One Pot Beef Stroganoff Recipe

Easy One Pot Beef Stroganoff

I’ll be honest with you—beef stroganoff used to intimidate me. All those separate pots, the fancy French techniques, and that fear of the sour cream curdling? No thank you! But then I discovered this one pot version that delivers all the creamy, savory comfort of traditional stroganoff without the hassle.

This one pot beef stroganoff has become my go-to weeknight dinner when I’m craving something cozy but don’t have hours to spend in the kitchen. Tender beef strips, golden mushrooms, and egg noodles all swimming in that signature tangy sour cream sauce—it’s pure comfort food made simple.

The best part? Everything cooks in one skillet in about 35 minutes. No separate pot for the noodles, no complicated steps, just straightforward cooking that delivers restaurant-quality results every single time. This recipe joins our collection of easy one pot meals that make weeknight cooking actually enjoyable.

Why You’ll Love This Recipe

Quick and Easy: Ready in 35 minutes from start to finish—perfect for busy weeknights when you need dinner on the table fast.

One Pot Wonder: Everything cooks in a single skillet, which means minimal cleanup and maximum flavor as the noodles absorb all that delicious sauce.

Classic Comfort Food: That creamy, tangy sauce with tender beef and earthy mushrooms hits all the comfort food notes without requiring fancy ingredients or techniques.

Family-Friendly: Even picky eaters love this! The creamy sauce appeals to kids while the sophisticated flavors satisfy adults.

Budget-Friendly: Uses affordable cuts of beef and pantry staples to create an impressive dinner that tastes expensive.

Ingredients You’ll Need

For the Beef:

• 1.5 lbs beef sirloin or ribeye, sliced thin
• 2 tablespoons olive oil, divided
• Salt and black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

For the Sauce:

• 8 oz mushrooms, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 3 cups beef broth
• 1 cup sour cream (full-fat works best)
• 2 tablespoons Dijon mustard

For the Noodles:

• 8 oz egg noodles (wide or extra-wide)
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley for garnish
• Extra sour cream for serving

How to Make One Pot Beef Stroganoff

Step 1: Prep the Beef Slice your beef against the grain into thin strips about 1/4 inch thick. This is super important—cutting against the grain keeps the meat tender instead of chewy. Pat the strips completely dry with paper towels (wet beef won’t brown properly), then season generously with salt, pepper, paprika, and garlic powder.

Step 2: Sear the Beef Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat until it’s really hot—almost smoking. Add half of your beef strips in a single layer without crowding. Let them sit undisturbed for 2 minutes to develop that gorgeous golden-brown crust, then flip and sear the other side for 1-2 minutes. The beef should be browned outside but still pink inside. Transfer to a plate and repeat with the remaining beef.

Step 3: Cook the Mushrooms and Onions Reduce the heat to medium and add the remaining oil to the skillet. Add your sliced mushrooms in a single layer and resist the urge to stir them! Let them cook undisturbed for 3-4 minutes until the bottoms turn golden-brown. This caramelization is where all the flavor comes from. Stir and cook for another 2-3 minutes until deeply browned. Add the diced onion and cook for 4-5 minutes until softened, then add the garlic for 30-60 seconds.

Step 4: Build the Sauce Add the butter and let it melt into the vegetables. Sprinkle the flour over everything and stir constantly for 1-2 minutes to cook out that raw flour taste. Stir in the tomato paste and Worcestershire sauce, cooking for 1 minute. These ingredients add so much depth to the sauce!

Step 5: Add Liquid and Noodles Pour in the beef broth gradually while stirring, making sure to scrape up all those browned bits from the bottom—that’s flavor gold! Add the thyme and bay leaf, then bring everything to a boil. Add the egg noodles directly to the simmering liquid, pressing them down as they soften. Stir immediately and cook for 8-10 minutes, stirring every 2-3 minutes, until the noodles are tender.

Step 6: Finish with Sour Cream Here’s the trick to prevent curdling: remove the skillet from heat before adding the sour cream. Return the beef with any juices to the pan, then stir in the sour cream and Dijon mustard gently but thoroughly. The sauce should be creamy and coat everything beautifully. Taste and adjust seasoning, then discard the bay leaf.

Tips for Perfect Beef Stroganoff

Choose the Right Cut: Sirloin or ribeye work best because they’re tender and cook quickly. Avoid tougher cuts that need long braising.

Slice Against the Grain: This is crucial! Look at the direction of the muscle fibers and slice perpendicular to them. This keeps the beef tender.

Don’t Skip the Searing: That golden-brown crust adds so much flavor to the entire dish. Make sure your pan is hot and don’t crowd the beef.

Brown Those Mushrooms: Let them sit undisturbed to develop deep caramelization. Stirring too soon releases moisture and they’ll steam instead of brown.

Remove from Heat for Sour Cream: This is the #1 trick to prevent curdling. Off the heat, the residual warmth is perfect for incorporating the sour cream smoothly.

Use Full-Fat Sour Cream: Low-fat versions are more likely to separate and won’t give you that luxurious creamy texture.

Common Mistakes to Avoid

Mistake #1: Overcooking the Beef The beef will finish cooking in the sauce, so only sear it until it’s browned outside but still pink inside. Overcooking makes it tough and chewy.

Mistake #2: Adding Sour Cream to Boiling Liquid This causes curdling every time. Always remove from heat first, let it cool slightly, then stir in the sour cream.

Mistake #3: Not Deglazing Properly Those browned bits stuck to the pan are packed with flavor. Make sure to scrape them up when you add the broth.

Mistake #4: Cutting Beef with the Grain This makes even tender cuts chewy. Always slice perpendicular to the muscle fibers.

Mistake #5: Crowding the Pan If you add too much beef at once, it steams instead of sears. Work in batches for proper browning.

How to Store and Reheat

Storage: Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. The noodles will absorb the sauce and the mixture will thicken—this is totally normal.

Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of beef broth or milk to loosen the sauce and restore that creamy consistency. Avoid high heat, which can cause the sour cream to separate. You can also microwave individual portions in 1-minute intervals, stirring between each, but stovetop reheating gives better results.

Freezing: I don’t recommend freezing this dish because sour cream-based sauces tend to separate and become grainy when thawed. If you want to meal prep, it’s better to make it fresh or store in the fridge for a few days.

Variations and Add-Ins

Garlic Stroganoff: Double the garlic for extra punch and add a sprinkle of garlic powder to the finished dish.

Bacon Stroganoff: Cook 4-5 strips of bacon first, crumble them, and sprinkle on top before serving. Use the bacon fat instead of olive oil for searing the beef.

Extra Creamy: Add an extra 1/2 cup of sour cream for an even richer sauce.

Mushroom Lover’s Version: Use 12 oz of mixed mushrooms (cremini, shiitake, and oyster) for more complex flavor.

Wine Addition: Add 1/2 cup of dry white wine after sautéing the onions for extra depth. Let it reduce before adding the broth.

Fresh Herbs: Stir in fresh dill or tarragon along with the parsley for authentic Russian flavor.

What to Serve With Beef Stroganoff

This one pot version already includes the noodles, so it’s a complete meal! But here are some great side dishes if you want to round out the dinner:

• Simple cucumber salad with dill and vinegar
• Crusty bread for soaking up extra sauce
• Steamed green beans with butter
• Roasted asparagus
• Caesar salad
• Garlic bread

I also love serving this with our One Pot Chicken Soup on the side when I’m feeding a crowd, or alongside some of our favorite easy one pot meals for a complete comfort food spread.

Frequently Asked Questions

Can I use ground beef instead of beef strips? Yes! Brown 1.5 lbs of ground beef, drain excess fat, then continue with the recipe. It won’t be traditional stroganoff, but it’s still delicious and budget-friendly.

What if I don’t have egg noodles? You can use any pasta you like—penne, fettuccine, or even rice. Adjust cooking time based on the package directions.

Can I make this without sour cream? Greek yogurt works as a substitute, though the flavor will be slightly tangier. You can also use cream cheese thinned with a bit of milk, but it won’t have that classic stroganoff tang.

My sauce is too thick. How do I fix it? Simply stir in beef broth or milk a few tablespoons at a time until you reach your desired consistency.

Can I use chicken instead of beef? Absolutely! Slice chicken breasts thin, season and sear them the same way, and you’ve got chicken stroganoff.

Do I need to use fresh mushrooms? Fresh mushrooms give the best flavor and texture, but in a pinch, you can use a 4 oz can of sliced mushrooms, drained. Add them with the onions since they’re already cooked.

Other Favorite Recipes

If you love this one pot beef stroganoff, you’ll also enjoy these comfort food favorites:

• One Pot Chicken and Rice
• Creamy One Pot Chicken Pasta
• One Pot Mac and Cheese
• One Pot Spaghetti Recipe
• Marry Me Chicken One Pot
• One Pot Taco Pasta

Print