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This One-Pot Beef Stroganoff will be your new favorite answer to, “What’s for dinner?” This creamy, flavorful stroganoff is cooked with the noodles all in one pot to make weeknight dinner cleanup even easier.
My husband would eat egg noodles with brown gravy multiple times a week. And that gravy doesn’t even have to be homemade.
Meaning I can boil some egg noodles and put a packet of brown gravy mix on the stove and he’d be completely content.
But Elle and I are not so content with noodles & gravy on the regular – or ever.
Sure it’s great having a husband that will eat a super simple meal with no complaints, but then I end having to make Elle and I something completely different which means more work. No thank you.
So as a way to kind of appease all of us and enabling Eric to get his noodles & gravy fix, I turn to this One-Pot Beef Stroganoff several times a month. Sometimes I use steak, sometimes I use ground beef, but regardless of which protein you use, I promise – it’s totally delicious.
AN EASY WEEKNIGHT DINNER SOLUTION
I feel like even though the number of things on my schedule in this past year has decreased, the energy I have when it comes to making dinner definitely hasn’t increased.
I guess that’s a side effect of living through “unprecedented times,” huh?
The truth is that sometimes I am hardcore craving a comfort food dinner, but I don’t want to go through the trouble of cooking a comfort food dinner. Maybe that’s why I’ve been so into soup recipes lately. Just the idea of cleaning multiple bowls or pots makes me tired.
So when I share easy weeknight dinner recipes like Cheeseburger Sliders and Italian Beef Sandwiches with you, it’s because that’s what I feel like making these days.
I made this One-Pot Beef Stroganoff because I wanted to dig into a bowl of rich and creamy beef stroganoff, but didn’t feel like cooking the noodles separately and having to clean another pot.
Hard pass on more cleaning.
My One-Pot Beef Stroganoff recipe takes about the same amount of time as the stroganoff recipes I used to make. But I can still have dinner on the table in well under an hour, and with fewer dishes to clean.
HOW TO MAKE ONE-POT BEEF STROGANOFF
Don’t look at the ingredient list for this recipe and be intimidated. I have a lot of recipes with just a few ingredients (such as Crockpot Mississippi Pot Roast), but I promise that all of the ingredients in this stroganoff are adding tons of flavor!
And most of them are pantry staples around our house, so I bet you already have most of this:
- Sirloin steak or sirloin strip steak
- Olive oil
- Dry white wine
- 2 tablespoons unsalted butter
- Diced yellow onion
- Sliced or quartered cremini mushrooms
- Minced garlic
- Dried or fresh thyme
- All-purpose flour
- Beef stock
- Whole-grain dijon mustard
- Worcestershire sauce
- Extra wide egg noodles
- Sour cream
- Salt and pepper
- Fresh parsley or chives
Start by liberally seasoning the steak on all sides and letting it rest for 10-15 minutes. Use this time to prep the rest of your ingredients!
In a super hot dutch oven, brown the beef on all sides, then set it aside.
Use some of the wine to deglaze the bottom of the pot before adding the butter and onions, followed by the mushrooms and garlic.
Slice the steak – chances are good it won’t be fully cooked, but that’s ok since it’s going back in the pot to cook some more.
Add the steak back into the pot and sprinkle in the flour. This is making a roux that will help thicken the stroganoff gravy. Add in the stock, mustard, and Worcestershire sauce, and bring the mixture to a boil.
Add the egg noodles and simmer, covered, for about 8 minutes. Check the noodles after 8 minutes for doneness and continue cooking 1-2 more minutes if needed.
Before serving, stir in the sour cream and top with fresh parsley or chives to add a little brightness. Don’t be tempted to skip the fresh herbs – they really do give the meal that perfect finishing touch!
MAKING THIS STROGANOFF WITH GROUND BEEF
I typically make my One-Pot Beef Stroganoff with sirloin steak, but you could also make it with ground beef if you’re looking for a more budget friendly option.
If you’re using ground beef, brown the meat and remove it from the pot, draining the fat as needed. Deglaze the pan as in step 3 and continue with the recipe as written.
Whether you make the recipe as written with sirloin steak or swap in ground beef, I know this is one comfort food meal you’ll want to make over and over!
One-Pot Beef Stroganoff
Ingredients
- 1.5 pounds sirloin steak or sirloin strip steak
- 2 tablespoons olive oil
- ⅓ cup dry white wine divided
- 2 tablespoons unsalted butter
- 1 large yellow onion medium diced
- 8-12 ounces cremini or baby bella mushrooms sliced thick or quartered
- 2-3 cloves garlic minced
- 1 teaspoon dried thyme OR 2 large sprigs of fresh thyme
- 4 tablespoons all-purpose flour
- 32 ounces beef stock
- 3 tablespoons whole-grain dijon mustard
- 4 tablespoons Worcestershire sauce
- 10-12 ounces extra wide egg noodles
- ½ cup sour cream
- Salt and pepper to taste
- 2-3 tablespoons fresh finely chopped parsley or chives for garnish
Instructions
- Liberally season all sides of the steak with salt and pepper. Let steak rest at room temperature for 10-15 minutes.
- Place a large heavy-bottomed dutch oven over medium heat for 5 minutes to preheat. Add the oil to the pan and heat for 30 seconds. Sear the steak on all sides until a golden-brown crust forms, about 3-5 minutes per side.
- After searing, remove steak to a sheet tray or wire rack and turn the heat to low. Add half of the wine to the dutch oven and deglaze, scraping up the browned bits from the bottom of the pot and let reduce slightly.
- Add the butter to the pot and melt over medium heat. Add the onions, a pinch of salt and pepper and cook until they start to soften, then add the mushrooms and cook until most of the moisture has evaporated, about 3-5 minutes. Stir in the garlic and thyme and cook for an additional minute. Remove from the heat.
- Slice the seared steak against the grain. Depending on how thick it is, it may still be raw inside; this is ok, as it will finish cooking later.
- Return the pan to medium heat. Add the sliced steak to the onion mixture, along with the flour. Stir while cooking for 2-3 minutes. Add the remaining wine, beef stock, mustard, Worcestershire sauce, and a heavy pinch of salt and pepper. Stir to combine and cook over medium heat until the mixture comes to a simmer, stirring frequently.
- Once the mixture has come to a simmer, stir in the egg noodles and turn the heat to low. Cover and simmer for 8 minutes. Stir and check the noodles for doneness, covering and cooking an additional 1-2 minutes if needed. Taste for seasoning, adding more salt and pepper if needed.
- Once the noodles are cooked, gently stir in the sour cream until combined and warmed through.
- Remove from heat and stir in the fresh parsley or chives and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can the stroganoff be kept warm in a slow cooker for a short time?
Hi Lynn – I think that should be fine, especially if you have a slow cooker with a “warm” setting. If you give it a try, I’d love to hear how it goes. Happy baking!
Jamie
I made this for dinner tonight. Followed the recipe just as listed. Both my husband and I loved it! It was delicious. This recipe is a keeper.
Yay! So happy to hear you enjoyed it. It’s definitely a keeper!
-Jamie