Beef Stroganoff (easy One-pot Recipe) Recipe

There’s something magical about beef stroganoff. Maybe it’s the tender beef coated in a creamy, savory sauce with just a hint of tang, or the way it cozies up so perfectly over egg noodles or rice. This dish feels like a warm hug in a bowl, especially on chilly nights. This one-pot version simplifies everything, so you can enjoy all the rich, hearty flavors without a mountain of dishes to clean up afterward.

When I first started making beef stroganoff, I thought it had to be complicated—lots of steps, fancy ingredients, and mysterious techniques. But I quickly learned that you can get that same restaurant-quality flavor in a much simpler way. Over the years, I’ve tweaked my process, finally settling on this easy, foolproof method that gives you deliciously tender beef, a thick and creamy sauce, and minimal mess.

this RECIPE

A little backstory: From Russia to your kitchen

Beef stroganoff originated in Russia in the 19th century and was traditionally made with sautéed beef cubes in a mustardy cream sauce. Named after the influential Stroganov family, the dish eventually made its way around the globe, adapting along the way. In the U.S., it became especially popular in the mid-20th century, with some recipes even calling for canned soups as a shortcut (you may have seen those versions at potlucks). Our take here skips the shortcuts but keeps things simple and packed with flavor.

Let’s talk ingredients: Flavor essentials

The beauty of this dish lies in its simplicity, but each ingredient plays a crucial role in building layers of flavor. Here’s a rundown of what you’ll need and a few tips:

• Beef sirloin steak: Sirloin is tender and flavorful, making it ideal for a quick sear. If you want to splurge, ribeye or tenderloin also work beautifully. Thin slices are key for that melt-in-your-mouth texture.
• Mushrooms: Earthy and savory, mushrooms add depth to the sauce. I use button or cremini mushrooms, but feel free to mix it up with shiitakes for an even richer taste.
• Onion and garlic: These aromatics form the base of the sauce, bringing out the beef’s natural flavor. White or yellow onions work best here.
• Sour cream and Dijon mustard: These bring that classic tangy richness. Sour cream makes the sauce luscious, while Dijon adds a subtle sharpness. If you’re out of Dijon, a touch of grainy mustard or even a bit of plain yellow mustard can work in a pinch.
• Beef broth and Worcestershire sauce: The broth provides depth, while Worcestershire adds a savory umami kick. If you don’t have Worcestershire, soy sauce can be a decent substitute.
• All-purpose flour: Just a bit of flour thickens the sauce to a perfect consistency. Cornstarch works too if you’re gluten-free.

Essential tools: Keeping it simple

For this one-pot recipe, you really only need a few tools:

• Large skillet or sauté pan: The pan needs to be big enough to comfortably fit all the ingredients and deep enough to handle the sauce without spilling. Non-stick is great, but stainless steel also works if you don’t mind a bit of extra stirring.
• Tongs: To easily flip the beef without overcrowding the skillet.
• Wooden spoon: Perfect for stirring without scratching your pan, especially when you’re thickening the sauce with flour.

That’s it! One pot, a few trusty utensils, and you’re good to go.

Step-by-step: My foolproof method for one-pot beef stroganoff

Alright, let’s get cooking! Imagine we’re in the kitchen together, aprons on, ready to make something cozy and delicious.

1. Prep the beef: Start by slicing your steak into thin strips, about 1/3-inch thick. This part is essential—cut against the grain to keep the meat tender. Season with salt and pepper, just enough to bring out the natural flavors.
2. Sear the beef: In your skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is hot and foamy, add the beef in a single layer (you might need to do this in batches). Sear each side for about 20-30 seconds—just enough to get a nice crust. Don’t overcook it, or it’ll turn tough. Transfer the beef to a plate and set it aside.
3. Sauté the onions and garlic: In the same skillet, add the remaining butter and toss in the onions. Sauté until they’re soft and golden—about 4-5 minutes. Then add the garlic, stirring for just a minute until it’s fragrant. (Don’t let the garlic burn, or it’ll get bitter!)
4. Cook the mushrooms: Now, toss in the mushrooms. Stir them occasionally until they turn golden brown and start to release their juices, about 5 minutes. This step adds an incredible depth to the sauce.
5. Thicken the sauce: Sprinkle 2 tablespoons of flour over the mushroom-onion mixture, stirring constantly for a minute to cook off the raw flour taste. Slowly pour in the beef broth, stirring as you go. You’ll see the sauce start to thicken—don’t rush this part; just let it come together over medium heat.
6. Add the finishing touches: Lower the heat and add Worcestershire sauce, sour cream, and Dijon mustard. Stir everything gently until smooth and well-blended. Let it simmer for 4-5 minutes so the flavors meld. The sauce should be creamy and slightly thickened.
7. Combine and finish: Return the seared beef to the skillet, stirring it into the sauce. Cook for just another minute to reheat the beef without overcooking.
8. Serve and enjoy: Ladle your beef stroganoff over warm egg noodles or rice, then sprinkle with freshly chopped parsley for a pop of color and a hint of freshness.

Variations and adaptations: Make it your own

This recipe is incredibly versatile, so don’t be afraid to play around with it!

• Low-carb/keto: Swap the noodles or rice for cauliflower rice or zucchini noodles. You can also thicken the sauce with a bit of cream cheese or a low-carb thickener like xanthan gum.
• Gluten-free: Use cornstarch instead of flour (about 1 tablespoon should do) and make sure your Worcestershire sauce is gluten-free.
• Dairy-free: Coconut cream works surprisingly well as a sour cream substitute. Just add a splash of lemon juice for tang. Vegan butter or olive oil can replace the regular butter.
• Vegetarian: Try swapping the beef with thick slices of portobello mushrooms or a mix of your favorite vegetables. The mushrooms have a meaty texture that works beautifully with the sauce.
• Seasonal additions: In the fall, throw in a handful of wild mushrooms or roasted butternut squash. In spring, a few handfuls of baby spinach added right at the end can bring a fresh twist.

Serving suggestions: Make it a meal

For a cozy dinner, serve your beef stroganoff over egg noodles or rice, with a side of crusty bread to soak up every bit of that creamy sauce. A simple green salad with a tangy vinaigrette is a great contrast to the rich flavors. Or, if you’re feeling fancy, roasted asparagus or green beans make an elegant side.

Perfect pairings: What to drink with beef stroganoff

A rich, creamy dish like this deserves a good drink pairing! A bold red wine like a Cabernet Sauvignon or Merlot complements the beefy flavors and creamy sauce beautifully. If you prefer white, go for something with a bit of body, like a Chardonnay. Not a wine fan? Try a nice cold beer—a dark ale or porter pairs wonderfully with stroganoff’s depth.

Storage and reheating tips

Beef stroganoff keeps well in the fridge for up to 3 days, stored in an airtight container. Reheat it gently on the stove over low heat, adding a splash of beef broth or water to loosen the sauce if needed. Avoid microwaving if possible; it can make the beef tough. You can also freeze stroganoff for up to 2 months, but note that the texture of the sauce may change slightly. Just thaw it overnight in the fridge and reheat gently.

Scaling up or down: Adjusting for any crowd

This recipe serves about four, but it’s easy to double if you’re feeding a crowd. Just make sure to sear the beef in batches to avoid overcrowding the pan. If you’re cooking for one, you can easily halve the recipe—just keep an eye on the sauce thickness as it cooks.

Troubleshooting tips: Keeping it smooth

• Sauce too thick? Add a splash of beef broth to thin it out.
• Curdled sauce? Make sure the sour cream is at room temperature before adding it, and avoid boiling the sauce after it’s added.
• Beef too tough? Quick-cooking is key. If the beef gets chewy, try slicing it thinner next time or using a more tender cut.

Ready to dig in?

I hope you enjoy this easy, one-pot beef stroganoff as much as I do. It’s a comforting classic, perfect for busy weeknights or a cozy weekend dinner. Don’t hesitate to tweak the recipe to make it your own—after all, that’s what home cooking is all about!

FAQs

1. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works well and adds a nice tang, but it’s best to use full-fat yogurt to keep the sauce creamy.

2. What’s the best way to slice the beef?
Cut against the grain in thin strips—this keeps the meat tender.

3. Can I make this in advance?
You can! Stroganoff keeps well in the fridge for a few days. Just reheat it gently on the stove.

4. Is there a substitute for Worcestershire sauce?
Soy sauce or a splash of balsamic vinegar can work in a pinch for that savory, umami flavor.

5. Can I skip the mushrooms?
Absolutely. If mushrooms aren’t your thing, you can leave them out or replace them with another vegetable like bell peppers.

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