Name: One-Pot Creamy Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb beef sirloin or stew meat, cut into thin strips; 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup mushrooms, sliced; 2 tbsp flour; 4 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1/2 tsp paprika; 8 oz egg noodles (or pasta of your choice); 1/2 cup sour cream; 1/4 cup heavy cream (optional for extra creaminess); Salt and pepper to taste; Fresh parsley for garnish (optional)

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Why You’ll Love This Recipe

One-Pot Creamy Beef Stroganoff is a comforting, rich, and creamy dish that’s perfect for cozy dinners. This easy version of the classic beef stroganoff combines tender beef, mushrooms, and a luscious creamy sauce, all made in one pot for minimal cleanup. With the flavors of garlic, onions, and a touch of Dijon mustard, this dish is both satisfying and simple to make. Ready in under 30 minutes, it’s perfect for busy weeknights or when you’re craving a hearty, indulgent meal with minimal fuss!

One-Pot Creamy Beef Stroganoff

Ingredients

1 lb beef (sirloin, flank steak, or stew meat), cut into thin strips
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 cup heavy cream
1/2 cup sour cream
1 tablespoon Worcestershire sauce
Salt and pepper to taste
8 oz egg noodles (or your choice of pasta)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef strips in batches to avoid overcrowding and sear until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the garlic and mushrooms, and cook for another 4-5 minutes until the mushrooms are browned and tender.
Make the Sauce: Stir in the Dijon mustard and flour, cooking for 1-2 minutes to form a roux. Gradually pour in the beef broth while stirring, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Add the Cream and Noodles: Stir in the heavy cream and Worcestershire sauce. Add the egg noodles and make sure they are submerged in the liquid. Bring the mixture to a simmer and cook for 8-10 minutes, or until the noodles are tender and the sauce has thickened.
Finish the Dish: Stir in the sour cream and return the beef to the skillet. Cook for an additional 2-3 minutes until the beef is heated through and the sauce is creamy. Season with salt and pepper to taste.
Serve: Garnish with fresh parsley and serve immediately with extra sour cream, if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Vegetarian Version: Swap the beef for mushrooms or plant-based meat (like Beyond Meat) to make a vegetarian version of this creamy stroganoff.
Chicken Stroganoff: Use chicken breast or thighs instead of beef for a lighter version.
Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to make this dish gluten-free.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for a spicy twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This dish can be frozen, but the noodles may become slightly softer once thawed. To freeze, let the stroganoff cool completely, then store in a freezer-safe container for up to 2 months.
Reheating: Reheat in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much. You can also reheat in the microwave, stirring occasionally.

FAQs

Can I use a different type of pasta?

Yes! You can use any type of pasta you like. Egg noodles are traditional, but penne, fusilli, or even gluten-free pasta work well in this recipe.

Can I use a different protein instead of beef?

Yes, you can substitute the beef with chicken, turkey, or even plant-based options for a different protein. Just adjust the cooking time accordingly to ensure the protein is cooked through.

How do I prevent the sauce from becoming too thick?

If the sauce becomes too thick, simply add a little more beef broth or cream to thin it out to your desired consistency.

Can I make this recipe without mushrooms?

Yes, you can skip the mushrooms or replace them with other vegetables like zucchini, spinach, or bell peppers if you prefer.

Can I use low-fat cream or sour cream?

Yes, you can use lower-fat versions of the cream and sour cream, but the sauce may not be as rich and creamy. For a dairy-free version, try coconut cream and dairy-free sour cream.

Can I make this dish ahead of time?

This recipe is best served immediately, but you can prepare the components (sauté the beef, onions, and mushrooms) ahead of time and combine them with the cream and noodles just before serving.

Can I use a slow cooker for this recipe?

Yes, you can! Brown the beef and sauté the onions and garlic, then transfer everything to a slow cooker with the broth and cream. Cook on low for 4-6 hours and finish by stirring in the sour cream and noodles.

How can I make this dish spicier?

Add cayenne pepper, chili flakes, or some hot sauce to the sauce while simmering for a spicy kick.

Conclusion

One-Pot Creamy Beef Stroganoff is a rich and comforting meal that’s perfect for any night of the week. With tender beef, creamy sauce, and perfectly cooked noodles, it’s the ultimate in comfort food. The best part is that everything is made in one pot, making cleanup a breeze. Whether you’re cooking for your family or a special dinner for two, this dish is guaranteed to satisfy and impress.