You know those nights when you want a dinner that tastes like you tried—but you absolutely didn’t? This is that move.

Silky, savory, and ready in one pot, this stroganoff hits all the comfort notes without the sink full of dishes. The noodles cook in the sauce, the beef stays tender, and the mushrooms bring that restaurant-level depth.

It’s weeknight power with weekend flavor, and yes, you’ll want seconds.

The Story Behind This Dish

Beef Stroganoff started in 19th-century Russia as a fancy sautéed beef dish enriched with sour cream. Then it traveled, picked up mushrooms and noodles in America, and became a weeknight staple.

This version keeps the soul of the classic but cuts the fuss. One pot, pantry wins, and a texture that feels like a hug from your favorite sweatshirt.

One-Pot Beef Stroganoff with Mushrooms: Creamy, Cozy, Craveable

Recipe by Wendy CarterCourse: Beef, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

1 lb (450 g) beef sirloin or flank steak, sliced thin against the grain
2 tbsp olive oil, divided
2 tbsp unsalted butter
1 large yellow onion, thinly sliced
3 cups cremini or baby bella mushrooms, sliced
3 cloves garlic, minced
2 tbsp all-purpose flour
1 tbsp tomato paste
1 tsp Dijon mustard
1 tsp smoked paprika (regular paprika works too)
1/2 tsp black pepper, plus more to taste
1 tsp kosher salt, plus more to taste
1/2 cup dry white wine or beef broth
4 cups low-sodium beef broth
8 oz (225 g) wide egg noodles
3/4 cup sour cream (or Greek yogurt for lighter)
2 tbsp chopped fresh parsley, for garnish
Optional: 1 tsp Worcestershire sauce for umami

Step-by-Step Instructions

Slice smart: Cut the beef thinly against the grain. Pat dry with paper towels. Season with a pinch of salt and pepper.
Quick sear: Heat 1 tbsp oil in a large Dutch oven over medium-high. Sear beef in two batches, 1–2 minutes per side, just until browned. Do not overcook. Transfer to a plate.
Sweat the aromatics: Add remaining oil and butter. Toss in onions and cook 3–4 minutes until translucent. Add mushrooms and a pinch of salt; sauté until golden and their liquid evaporates, about 6–8 minutes.
Flavor base: Stir in garlic, tomato paste, Dijon, smoked paprika, and Worcestershire (if using). Cook 1 minute until fragrant. Sprinkle in flour and cook another 1 minute to form a roux.
Deglaze: Pour in white wine, scraping up browned bits (flavor gold). Simmer 1–2 minutes until slightly reduced.
Build the sauce: Add beef broth, salt, and pepper. Bring to a gentle boil.
One-pot magic: Stir in egg noodles. Reduce to a lively simmer, cover partially, and cook 7–9 minutes, stirring occasionally so noodles don’t stick.
Finish with creaminess: Lower heat to medium-low. Return the seared beef and any juices. Stir in sour cream until smooth and silky. Warm through 1–2 minutes; do not boil.
Taste and tweak: Adjust salt, pepper, or a splash more Worcestershire. If too thick, add a splash of broth; too thin, simmer a minute more.
Serve: Garnish with parsley. Add fresh cracked pepper and, if you’re feeling fancy, a dollop of extra sour cream.

Tips for Storing & Reheating

Fridge: Store in an airtight container for up to 4 days.
Reheat gently: Warm on the stovetop over low heat with a splash of broth or milk to loosen. Microwave at 50–60% power in 60–90 second bursts, stirring between.
No boiling: High heat can cause sour cream to split.
Keep it mellow.
Freezer: Not ideal due to dairy and noodles. If you must, freeze without noodles and stir in fresh-cooked noodles when reheating.

Why You’ll Feel Good Eating This

Balanced comfort: Protein from beef, complex carbs from noodles, and mushrooms adding fiber and micronutrients.
One-pot cleanup: Less time scrubbing, more time eating.
That’s a health benefit for your sanity, IMO.
Customizable richness: Use Greek yogurt and leaner beef for a lighter bowl with the same cozy sauce.
Whole ingredients: Real broth, fresh aromatics, and zero mystery packets. Your future self approves.

Nutrition Stats

Approximate per serving (out of 6):

Calories: ~520
Protein: ~30 g
Carbohydrates: ~50 g
Fat: ~22 g
Fiber: ~3 g
Sodium: ~850 mg (varies with broth and salt)

These numbers shift based on your beef cut, broth brand, and whether you use sour cream vs.

Greek yogurt.

Things to Be Careful About

Overcooking the beef: Sear quickly; it finishes gently in the sauce. Tough beef = sad bowl.
Curdled sauce: Don’t boil after adding sour cream.
Keep to a low simmer.
Waterlogged mushrooms: Pat them dry and don’t crowd the pot. Let them brown for max flavor.
Salty spiral: Use low-sodium broth and add salt at the end to avoid oversalting.
Sticky noodles: Stir during simmering so they don’t clump on the bottom.

Variations You Can Try

Lightened-Up: Use 90% lean beef or ground turkey, swap Greek yogurt for sour cream, and add extra mushrooms.
Gluten-Free:</-strong> Use gluten-free egg noodles or rotini and thicken with cornstarch instead of flour (mix 2 tsp cornstarch with 2 tbsp cold water; add at the end).
Umami Boost: Add 1 tsp soy sauce and 1/2 tsp fish sauce.
Tiny amounts, big payoff.
Herb-forward: Stir in fresh dill or thyme with the parsley for a brighter finish.
Extra Creamy: Add 2 oz cream cheese with the sour cream for a richer, tangier sauce. YOLO, right?
Vegetarian: Swap beef for seared oyster mushrooms or a plant-based beef alternative; use veggie broth.

FAQ

Can I use ground beef instead of sliced steak?

Yes.

Brown 1 lb ground beef first, drain excess fat if needed, then proceed with onions and mushrooms. It’s budget-friendly and still delicious.

What’s the best mushroom for stroganoff?

Cremini or baby bellas are ideal for flavor and texture.

White button mushrooms work in a pinch, and a mix with shiitake adds depth.

Can I make this dairy-free?

Use olive oil instead of butter and a dairy-free sour cream or full-fat coconut milk. Season generously to balance the coconut if you go that route.

How do I keep the sauce from splitting?

Lower the heat before adding sour cream, temper it by stirring in a ladle of hot sauce first, then add it back to the pot.

Avoid boiling once dairy is in.

What if I don’t cook with wine?

Use extra beef broth plus a teaspoon of red wine vinegar or lemon juice for brightness. You’ll still get great flavor without the alcohol.

Can I add vegetables?

Absolutely.

Peas or spinach stir in beautifully at the end. Frozen peas need 2–3 minutes; spinach wilts in under a minute.

In Conclusion

This One-Pot Beef Stroganoff with Mushrooms is your weeknight cheat code: fast, comforting, and classy enough for guests.

The noodles cook in the sauce, the beef stays tender, and the mushrooms bring that deep, savory swagger. Keep it classic or tweak it to your vibe—either way, it’s a guaranteed empty-bowl situation.

FYI: leftovers make a dangerously good lunch tomorrow.

One-Pot Beef Stroganoff with Mushrooms: Creamy, Cozy, Craveable

The Story Behind This Dish