One-Pot Creamy Beef Stroganoff

$- 1 pound beef sirloin, thinly sliced - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (button or cremini work well) - 4 cups low-sodium beef broth - 1 teaspoon Worcestershire sauce - 2 teaspoons Dijon mustard - 8 ounces egg noodles - 1 cup sour cream (preferably full-fat for creaminess) - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient in this dish plays a key role. The beef sirloin is the star, offering rich flavor and protein. The olive oil helps brown the beef, adding depth. Onions and garlic give a sweet and savory base to the sauce. Mushrooms add earthiness and texture. The beef broth forms the liquid base, while Worcestershire sauce and Dijon mustard enhance the flavor with tangy notes. Egg noodles soak up the sauce, bringing the dish together. Sour cream adds creaminess, making it rich and smooth. Finally, salt and pepper balance the flavors, and parsley adds a fresh touch. If you need gluten-free options, swap egg noodles for gluten-free pasta. You can also use a gluten-free beef broth. For a lighter version, use low-fat sour cream or Greek yogurt instead of full-fat sour cream. If you prefer a plant-based option, use mushrooms and lentils in place of beef. Swap the beef broth for vegetable broth. These substitutions keep the dish tasty and satisfying while meeting your dietary needs. {{ingredient_image_2}} Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil is hot, add 1 pound of thinly sliced beef sirloin. Season the beef with salt and black pepper. Sauté the beef for about 3-4 minutes until it's browned on all sides. This step builds flavor. After browning, remove the beef from the pot and set it aside on a plate. Next, without wiping the pot, add 1 medium chopped onion and 2 minced garlic cloves. Sauté them for 2-3 minutes. Stir often until the onion is soft and turns translucent. This adds a great base flavor to your stroganoff. Be careful not to burn the garlic, as it can turn bitter. Now, it's time for the mushrooms. Add 8 ounces of sliced mushrooms to the pot. Stir them in and cook for about 5 minutes until they soften and release their juices. Then, pour in 4 cups of low-sodium beef broth. Add 1 teaspoon of Worcestershire sauce and 2 teaspoons of Dijon mustard. Mix everything well and bring it to a gentle boil. Once boiling, add 8 ounces of egg noodles. Ensure they are fully submerged. Cover the pot and reduce the heat. Let it simmer for 10-12 minutes, stirring occasionally. This will cook the noodles perfectly, soaking up all those rich flavors. To keep beef tender, slice it thinly against the grain. This helps break down the fibers. Don’t rush the browning step; let it cook well for flavor. Cook over medium-high heat for a nice sear. Avoid overcrowding the pot; give the beef space to brown. Use full-fat sour cream for the best creaminess. Stir it in at the end, when the heat is low. You can also add a splash of heavy cream if you want extra richness. Mixing in a bit of cream cheese can add a nice tang and texture, too. One common mistake is boiling the sour cream. It can curdle and ruin the dish. Another mistake is not seasoning enough. Don’t forget to taste and adjust the salt and pepper. Finally, be careful with the noodles. Stir them often to prevent sticking. Pro Tips Choose the Right Beef: Use tender cuts like sirloin or filet mignon for the best texture and flavor in your stroganoff. Don't Skip the Searing: Searing the beef properly adds depth to the dish. Make sure to let it brown well before removing it from the pot. Use Full-Fat Sour Cream: For a creamier and richer sauce, opt for full-fat sour cream instead of low-fat versions. Fresh Herbs for Garnish: A sprinkle of fresh parsley not only adds color but also enhances the overall flavor of the dish. {{image_4}} You can make this dish even better with more veggies. Adding peas, carrots, or bell peppers boosts flavor and nutrition. Adding these veggies is easy. Toss them in with the mushrooms. Cook them until tender. This gives your stroganoff a colorful look and a tasty crunch. If you prefer chicken or turkey, they work great too. Use thin cuts of chicken breast or turkey. Follow the same steps as with beef. Cook them until golden and then add your broth and noodles. The flavor changes slightly, but it remains creamy and delicious. For a vegetarian or vegan version, swap the beef for mushrooms or tofu. Use vegetable broth instead of beef broth. Replace sour cream with coconut cream or a vegan sour cream. The dish will still be creamy and rich. Your veggie stroganoff will impress everyone at the table. Store your leftover creamy beef stroganoff in an airtight container. Let it cool down first. Place it in the fridge if you plan to eat it within three days. If you hold onto it longer, freezing is best. When you reheat stroganoff, do it slowly. Use a pot on low heat. Stir often to keep it creamy. If it seems thick, add a little beef broth or water. This keeps the sauce smooth and tasty. To freeze stroganoff, divide it into portions. Use freezer-safe containers or bags. Label them with the date. It can be frozen for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make beef stroganoff ahead of time. Prepare the dish, then cool it down. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it on low heat. Stir it often to keep it creamy. Beef stroganoff pairs well with many sides. Here are some ideas: - Steamed green beans - Garlic bread - Mashed potatoes - A fresh green salad These sides add extra flavor and make your meal more filling. Yes! You can use various noodles for beef stroganoff. Egg noodles are classic, but here are some options: - Fettuccine - Penne - Gluten-free pasta Choose your favorite type. Just adjust the cooking time based on the noodle you pick. This blog post covered all you need to make a great beef stroganoff. We explored ingredients, how each one works, and substitutions for special diets. I provided clear steps for cooking and tips to make everything perfect. You learned about fun variations, storage, and answering common questions. With this knowledge, you can create a tasty dish that works for everyone. Enjoy cooking and sharing your new beef stroganoff!$

One-Pot Creamy Beef Stroganoff

A rich and creamy beef stroganoff made in one pot for easy cleanup.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

1 pound beef sirloin, thinly sliced
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
8 ounces egg noodles
1 cup sour cream
to taste salt
to taste freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Carefully add the thinly sliced beef sirloin, seasoning it generously with salt and freshly ground black pepper. Sauté for about 3-4 minutes, stirring occasionally, until the beef is browned all over. Once browned, remove the beef from the pot, transferring it onto a plate and setting it aside.
Without wiping the pot, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes, or until the onion becomes soft and translucent, stirring frequently to avoid burning the garlic.
Incorporate the sliced mushrooms into the pot, stirring to combine. Cook for about 5 minutes, until the mushrooms have softened and released their juices.
Carefully pour in the low-sodium beef broth, followed by the Worcestershire sauce and Dijon mustard. Stir the mixture well and bring it to a gentle boil over medium heat.
Add the egg noodles to the boiling broth, ensuring they are fully submerged. Stir gently, then cover the pot. Reduce the heat and let it simmer for about 10-12 minutes, or until the noodles are cooked al dente, stirring occasionally to prevent sticking.
Once the noodles are cooked, reduce the heat to low and return the browned beef to the pot. Stir in the sour cream until the mixture is well combined and creamy. Allow it to cook for an additional 2-3 minutes until heated through, but do not let it boil.
Taste the dish and adjust the seasoning with additional salt and freshly ground black pepper as desired.
Serve your creamy beef stroganoff hot, garnishing each bowl with a sprinkle of chopped fresh parsley for a pop of color and freshness.

Notes

Use full-fat sour cream for the best creaminess.

Keyword beef, creamy, one-pot, pasta, stroganoff