One-Pot Beef Stroganoff

There’s something magical about whipping up a hearty meal in one pot, and my One-Pot Beef Stroganoff is basically a hug in a bowl. If you’ve been craving a creamy, savory dish that doesn’t require you to dirty every single dish in your kitchen, this is it. Rich, silky sauce coats every strand of perfectly cooked noodles, and the beef is so tender it practically melts in your mouth. My readers have been raving about it since I shared my adaptation, and I just know you’ll love how easy it is to get this comfort food classic onto the table.

If my husband could eat just one dish for the rest of his life, it’d be this beef stroganoff. I swear, the first time I made it, I was just trying to clean out the pantry. But now? It’s requested at least once a month. Even my picky kids, who treat vegetables like aliens, are full-on fans. Maybe it’s the smooth sauce that distracts them or the way the beef just gets so darn tender. There’s a kind of wild kitchen joy in watching this dish come together.

How to Make It

Start by browning your beef in the pot, and if you’re like me and get distracted by a text, that’s okay. Just don’t burn it. The onions and mushrooms get all caramelize-y next, adding depth. Then, that little magic combo of beef broth and Worcestershire sauce kicks in for that umami bomb. A bit of tangy sour cream goes in at the end—don’t panic about curdling, just keep stirring like your life depends on it. Toss the noodles straight into the same pot because extra dishes are for overachievers.

✔Ingredient Notes

– Beef: Go for tender cuts like sirloin or ribeye; trust me, they make a difference when time’s tight.
– Sour Cream: My secret weapon; just don’t add it too early. Patience is key.
– Mushrooms: Don’t skip ’em; they add a savory depth that beef alone doesn’t hit.

✔Recipe Steps

1. Brown the beef in your pot until almost cooked through.
2. Add onions and mushrooms, cooking until soft.
3. Stir in broth and Worcestershire sauce; bring to a simmer.
4. Mix in the noodles, letting them soak up all the good stuff.
5. Fold in the sour cream and stir vigorously to blend.
6. Garnish with parsley if you’re feeling fancy—and eat!

What to Serve It With

– A big ol’ hunk of crusty bread works wonders for mopping up every last drop.
– A simple green salad with lemon vinaigrette brings a zesty balance.
– And if you have some leftover, pop it on top of baked potatoes. Trust me, it’s a game-changer.

✔Tips & Mistakes

– Remember to taste and season as you go. Salt is a friend, not a foe.
– Don’t get distracted by Instagram when you should be stirring. I learned that one the hard way.

✔Storage Tips

Simply stash any extra in an airtight container and pop it in the fridge. It kinda gets better overnight, soaking up all those flavors. But if you’re me, you’ll totally eat it cold and straight from the container at 2 am—no judgment.

✔Variations and Substitutions

– Sub Greek yogurt for sour cream if that’s what you’ve got. It’s tangier, but still yum.
– Switch out beef for chicken or even tempeh for a vegetarian twist.
– Add a splash of white wine when cooking the mushrooms for an extra layer of flavor.

Frequently Asked Questions

One-Pot Beef Stroganoff

This classic one-pot beef stroganoff is creamy, savory, and perfect for a quick weeknight dinner. Tender beef strips simmered with mushrooms and onions in a rich sour cream sauce served over noodles.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb beef sirloin, thinly sliced
• ▢ 2 tbsp unsalted butter
• ▢ 1 cup white mushrooms, sliced
• ▢ 1 medium onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1.5 cup beef broth
• ▢ 8 oz egg noodles
• ▢ 0.75 cup sour cream
• ▢ 1 tbsp all-purpose flour
• ▢ 1 tsp Dijon mustard
• ▢ 0.5 tsp paprika
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper
• ▢ 1 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• In a large skillet, melt butter over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
• Add minced garlic and sliced mushrooms to the skillet and cook until mushrooms are soft, about 5 more minutes.
• Sprinkle flour over the vegetables, stirring constantly for 1 minute to cook the flour.
• Slowly pour in beef broth while stirring to prevent lumps. Add Dijon mustard, paprika, salt, and pepper. Bring to a simmer.
• Add beef strips to the skillet. Cover and let simmer for 10 minutes or until beef is cooked through.
• Stir in uncooked egg noodles. Cover and cook for 8-10 minutes until noodles are tender.
• Remove skillet from heat. Stir in sour cream until sauce is creamy and combined.
• Garnish with fresh parsley before serving.

Notes

For a richer flavor, use homemade beef broth. You can substitute sour cream with Greek yogurt, but add it off the heat to prevent curdling.