One-Pan Beef and Mushroom Stroganoff

Okay, lean in—this is one of those tiny kitchen secrets I whisper to friends at dinner parties. I figured out how to get that restaurant-y, silky beef stroganoff without lugging out three pans, a colander, or a parade of fancy ingredients. With a hot skillet, a handful of pantry staples, and one focused stir-and-sizzle, you get tender ribbons of beef, earthy mushrooms that sing, and a tangy, creamy sauce that clings to every forkful. The best part? You finish everything in one pan, which means you spend more time tasting and less time washing. Keep a towel nearby—this recipe fills the air with buttery mushroom perfume and makes the house smell like comfort in under an hour.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This One-Pan Beef and Mushroom Stroganoff gives you deep, savory flavor without a sink full of dishes. It delivers tender beef ribbons, juicy browned mushrooms, and a creamy, tangy sauce that hugs pasta or rice. It’s fast, forgiving, and gets those golden, slightly crisp mushroom edges that make your nose perk up. It’s so easy even your busiest weeknight can’t mess it up—plus, the one-pan method concentrates flavor and keeps everything cozy in the skillet.

Ingredients

For the Main Dish:

• 1 lb beef sirloin or flank steak, thinly sliced against the grain (about 1/4-inch)
• 8 oz cremini or white mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

For the Sauce / Garnish:

• 1/2 cup sour cream or full-fat Greek yogurt
• 2 tbsp chopped fresh parsley (optional)
• Cooked egg noodles, rice, or mashed potatoes for serving

How I Make It

Step 1:

Heat a large, heavy skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter until the butter foams. Pat the beef dry with paper towels and season with salt and pepper. Working quickly, lay half the beef in the pan in a single layer and let it brown without moving for 1–2 minutes—you want those caramelized edges. Flip and cook another 30–60 seconds, then remove to a plate. Repeat with the rest of the beef. Don’t crowd the pan; browning builds flavor.

Step 2:

Lower heat to medium, add the remaining 1 tbsp butter and the sliced onion. Sauté until the edges turn soft and golden, about 5 minutes. Toss in the mushrooms and spread them out so they contact the pan. Let them brown and sizzle for 6–8 minutes—you’ll hear the satisfying hiss and smell an earthy, toasty aroma. Add garlic for the last 30 seconds.

Step 3:

Sprinkle 1 tbsp flour over the mushrooms and onions and stir for 1 minute to cook the raw flour taste. Slowly pour in 1 cup beef broth while stirring to deglaze the pan, scraping up browned bits. Add 1 tbsp Worcestershire and 1 tsp Dijon. Bring to a gentle simmer and let the sauce reduce slightly for 3–4 minutes; it should thicken and shimmer.

Step 4:

Return the seared beef and any juices to the skillet. Reduce heat to low and stir in 1/2 cup sour cream until the sauce becomes luxuriously creamy—don’t boil after adding sour cream or it may break. Taste and adjust salt and pepper. The beef should be tender and the mushrooms should have golden edges and a glossy coat of sauce.

Step 5:

Serve the stroganoff spooned over buttered egg noodles or creamy mashed potatoes. Scatter 2 tbsp chopped parsley on top for color and a bright finish. Sit down, fork raised, and listen to that first blissful slurp. Leftovers thicken in the fridge—add a splash of broth when reheating.

Pro Tips

• Slice the beef very thin and against the grain for tender bites—freeze the steak for 20 minutes first to make slicing easier.
• Brown mushrooms in a hot pan without stirring constantly; leave them alone to get those golden edges.
• If the sauce looks thin, simmer a minute longer; if it’s too thick, stir in a few tablespoons of beef broth.
• For extra richness, stir in a teaspoon of butter at the end—culinary velvet.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap beef for sliced chicken breast or tofu—chicken cooks a little faster; tofu soaks up the sauce nicely.
• Use Greek yogurt instead of sour cream for a tangier, slightly lighter sauce (stir in off heat to prevent curdling).
• For gluten-free, replace flour with 1 tsp cornstarch mixed with 1 tbsp water, added to simmering broth.
• Dairy-free: use a plant-based sour cream or coconut cream for richness—expect a subtle flavor change.

Variations & Tips

• Spicy twist: add 1/4 tsp red pepper flakes with the garlic.
• Mushroom-forward: double mushrooms and skip the beef for an umami-packed vegetarian version.
• Wine-laced: deglaze with 1/4 cup dry white wine before adding broth for extra complexity.
• Kid-friendly: omit mustard and Worcestershire for a milder, creamy sauce.
• Herb boost: stir in fresh thyme or tarragon for a Frenchy touch.
• One-pan pasta: toss in 8 oz uncooked egg noodles with 1 1/2 cups broth, cover and cook until al dente—stir often and add more liquid if needed.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Sear the beef and cook the mushroom base, then cool and refrigerate separately from the sauce for up to 2 days. Reheat gently in a skillet, adding a splash of beef broth to revive the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or divide into two pans so you don’t overcrowd and lose that lovely browning. Cook times stay similar but brown in batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider finishing with a pat of butter for flavor if you’re not strictly dairy-free.

How do I know it’s done?

The beef should be browned on the outside but still tender—thin strips take only a minute or two per side. Mushrooms should have golden, caramelized edges and the sauce should coat the back of a spoon.

What if I don’t have ingredient X?

No panics: swap Worcestershire for a splash of soy sauce plus a pinch of sugar, or trade Dijon for a dab of yellow mustard. If you lack sour cream, Greek yogurt works well (off the heat).

How I Like to Serve It

I love this over buttered egg noodles with a crisp green salad on the side and a glass of chilled white wine for weeknights. For chilly evenings, pile it on mashed potatoes and add roasted carrots. It also travels well to potlucks—keep extra broth in a thermos for reheating. This dish fits cozy autumn nights and lazy Sunday dinners alike.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
• Safe cooking temp for beef steaks/roasts: 145°F—for thin strips, rely on visual doneness and don’t overcook to avoid toughness.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this cozy, one-pan beef and mushroom stroganoff. You’ve got sauce, sizzle, and minimal cleanup—trifecta achieved.