Few recipes capture the heart of comfort food like a steaming bowl of Beef Stroganoff. Originating from Russia but beloved worldwide, this dish has traveled through generations and kitchens, reinventing itself along the way. Traditionally, Stroganoff is made with tender strips of beef, onions, mushrooms, and a luscious sour cream sauce. Today, we’re taking it up a notch with a modern one-pot twist—keeping the flavor authentic while making the process quicker, easier, and perfect for busy weeknights.

Imagine cozying up with a bowl of creamy noodles smothered in a silky beef and mushroom sauce, all cooked in one pot for minimal cleanup. That’s the beauty of this dish—it delivers richness, nostalgia, and simplicity in every bite.

Before diving into the details, let’s talk about why this version stands out:

One-Pot Magic – Everything cooks in a single pot, from searing the beef to simmering the noodles.
Creamy & Hearty – A luscious sauce coats tender beef and mushrooms for maximum flavor.
Time-Friendly – Ready in under 40 minutes, making it a perfect weeknight dinner.
Family-Approved – A wholesome, filling dish that pleases both adults and kids.

Ingredients

1 lb (450 g) beef sirloin or steak, thinly sliced into strips
2 tbsp olive oil or butter
1 medium onion, finely chopped
3 garlic cloves, minced
8 oz (225 g) mushrooms, sliced
3 cups beef broth (low sodium)
2 cups egg noodles (or pasta of choice)
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp paprika
1 cup sour cream (or Greek yogurt for lighter option)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Sear the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Add beef strips, season with salt and pepper, and sear until browned on all sides. Remove and set aside.
Sauté the Aromatics: In the same pot, add onion and garlic. Cook until fragrant and softened, about 3 minutes.
Cook the Mushrooms: Add mushrooms and sauté until golden brown and tender, releasing their juices.
Build the Base: Stir in Worcestershire sauce, Dijon mustard, and paprika. Mix well.
Add Broth & Pasta: Pour in beef broth, bring to a boil, then add egg noodles. Reduce heat and simmer until pasta is tender (8–10 minutes). Stir occasionally.
Creamy Finish: Return beef to the pot. Lower heat and stir in sour cream until sauce is creamy and smooth. Adjust seasoning as needed.
Serve: Garnish with fresh parsley and serve hot.

Why This One-Pot Stroganoff Works

The one-pot method allows pasta to cook directly in the savory broth, soaking up beefy, umami-packed flavor. By the time the sour cream is folded in, the sauce is thick, creamy, and perfectly clings to every noodle. Unlike traditional versions that require multiple pans, this approach keeps things streamlined without sacrificing taste.

Variations & Tips

Protein Swap: Try ground beef or ground turkey for a budget-friendly twist.
Mushroom Lovers: Double the mushrooms and make it a hearty vegetarian version (sub beef broth with veggie broth).
Lighter Option: Use Greek yogurt instead of sour cream for tang without extra richness.
Make-Ahead Friendly: This dish reheats beautifully, making it a great meal-prep option.