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One-Pot Beef Stroganoff Recipe

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5 from 4 reviews

This One-Pot Beef Stroganoff is a hearty, creamy dish featuring tender beef sirloin and mushrooms cooked with egg noodles in a savory broth, all finished with a rich sour cream sauce and fresh parsley garnish. Perfect for a comforting weeknight dinner, this recipe simplifies traditional stroganoff by cooking everything in a single pot for easy cleanup.

Ingredients

Beef and Vegetables

  • 1 tablespoon olive oil
  • 1 pound beef sirloin, sliced thin
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced

Broth and Seasonings

  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard

Noodles and Finishing

  • 8 ounces egg noodles
  • 1/2 cup sour cream
  • Fresh parsley, for garnish

Instructions

  1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Season the sliced beef sirloin with salt and pepper, then add it to the pot. Brown the beef on all sides, which should take about 5 minutes. Once browned, remove the beef and set it aside.
  2. Sauté the aromatics and mushrooms: In the same pot, add the chopped onion and minced garlic. Cook them until softened, about 3 minutes. Then add the sliced mushrooms and continue cooking until the mushrooms release their moisture and soften, about 5 minutes.
  3. Add broth and seasonings: Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle simmer to combine all the flavors.
  4. Cook noodles and combine beef: Add the egg noodles to the pot and return the browned beef to it. Cover the pot with a lid and cook for 12 minutes, or until the noodles are tender and have absorbed some of the broth.
  5. Finish with sour cream and garnish: Remove the pot from heat and stir in the sour cream until fully incorporated, creating a creamy sauce. Garnish with fresh parsley before serving.

Notes

  • For a lighter version, substitute sour cream with Greek yogurt, but add it off the heat to prevent curdling.
  • Be sure to slice the beef thinly to ensure tender bites.
  • If you prefer extra mushroom flavor, feel free to add more mushrooms or use a variety like cremini.
  • Use beef broth low in sodium if you want to control the salt content.
  • Egg noodles can be replaced with gluten-free pasta for dietary restrictions.
  • Stir in the sour cream off the heat to avoid curdling the dairy.

Find it online: https://sweetworldtastes.com/one-pot-beef-stroganoff-recipe/