Ground Beef Stroganoff One Pot Wonder

Ground Beef Stroganoff One Pot Wonder

Ground beef stroganoff was the perfect fit for our first homemade meal of the new year 2016, especially when it turned out to be a one pot wonder!

We were looking for a comfort meal on a cold day, one simple enough to prevent me from being messy, so to speak. We wanted savory for sure, but usually that meant lots of cooking pots. Boxed Stroganoff came to mind, yet certainly wasn’t the “homemade” we wanted. So I’d did some digging around and found a very popular one pot meal on Pinterest By Deborah from Taste and Tell that sounded pretty good (One Pot Beef Stroganoff). I had a mission with a workable plan. Create a one pot savory meal without the messy cleanup. Trust me, this was really out of my comfort zone.
Are you ready? Good, let’s get… umm, not so messy!


  • 4 tbsp olive oil (divided)
  • 1/2 tsp salt and black pepper
  • 4 oz chopped white mushrooms
  • 1/4 white and red onions
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 4 cups unsalted beef broth (divided)
  • 1 tsp smoked paprika
  • 1/2 tbsp finely chopped parsley
  • 10 oz dry rotini
  • 3 tbsp flour
  • 1/2 cup sour cream
  • Several parsley leaves, for serving


1) Some people like whole or sliced mushrooms, but I prefer them chopped. Sauté the mushrooms on medium/high in 2 tbsp olive oil until they are tender and set aside (about 3 minutes). I used the plate I was going to eat in later. I was determined to uphold my plans of non-messiness.
2) Sauté your chopped onions in 2 tbsp olive oil until they are soft and translucent. Now add the garlic and sauté until the garlic smells awesome (about 30 seconds). This is always my favorite part, garlic has such a fragrant smell that makes my mouth water!
3) Reduce heat to medium, add the ground beef and mushrooms. Mix well and while the beef is browning.

4) Once you’ve browned the beef, drain off the excess oil, add smoked paprika, salt, black pepper, finely chopped parsley, and 3 cups beef broth. Mix and allow to simmer for about 1 minute.

5) Now it’s time for the rotini noodles. Add the noodles and bring to a boil. Cover and stir often until all the broth has been absorbed (about 15 minutes).

6) You’re almost done! Now pour in the remaining broth. Add sour cream and flour. Stir until well mixed and sauce starts to thicken (about 1 minute). I’m a huge fan of extra sauce. Remove from heat and serve topped with parsley leaves.

Thanks for stopping by Messy Foodie, if you try out my recipe please let me know what you thought. I’d love to hear from you!


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