One Pot Beef Stroganoff Recipe

There’s nothing quite like the comfort of a hearty, creamy beef stroganoff, especially when it all comes together in just one pot! This One Pot Beef Stroganoff recipe transforms the classic Russian dish into a simple, weeknight-friendly meal that delivers maximum flavor with minimal cleanup.

I’ve perfected this recipe to ensure tender beef, perfectly cooked egg noodles, and a rich, velvety sauce that brings everything together beautifully. The best part? Everything cooks in a single pot, making it ideal for busy families and anyone who wants a delicious homemade meal without the fuss.

What is “One Pot Beef Stroganoff”?

One Pot Beef Stroganoff is a simplified version of the traditional Russian dish that originated in 19th century Russia. Named after a Russian noble family, this comfort food classic typically features tender strips of beef in a rich sour cream sauce served over noodles.

My one-pot version streamlines the cooking process by combining all ingredients in a single vessel, allowing the pasta to cook directly in the flavorful beef and mushroom broth. This method not only saves time and reduces dishes but also allows the noodles to absorb all those incredible flavors as they cook.

The result is a cohesive, deeply satisfying meal where every component complements the others perfectly. Unlike traditional methods that require multiple pans and careful timing, this approach makes beef stroganoff accessible for any home cook.

Ingredients List for One Pot Beef Stroganoff

• 1 pound beef sirloin or tenderloin, cut into thin strips
• 12 oz wide egg noodles
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced (button or cremini)
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¾ cup sour cream
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

How to Cook One Pot Beef Stroganoff: A Step-by-Step Guide

Creating the perfect One Pot Beef Stroganoff requires attention to timing and technique. Here’s my detailed guide to ensure restaurant-quality results every time:

1. Prepare the Beef:

• Pat the beef strips completely dry with paper towels to ensure proper browning.
• Season the beef generously with salt and pepper on all sides.
• Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Brown the beef strips in batches, avoiding overcrowding, for about 2-3 minutes per side.
• Remove the beef and set aside on a plate, keeping any accumulated juices.

2. Build the Flavor Base:

• In the same pot, add the sliced onions to the remaining oil and beef drippings.
• Cook the onions for 4-5 minutes until they begin to soften and turn golden.
• Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture.
• Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Create the Roux:

• Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes.
• This step is crucial for thickening the sauce and preventing lumps.
• The flour should coat the vegetables evenly and cook out any raw flour taste.

4. Add Liquids and Seasonings:

• Gradually pour in the beef broth while stirring continuously to prevent lumps.
• Add Worcestershire sauce, Dijon mustard, paprika, salt, and pepper.
• Bring the mixture to a gentle boil, stirring frequently.
• The liquid should start to thicken slightly from the flour roux.

5. Cook the Noodles:

• Add the egg noodles directly to the pot, stirring to submerge them in the liquid.
• Return the browned beef strips and any accumulated juices to the pot.
• Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally.
• The noodles should absorb the liquid and become tender while the sauce thickens.

6. Finish with Cream and Herbs:

• Remove the pot from heat and let it cool for 2-3 minutes.
• Stir in the sour cream gradually to prevent curdling.
• Add fresh dill and parsley, mixing gently to distribute evenly.
• Taste and adjust seasonings as needed before serving.

Substitutions and Variations

I love how adaptable this One Pot Beef Stroganoff recipe is. Here are some variations I’ve tried that work beautifully:

• Meat Options: Substitute beef with chicken breast strips, ground turkey, or even sliced pork tenderloin for different flavor profiles.
• Pasta Alternatives: Wide rice noodles, pappardelle, or even cauliflower rice work well for those avoiding wheat.
• Dairy Substitutions: Greek yogurt can replace sour cream for a lighter option, or use coconut cream for dairy-free versions.
• Mushroom Varieties: Try shiitake, oyster, or wild mushroom blends for more complex flavors.
• Herb Variations: Fresh thyme or chives can substitute for dill, while adding fresh rosemary creates an earthier profile.

Common Mistakes to Avoid

Through trial and error, I’ve identified these key mistakes that can ruin an otherwise perfect beef stroganoff:

• Overcrowding the Beef: Brown meat in small batches to ensure proper searing rather than steaming.
• Adding Sour Cream Too Hot: Always let the pot cool slightly before adding sour cream to prevent curdling.
• Underseasoning: Taste throughout cooking and adjust salt, pepper, and acidity levels as needed.
• Overcooking the Noodles: Monitor cooking time carefully since noodles continue cooking in the residual heat.
• Skipping the Roux: The flour step is essential for proper sauce thickness and preventing separation.

How to Serve One Pot Beef Stroganoff

This hearty dish serves beautifully as a complete meal on its own, but I love pairing it with complementary sides. A crisp cucumber salad with dill vinaigrette cuts through the richness perfectly, while steamed green beans or roasted asparagus add fresh vegetable elements.

For bread options, I recommend crusty dinner rolls or garlic breadsticks for sopping up every drop of that incredible sauce. A simple mixed greens salad with a light vinaigrette provides a refreshing contrast to the creamy stroganoff.

Presentation Ideas for One Pot Beef Stroganoff

Elevate your stroganoff presentation with these simple touches:

• Garnish Artfully: Sprinkle fresh herbs in a decorative pattern and add a dollop of sour cream on top.
• Color Contrast: Serve in white bowls to showcase the rich, golden-brown color of the sauce.
• Temperature Control: Warm your serving bowls in a low oven for 2-3 minutes before plating to keep the stroganoff hot longer.

One Pot Beef Stroganoff Recipe Tips

Here are my top tips for stroganoff success:

• Quality Ingredients: Use good-quality beef and fresh herbs for the best flavor development.
• Temperature Management: Keep heat at medium-low once noodles are added to prevent scorching.
• Consistency Control: Add hot beef broth gradually if the sauce becomes too thick during cooking.
• Make-Ahead Friendly: Prepare up to the sour cream step, then reheat gently and finish with cream and herbs.

How to Store One Pot Beef Stroganoff

Allow the stroganoff to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days, keeping in mind that the noodles will continue to absorb sauce over time.

For reheating, add a splash of beef broth or milk to restore the creamy consistency, then warm gently on the stovetop over low heat, stirring frequently. Avoid microwaving at high power, which can cause the sour cream to separate.

Frequently Asked Questions (FAQs)

Q: Can I make One Pot Beef Stroganoff ahead of time?
A: Yes! Prepare everything up to adding the sour cream, then reheat gently and stir in the cream and herbs just before serving.

Q: Can I freeze beef stroganoff?
A: The sour cream-based sauce doesn’t freeze well and may separate. I recommend enjoying fresh or storing in the refrigerator for up to 4 days.

Q: What’s the best cut of beef for stroganoff?
A: Sirloin and tenderloin work best for quick cooking. Avoid tougher cuts that require long braising times.

Q: Can I use low-fat sour cream?
A: Full-fat sour cream provides the best texture and is less likely to curdle, but low-fat versions can work with careful temperature control.

Q: How do I prevent the sour cream from curdling?
A: Always remove the pot from heat and let it cool for a few minutes before gradually stirring in the sour cream.

Conclusion

This One Pot Beef Stroganoff has become one of my go-to comfort food recipes, and I’m confident it will become a favorite in your household too. The combination of tender beef, perfectly cooked noodles, and that rich, creamy sauce creates a meal that satisfies on every level.

What I love most about this recipe is how it delivers all the flavors of traditional beef stroganoff while streamlining the cooking process. The one-pot method means less cleanup and more time to enjoy this delicious meal with family and friends.

Whether you’re cooking for a busy weeknight dinner or a cozy weekend meal, this stroganoff recipe delivers consistent, restaurant-quality results every time. Follow the steps carefully, use quality ingredients, and don’t forget to taste and adjust seasonings along the way. Happy cooking!