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4.7 from 9 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 Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 6 servings
Calories: 383 kcal
Course: Main Course , Dinner
Cuisine: American , Russian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Information

Calories 383kcal (19%) Carbohydrates 18g (6%) Protein 18g (36%) Fat 27g (42%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 88mg (29%) Sodium 758mg (32%) Potassium 666mg (19%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 577IU (12%) Vitamin C 4mg (4%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 383

% Daily Value*

Calories 383kcal 19%
Carbohydrates 18g 6%
Protein 18g 36%
Fat 27g 42%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 88mg 29%
Sodium 758mg 32%
Potassium 666mg 14%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 577IU 12%
Vitamin C 4mg 4%
Calcium 69mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.