One-Pot Beef Stroganoff
This one-pot beef stroganoff recipe offers a comforting and rich meal with minimal cleanup. Tender beef is seared and then simmered with mushrooms, onions, and egg noodles in a savory beef broth, finished with a creamy sour cream sauce. It's a quick, hearty, and satisfying classic perfect for any weeknight dinner.
Equipment
- 1 Large Dutch Oven or Deep Pot Essential for one-pot preparation and even cooking.
- 1 Chef's knife For cutting beef, mushrooms, and onion.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Stirring Spoon or Spatula For browning and mixing ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1 1/4 lb boneless beef sirloin steak cut into thin strips
- 1 tablespoon Montreal steak seasoning
- 4 tablespoons butter
- 1 package 8 oz white mushrooms, thinly sliced
- 1/2 cup finely chopped onion
- 1 carton 32 oz Progresso™ beef-flavored broth
- 1/2 cup sour cream from 8-oz container
- 4 cups uncooked medium egg noodles about 8 oz
- Finely chopped fresh Italian flat-leaf parsley, if desired
Instructions
- Cut the boneless beef sirloin steak into thin strips and season generously with Montreal steak seasoning.
- In a large Dutch oven or deep pot, melt 2 tablespoons of butter over medium-high heat. Brown the beef strips in batches if necessary to avoid overcrowding, then remove the beef and set aside.
- Add the remaining 2 tablespoons of butter to the pot. Add the thinly sliced white mushrooms and finely chopped onion. Sauté until the mushrooms are deeply browned and the onions are softened, about 5-7 minutes.
- Return the browned beef to the pot. Pour in the entire carton of beef-flavored broth and bring the mixture to a rolling boil.
- Stir in the uncooked medium egg noodles. Reduce the heat to medium-low, cover the pot, and simmer for about 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- While the noodles cook, whisk the sour cream in a small bowl until smooth.
- Once the noodles are tender and most of the liquid is absorbed, remove the pot from the heat. Gradually stir a small amount of the hot liquid from the pot into the sour cream to temper it.
- Slowly add the tempered sour cream to the pot, stirring constantly until it is fully incorporated and the sauce is creamy.
- Taste the stroganoff and adjust seasoning if necessary.
- Serve hot, garnished with finely chopped fresh Italian parsley, if desired.
Notes
Achieving a deep, even sear on the beef strips is crucial for flavor development; avoid overcrowding the pan and work in batches if necessary. Allow the mushrooms to brown well, as this caramelization adds significant umami to the dish. When adding the sour cream, always temper it first by stirring in a small amount of the hot broth mixture. This prevents the sour cream from curdling and ensures a smooth, creamy finish. For a richer flavor, consider deglazing the pot with a splash of dry red wine after browning the beef and before adding the broth. Adjust the final consistency by adding a little more broth if it's too thick, or simmering uncovered for a few extra minutes if it's too thin.