic and saute for another 2-3 minutes over medium heat. Drain off any fat.
- Add the flour, salt, pepper, and smoked paprika; stir till all the meat is coated. Stir in the worcestershire sauce, beef broth, and dry pasta.
- Bring to a boil, then reduce heat to low and simmer for 10-12 minutes, or until the noodles are tender.
- Stir in the sour cream and heat through. Serve hot and enjoy!
As it cooks, the pasta will soak up all that flavor from the broth, making the dish extra yummy.
How to store leftovers?
Leftovers store perfectly in the refrigerator for 3-4 days in an airtight container. It’s not quite as saucy leftover because the noodles soak up some of the liquid, but it still tastes incredible. Of course you can add a bit of milk or water before reheating.
I don’t recommend freezing this dish because of the sour cream. It tends to seperate. leaving you with a curdled texture. The noodles also get soggy.
- You can use half ground pork if you prefer. And of course you can substitute ground chicken or turkey if that’s your thing.
- Feel free to substitute any type of pasta. Just be aware that different pastas cook for different amounts of time, so you may need to adjust the simmering time.
- My kids aren’t huge fans of mushrooms, so sometimes I omit them. But if you love mushrooms, you can add more.
- Try adding other vegetables like diced green or yellow pepper, celery, peas, or spinach.
- I have actually tried this recipe using 100% whole wheat pasta and my family couldn’t tell the difference! A great way to add some extra fiber and nutrients.
- Instead of making beef stroganoff with sour cream, you can substitute plain greek yogurt or even cream cheese.
Love this recipe? Here are a few more BEEF DINNER RECIPES you might like!
- Black Bean Beef Enchiladas
- Sweet and Sour Meatballs
- Crockpot Spaghetti Sauce
- Skillet Lasagna
- Sweet and Sour Beef
- Taco Cabbage Skillet
- Hamburger Goulash
- Chili Casserole (topped with Fritos)
- 1 pound ground beef
- 1 medium onion, diced
- 4 oz sliced button mushrooms (about 2 cups sliced)
- 2 cloves garlic, minced (If small, use 3-4.)
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp pepper
- 1/2 tsp salt
- 3 Tbsp flour
- 4 cups beef broth
- 2 tsp Worcestershire sauce
- 8 oz Barilla Whole Wheat Rotini (about 3 cups dry pasta)
- 3/4 cup sour cream (or more if you prefer)
- Over medium high heat, brown the ground beef and onion in a large skillet. Add mushrooms and garlic; cook 2-3 more minutes over medium heat. Drain off any grease.
- Add the paprika, pepper, salt, and flour, stir until meat is coated.
- Add broth, worcestershire, and dry pasta. Bring to a boil, then reduce heat to low. Simmer uncovered, for 10-12 minutes, or till pasta is tender and most of the liquid is evaporated.
- Stir in the sour cream. We like it with just 3/4 cup, but you can add more. Heat through and serve immediately.
Smoked paprika really does add great flavor to this dish! Regular paprika works, but it turns out a little more bland.
Amount Per Serving: Calories: 271Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 63mgSodium: 666mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 20g