Beef Stroganoff

Overhead view of a pan full of beef and mushroom stroganoff

4.63 from 245 votes

This one pot Beef Stroganoff is a delicious and comforting weeknight dinner and is easy like hamburger helper, but homemade!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American

Total Cost: $5.54 recipe / $1.39 serving

Servings: about 1.5 cups each

Calories: 476kcal

Author: Beth Moncel

Equipment

Chef's Knife
White Cutting Boards
Liquid Measuring Cup

Ingredients

2 cloves garlic $0.16
2 Tbsp butter $0.22
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

Instructions

Mince the garlic. 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. Stir to combine. 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. Serve hot.

See how we calculate recipe costs here.

Video

Notes

*I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you're doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

**I suggest using a very flavorful broth or else your stroganoff will end up being bland. I use Better Than Bouillon to make my beef broth.

***Sour cream gives it the classic creamy and tangy flavor of a stroganoff. If you're looking for an alternative to sour cream, you can use Greek yogurt or heavy cream, which will be less tangy.

Nutrition

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