One-Pot Beef Stroganoff Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 1 pound boneless top sirloin, thinly sliced against the grain
  • 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • ½ yellow onion, finely chopped
  • 10 ounces cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 ¼ cups beef broth
  • 8 ounces egg noodles
  • ¼ cup heavy cream
  • ¼ cup sour cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped parsley, plus additional for garnishing
Directions
  1. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.
  3. Add the beef in two batches, cooking it quickly until browned.
  4. Transfer to a plate.
  5. Add the remaining 1 tablespoon oil and the butter to the pot.
  6. Stir in the onion, mushrooms, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  7. Cook, stirring occasionally, until cooked down.
  8. Stir in the flour and cook for an additional minute.
  9. Stir in the beef broth, scraping up browned bits from the bottom of the pot.
  10. Bring to a simmer, then add the noodles. Cook uncovered over medium heat, stirring often, until the noodles are al dente.
  11. Use a slotted spoon to transfer the noodle mixture to a serving dish, reserving the sauce in the pot.
  12. Simmer the sauce to thicken it slightly.
  13. Stir in the heavy cream, sour cream, mustard, Worcestershire if using, and remaining ¼ teaspoon salt. Bring to a light simmer.
  14. Add the steak and any juices, and heat through.
  15. Stir in the parsley.
  16. Use the slotted spoon to lay the steak over the noodles.
  17. Top with sauce and additional parsley, and serve.