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One-Pot Creamy Beef Stroganoff

Alright, let me tell you—I absolutely can’t stop making this One-Pot Creamy Beef Stroganoff! There’s something so satisfying about one skillet doing all the hard work, isn’t there? Picture this: tender strips of beef, golden mushrooms, and onions swimming in a luscious, velvety sauce that clings to every bite of egg noodles. It’s rich but not heavy, comforting yet fancy enough to impress company. Plus, the best part? Zero fuss with a million pots to wash later. If you’ve ever thought stroganoff was complicated or too restaurant-y for weeknight dinners, this recipe is here to change your mind—and quickly become your new favorite cozy meal.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

1 lb beef sirloin or top round, thinly sliced into strips
2 tbsp olive oil or butter
1 medium yellow onion, finely chopped
8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
4 cups beef broth
8 oz egg noodles
1 tsp smoked paprika
1 tsp Worcestershire sauce
Salt and freshly ground black pepper, to taste

For the Sauce / Garnish:

3/4 cup sour cream
2 tbsp all-purpose flour
2 tbsp fresh parsley, chopped (optional)

How I Make It

Step 1:

Heat your olive oil or butter in a large skillet over medium-high heat. Once hot, add the thinly sliced beef strips in a single layer and sear until browned but not fully cooked through, about 2-3 minutes per side. Using tongs helps me flip them gently. Remove the beef and set it aside—this step locks in those juicy flavors!

Step 2:

In the same skillet, add the chopped onions and mushrooms. Let them cook down until soft and golden, about 5-6 minutes. Stir occasionally so they don’t stick or burn. Toss in the minced garlic during the last minute to keep it fragrant but not bitter.

Step 3:

Sprinkle the flour over the veggies and stir well to combine. This little trick helps thicken your sauce perfectly without clumps. Slowly pour in the beef broth, stirring constantly so it integrates smoothly. Add the smoked paprika and Worcestershire sauce, then season with salt and pepper.

Step 4:

Bring the mixture to a boil, then add the egg noodles. Reduce heat to a gentle simmer and cook uncovered for about 8-10 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened beautifully.

Step 5:

Return the beef to the skillet, stirring gently to combine and heat through, which should take just a couple of minutes. Remove the pan from heat and mix in the sour cream—this is what gives the stroganoff that creamy, dreamy texture!

Step 6:

Give it a final taste and adjust the seasoning if needed. Sprinkle with chopped fresh parsley for a pop of color and freshness before serving.

Variations & Tips

Swap sour cream for Greek yogurt for a tangier, lighter twist.
Use ground beef or turkey if you prefer a budget-friendly option—just brown it well.
Add a splash of white wine before the broth for a touch of elegance.
Mushroom lovers can double the mushrooms for earthier depth.
If your sauce seems too thick, stir in a little more beef broth or water to loosen it.
For gluten-free, use gluten-free flour or cornstarch to thicken, and substitute noodles accordingly.

How I Like to Serve It

This stroganoff is perfect for chilly weeknights wrapped in a cozy blanket. I love pairing it with a crisp green salad or steamed green beans to cut through the richness. It’s also a winner for casual dinner parties—serve it with some crusty bread to scoop every last bit of that creamy sauce. Trust me, leftovers reheat beautifully for next-day lunches!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of broth or water to revive the sauce if needed.

Closing: This One-Pot Creamy Beef Stroganoff hits all the right cozy, comforting notes and never fails to satisfy!