One Pot Beef Stroganoff
is WTF to make for dinner tonight! Low lift, high reward ☃️
Can you believe it’s already December 1st!? We’re deep into my favorite time of the year, cozy comfort food season, and I couldn’t think of a better time to make my One Pot Beef Stroganoff. It’s rich, creamy, comforting, and makes these chilly December nights feel extra special.
Often times, Beef Stroganoff is made with creamy beef and mushroom mixture served over noodles. My version is just as hearty but a bit easier and very weeknight friendly. The only prep it requires is chopping half an onion and parsley, and grating some garlic and Parm. Everything simmers together in one pot until the sauce is silky and the flavors meld. It’s the definition of a low lift, high reward recipe.
Our family loves to serve it up straight from the skillet. Whatever you do, don’t forget to finish it all off with a generous dusting of Parm, handful of fresh parsley, and a few cracks of black pepper for the perfect bite. I hope you love it and I cannot wait to hear what you think!
For more easy & delicious recipes like this one, my new cookbook, DIG IN!, is finally available for pre-order! 🎉
Thanks again for being part of our WTF To Make For Dinner community here on Substack. I’m so grateful for your support and excited about all of the deliciousness to come. Now let’s get cooking — it’s time to dig in!
xo,
Erin
Frequently Asked Questions
Can I use a different kind of meat?
Yes! Ground pork or chicken work really well. Mild Italian sausage is another great option that adds even more flavor. Just be sure to remove it from the casing and brown it just as you would the ground beef.
How do I make this dairy free?
You can use full fat coconut milk in place of the half and half, and a dairy-free alternative for the sour cream. For the Parm, you can use a dairy-free substitute or omit it all together. The flavor will be slightly different, but still creamy and comforting.
What if I don’t have egg noodles?
Egg noodles are ideal here because they cook very quickly and release starch that helps to thicken the sauce. You can use something like fusilli or rotini in place of them, just be sure to increase the simmer time by a few minutes and check for doneness. If it looks a bit too dry, add an extra splash of broth into the pot.
Can I double the recipe?
Yes, easily! Just use a large Dutch oven or a very wide high-sided skillet. Because there will be more volume, the noodles may need a couple of extra minutes to soften and I would recommend stirring halfway through the simmer time to make sure it all cooks evenly.
How long do leftovers last and does it reheat well?
Store in an airtight container in the fridge for up to 4 days. The sauce will thicken in the fridge so add a splash of broth or milk to loosen it up a bit.
What are some other dishes you recommend for cozy weeknight dinners?
If you want some more comforting, flavor-packed meals, check out my Chicken Fricassee (Creamy French Chicken Stew) or my Crispy Gnocchi with Brown Butter Sage & Roasted Butternut Squash.
What pan did you use for this?
This braiser! I purchased it a couple years ago and love it.
You can shop all of my kitchen favorites HERE and outfits on ShopMy and LTK.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
1 pound 85% lean ground beef
2 teaspoons avocado oil
½ medium yellow onion, chopped
2 large cloves garlic, grated or finely chopped
1 ½ teaspoons kosher salt, divided
2 ½ cups beef broth
1 cup half-and-half
½ teaspoon freshly ground black pepper
1 ½ tablespoons cornstarch
2 teaspoons dried parsley
2 teaspoons Worcestershire sauce
8 ounces egg noodles
⅓ cup sour cream
⅓ cup freshly grated Parmigiano-Reggiano, plus more for garnish
Chopped fresh parsley, for garnish
Step-By-Step Instructions
Heat a large high-sided skillet (with the lid set aside for later) over medium-high heat. Once the pan is hot, add the avocado oil. Add the ground beef and break it up into small pieces. Cook, stirring occasionally, until mostly cooked through, about 5 minutes. (If there is more than a tablespoon of excess fat in the pan, drain it and return the meat back to the pan.)
Add the onions and 1 teaspoon of the salt and stir to combine. Cook until the onions start to become tender, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, 1 minute.
In the meantime, add the beef broth, half-and-half, the remaining ½ teaspoon of salt, pepper, cornstarch, dried parsley, and Worcestershire sauce to a large measuring cup and whisk to combine.
Once the onions and garlic are cooked, add the broth mixture and stir to combine. Immediately add the egg noodles to the skillet and stir to combine, making sure that the noodles are mostly submerged. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover. Cook, covered, until the noodles are tender and the sauce has thickened, 7 to 10 minutes.
Remove from the heat and stir in the sour cream and Parmigiano-Reggiano (it’s very important to do this off heat to prevent any seperation). Garnish with more cheese, fresh parsley, and a few cracks of black pepper. Serve family style out of the skillet or divide among bowls.
I made this tonight. It was great!!!! Thank you!
I’m not sure how many ingredients I can change and it still be the same recipe, but I’m a college student and need to work with what I have. I used veggie penne, flour instead of cornstarch, and whole milk instead of half and half. It worked out great and now I have dinner for a few nights!