One-Pot Beef Stroganoff (Print Version)
Tender beef and mushrooms in a creamy sauce with egg noodles, all cooked together in one pot for a quick, hearty meal.
# Ingredients:
→ Beef and Base
01 -
450 g beef sirloin or stew meat, thinly sliced
02 -
1 tbsp olive oil
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
225 g mushrooms, sliced
06 -
2 cups beef broth
07 -
1 tbsp Worcestershire sauce
08 -
1 tsp Dijon mustard
09 -
225 g egg noodles
→ Creamy Finish
10 -
1/2 cup sour cream
11 -
2 tbsp cream cheese (optional)
12 -
Salt and pepper, to taste
13 -
Fresh parsley, chopped, for garnish
# Steps to Follow:
01 -
Heat olive oil in a large pot or deep skillet over medium-high heat. Add the beef slices, season with salt and pepper, and sear until browned. Remove and set aside.
02 -
In the same pot, add diced onion and cook for 2–3 minutes until softened. Add garlic and mushrooms; cook for another 4–5 minutes until mushrooms are tender.
03 -
Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom.
04 -
Bring to a boil, then add the egg noodles. Stir well. Cover and reduce heat to simmer; cook for about 8–10 minutes, stirring occasionally, until noodles are tender.
05 -
Return the beef to the pot. Stir in sour cream and cream cheese, if using, until the sauce is creamy and heated through.
06 -
Taste and adjust seasoning with salt and pepper.
07 -
Garnish with chopped parsley and serve hot.
# Additional Notes:
01 -
Substitute Greek yogurt for sour cream if desired for a lighter version.
02 -
For extra flavor, use a splash of white wine along with the beef broth.
03 -
Add spinach or peas at the end for a boost of veggies.