Beef Stroganoff (easy One-pot Recipe) Recipe

When it comes to classic comfort food, beef stroganoff is hard to beat. There’s just something about tender, juicy slices of beef smothered in a creamy, savory sauce that feels like a warm hug. And the best part? You don’t need to spend hours in the kitchen to make it. With this easy one-pot beef stroganoff recipe, you’ll have a deliciously satisfying dinner ready in under 30 minutes, using just one pan (which means fewer dishes – always a win!).

I remember the first time I made beef stroganoff on a chilly night after a long day. I didn’t want anything fussy, just a cozy, filling meal that would make me feel at home. This recipe totally delivered. The smell of the onions and mushrooms sautéing in butter filled my kitchen, and by the time I sat down to eat, I knew it was going to be a regular on my dinner rotation.

Whether you’re a longtime fan of stroganoff or trying it for the first time, this recipe is approachable, versatile, and just plain delicious. Let’s dive in and bring this classic to your table tonight!

this RECIPE

A little history on beef stroganoff

Beef stroganoff originated in 19th-century Russia and was named after the Stroganov family, a wealthy Russian dynasty. The original dish was much simpler, typically just beef, mustard, and a bit of sour cream, but it evolved over time as it spread to other parts of the world. Today, you’ll find endless versions of stroganoff, from the classic Russian recipe to variations that use chicken or even vegetarian ingredients. This one-pot American-style version is packed with savory flavors and creamy goodness—perfect for modern busy cooks looking for a fuss-free dinner.

Let’s talk ingredients: keeping it simple and flavorful

This recipe sticks to a few core ingredients that bring a lot of flavor without over-complicating things. Here’s what makes this dish shine:

• Beef sirloin steak: This cut is tender and flavorful, perfect for quick searing. If you’re out of sirloin, you can substitute flank or skirt steak; just be sure to slice it thinly against the grain. For a more affordable option, ground beef can also work in a pinch, though the texture will be different.
• Mushrooms: Their earthy flavor adds depth to the dish. Cremini or button mushrooms work well, but you could also use baby bellas for a richer flavor. Just be sure to let them cook until golden – that’s where the flavor magic happens!
• Onion and garlic: Essential for building the base flavor. I like to finely chop the onion so it almost melts into the sauce, but you could go chunkier if you prefer a bit of bite.
• Beef broth: Adds savory depth. You can use low-sodium broth if you want to control the salt, or vegetable broth as a substitute in a pinch.
• Sour cream: The key to the creamy texture we love in stroganoff. Bringing it to room temperature before adding it helps prevent curdling. If you’re dairy-free, coconut cream can work, but keep in mind it will add a slight sweetness.
• Dijon mustard: Just a little goes a long way to enhance the sauce’s tang and complexity.
• Worcestershire sauce: Adds umami and a touch of sweetness. If you don’t have it, a dash of soy sauce can provide a similar effect.

Essential kitchen gear: What you need (and what you can skip)

Since this is a one-pot recipe, you really only need one large skillet or sauté pan with high sides. Here’s why it’s ideal:

• Large skillet or sauté pan: A 12-inch skillet or something similar works best to give you enough space to brown the meat without crowding. If your skillet is too small, the beef will steam rather than sear, and you’ll miss out on that rich, caramelized flavor.
• Wooden spoon or spatula: For stirring and scraping up any bits that stick to the pan, which adds flavor to the sauce.
• Sharp knife and cutting board: For slicing the steak thinly against the grain. This step is crucial for tenderness.

If you don’t have a large skillet, you could make this in a Dutch oven, though the cooking time might be slightly longer due to the thicker walls.

Step-by-step: Making beef stroganoff from scratch (without the fuss)

1. Prepare the beef
   Start by slicing your sirloin steak into 1/3-inch thick strips. Cutting against the grain is key for tenderness – it helps break down the muscle fibers, making each bite melt in your mouth. Season the beef strips with salt and pepper.
2. Sear the beef
   Melt 2 tablespoons of butter in your skillet over medium-high heat. Add the beef in a single layer (you may need to do this in batches), and let it sear for just 20-30 seconds per side. You want a quick sear for flavor but not fully cooking the beef at this stage. Once seared, transfer the beef to a plate and set aside.
3. Sauté the aromatics
   In the same skillet, add the remaining 2 tablespoons of butter. Toss in the chopped onions and cook until softened, about 3-4 minutes. Then, add the minced garlic and stir until fragrant, about 30 seconds.
4. Cook the mushrooms
   Add the mushrooms to the skillet. Spread them out in an even layer and let them cook without stirring for a couple of minutes, then stir and cook until they turn golden brown. This step gives the mushrooms a rich, deep flavor that makes the dish extra savory.
5. Make the sauce
   Sprinkle 3 tablespoons of flour over the mushroom mixture. Stir continuously for about a minute to cook out the raw flour taste. Slowly pour in the beef broth, stirring constantly to avoid lumps. You’ll notice the sauce start to thicken as it simmers.
6. Finish with sour cream and seasonings
   Reduce the heat to low and stir in the Worcestershire sauce, Dijon mustard, and sour cream. Make sure your sour cream is at room temperature to prevent curdling. Cook for another 4-5 minutes until the sauce is smooth and fully blended.
7. Bring back the beef
   Return the seared beef strips to the skillet and stir to coat them in the sauce. Let everything cook together for just a minute to warm the beef without overcooking it.
8. Serve and garnish
   Spoon the beef stroganoff over a bed of egg noodles or rice. Sprinkle with fresh chopped parsley for a pop of color and freshness. Enjoy!

Delicious variations to try

Looking to mix it up? Here are some fun variations that I’ve experimented with:

• Gluten-free: Swap the all-purpose flour with a gluten-free flour blend or a tablespoon of cornstarch dissolved in a little water.
• Vegetarian: Substitute the beef with sliced portobello mushrooms or tofu for a meatless stroganoff. Use vegetable broth instead of beef broth for a richer flavor.
• Low-carb: Serve the stroganoff over cauliflower rice or zucchini noodles for a lighter, low-carb option.
• Different protein: Try this recipe with chicken or pork strips for a twist on the classic.
• Spicy stroganoff: If you like a kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Serving suggestions: How to make it feel fancy

Beef stroganoff is great on its own, but you can make it feel even more special with a few simple touches. Serve it over egg noodles, rice, or even mashed potatoes for an extra cozy meal. Garnish with a bit of chopped parsley for a fresh, vibrant contrast to the creamy sauce. If you want to take it up a notch, sprinkle a little grated Parmesan over the top – it adds an extra layer of flavor that’s hard to resist.

Perfect drink pairings for beef stroganoff

For drink pairings, a good glass of wine can elevate this dish. Try a medium-bodied red wine like a Merlot or Pinot Noir – both have enough body to stand up to the richness of the sauce without overpowering it. If you prefer white wine, a buttery Chardonnay complements the creamy sauce beautifully. Not a wine drinker? A cold lager or even a rich, dark ale also pairs well with stroganoff’s savory notes.

Leftover storage and reheating tips

If you have leftovers, lucky you! Beef stroganoff tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of beef broth or water to loosen it up. I wouldn’t recommend freezing this dish, as sour cream can separate when frozen, making the sauce grainy.

Adjusting for different serving sizes

This recipe serves about 4, but it’s easy to adjust. If you’re cooking for two, just halve the ingredients. For a crowd, double the recipe – just be sure to use a larger skillet or work in batches to avoid overcrowding. I’ve found that when scaling up, adding a little extra Worcestershire sauce helps keep the flavor balanced.

FAQs

1. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a great substitute, though it’s a bit tangier. Use full-fat for the best texture.

2. How can I prevent the sauce from curdling?
Make sure the sour cream is at room temperature, and keep the heat low after adding it. Stirring constantly also helps.

3. Can I use a different type of meat?
Absolutely! Chicken, pork, or even ground beef work well in this recipe. Just adjust cooking times as needed.

4. What’s the best type of mushroom to use?
Cremini or button mushrooms are great choices. For a more intense flavor, try baby bellas.

5. Can I make this in advance?
Yes, but it’s best enjoyed fresh. If making ahead, store the sauce and beef separately, then combine and reheat gently before serving.

Print