Guess what time it is! Comfort-food-o’clock. And in my mind, there’s no better comfort food than a rich creamy pasta dish, like this Beef Stroganoff. It cooks in just one pot, just like hamburger helper stroganoff, but it’s homemade and I promise it’s still super easy. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. 🙂

Budget-Friendly Version

Beef stroganoff is a Russian dish that features pieces of sautéed beef in a rich and creamy sauce, often served over pasta. For this budget version of beef stroganoff, I’ve replaced the chunks of beef with budget-friendly ground beef, added mushrooms to stretch it a little further, and cooked everything in one pot for a quick and easy meal. It’s not a traditional beef stroganoff for sure, but it definitely is delicious!

Beef Alternatives

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.

How to Make Beef Stroganoff – Step by Step Photos

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome.

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once the mixture starts boiling, give it a quick stir to loosen the noodles from the bottom. Quickly place the lid back on the skillet and turn the heat down to low. Let the skillet simmer for 7–10 minutes, stirring occasionally. Always replace the lid after stirring. Continue cooking until the noodles are tender and only a small amount of thick sauce remains.

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Top off the beef stroganoff with a little chopped parsley for a pop of color — it helps brighten up the dish, which can look a bit plain. Now it’s time to dive into that skillet full of creamy goodness! Give it a quick taste to check if it needs a touch more salt or pepper, depending on your broth. And only one dish to clean. 🙂