One-Pot Beef Stroganoff Recipe

Of all the types of pasta dishes from all over the world, very few of them strike that perfect balance between savory, creamy, and comforting quite like beef stroganoff does. A Russian dish by origin, beef stroganoff has gained popularity across the globe, including becoming something of a hearty dinner staple across the U.S. If you have boomer parents, then beef stroganoff is very likely a dish you grew up eating on the regular.

There are a few different ways to prepare beef stroganoff, and perhaps the most common one is to cook the meat, creamy sauce, and noodles separately. My one-pot beef stroganoff recipe seeks to simplify the formula a little bit, and I opt to build the dish in layers and utilize the same single pot as we go. Unlike many one-pot meals, my stroganoff is far from one-note in terms of flavor and texture. This version really pays homage to traditional beef stroganoff, with a saucy beef topping over tender egg noodles, but in a dish that doesn't become overly soggy or casserole-like. I love how much umami depth the final dish has, and that rich, creamy sauce paired with tender steak and egg noodles makes for a cohesive, hearty yet elegant meal without the need for a dozen pots and pans. 

To begin this recipe, you'll need boneless top sirloin that's sliced thin against the grain. Then, to season the meat and build the sauce, you'll need salt, pepper, olive oil, unsalted butter, yellow onion, cremini mushrooms, garlic, all-purpose flour, and beef broth. Next, you'll add egg noodles to the mix to cook in the brothy sauce, then you'll finish it off with heavy cream, sour cream, Dijon mustard, and chopped parsley.

Season the beef with ½ teaspoon salt and ¼ teaspoon pepper.

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.

Add the beef in two batches, cooking it quickly until browned.

Transfer to a plate.

Add the remaining 1 tablespoon oil and the butter to the pot.

Stir in the onion, mushrooms, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.

Cook, stirring occasionally, until cooked down.

Stir in the flour and cook for an additional minute.

Stir in the beef broth, scraping up browned bits from the bottom of the pot.

Bring to a simmer, then add the noodles. Cook uncovered over medium heat, stirring often, until the noodles are al dente.

Use a slotted spoon to transfer the noodle mixture to a serving dish, reserving the sauce in the pot.

Simmer the sauce to thicken it slightly.

Stir in the heavy cream, sour cream, mustard, Worcestershire if using, and remaining ¼ teaspoon salt. Bring to a light simmer.

Add the steak and any juices, and heat through.

Stir in the parsley.

Use the slotted spoon to lay the steak over the noodles.

Top with sauce and additional parsley, and serve.

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Although this dish comes together in one pot (with some moving parts here and there), it is possible to fully build the dish but store the separate elements until you're ready to serve. This process provides some make-ahead flexibility. Start by fully cooking the dish, up until the point that you have the noodles separated from the beef and sauce. Store those elements separately (beef and sauce in one container, noodles in another) in the fridge. You can store the separate stroganoff elements for upwards of three days, but note that the dish won't taste quite as fresh and delicious as more time passes.

When it comes time to fully assemble and reheat the stroganoff, keep the beef/sauce and noodles separate a little longer. Heat both elements in different saucepans, each over low heat, just until they're fully warmed through again. You may need to add an additional splash of broth to the sauce to loosen it up a bit, as it may have thickened significantly while in the refrigerator. Once the separate elements are heated, you can pour the beef and sauce over the noodles, garnish the dish with parsley, and serve the stroganoff as desired.

There are a few things to consider when making beef stroganoff to ensure you end up with the most tasty final dish. It all starts with choosing the best cut of steak, which can truly make or break this kind of dish. You'll want to opt for a super tender cut, like the top sirloin that I use in this recipe, or something like beef tenderloin, since the meat is cut so thin and cooked so quickly in the pot. Also, make sure you slice the steak against the grain, so your final product turns out nice and tender instead of tough and chewy. It's also a good idea to err on the side of slightly underdone when initially cooking the steak, since it will have a chance to cook a bit more once it's mixed back in with the sauce.

Another thing to pay close attention to is the sauce, especially since rich, creamy sauces like this one have a tendency to overcook and reduce too far. Just make sure you get the sauce to a point where it's nice and thick (easily coats the back of a spoon) but isn't overly reduced. If you think you've reduced the sauce a little too much, add a splash of broth to loosen it back up.  

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