This post may contain affiliate links. Please read our privacy policy.
This One-Pot Beef Stroganoff recipe 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. Make it from start to finish in 45 minutes.
This one-pot beef stroganoff recipe is one that I make several times a month. My husband loves it because he’s obsessed with egg noodles and gravy. My kids love it because it’s delicious.
And I love it because it’s easy with minimal clean-up required, just like my one-pot spaghetti.
Sometimes I use steak, sometimes I use ground beef. Regardless, everyone always licks their plates clean.
This recipe uses a few simple ingredients to pack as much flavor as possible into the stroganoff. Make it in 45 minutes from start to finish, only one pot required.
What readers are saying
“I made this for dinner tonight. Followed the recipe just as listed. Both my husband and I loved it! It was delicious. This recipe is a keeper.” -June
Jamie’s testing notes and tips
- Don’t be intimidated by the long list of ingredients. Most of the ingredients are pantry staples, and they’re all there to add flavor to the dish. Once you really take a look at the list, you’ll likely realize you have way more of the ingredients on hand than you thought.
- Swap for ground beef for a more budget-friendly option. The original recipe calls for sirloin steak, but ground beef is just as delicious and more affordable. Scroll down to “making this stroganoff with ground beef” for the details on that swap.
- Use extra-wide egg noodles for the best texture. I find that skinny egg noodles fall apart more easily during and after cooking, so I prefer using extra-wide noodles in this recipe.
Ingredient notes and substitutions
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
Don’t look at the ingredient list for this recipe and be intimidated. I have a lot of recipes with just a few ingredients (such as Crockpot Mississippi Pot Roast), but I promise that all of the ingredients in this stroganoff are adding tons of flavor!
- Sirloin steak or sirloin strip steak: If you need a more affordable option, ground beef works just as well!
- Dry white wine: Go with a sauvignon blanc or pinot grigio. The wine enhances the flavor of the beef and mushrooms without adding any extra heaviness. If you don’t have or can’t cook with wine, just use a bit of extra stock and add a squeeze of lemon at the end to brighten the flavor.
- Aromatics: Diced onion and minced garlic.
- Cremini mushrooms: Sliced or cut into wedges. Mushrooms are considered to be a traditional stroganoff ingredient, but you can omit them if you don’t care for them.
- Dried or fresh thyme: Dried thyme works just fine and is easy to keep in the pantry, but fresh is always lovely if you have it on hand!
- All-purpose flour: To help thicken the sauce a bit.
- Beef stock: This adds a richer flavor than using water, and also adds enough liquid to cook the noodles through.
- Whole-grain dijon mustard: A smooth dijon or stone-ground brown mustard can also work. Do not use yellow mustard.
- Worcestershire sauce: Important for adding a savory umami note to the sauce.
- Extra wide egg noodles: Egg noodles are traditional for stroganoff. If there’s an egg allergy in your family, you can swap in your preferred dry standard pasta, such as penne.
- Sour cream: For a tangy flavor and to add a lovely creaminess to the sauce. You can skip this or use your preferred plant-based sour cream if you need to make this dairy free.
- Fresh parsley or chives: For garnish. The fresh herbs add brightness to the rich stroganoff, but are technically optional if you don’t have any on hand.
You will also need salt, black pepper, olive oil, and unsalted butter.
How to make one-pot beef stroganoff
Start by liberally seasoning the steak on all sides and letting it rest for 10-15 minutes. Use this time to prep the rest of your ingredients!
In a super hot dutch oven, brown the beef on all sides, then set it aside.
Use some of the wine to deglaze the bottom of the pot before adding the butter and onions, followed by the mushrooms and garlic.
Slice the steak – chances are good it won’t be fully cooked, but that’s ok since it’s going back in the pot to cook some more.
Add the steak back into the pot and sprinkle in the flour. This is making a roux that will help thicken the stroganoff gravy. Add in the stock, mustard, and Worcestershire sauce, and bring the mixture to a boil.
Add the egg noodles and simmer, covered, for about 8 minutes. Check the noodles after 8 minutes for doneness and continue cooking 1-2 more minutes if needed.
Before serving, stir in the sour cream and top with fresh parsley or chives to add a little brightness. Don’t be tempted to skip the fresh herbs – they really do give the meal that perfect finishing touch!
Making this stroganoff with ground beef
I typically make my One-Pot Beef Stroganoff with sirloin steak, but you could also make it with ground beef if you’re looking for a more budget friendly option.
If you’re using ground beef, brown the meat and remove it from the pot, draining the fat as needed. Deglaze the pan as in step 3 and continue with the recipe as written.
Whether you make the recipe as written with sirloin steak or swap in ground beef, I know this is one comfort food meal you’ll want to make over and over!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave just until warmed through.
I do not recommend freezing this recipe.
One-Pot Beef Stroganoff
Equipment
Ingredients
- 1.5 pounds sirloin steak or sirloin strip steak
- 2 tablespoons olive oil
- ⅓ cup dry white wine divided use
- 2 tablespoons unsalted butter
- 1 large yellow onion medium diced
- 8 to 12 ounces cremini or baby bella mushrooms sliced thick or quartered
- 2 to 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 to 12 ounces extra-wide egg noodles
- ½ cup sour cream
- Salt and pepper to taste
- 2 to 3 tablespoons finely chopped fresh parsley 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.1.5 pounds sirloin steak or sirloin strip steak, Salt and pepper
- 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.2 tablespoons olive oil
- 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.0.17 cup dry white wine
- 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.2 tablespoons unsalted butter, 1 large yellow onion, 8 to 12 ounces cremini or baby bella mushrooms, 2 to 3 cloves garlic, Salt and pepper , 1 teaspoon dried thyme
- 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.0.17 cup dry white wine, 4 tablespoons all-purpose flour, 32 ounces beef stock, 3 tablespoons whole-grain dijon mustard, 4 tablespoons Worcestershire sauce, Salt and pepper
- 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.10 to 12 ounces extra-wide egg noodles
- Once the noodles are cooked, gently stir in the sour cream until combined and warmed through.½ cup sour cream
- Remove from heat and stir in the fresh parsley or chives and serve.2 to 3 tablespoons finely chopped fresh parsley or chives
Notes
Ingredients
- 1-2 pounds of ground beef can be used for a more budget friendly option.
- If you don’t have or can’t cook with wine, use a bit of extra stock to deglaze the pot. If possible, add a squeeze of lemon at the very end to help brighten the sauce again, as the wine also helps cut through some of the richness of the beef, mushrooms, and sour cream.
Allergy accomodations
- Dairy free: Use plant-based butter and plant-based sour cream or omit the sour cream altogether.
- Egg free: Swap in your preferred standard dried pasta shape, such as penne.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can the stroganoff be kept warm in a slow cooker for a short time?
Hi Lynn – I think that should be fine, especially if you have a slow cooker with a “warm” setting. If you give it a try, I’d love to hear how it goes. Happy baking!
Jamie
I made this for dinner tonight. Followed the recipe just as listed. Both my husband and I loved it! It was delicious. This recipe is a keeper.
Yay! So happy to hear you enjoyed it. It’s definitely a keeper!
-Jamie