One Pot Beef Stroganoff
A comforting one-pot meal featuring tender steak, earthy mushrooms, and creamy sauce served over egg noodles.
Ingredients
For the Beef
- ¾ pounds thinly sliced steak Use flank, sirloin, or tenderloin, sliced ¼-inch thick.
- 1 tablespoon all-purpose flour For steak, enhances crust.
- ¾ teaspoon salt Use kosher for balanced seasoning.
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil For searing the beef.
For the Vegetables
- 1 cup sliced cremini or white button mushrooms Adds earthy depth.
- 1 cup diced onion Sweetens as it cooks.
- 2 teaspoons minced garlic Enhances flavor.
- 3 tablespoons unsalted butter Richness for the sauce.
For the Sauce
- 3 tablespoons all-purpose flour Thickens the sauce.
- 3 ½ cups reduced-sodium beef broth Base of the sauce.
- 2 tablespoons red wine vinegar Adds tanginess.
- 3 tablespoons Worcestershire sauce Umami flavor booster.
- 1 teaspoon dried thyme Herbal note for beef.
- 4 ounces cubed softened cream cheese Creates creamy sauce.
- ½ cup sour cream Adds creaminess.
For the Noodles
- 6 ounces dried wide egg noodles Perfect for soaking up sauce.
For Garnishing
- Chopped fresh parsley For garnish.
To Taste
- Salt and pepper Adjust seasoning.
Instructions
Preparation
- In a medium bowl, toss the ¾ pounds of thinly sliced steak with ¾ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon olive oil.
Searing the Steak
- Heat a tablespoon of flour in a 12-inch skillet over medium-high heat. Add the seasoned steak and cook undisturbed for 4-5 minutes until browned.
Cooking Vegetables
- Add 1 cup of sliced mushrooms, 1 cup of diced onion, and 2 teaspoons of minced garlic. Cook for about 5 minutes until softened.
- Transfer the steak and vegetable mixture to a large bowl and cover.
Making the Sauce
- Reduce heat to medium and melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour and cook for 1-2 minutes.
- Gradually pour in 3 ½ cups of beef broth, whisking until smooth. Stir in red wine vinegar, Worcestershire sauce, and dried thyme. Bring to a gentle boil.
Cooking the Noodles
- Add 6 ounces of dried wide egg noodles, stirring to coat. Reduce heat to medium-low and cook for about 10-14 minutes, adding more broth if necessary.
Finishing Touches
- Once noodles are al dente, stir in 4 ounces of cream cheese and ½ cup of sour cream until combined.
- Return the steak and vegetables to the pot, stirring to combine and heat through for 1-2 minutes.
Serving
- Garnish with chopped fresh parsley and serve.
Notes
Pair with a simple side salad or crusty bread. Store leftovers in an airtight container for up to three days. Reheat with a splash of beef broth or water.