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One Pot Beef Stroganoff has all the delicious flavors you love about this classic comfort food made easier in just ONE pan! Strips of tender beef, soft egg noodles coated in a creamy mushroom sauce and perfect for busy weeknights!
Busy weeknights have me loving these one pot meals! If you love one pot meals like we do try this One Pot Creamy Spinach Mushroom Artichoke Chicken, One Pot Creamy Parmesan Chicken with Mushroom Rice or One Pot Creamy Chicken Mushroom Florentine.
One Pot Beef Stroganoff
Today I’m bringing an easy, hearty and comforting dinner.
Something we can all use more of during these chilly evenings.
I have this One Pot Beef Stroganoff which is my easy take on the popular classic comfort dish.
It’s made with no cream of mushroom soup and the best part of all, the beef and noodles cook up in just ONE pan!
Super delicious and filling dish and I love the fact you’re not stuck with an extra pot to wash.
That makes this easy one pan meal especially perfect for those busy weeknights or lazy weekends!
What is stroganoff
This is a classic Russian recipe made with a form of rich, tender beef served over a creamy sauce.
Beef Stroganoff is usually served with egg noodles, mashed potatoes or rice.
From its origins in mid-19th-century Russia, this dish has become popular around the world.
It is not made with several different variations from the original recipe when it was first made.
What you need to make beef stroganoff
What’s amazing about this one pot beef stroganoff is how quickly it comes together.
Warm, comforting and a meal the entire family will love!
Don’t let the ingredients scare you. They are all full of flavor and used with purpose.
Tried and true recipes are my thing and this one tops it all.
You can’t go wrong with this one pot, comforting and savory dish that your family will all enjoy!
- olive oil: adds flavor when cooking the steak.
- Steak: cut into thin slices (I used flank) and seared to perfection.
- Salt and Pepper: just a dash!
- All purpose flour: this helps make the roux and thickens the sauce.
- Cremini or white button mushrooms: mild taste that will be sliced up and cooked down into the dish.
- Onion: great for texture and diced up.
- Garlic: I can never have enough garlic. Adds a great hint of garlicky taste.
- Unsalted butter: since we have salt included in the ingredients unsalted works best.
- Reduced sodium beef broth: added flavoring and help brings in a flavorful liquid.
- Red wine vinegar: great for added flavoring and sweetness!
- Worcestershire sauce: a savory and sweet with a hint of tang taste to add more flavor in the beef.
- Dried thyme: seasoning to add more flavor to your dish.
- Dried wide egg noodles: we like egg noodles since they are thick and can soak up a lot of the sauce.
- Cream cheese: this is optional but it does add a creamy deliciousness to the sauce.
- Sour cream: full on fat is best to help enhance rich and thick flavors.
- Parsley: finely chopped and garnished on top for color presentation and taste.
How to make one pot beef stroganoff
This recipe starts off with searing and browning tender and thinly sliced steak.
I used flank steak but feel free to use what you like or have on hand.
For an extra rich and creamy mushroom sauce, sour cream and cream cheese are added to the pan right near the end.
That delicious combo makes a world of a difference in flavor and goes perfectly with the egg noodles.
- Cook steak and mushrooms: Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 inch) skillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
- Make the roux and sauce: Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of sauce and reserve to pour over the steak at the end.
- Cook the noodles: Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
- Noodle mixture: Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
- Combine all ingredients together: Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.
What meat to use for beef stroganoff
There is a variation of meats that you can use for beef stroganoff.
It is nice to have such a wide variety.
In this recipe I used a flank steak but you can use what you have on hand and what is best for your family.
When cutting your steak, use a sharp knife and cut strips about 1/2 inch thick.
Brown your beef a little under without over cooking it so it will stay tender.
Cooking your beef in small amounts in the pan is best. This will help you from overcrowding the pan will get a nice outside crust on your beef,
- Flank steak: thicker and wider steak with intense beefy flavor.
- Sirloin steak: lower fat content and not as flavorful but it is tender and juicy.
- New York steak: cook to a medium and you have one tender, juicy steak.
- Ribeye: highly marbled and one of the richest beef cuts.
- Round steak: great for heating up slowly, not a quick meat to cook.
- Rump steak: full of flavor and very tender.
- Chuck Roast: brown the beef in chunks and cook all the way through,
- Ground beef: finely chopped up beef and cooked quickly on medium heat.
Tips for making beef stroganoff
There are several ways and variations of making beef stroganoff.
It is nice to have a variety of ways to make this tried and true recipe.
It is simple and is a loaded with flavor.
Try this beef stroganoff for a complete family meal all in one pot full of flavor!
- Not a beef fan, substitute the beef for chicken or pork into this recipe. Boneless, skinless thighs have a lot of flavoring or a chicken breast.
- Cream cheese is optional but it does leave the sauce a rich and creamy flavor and texture.
- When browning your meat, make sure not to overcook your meat since it will go back into the pot to be warmed at a later time.
- If your noodles are not cooked all the way through, add a bit more beef broth or water to your pot before they dry out.
- Making ahead: this is a great one pot meal that can be made and stored in the refrigerator for for 3 to 4 days in portion sized containers or an airtight container.
- Refrigerating: prepare and make the beef stroganoff, then cool completely. Once cooled, place in an airtight container and store in the refrigerator for 3 to 4 days.
- Freezing: when your stroganoff is completely cooled, place in an air tight container and seal well. This will last in the freezer for one month. When ready to warm up, place in the refrigerator overnight to thaw. You will want to freeze this recipe without your egg noodles. When reheating the egg noodles will become mushy from being in the freezer. It is best to leave them out.
- Warming Up: this reheats well on the stove or in the microwave. Heat it up until it is warm but not overcook it. The beef tends to become chewy if it is overheated. If you are warming up from frozen, then first, thaw overnight.
More one pan recipes
- One Pan Crispy Parmesan Paprika Chicken with Vegetables
- One Pan Chili Lime Chicken and Rice
- One Pan Fajita Chicken and Veggies
- One Pan Cheesy Chicken with Broccoli and Rice
- One Pan Crispy Parmesan Garlic Chicken with Vegetables
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One Pot Beef Stroganoff
- 1 tablespoon olive oil
- 3/4 lbs steak cut into thin slices (I used flank)
- salt and freshly cracked black pepper to taste
- 1 tablespoon + 3 tablespoons all purpose flour divided
- 1 cup cremini or white button mushrooms sliced
- 1 small onion diced
- 2 cloves garlic minced
- 3 tablespoons unsalted butter
- 3 1/2 cups reduced sodium beef broth plus more as needed
- 2 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 6 ounces dried wide egg noodles
- 4 ounces cream cheese softened (optional but recommended for an extra creamy sauce)
- 1/2 cup sour cream I used full fat
- freshly chopped parsley for garnish
- Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 incskillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
- Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of sauce and reserve to pour over the steak at the end.
- Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
- Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
- Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.