An easy one-pot dish full of flavor and completely customized to your specialty diet and family’s preferences. Creamy and comforting…ground beef stroganoff needs to be on your regular menu rotation. This one is TRULY on the table in less than 30 minutes.
This stroganoff recipe is one of my personal faves because stroganoff is such a comforting dish. But this particular version ticks even MORE boxes because it requires only a single pot and takes less than 30 minutes. I mean…can I get an AMEN.
To make this gluten free: I usually use gluten free rotini instead of egg noodles with good success. I would also suggest trying 1 cups of quinoa and 2 cups of beef broth (instead of the suggested 4) instead of egg noodles. Watch the quinoa and add more liquid, if needed.
You could also skip adding the beef broth and noodles, add the sour cream and yogurt, and serve the sauce on your choice of potatoes, rice or cauliflower rice.
Because I am dairy-free and gluten-free I usually use a heck of alot of the tips I’ve included. Gluten-free pasta is a must and often I’ll take out some stroganoff for myself before adding the yogurt and sour cream.
To make this dairy free: Stroganoff is a bit of trick to make dairy-free and still taste rich. I would suggest using white wine for part of the beef broth (wine helps add richness) and using your favorite dairy-free yogurt. Cashew cream is also wonderful for making stroganoff! Simply swap it for the yogurt and sour cream. You WILL find a tasty dairy-free version of this recipe with some simple swaps.
keep scrolling for quick instructions to make cashew cream.
This recipe is a spin of one of the only dishes my mom used to make that us kids loved (My mom was not a good cook…which she will admit.). She called it sour cream hot dish although I have no idea what it truly is called. She mixed up some cooked egg noodles, sour cream, browned meat, and corn…then baked it right in the pot the egg noodles were cooked in. It was stroganoff in its simplest form.
About 75% of the time it was creamy and good. The rest of the time? Well, we will just pretend it never happened :).
Anyways, this recipe takes that simple one-pot concept and amps it up in flavor and technique without losing any of that comfort and simplicity that my giant family needed.
To make cashew cream for dairy-free stroganoff: In a blender, combine 1/2 cup of raw cashews with 1/2 cup beef broth. Blend until smooth and use in place of sour cream.
Do you have a dutch oven? Gosh, I think my dutch oven gets used as much as my cast iron skillet. It is sooo versatile! I use it for this recipe because I love how well it sautes and then switches to boiling. Sooo good. If you haven’t picked up a dutch oven yet I recommend the ones from Lodge. They are decently priced and good quality. I have 2 sizes of theirs and love them both.
Add-ins: Stroganoff is a great recipe to sneak veggies and additional nutrition. Try adding diced carrots, diced sweet potatoes, corn, nutritional yeast, pureed cauliflower, or parsnips.
Can I make this vegan? Sure, double or even triple the amount of mushrooms in the recipe. Swap out the beef broth for equal parts veggie broth and white wine (the wine adds richness) and follow the tips for dairy-free options. I would suggest adding a bit of nutritional yeast, as well.
One-Pot Ground Beef Stroganoff
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 8 oz pkg mushrooms, sliced
- 1 tablespoon fresh thyme
- 2 teaspoons salt
- 4 good dashes Worcestershire sauce
- 1 lb ground beef or ground turkey if using ground turkey add 1 tablespoon of olive oil with it.
- 3 tablespoons flour gluten-free flour is fine
- 4 cups beef broth
- 8 oz egg noodles
- 1/4 cup yogurt
- 1/4 cup sour cream
- 1/4 cup fresh parsley, chopped
- In large dutch oven or soup pot brown the hamburger and onion together until the onion is translucent and the hamburger is cooked through.
- Add the garlic and stir until fragrant.
- Add the oil, thyme, salt, and mushrooms. Saute until the mushrooms are shiny and start to soften.
- Sprinkle in the flour and stir well until coated.
- Add the beef broth and noodles.
- Bring to a boil, cover, and simmer for about 10 minutes or until the noodles are soft…stirring often.
- Remove from heat and stir in the yogurt, sour cream, and parsley. Add additional salt & pepper, if needed.