One-Pot Beef Stroganoff

Name: One-Pot Beef Stroganoff
Cook time: 45 min
Total time: 45 min
Yield: 6 -8 servings
Ingredients: 1.5 pounds sirloin steak or sirloin strip steak; 2 tablespoons olive oil; ⅓ cup dry white wine; 2 tablespoons unsalted butter; 1 large yellow onion; 8-12 ounces cremini or baby Bella mushrooms; 2-3 cloves garlic; 1 teaspoon dried thyme; 4 tablespoons all-purpose flour; 32 ounces beef stock; 3 tablespoons whole-grain dijon mustard; 4 tablespoons Worcestershire sauce; 10-12 ounces extra wide egg noodles; ½ cup sour cream; salt and pepper to taste; 2-3 tablespoons fresh finely chopped parsley or chives for garnish

User Reviews

4.5

75 reviews

Excellent

Cook Time
mins
Total Time
45 mins
Servings
6 -8 servings
Course
Dinner

One-Pot Beef Stroganoff

Iris Warren

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This One-Pot Beef Stroganoff will be your new favorite answer to, “What’s for dinner?” This creamy, flavorful stroganoff is cooked with the noodles all in one pot to make weeknight dinner cleanup even easier.

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Ingredients

Servings

1.5 pounds sirloin steak or sirloin strip steak
2 tablespoons olive oil
⅓ cup dry white wine divided
2 tablespoons unsalted butter
1 large yellow onion medium diced
8-12 ounces cremini or baby Bella mushrooms sliced thick or quartered
2-3 cloves garlic minced
1 teaspoon dried thyme OR 2 large sprigs of fresh thyme
4 tablespoons all-purpose flour
32 ounces beef stock
3 tablespoons whole-grain dijon mustard
4 tablespoons Worcestershire sauce
10-12 ounces extra wide egg noodles
½ cup sour cream
salt and pepper to taste
2-3 tablespoons fresh finely chopped parsley or chives for garnish

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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.