Beef Stroganoff (easy One-pot Recipe) Recipe

There’s something so comforting about beef stroganoff. It’s one of those classic dishes that just wraps you in warmth and richness, especially when the days are getting cooler. This one-pot version simplifies things, so you don’t have to juggle multiple pans on a busy weeknight. With tender strips of sirloin steak, a creamy mushroom sauce, and the simplicity of cooking everything in one skillet, you’re only about 30 minutes away from a satisfying meal that’ll have everyone coming back for seconds.

I first fell in love with beef stroganoff as a kid. My mom would make it on special occasions, and that rich, creamy sauce coating every bite of tender beef and noodles was just magic to me. Now, as an adult, I love making this dish for my own family—but with my own twist to keep it quick and easy. This one-pot method lets you enjoy all the cozy flavors of traditional stroganoff without the extra cleanup, making it perfect for any night of the week.

this RECIPE

A quick dive into the origin of beef stroganoff 🍲

Beef stroganoff is originally a Russian dish that dates back to the 19th century, though it’s evolved quite a bit since then. Traditionally, it was made with just beef, sour cream, and mustard, but as it spread around the world, people started adding ingredients like mushrooms, onions, and Worcestershire sauce to enhance the flavor. The dish became wildly popular in the United States after WWII, when American soldiers returned home with a taste for international flavors. Today, it’s a beloved comfort food known for its creamy, savory sauce and tender beef—perfect over egg noodles or rice!

Let’s talk ingredients: bringing out the best flavors

Every ingredient in this dish plays a key role, and with a few simple swaps, you can adjust the recipe to suit your taste or what you have on hand.

• Beef sirloin steak: The star of the show! Sirloin is perfect here because it’s tender and flavorful. I like to slice it thinly against the grain so it stays tender even after a quick sear. If you can’t find sirloin, flank steak or even ribeye work well too—just be sure to slice them thinly.
• Butter: Adds richness and depth to the sauce. If you prefer, you can substitute with olive oil, but butter gives a more classic flavor.
• Onions and garlic: These build the base flavor of the sauce, adding sweetness and a little zing. Yellow onions work well, but you can use shallots if you prefer a milder flavor.
• Mushrooms: These add an earthy richness that complements the beef beautifully. I typically use cremini mushrooms, but white mushrooms or even baby bellas work great too.
• All-purpose flour: This thickens the sauce, making it luxuriously creamy. If you need a gluten-free option, you can swap in cornstarch—just use half the amount.
• Beef broth: The backbone of the sauce, adding savory depth. I usually go for a low-sodium broth so I can control the saltiness.
• Worcestershire sauce: Adds a hint of umami and tanginess that balances the creaminess of the sauce.
• Sour cream: The classic stroganoff ingredient that makes the sauce creamy and tangy. Make sure it’s at room temperature to prevent curdling.

Essential kitchen gear: making it simple

One of the best things about this recipe is that you only need one large skillet or pan. Here are the key tools to make this dish easy and successful:

• Large skillet or sauté pan: A wide, heavy-bottomed skillet works best here. The larger surface area helps you brown the beef quickly and evenly, and you’ll have plenty of room to add the other ingredients without overcrowding.
• Sharp knife: For slicing the steak thinly and chopping the vegetables. A sharp knife will make quick work of this and help the meat stay tender by slicing against the grain.
• Wooden spoon or spatula: For stirring the sauce and scraping up the delicious browned bits from the bottom of the pan.

Step-by-step: cooking beef stroganoff in one pot

Alright, let’s get cooking! Grab your ingredients and let’s go through this step-by-step.

1. Prepare the beef: Start by slicing your sirloin steak into 1/3-inch thick strips against the grain. This helps keep it tender. Season the beef with a good sprinkle of salt and pepper.
2. Sear the beef: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Working in batches, sear the beef for about 20-30 seconds per side. You want a nice brown crust but don’t overcook it—just a quick sear. Remove the beef from the skillet and set it aside.
3. Sauté the onions and garlic: In the same skillet, add another tablespoon of butter. Toss in the chopped onions and cook until they’re soft and translucent, about 3-4 minutes. Then add the garlic and stir for another minute until it’s fragrant.
4. Cook the mushrooms: Add the sliced mushrooms to the skillet, along with the last tablespoon of butter. Sauté until the mushrooms are golden brown, which should take about 5-6 minutes. They’ll release a lot of liquid at first, but keep cooking until it evaporates and they start to caramelize.
5. Make the sauce: Sprinkle 3 tablespoons of flour over the mushroom mixture, stirring constantly for about a minute to cook out the raw taste. Slowly pour in the beef broth, stirring as you go to avoid lumps. Bring the sauce to a simmer, and cook until it thickens slightly.
6. Add the final touches: Reduce the heat to low, then add the Worcestershire sauce, sour cream, and mustard. Stir gently until everything is smooth and combined. Let it cook for another 4-5 minutes to meld all the flavors.
7. Bring back the beef: Add the seared beef back to the skillet, stirring gently to coat it in the sauce. Let it warm through for just a minute.
8. Serve and enjoy: Spoon the beef stroganoff over a bed of egg noodles or rice, and sprinkle with freshly chopped parsley for a pop of color and flavor.

Variations to try: make it your own

Here are a few fun ways to adapt this recipe to different tastes and dietary needs:

• Gluten-free: Swap the all-purpose flour with cornstarch (use half the amount) or a gluten-free flour blend. Make sure your Worcestershire sauce is also gluten-free, as some brands contain gluten.
• Low-carb: Serve the beef stroganoff over cauliflower rice or zucchini noodles instead of traditional pasta or rice.
• Dairy-free: Use a dairy-free butter substitute, and replace the sour cream with a dairy-free sour cream or plain coconut yogurt. The flavor will be a bit different, but it’ll still be deliciously creamy.
• Add some greens: Throw in a handful of fresh spinach or kale towards the end of cooking for added color and nutrition.
• Spicy twist: Add a pinch of red pepper flakes with the garlic for a little kick, or stir in a teaspoon of hot sauce if you like things spicy.

Serving and presentation ideas

To make this dish look as good as it tastes, serve it in shallow bowls over a bed of egg noodles or rice, with a sprinkle of fresh parsley on top. The parsley adds a nice pop of color against the creamy sauce. For a cozy dinner party, set out warm rolls or a simple side salad to round out the meal. You can even garnish with a bit of extra sour cream or a sprinkle of paprika for a touch of elegance.

Suggested beverage pairings

When it comes to pairing a drink with beef stroganoff, you want something that’ll cut through the richness of the sauce. Here are some of my go-to options:

• Iced tea with lemon: The slight bitterness of iced tea balances the creamy sauce, and a squeeze of lemon adds a refreshing acidity.
• Sparkling water with lime: If you’re looking for something simple, sparkling water with a slice of lime is perfect. The bubbles are refreshing and help cleanse the palate.
• Apple cider: If it’s a chilly evening, warm apple cider complements the earthiness of the mushrooms and the savory beef beautifully.
• Ginger ale: The spicy kick of ginger beer pairs surprisingly well with the creamy stroganoff sauce, giving it a nice contrast without being overpowering.

Storing and reheating tips

Leftover stroganoff keeps well in the fridge for up to 3 days. When reheating, do it gently over low heat to prevent the sour cream in the sauce from separating. If the sauce has thickened too much, add a splash of beef broth or water to loosen it up. For best results, store the noodles or rice separately so they don’t absorb too much of the sauce.

Scaling the recipe for a crowd (or just for one!)

If you’re cooking for a larger group, you can easily double this recipe—just make sure you have a large enough skillet, or use a Dutch oven instead. When doubling, sear the beef in batches so it browns evenly without overcrowding. To make a single serving, simply halve the ingredients and adjust cooking times as needed.

Frequently asked questions

1. Can I use ground beef instead of sirloin?
Yes, you can! Ground beef makes this recipe even quicker and still tastes great. Just cook it thoroughly and drain any excess fat before adding the onions.

2. Can I freeze beef stroganoff?
You can, but be aware that the texture might change due to the sour cream in the sauce. If you plan to freeze it, consider adding the sour cream only when reheating.

3. What other mushrooms work well?
Button mushrooms, cremini, or baby bellas all work beautifully. Even shiitake mushrooms can add a unique flavor, but they’re a bit pricier.

4. Can I make it without mustard?
Yes, though the mustard adds a nice depth. If you’re out, try a splash of white vinegar or a bit more Worcestershire for extra tang.

5. Why did my sauce curdle?
This usually happens if the sour cream was too cold or if the heat was too high. Make sure the sour cream is at room temperature, and keep the heat on low when you add it to the sauce.

With this easy one-pot beef stroganoff, you’ve got a dish that’s delicious, comforting, and versatile. It’s perfect for a cozy night in or a casual dinner with friends. Give it a try, and don’t be afraid to make it your own—after all, the best recipes are the ones that have a little piece of you in them. Enjoy!

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