0 Shares

Fancy a dinner that whispers ‘I slaved over a hot stove for hours’ while you actually spent more time scrolling through cat videos than stirring? Forget the mountain of dishes and culinary acrobatics. This one-pot beef stroganoff is your ticket to creamy, savory bliss with minimal cleanup, proving that sometimes the best things in life (and dinner) come from a single, trusty pot.

Why This Recipe Works

One-Pot Wonder: Sauté, simmer, and serve from the same vessel, leaving you with more time for important things, like deciding which streaming service to neglect next.
Flavor Fusion Station: Browning the beef and mushrooms in the pot builds a glorious ‘fond’ (that’s chef-speak for tasty brown bits) that becomes the flavor foundation for the entire dish.
Creamy Dream Without the Curdle: A clever blend of sour cream and a splash of the pasta cooking water creates a luxuriously smooth sauce that clings to every noodle without breaking or weeping.
Weeknight Warrior: From fridge to table in about 45 minutes, it’s faster than waiting for a delivery driver to find your apartment.

Ingredients

1 tablespoon olive oil
1.5 pounds sirloin steak, cut into 1-inch strips
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 pound cremini mushrooms, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon smoked paprika
4 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
12 ounces wide egg noodles
1 cup full-fat sour cream, at room temperature
1/4 cup fresh parsley, chopped (for garnish)

Equipment Needed

Large Dutch oven or heavy-bottomed pot (with a lid)
Wooden spoon or sturdy spatula
Sharp chef’s knife
Cutting board
Measuring cups and spoons

Instructions

Step 1: Beef, Meet Your Browning Destiny

Pat your steak strips completely dry with paper towels—this is non-negotiable for a proper sear, not a sad steam. Season them generously with half of your salt and pepper. In your large Dutch oven over medium-high heat, warm the olive oil until it shimmers like a mirage. Working in two batches to avoid crowding (which leads to steaming, the enemy of flavor), add the beef. Let it sear undisturbed for 2-3 minutes per side until a beautiful, deep brown crust forms. This isn’t just cooking; it’s building flavor real estate. Transfer the browned beef to a clean plate. Don’t wash the pot! Those glorious browned bits are liquid gold. Tip: If your beef starts releasing lots of liquid immediately, your heat is too low. Crank it up to get that sizzle.

Step 2: The Aromatic Orchestra Tunes Up

In that same now-flavor-packed pot, reduce the heat to medium. Toss in the diced onion. Cook, stirring occasionally, for about 4-5 minutes until they turn soft and translucent, like they’ve just heard a really good secret. Add the minced garlic and stir for just 30 seconds until fragrant—don’t let it brown, or it’ll turn bitter and ruin the vibe. Now, introduce the sliced mushrooms. They’ll release their water and shrink down significantly. Cook them for 6-8 minutes, stirring now and then, until they are deeply browned and have given up all their liquid. This concentrates their earthy, umami power.

Step 3: Building the Flavor Foundation

Sprinkle the flour over the mushroom and onion mixture. Stir constantly for about 1 minute to cook out the raw flour taste—it should smell slightly nutty. This is your roux, the thickening agent for your sauce. Next, add the tomato paste and smoked paprika, stirring to coat everything in a rusty-red hue. Now, slowly pour in the beef broth while scraping the bottom of the pot vigorously with your wooden spoon to dissolve every last bit of that flavorful ‘fond’. Bring the mixture to a gentle simmer. Stir in the Worcestershire sauce and Dijon mustard. Taste and add the remaining salt and pepper. Let this savory broth simmer for 5 minutes to let the flavors get to know each other.

Step 4: The Noodle Plunge & Beef Reunion

It’s pasta party time. Add the wide egg noodles directly to the simmering broth. They will cook right in the sauce, absorbing all that delicious flavor. Stir to submerge them, then cover the pot with a lid. Reduce the heat to maintain a low simmer and cook for 8-10 minutes, stirring halfway through to prevent sticking. The noodles are done when they are tender but still have a slight bite (al dente, if you’re fancy). Now, return the browned beef and any accumulated juices back to the pot. Stir gently and let everything heat through together for 2-3 minutes. Tip: If the sauce seems too thick at this stage, add a splash of water or more broth. If it’s too thin, let it simmer uncovered for a few more minutes.

Step 5: The Creamy Finale & Grand Finale

Turn off the heat. This is crucial. If you add the sour cream to boiling liquid, it will curdle and separate, looking like a sad science experiment. Take your room-temperature sour cream and place it in a medium bowl. Ladle about half a cup of the hot cooking liquid from the pot into the sour cream and whisk it vigorously until smooth. This tempers it, gently bringing it up to temperature. Now, slowly stir this creamy mixture back into the pot with the stroganoff. The sauce will transform into a velvety, pale tan dream. Give it one final taste and adjust seasoning if needed. Serve immediately, garnished lavishly with the fresh chopped parsley. Tip: For extra richness, stir in a tablespoon of unsalted butter at the very end along with the sour cream.

Tips and Tricks

For a deeper, more complex flavor, use a mix of cremini and shiitake mushrooms. If you’re feeling extra, deglaze the pot with a splash of dry sherry or brandy after browning the mushrooms, letting it cook off before adding the flour. Leftovers will thicken significantly in the fridge. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce back up. Don’t skip the fresh parsley garnish—its bright, herbal note cuts through the richness perfectly. If you must use low-fat sour cream, be extra careful when tempering it, as it’s more prone to breaking.

Recipe Variations

Chicken Stroganoff: Swap the beef for 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces. Use chicken broth instead of beef broth for a lighter, but equally delicious, version.
Mushroom Lover’s Delight: Omit the beef entirely and double the mushrooms. Add a teaspoon of soy sauce or tamari to the broth to boost the umami factor for a fantastic vegetarian option.
Instant Pot Express: Use the sauté function for browning, then add everything except the sour cream and noodles. Pressure cook on high for 5 minutes, quick release, stir in uncooked noodles, sauté for 5 more minutes until tender, then finish with sour cream.
Gluten-Free Guru: Use gluten-free egg noodles or serve over mashed potatoes or cauliflower rice. Substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend for thickening.
Herb & Spice Twist: Add a teaspoon of dried thyme or tarragon with the paprika. For a kick, include a pinch of red pepper flakes when you add the garlic.

Frequently Asked Questions

Q: Can I use a different cut of beef?
A: Absolutely! Sirloin is great for quick cooking, but you can use chuck roast cut into small pieces. Just simmer it in the broth for 1.5-2 hours until tender before adding the noodles. It turns this into a slow-cooked comfort feast.

Q: My sauce broke/curdled! How do I fix it?
A: Don’t panic! Remove the pot from heat. In a separate bowl, whisk a tablespoon of cornstarch with two tablespoons of cold water until smooth. Whisk this slurry back into the stroganoff over low heat until it thickens and re-emulsifies. Crisis averted.

Q: Can I make this ahead of time?
A: You can prep the components—brown the beef, chop veggies—but assemble and add the noodles and sour cream just before serving. The noodles will soak up all the sauce and become mushy if left sitting.

Q: What can I substitute for sour cream?
A: Full-fat Greek yogurt is a good tangy stand-in, but temper it even more carefully. For a richer, non-tangy option, use heavy cream or crème fraîche, adding it at the very end off the heat.

Q: Is it really just one pot if I need a plate for the beef?
A: Touché, smarty-pants. Technically, it’s one cooking vessel. But if it bothers you, just shove the browned beef onto a piece of foil or a paper towel. We’re about spirit, not strict semantics.

Summary

This one-pot beef stroganoff delivers maximum flavor with minimal fuss. Creamy, savory, and ready in under an hour, it’s the ultimate weeknight win that tastes like a weekend celebration.