Name: One-Pot Beef Stroganoff: Luxurious 30-Minute Comfort Feast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian
Ingredients: 1 lb beef sirloin, thinly sliced; 2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp paprika; 1/2 cup sour cream; 8 oz egg noodles; Salt and pepper to taste; Fresh parsley for garnish

Jump to Recipe·Print Recipe·Leave a Review

Let me tell you about my absolute favorite weeknight lifesaver: One-Pot Beef Stroganoff. On those nights when I’m racing against the clock but still want something that tastes like I spent hours in the kitchen, this is my go-to. That creamy, savory sauce clinging to tender beef and mushrooms? Pure comfort food magic with just one pot to wash afterwards. I’ve made this recipe so many times I could probably do it with my eyes closed (though I don’t recommend trying that with hot pans!).

What makes this version special is how all those rich flavors, the earthy mushrooms, the tangy Worcestershire, that hint of paprika, come together in about the same time it takes to boil water for pasta. And speaking of pasta, cooking the noodles right in the sauce means they soak up every last bit of deliciousness. My family goes crazy for this dish, and I love that from start to finish, including cleanup, I’m done in 30 minutes flat.

The best part? Even though it’s quick, this one-pot beef stroganoff doesn’t taste like a shortcut meal. That first bite of tender beef coated in velvety sauce still feels like something special, exactly the kind of meal that makes everyone gather around the table without having to call them twice.

Why You’ll Love This One-Pot Beef Stroganoff

30 minutes flat: From chopping to serving, this cozy meal comes together faster than takeout.
Creamy without the fuss: The sauce magically thickens itself as the noodles cook right in the pot.
One-pot wonder: No juggling multiple pans, the whole dish cooks in a single pot (hello, easy cleanup!).
Weeknight fancy: It tastes like you fussed for hours, but we’ll keep that our little secret.
Better leftovers: The flavors deepen overnight, making lunch the next day even more delicious.

Ingredients for One-Pot Beef Stroganoff

Here’s what you’ll need to make this creamy, comforting dish come together in one pot:

1 lb beef sirloin: thinly sliced against the grain (this makes it extra tender)
2 tbsp olive oil: for browning that beautiful beef
1 onion: diced (yellow works best here)
2 cloves garlic: minced (or more if you’re like me!)
8 oz mushrooms: sliced (I love cremini for their earthy flavor)
2 cups beef broth: good quality makes all the difference
1 tbsp Worcestershire sauce: that secret umami boost
1 tsp Dijon mustard: just enough tang
1 tsp paprika: sweet Hungarian if you’ve got it
1/2 cup sour cream: full-fat for the creamiest results
8 oz egg noodles: the wide ones hold sauce perfectly
Salt and pepper: to taste
Fresh parsley: for that pop of color at the end

Ingredient Notes & Substitutions

No sour cream? Greek yogurt works beautifully here, just add it at the very end like you would sour cream. For a vegetarian version, swap the beef for portobello mushrooms and use vegetable broth. If you can’t find egg noodles, any wide pasta will do in a pinch. And while I love sirloin for this, you can use whatever tender cut you have on hand, just be sure to slice it thin!

How to Make One-Pot Beef Stroganoff

Let me walk you through my foolproof method for creating the creamiest, dreamiest one-pot beef stroganoff. I’ve made this enough times that I’ve got every step down to a science, and I’m sharing all my little tricks with you!

Browning the Beef

First things first: get that pot screaming hot! I use medium-high heat and add just enough oil to coat the bottom. Here’s my golden rule: don’t crowd the beef! I cook it in batches if needed; those browned bits equal flavor gold later. About 2 minutes per side gives you perfect caramelization without overcooking. Transfer the beef to a plate while we build our sauce.

Building the Sauce

Now for the magic! In that same pot (don’t you dare wash it, all those browned bits are flavor bombs!), I sauté the onions until they’re soft and translucent, about 3 minutes. Then comes the garlic, just 30 seconds until fragrant, or it’ll burn. The mushrooms go next, and I let them cook down until they’ve released their liquid and turned golden, about 5 minutes. This is when I deglaze with beef broth, scraping up all those delicious browned bits with my wooden spoon. The Worcestershire and Dijon go in next; that’s when the kitchen starts smelling like heaven!

Finishing Touches

Once the broth is simmering, I stir in the egg noodles and let them cook for about 8 minutes (check the package instructions). When the noodles are al dente, I return the beef to warm through. Now the most important part: remove the pot from the heat before stirring in the sour cream! This prevents curdling. If the sauce seems too thick, a splash of warm broth loosens it up perfectly. Finish with fresh parsley and prepare for compliments!

Tips for Perfect One-Pot Beef Stroganoff

After making this recipe more times than I can count, I’ve picked up some foolproof tricks for the best one-pot beef stroganoff every single time. First: pat your beef dry before browning, moisture is the enemy of a good sear! Second, don’t skip deglazing that pot with broth; those browned bits are pure flavor gold. Third, always remove the pot from the heat before adding sour cream to prevent curdling. And my secret weapon? Save a little pasta water when draining; it’s perfect for thinning the sauce if needed later. Trust me, these small steps make a huge difference!

Serving Suggestions for One-Pot Beef Stroganoff

This rich, creamy stroganoff deserves the perfect partners! I love serving it with a crisp green salad dressed simply with lemon to cut through the richness. A basket of crusty bread is mandatory in my house, perfect for sopping up every last drop of that luscious sauce. For something different, try roasted Brussels sprouts or steamed green beans on the side.

Storing and Reheating

This one-pot beef stroganoff keeps beautifully in the fridge for 3-4 days, the flavors actually get better! I store it in an airtight container, and when reheating, I always add a splash of beef broth to bring back that creamy consistency. A gentle warm-up on the stove works best; high heat or the microwave can make the sour cream separate. If you’ve got leftovers (a rare occurrence in my house), they make the most amazing next-day lunch!

One-Pot Beef Stroganoff FAQs

I get asked about this recipe all the time, so let me answer the most common questions that pop up. First up: “Can I use ground beef?” Absolutely! Just brown it well before adding other ingredients. The texture changes, but it’s still delicious. For gluten-free versions, swap the egg noodles for gluten-free pasta and check your Worcestershire sauce (some brands contain wheat).

“Can I make it ahead?” You bet! The flavors actually deepen overnight. Store it in the fridge and reheat gently with extra broth to loosen the sauce. “What if I don’t have sour cream?” Greek yogurt works great, just stir it in at the very end like you would sour cream. And for those asking, “Can I freeze it?”, I don’t recommend it, the dairy can separate when thawed. Fresh is always best with this one-pot wonder!

Oh, and my most-asked question: “Why do you take it off the heat before adding sour cream?” Because high heat makes dairy curdle, that gentle approach keeps our sauce silky smooth. Trust me, it makes all the difference!

Nutritional Information

Nutritional values are estimates only and will vary based on specific ingredients used, portion sizes, and any substitutions you make in this one-pot beef stroganoff recipe.

Did You Make This Recipe?

I’d love to hear how your one-pot beef stroganoff turned out! Leave a comment below so I can see your delicious creation. Happy cooking!

For more delicious recipes and cooking inspiration, check out Family Tastes.