Name: One-Pot Beef Stroganoff Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 4 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 8 oz egg noodles or short pasta; ¾ cup sour cream; 1 tbsp olive oil or butter; Salt and pepper, to taste; Fresh parsley, chopped (optional, for garnish)

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One-Pot Beef Stroganoff Pasta is a creamy, hearty dish I make when I want comfort food without the cleanup. It has tender ground beef, mushrooms, and pasta all cooked in one pot with a rich sour cream sauce.

Why You’ll Love This Recipe

I love how this recipe delivers all the flavor of classic beef stroganoff with a lot less effort. No need to boil pasta separately or juggle multiple pans. Everything simmers together, soaking up the savory, creamy sauce that makes each bite feel like a hug in a bowl. One-Pot Beef Stroganoff Pasta Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion
Garlic
Mushrooms (sliced)
Beef broth
Worcestershire sauce
Dijon mustard
Egg noodles or short pasta
Sour cream
Olive oil or butter
Salt and pepper
Fresh parsley (optional, for garnish)

Directions

I start by heating olive oil in a large pot or deep skillet.
I sauté the onion and garlic until softened, then add ground beef and cook until browned.
I stir in mushrooms and cook until they release moisture and start to brown.
I add beef broth, Worcestershire sauce, and mustard, then bring everything to a simmer.
I stir in the uncooked pasta, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
Once the pasta is cooked, I remove the pot from heat and stir in sour cream until creamy and smooth.
I garnish with fresh parsley before serving.

Servings and Timing

This recipe serves 4–6 people and takes about 35 minutes from start to finish.

Variations

I sometimes use thinly sliced steak instead of ground beef for a more traditional feel.
I’ve added spinach or peas toward the end of cooking for extra veggies.
For a lighter version, I use Greek yogurt in place of sour cream.
I use whole wheat or gluten-free pasta if needed.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. It’s just as comforting the next day. One-Pot Beef Stroganoff Pasta Recipe

FAQs

Can I make this ahead of time?

Yes, I prepare the whole dish and reheat when ready to serve. It keeps well and even gets better after sitting.

What kind of mushrooms work best?

I use cremini or white button mushrooms, but baby bella or even portobello mushrooms work great too.

Can I make this dairy-free?

Yes, I substitute dairy-free sour cream or unsweetened coconut cream and check labels on the pasta and broth.

Do I need to cook the pasta separately?

Not at all. That’s what I love about this recipe—everything cooks together in one pot.

Can I freeze this?

It freezes okay, but the sauce may separate slightly when thawed. I stir well while reheating to bring it back together.

Conclusion

One-Pot Beef Stroganoff Pasta is the kind of meal I reach for when I want something warm, satisfying, and easy. It’s perfect for busy nights, and with everything cooked in one pot, cleanup is a breeze. Comfort food made simple.