Name: Beef Stroganoff One Pot: Easy Recipe & Quick Cleanup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1.5 lbs beef sirloin, thinly sliced 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; 4 cups beef broth; 1 cup sour cream; 2 tablespoons all-purpose flour; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 1 lb egg noodles; 1/4 cup fresh parsley, chopped (for garnish)

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This one-pot Beef Stroganoff is the ultimate comfort meal for busy weeknights. It features tender strips of sirloin, earthy mushrooms, and perfectly cooked egg noodles, all brought together in a rich, creamy sour cream sauce. The best part? It all comes together in just one pot, which means fewer dishes and more flavor.

Beef Stroganoff One Pot: Easy Recipe & Quick Cleanup

Why You’ll Love This Recipe

I love how this dish gives me everything I want in a classic comfort food—savory depth, creamy richness, and a hearty bite—with way less hassle. Because everything is cooked in one pot, cleanup is a breeze. Plus, I can get this on the table in just over an hour, which is perfect for a satisfying dinner after a long day. The flavors are rich and balanced, and the dish feels indulgent without being overly heavy. Whether I’m cooking for my family or serving guests, this recipe never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Prepare the Beef: I start by slicing the sirloin thinly against the grain. Cutting it this way ensures tenderness. I aim for strips about 1/4 inch thick and 2-3 inches long.

Sauté the Aromatics: In a large, deep pot, I heat olive oil over medium-high heat, then add chopped onion and cook until it’s soft and translucent—about 5-7 minutes.

Cook the Mushrooms: Next, I add the sliced mushrooms and cook until browned and their moisture has evaporated, usually around 8-10 minutes.

Add Garlic and Spices: I stir in the minced garlic, paprika, salt, and pepper, cooking for about a minute until everything is fragrant.

Brown the Beef: I add the beef strips in batches so they brown nicely without steaming. Each batch takes about 5-7 minutes. I then remove the beef and set it aside.

Deglaze the Pot: I pour in the beef broth and use a wooden spoon to scrape up all the flavorful bits stuck to the bottom.

Make the Sauce: I whisk together sour cream and flour in a separate bowl, then slowly add it to the broth. This keeps the sour cream from curdling.

Add Extra Flavor: Dijon mustard and Worcestershire sauce go in next. I let the sauce simmer for 5-7 minutes until it thickens.

Cook the Noodles: I stir in the egg noodles, making sure they’re fully submerged. I bring everything to a boil, then simmer until the noodles are cooked—about 8-10 minutes.

Combine Everything: I return the browned beef to the pot, stir to combine, and let it heat through for 2-3 minutes.

Finish and Serve: I adjust the seasoning, remove the pot from the heat, sprinkle with fresh parsley, and serve it hot.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

I love playing around with different twists to keep things interesting:

Mushroom Swap: Sometimes I use shiitake or oyster mushrooms for deeper umami.
Add Wine: A splash (about 1/2 cup) of dry red wine after browning the beef adds complexity.
Spicy Version: A pinch of red pepper flakes gives it a gentle kick.
Extra Creaminess: Stirring in cream cheese with the sour cream gives the sauce an even richer texture.
No Beef Option: I’ve also made it vegetarian by using extra mushrooms or lentils instead of beef.

storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: I reheat it in a saucepan over medium heat, stirring occasionally. If the sauce thickens too much, I add a splash of beef broth or water. It also reheats well in the microwave, but I make sure to do it slowly to prevent the sour cream from separating.

FAQs

What type of beef works best for stroganoff?

I prefer sirloin because it’s tender and flavorful, but flank steak or ribeye also work well if sliced thinly against the grain.

Can I make this ahead of time?

Yes! I often make it a day ahead. It tastes even better after the flavors have had time to meld. Just reheat gently and add a splash of broth if needed.

Is there a substitute for sour cream?

I’ve used plain Greek yogurt in a pinch—it’s tangy and creamy, though slightly less rich than sour cream.

Can I freeze beef stroganoff?

I don’t recommend freezing it because the sour cream can separate when thawed, affecting the texture.

What can I serve with this dish?

I love serving it with a green salad or crusty bread. For extra indulgence, try it over mashed potatoes instead of noodles.

Conclusion

This one-pot Beef Stroganoff is everything I want in a weeknight meal—easy, comforting, and packed with flavor. The creamy sauce, tender beef, and hearty noodles make it a go-to favorite in my kitchen. Cleanup is minimal, and the whole dish feels like a warm hug in a bowl. I’ve made it so many times and always get rave reviews. Whether I stick to the recipe or mix it up with different add-ins, it always hits the spot.