why make this recipe
One-Pot Beef Stroganoff is a fantastic dish that combines tender beef, earthy mushrooms, and a creamy sauce, all in one pot. This recipe is perfect for busy weeknights when you don’t want to spend hours in the kitchen. Not only is it comforting and hearty, but it also makes for easy cleanup since everything is cooked in a single pot. Plus, the flavors meld together beautifully, making it a crowd-pleaser.
how to make One-Pot Beef Stroganoff
Ingredients:
- Olive Oil: 2 tablespoons
- Unsalted Butter: 2 tablespoons
- Beef Sirloin Steak: 1.5 lbs (about 680g), trimmed of excess fat and sliced into thin, bite-sized strips (approx. 2 inches long and ¼ inch thick)
- Kosher Salt: 1 teaspoon, plus more to taste
- Black Pepper: ½ teaspoon, freshly ground, plus more to taste
- Yellow Onion: 1 large, finely chopped
- Cremini Mushrooms: 16 oz (450g), cleaned and sliced
- Garlic: 4-5 cloves, minced
- All-Purpose Flour: 3 tablespoons (this acts as a thickener)
- Beef Broth: 4 cups (960ml), low-sodium is preferred to control the salt level
- Worcestershire Sauce: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Dried Thyme: 1 teaspoon
- Wide Egg Noodles: 12 oz (340g), uncooked
- Full-Fat Sour Cream: 1 cup (240g), at room temperature
- Fresh Parsley: ¼ cup, freshly chopped for garnish
Directions:
- Pat the sliced sirloin strips completely dry with a paper towel. This is crucial for achieving a good sear rather than just steaming the meat. Season the beef generously with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
- Place a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt and foam.
- Add half of the seasoned beef to the hot pot in a single layer. Do not overcrowd the pan. Let the beef sear without moving it for 2-3 minutes, until a deep brown crust forms on the bottom. Flip the pieces and sear for another 1-2 minutes. The beef does not need to be cooked through at this stage. Transfer the seared beef to a clean plate and set it aside. Add the remaining 1 tablespoon of olive oil and repeat the process with the second half of the beef, then add it to the plate with the first batch.
- Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pot. Add the chopped yellow onion and sauté, stirring occasionally, for 4-5 minutes until it becomes soft and translucent.
- Add the sliced cremini mushrooms to the pot. It might seem like a lot, but they will cook down significantly. Continue to cook, stirring occasionally, for about 8-10 minutes. The mushrooms will first release their water and then begin to brown and caramelize. This browning step is essential for developing a deep, earthy flavor.
- Once the mushrooms are well-browned, add the minced garlic and dried thyme to the pot. Sauté for just one minute more until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the mushroom and onion mixture. Stir constantly and cook for 1-2 minutes. This cooks out the raw flour taste and creates a ‘roux’ that will thicken your sauce.
- Slowly pour in about 1 cup of the beef broth while scraping the bottom of the pot with a wooden spoon or spatula. This process, called deglazing, lifts all the browned bits (the “fond”) from the bottom of the pot, which are packed with flavor. Once the bottom is clean, whisk in the remaining 3 cups of beef broth, the Worcestershire sauce, and the Dijon mustard until the mixture is smooth.
- Bring the sauce to a gentle boil. Stir in the uncooked wide egg noodles. Return the seared beef and any accumulated juices from the plate back into the pot. Stir everything to combine and ensure the noodles are mostly submerged in the liquid.
- Reduce the heat to medium-low, cover the pot, and let it simmer for 8-10 minutes, or until the noodles are al dente (cooked through but still have a slight bite). Stir the mixture once or twice during cooking to prevent the noodles from sticking to the bottom. The sauce should have thickened considerably.
- This is the most important step for a silky-smooth sauce. Turn off the heat completely. In a separate small bowl, place your room-temperature sour cream. Ladle about ½ cup of the hot liquid from the pot into the sour cream and whisk vigorously until smooth. This process, known as tempering, gently raises the temperature of the sour cream so it won’t curdle when added to the hot pot.
- Pour the tempered sour cream mixture into the pot. Stir gently until it is fully incorporated and the sauce is uniformly creamy and luscious. Taste the stroganoff and adjust seasoning with additional salt and pepper if needed.
- Garnish generously with freshly chopped parsley. Let the stroganoff rest for 5 minutes before serving. This allows the sauce to thicken slightly more and the flavors to meld together perfectly.
how to serve One-Pot Beef Stroganoff
Serve your One-Pot Beef Stroganoff hot, garnished with fresh parsley. It pairs wonderfully with a side of crusty bread or a fresh green salad. This dish can be a great centerpiece for family dinners or gatherings, offering comfort and satisfaction in every bite.
how to store One-Pot Beef Stroganoff
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pot over low heat, stirring occasionally until warmed through. You can add a splash of beef broth or water to loosen it up as it reheats.
tips to make One-Pot Beef Stroganoff
- Ensure the beef strips are patted dry to achieve a good sear.
- Don’t rush the browning of the mushrooms; it enhances the flavor significantly.
- If you like a thicker sauce, allow it to simmer a little longer without the noodles, or add an extra tablespoon of flour after sautéing the onions and mushrooms.
variation
You can swap beef for chicken or turkey to create a different flavor profile. Additionally, feel free to use any type of pasta you have on hand if wide egg noodles are not available.
FAQs
Can I freeze One-Pot Beef Stroganoff?
Yes, you can freeze it. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge before reheating.
Can I use frozen beef?
It’s best to use fresh beef for this recipe, but if you must use frozen, ensure it is completely thawed and patted dry before cooking.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free egg noodles to make it suitable for a gluten-free diet.