Beef Stroganoff One Pot: Easy Recipe & Quick Cleanup

Beef Stroganoff one pot – the creamy, comforting classic, reimagined for your busy weeknights! Imagine tender strips of beef, nestled in a rich, savory sour cream sauce, all cooked together with perfectly al dente egg noodles in a single pot. No mountains of dishes, just pure, unadulterated comfort food.

While the origins of Beef Stroganoff are debated, most food historians trace it back to mid-19th century Russia, supposedly created for the Stroganov family. Whether it was a French chef in their employ or a clever Russian cook who invented it, the dish quickly gained popularity for its elegant simplicity and satisfying flavor. Traditionally, it involved searing beef, creating a separate sauce, and then combining them. But who has time for all that these days?

That’s where this Beef Stroganoff one pot recipe comes in! People adore Stroganoff for its creamy texture, the umami-rich flavor of the beef and mushrooms, and the satisfying chew of the noodles. This one-pot version retains all of that deliciousness while drastically cutting down on prep and cleanup time. It’s the perfect solution for a hearty, flavorful meal that doesn’t require hours in the kitchen. Get ready to experience the ultimate comfort food, simplified!

this Recipe

Ingredients:

• For the Beef:
• 1.5 lbs Beef Sirloin, cut into thin strips against the grain
• 2 tablespoons Olive Oil
• 1 large Onion, chopped
• 8 oz Cremini Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• For the Sauce:
• 4 cups Beef Broth
• 1 cup Sour Cream
• 2 tablespoons All-Purpose Flour
• 2 tablespoons Dijon Mustard
• 1 tablespoon Worcestershire Sauce
• 1/4 cup Fresh Parsley, chopped (for garnish)
• For the Noodles:
• 1 lb Egg Noodles

Preparing the Beef and Aromatics

1. Prepare the Beef: Start by prepping your beef. It’s crucial to slice the sirloin thinly against the grain. This ensures that the beef will be tender and not chewy. Aim for strips about 1/4 inch thick and 2-3 inches long. Set the beef aside.
2. Sauté the Aromatics: In a large, deep pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the Mushrooms: Add the sliced cremini mushrooms to the pot with the onions. Cook until the mushrooms have released their moisture and are nicely browned, about 8-10 minutes. Again, stir occasionally. Browning the mushrooms adds a depth of flavor to the stroganoff.
4. Incorporate the Garlic and Spices: Add the minced garlic, paprika, salt, and pepper to the pot. Cook for another minute until fragrant, stirring constantly. Be careful not to burn the garlic, as it can become bitter. The paprika adds a smoky sweetness that complements the beef.

Cooking the Beef

1. Brown the Beef: Add the beef strips to the pot. It’s important not to overcrowd the pot, as this will steam the beef instead of browning it. If necessary, brown the beef in batches. Cook until the beef is browned on all sides, about 5-7 minutes per batch. Remove the beef from the pot and set aside.

Creating the Stroganoff Sauce

1. Deglaze the Pot: Pour the beef broth into the pot, scraping up any browned bits from the bottom. These browned bits, also known as fond, are packed with flavor and will add richness to the sauce. Bring the broth to a simmer.
2. Thicken the Sauce: In a small bowl, whisk together the sour cream and all-purpose flour until smooth. This mixture will prevent the sour cream from curdling when added to the hot broth. Slowly whisk the sour cream mixture into the simmering broth.
3. Add Flavor Enhancers: Stir in the Dijon mustard and Worcestershire sauce. These ingredients add a tangy and savory depth to the sauce. Continue to simmer the sauce for about 5-7 minutes, or until it has thickened slightly.

Combining and Finishing the Dish

1. Add the Noodles: Add the egg noodles to the pot with the sauce. Stir to ensure the noodles are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer.
2. Cook the Noodles: Cook the noodles according to the package directions, usually about 8-10 minutes, or until they are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
3. Incorporate the Beef: Return the browned beef to the pot. Stir to combine and heat through, about 2-3 minutes. Be careful not to overcook the beef at this stage, as it can become tough.
4. Adjust Seasoning: Taste the stroganoff and adjust the seasoning as needed. You may want to add more salt, pepper, or Worcestershire sauce to suit your preferences.
5. Garnish and Serve: Remove the pot from the heat. Garnish with fresh chopped parsley. Serve the beef stroganoff hot, directly from the pot. It’s delicious on its own, or you can serve it with a side of crusty bread or a simple green salad.

Tips for the Best Beef Stroganoff:

• Use High-Quality Beef: The quality of the beef will greatly impact the final result. Sirloin is a good choice because it’s relatively tender and flavorful.
• Don’t Overcrowd the Pot: When browning the beef, work in batches to ensure that it browns properly. Overcrowding the pot will cause the beef to steam instead of brown.
• Adjust the Sauce Consistency: If the sauce is too thick, add a little more beef broth. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Fresh Herbs: Fresh parsley adds a bright, fresh flavor to the stroganoff. Don’t skip it!
• Sour Cream Temperature: To prevent the sour cream from curdling, make sure it’s at room temperature before adding it to the hot broth.

Variations:

• Mushroom Variety: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
• Wine Addition: For a richer flavor, add 1/2 cup of dry red wine to the pot after browning the beef. Let it simmer for a few minutes to reduce before adding the beef broth.
• Spice It Up: Add a pinch of red pepper flakes for a little heat.
• Cream Cheese: For an extra creamy sauce, stir in a couple of tablespoons of cream cheese along with the sour cream.

Storage and Reheating:

• Storage: Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the stroganoff in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little beef broth or water to loosen the sauce. You can also reheat it in the microwave, but be careful not to overheat it, as the sour cream can separate.

Conclusion:

This one-pot Beef Stroganoff isn’t just another recipe; it’s a weeknight dinner game-changer. Seriously! The creamy, savory sauce, the tender beef, and the comforting noodles all come together in a single pot, minimizing cleanup and maximizing flavor. If you’re looking for a hearty, satisfying meal that doesn’t require hours in the kitchen, then this is absolutely a must-try. I’ve made it countless times, and it’s always a hit with my family and friends.

But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to experiment and make it your own. For a richer flavor, try using a dry sherry or Madeira wine in place of the beef broth. If you’re not a fan of egg noodles, penne or rotini work just as well. And for a vegetarian option, simply substitute the beef with mushrooms or lentils. You could even add a handful of spinach or kale towards the end of cooking for a boost of nutrients.

Serving suggestions are endless! I personally love to serve this Beef Stroganoff one pot over a bed of creamy mashed potatoes for an extra layer of comfort. A dollop of sour cream and a sprinkle of fresh parsley or dill add a touch of freshness and visual appeal. It’s also fantastic served with a side of crusty bread for soaking up all that delicious sauce. If you’re feeling fancy, you could even top it with some crispy fried onions for added texture and flavor.

For a complete meal, consider pairing it with a simple green salad or some roasted vegetables. The acidity of the salad will help to cut through the richness of the stroganoff, while the roasted vegetables will add a touch of sweetness and earthiness.

I’m confident that you’ll love this recipe as much as I do. It’s quick, easy, and incredibly delicious. Plus, the fact that it all comes together in one pot makes cleanup a breeze. What’s not to love?

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience the magic of this one-pot Beef Stroganoff. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe as is, or did you make any modifications? What did you think of the flavor? What did your family and friends think? Share your thoughts, photos, and tips in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy cooking! I can’t wait to see your creations and hear your stories. Don’t forget to tag me in your photos on social media so I can see your amazing Beef Stroganoff one pot masterpieces!