One-Pot Beef Stroganoff
User Reviews
4.5
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Cook Time
45 mins
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Total Time
45 mins
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Servings
6 -8 servings
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Course
Dinner
One-Pot Beef Stroganoff
Description
The One-Pot Beef Stroganoff starts by seasoning and searing a sirloin steak to develop a browned crust, then slicing it against the grain. In the same pot, white wine is used to deglaze, capturing flavorful browned bits. Butter, onions, and cremini mushrooms are sautéed with garlic and thyme until softened and reduced.
Flour is incorporated to thicken the sauce, followed by adding beef stock, Dijon mustard, Worcestershire sauce, and uncooked egg noodles, which cook together until tender. Sour cream is stirred in at the end to create a creamy, rich sauce with a balanced tang from the mustard and Worcestershire.
The resulting dish combines tender beef slices, earthy mushrooms, and wide egg noodles coated in a silky sauce, garnished with fresh parsley or chives. The method simplifies preparation by cooking components in one pot, concentrating flavors.
For a budget-friendly variation, ground beef can replace sirloin, adjusting cooking steps accordingly. Resting the steak before searing helps retain juices and improves texture.
Ingredients
- 1.5 pounds sirloin steak or sirloin strip steak
- 2 tablespoons olive oil
- ⅓ cup white wine divided, dry
- 2 tablespoons butter unsalted
- 1 large yellow onion medium diced
- 8-12 ounces cremini mushrooms sliced thick or quartered, or baby Bella mushrooms
- 2-3 cloves garlic minced
- 1 teaspoon thyme OR 2 large sprigs of fresh thyme, dried
- 4 tablespoons all-purpose flour
- 32 ounces beef stock
- 3 tablespoons Dijon mustard whole-grain
- 4 tablespoons Worcestershire sauce
- 10-12 ounces egg noodles extra wide
- ½ cup sour cream
- salt to taste
- black pepper to taste
- 2-3 tablespoons parsley fresh finely chopped, or chives, for garnish
Instructions
- Liberally season all sides of the steak with salt and pepper. Let steak rest at room temperature for 10-15 minutes.
- Place a large heavy-bottomed dutch oven over medium heat for 5 minutes to preheat. Add the oil to the pan and heat for 30 seconds. Sear the steak on all sides until a golden-brown crust forms, about 3-5 minutes per side.
- After searing, remove steak to a sheet tray or wire rack and turn the heat to low. Add half of the wine to the dutch oven and deglaze, scraping up the browned bits from the bottom of the pot and let reduce slightly.
- Add the butter to the pot and melt over medium heat. Add the onions, a pinch of salt and pepper and cook until they start to soften, then add the mushrooms and cook until most of the moisture has evaporated, about 3-5 minutes. Stir in the garlic and thyme and cook for an additional minute. Remove from the heat.
- Slice the seared steak against the grain. Depending on how thick it is, it may still be raw inside; this is ok, as it will finish cooking later.
- Return the pan to medium heat. Add the sliced steak to the onion mixture, along with the flour. Stir while cooking for 2-3 minutes. Add the remaining wine, beef stock, mustard, Worcestershire sauce, and a heavy pinch of salt and pepper. Stir to combine and cook over medium heat until the mixture comes to a simmer, stirring frequently.
- Once the mixture has come to a simmer, stir in the egg noodles and turn the heat to low. Cover and simmer for 8 minutes. Stir and check the noodles for doneness, covering and cooking an additional 1-2 minutes if needed. Taste for seasoning, adding more salt and pepper if needed.
- Once the noodles are cooked, gently stir in the sour cream until combined and warmed through.
- Remove from heat and stir in the fresh parsley or chives and serve.
Notes
- For a more economical version, ground beef between 1 and 2 pounds can be used instead of sirloin steak.
- Let the steak rest at room temperature before searing for better browning.
- Slicing the steak against the grain ensures tender pieces even if slightly undercooked inside after searing.
User Reviews
Overall Rating
4.5
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