One Pot Beef Stroganoff
One Pot Beef Stroganoff - 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!
Servings: 6 servings
Ingredients
- ¾ pounds thinly sliced steak cuts such as flank, sirloin, or tenderloin. Cut into ¼-inch thick strips
- 1 tablespoon all-purpose flour for steak
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup sliced cremini or white button mushrooms
- 1 cup diced onion
- 2 teaspoons minced garlic
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour for sauce
- 3 ½ cups reduced-sodium beef broth more as needed
- 2 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 6 ounces dried wide egg noodles
- 4 ounces cubed softened cream cheese
- ½ cup sour cream
- salt to taste
- ground black pepper to taste
- chopped fresh parsley for garnish
Instructions
- Season ¾ pounds thinly sliced steak with ¾ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon olive oil. Heat 1 tablespoon all-purpose flour in a large 12-inch skillet over medium-high heat. Add the steak to the skillet and let it cook undisturbed for 4-5 minutes to allow a brown crust to form.
- Add 1 cup sliced cremini or white button mushrooms, 1 cup diced onion, and 2 teaspoons minced garlic to the skillet and cook for about 5 minutes until the onions are soft and the mushrooms have released their moisture. Transfer the steak mixture to a large serving plate or bowl, cover, and set aside.
- Reduce the heat to medium and melt 3 tablespoons unsalted butter in the same skillet. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes. While whisking constantly, slowly pour in 3 ½ cups reduced-sodium beef broth a little at a time until smooth and thick. Add 2 tablespoons red wine vinegar, 3 tablespoons Worcestershire sauce, and 1 teaspoon dried thyme.
- Bring the mixture to a boil and then add 6 ounces dried wide egg noodles. Stir to coat the noodles, then reduce the heat to medium-low. Cook for about 10-14 minutes until the noodles are tender, stirring occasionally. If needed, add in an additional ⅓ cup of beef broth.
- Once the noodles are al dente, add 4 ounces cubed softened cream cheese and ½ cup sour cream and stir until smooth and combined. Season with salt and ground black pepper to taste.
- Add the steak mixture back to the skillet and stir to combine it with the noodles and sauce. Cook for 1-2 minutes until heated through. Garnish with chopped fresh parsley and serve immediately.
Notes
Updated on October 5, 2019
Original post on February 10, 2017
Nutrition
Calories: 383kcal | Carbohydrates: 18g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 758mg | Potassium: 666mg | Fiber: 1g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
