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4.67 from 3 votes

One Pot Beef Stroganoff

One Pot Beef Stroganoff - all the delicious flavors you love about this classic comfort food made easier in just ONE pan! Strips of tender beef, soft egg noodles coated in a creamy mushroom sauce and perfect for busy weeknights!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American, russian, russian american
Keyword: beef and stroganoff, beef stroganoff, beef stroganoff recipe, easy beef stroganoff, one pot beef stroganoff, One pot beef stroganoff recipe
Servings: 6 servings
Author: Alyssa Rivers

Ingredients

  • ¾ pounds thinly sliced steak cuts such as flank, sirloin, or tenderloin. Cut into ¼-inch thick strips
  • 1 tablespoon all-purpose flour for steak
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup sliced cremini or white button mushrooms
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour for sauce
  • 3 ½ cups reduced-sodium beef broth more as needed
  • 2 tablespoons red wine vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 6 ounces dried wide egg noodles
  • 4 ounces cubed softened cream cheese
  • ½ cup sour cream
  • salt to taste
  • ground black pepper to taste
  • chopped fresh parsley for garnish

Instructions

  • Season ¾ pounds thinly sliced steak with ¾ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon olive oil. Heat 1 tablespoon all-purpose flour in a large 12-inch skillet over medium-high heat. Add the steak to the skillet and let it cook undisturbed for 4-5 minutes to allow a brown crust to form.
  • Add 1 cup sliced cremini or white button mushrooms, 1 cup diced onion, and 2 teaspoons minced garlic to the skillet and cook for about 5 minutes until the onions are soft and the mushrooms have released their moisture. Transfer the steak mixture to a large serving plate or bowl, cover, and set aside.
  • Reduce the heat to medium and melt 3 tablespoons unsalted butter in the same skillet. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes. While whisking constantly, slowly pour in 3 ½ cups reduced-sodium beef broth a little at a time until smooth and thick. Add 2 tablespoons red wine vinegar, 3 tablespoons Worcestershire sauce, and 1 teaspoon dried thyme.
  • Bring the mixture to a boil and then add 6 ounces dried wide egg noodles. Stir to coat the noodles, then reduce the heat to medium-low. Cook for about 10-14 minutes until the noodles are tender, stirring occasionally. If needed, add in an additional ⅓ cup of beef broth.
  • Once the noodles are al dente, add 4 ounces cubed softened cream cheese and ½ cup sour cream and stir until smooth and combined. Season with salt and ground black pepper to taste.
  • Add the steak mixture back to the skillet and stir to combine it with the noodles and sauce. Cook for 1-2 minutes until heated through. Garnish with chopped fresh parsley and serve immediately.

Notes

Updated on October 5, 2019
Original post on February 10, 2017

Nutrition

Calories: 383kcal | Carbohydrates: 18g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 758mg | Potassium: 666mg | Fiber: 1g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg

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