Print

One Pot Beef Stroganoff Recipe

One pot beef stroganoff in skillet with tender beef, mushrooms, and egg noodles in creamy sauce
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 Tender beef strips and mushrooms in rich sour cream sauce served over egg noodles—all cooked in one pot for easy cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 lbs beef sirloin or ribeye, sliced thin against grain
  • 8 oz mushrooms (cremini or white button), sliced
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 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)
  • 2 tablespoons Dijon mustard
  • 8 oz egg noodles (wide or extra-wide)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley, chopped

 

  • Extra sour cream for serving

Instructions

  • Slice beef against grain into thin strips. Pat dry and season with salt, pepper, paprika, and garlic powder.
  • Heat 1 tablespoon oil in large skillet over medium-high heat. Sear half the beef 2 minutes per side. Transfer to plate. Repeat with remaining beef.
  • Reduce heat to medium. Add remaining oil and mushrooms. Cook undisturbed 3-4 minutes until golden. Stir and cook 2-3 minutes more.
  • Add onion and cook 4-5 minutes until softened. Add garlic and cook 30-60 seconds.
  • Add butter and let melt. Sprinkle flour over vegetables and stir constantly 1-2 minutes.
  • Stir in tomato paste and Worcestershire sauce. Cook 1 minute.
  • Pour in beef broth gradually while stirring and scraping up browned bits. Add thyme and bay leaf.
  • Bring to boil. Add egg noodles and press down as they soften. Cook 8-10 minutes, stirring every 2-3 minutes.
  • Remove from heat. Return beef to pan. Stir in sour cream and Dijon mustard until smooth.

 

  • Adjust seasoning. Discard bay leaf. Garnish with parsley and serve with extra sour cream.

Notes

  • For Tender Beef: Always slice against the grain and don’t overcook during searing
  • Prevent Curdling: Remove from heat before adding sour cream
  • Thicker Sauce: Let it simmer a bit longer; the noodles release starch that thickens naturally
  • Thinner Sauce: Add beef broth or milk to reach desired consistency
  • Storage: Refrigerate up to 3 days; reheat gently with added liquid

 

  • Not Freezer-Friendly: Sour cream separates when frozen

Nutrition

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