one pan beef stroganoff recipe

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The Best one pan beef stroganoff recipe
One Pan Beef Stroganoff
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One Pan Beef Stroganoff Works
❓ Frequently Asked Questions About One Pan Beef Stroganoff

The Best one pan beef stroganoff recipe

I started making beef stroganoff in one pan out of pure frustration with dirty dishes, and it turned into the meal my family asks for most. Everything cooks in the same skillet, including the noodles, so there is no pot of pasta water boiling on the back burner and no colander to wash. The sauce comes together from the browned beef, mushrooms, onions, and a little sour cream stirred in at the very end. Start to finish it takes about 35 minutes, which is faster than ordering takeout and a lot better tasting.

My kids are picky in the way most kids are picky, and they clean their plates with this one. My son picks around the mushrooms when he thinks I am not looking, and my daughter has decided she actually likes them now. My husband takes the leftovers to work the next day and reheats them in the microwave, and the sauce holds up fine. I like that I can put a full dinner with meat, vegetables, and noodles on the table on a random Wednesday and still have time to help with homework.

It works just as well for company as it does for a normal weeknight, which is the main reason I keep the ingredients on hand. Beef brings protein and iron to the plate, the mushrooms and onions add volume and flavor without much work, and the sour cream gives the sauce body. I serve it over egg noodles most nights, though rice or mashed potatoes work if that is what you have. It reheats well, it freezes okay if you accept that the sauce will loosen a bit, and nobody at my table has ever complained about having it twice in one month.

One Pan Beef Stroganoff

4.5 from 686 votes

Tender strips of sirloin and golden mushrooms in a creamy, tangy sauce, with egg noodles cooked right in the same skillet. One pan, about 45 minutes, and a weeknight dinner that tastes like a Sunday supper.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Beef and Vegetables

1 lb sirloin steak, sliced thin against the grain

2 tbsp unsalted butter

1 medium yellow onion, diced

8 oz cremini mushrooms, sliced

2 cloves garlic, minced

1/2 tsp kosher salt

1/2 tsp black pepper

For the Sauce and Noodles

2 tbsp all-purpose flour

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

8 oz wide egg noodles

1 1/2 cups water

1/2 cup sour cream, at room temperature

For Serving

2 tbsp chopped fresh parsley

Extra black pepper, to taste

👨‍🍳Directions

1Pat the sliced beef dry with paper towels and season with the salt and pepper. Set it near the stove so it is ready to go.

2Melt 1 tablespoon of the butter in a large deep skillet over medium-high heat until it foams. Add the beef in a single layer and cook 1 to 2 minutes per side, until browned but still pink inside. Transfer the beef to a plate and set aside.

3Lower the heat to medium and add the remaining 1 tablespoon butter. Add the onion and mushrooms and cook 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and the onion turns soft and translucent.

4Stir in the garlic and cook 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat everything and cook out the raw flour taste.

5Pour in the beef broth a splash at a time, scraping up the browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard, then add the water and bring to a simmer.

6Add the egg noodles, spread them into an even layer, and cover the pan. Cook 8 to 10 minutes, stirring once or twice so the noodles do not stick, until they are tender and most of the liquid is absorbed.

7Pull the pan off the heat. Stir a spoonful of the hot sauce into the sour cream in a small bowl to temper it, then stir that mixture back into the pan. The sauce should turn glossy and coat the noodles.

8Return the beef and any juices on the plate to the pan and fold everything together. Taste and adjust the salt and pepper.

9Scatter the parsley over the top and serve right away, while the sauce is still loose and creamy.

🔧Equipment

Large deep skillet or Dutch oven with a lid

Wooden spoon

Cutting board

Chef’s knife

Measuring cups and spoons

Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 26g💛Saturated Fat: 11g❤️Cholesterol: 135mg🧂Sodium: 780mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: Slice the beef against the grain and keep the pieces thin so they stay tender in the short cook time. Temper the sour cream with a little hot sauce before adding it, and keep the pan off the heat at that stage so it does not curdle. If the noodles soak up too much liquid before they are tender, add water 1/4 cup at a time. Swap the sirloin for thinly sliced flank steak or ground beef if that is what you have. Leftovers keep in the refrigerator up to three days; reheat gently with a splash of broth, since the sauce thickens as it cools. Nutrition values are estimates calculated from the ingredient amounts listed.

Watch Video Of How One Pan Beef Stroganoff Works

This one pan beef stroganoff is the recipe I reach for when I want something hearty without a sink full of dishes, and it holds up whether I am feeding my own crew on a Tuesday or setting it out for a crowd at a family gathering. Everything cooks in a single skillet, so the cleanup stays easy and the flavor stays rich, and it is the kind of meal that satisfies picky kids and grown ups alike.

❓ Frequently Asked Questions About One Pan Beef Stroganoff

1. What cut of beef works best for one pan beef stroganoff?

Flank steak, sirloin, and ribeye are all good choices because they stay tender when sliced thin and cooked quickly. Look for a cut you can sear hard in a couple of minutes without it turning tough. If you only have stew meat, slice it smaller and give it a little extra time, but it will be less silky.

2. Why did my sour cream curdle when I added it?

Sour cream curdles when it hits high heat or a cold pan. Pull the skillet off the burner, let it cool for a minute, then stir in the sour cream a spoonful at a time. Keeping the heat low after that point and avoiding a hard boil keeps the sauce smooth and glossy.

3. Can I make one pan beef stroganoff without sour cream?

Yes. Plain Greek yogurt makes a close swap, though it is more prone to curdling, so temper it the same way and keep the heat low. A splash of heavy cream thickened with a little extra flour also works if you want a lighter tang.

4. How do I keep the noodles from drying out or sticking in a one pan version?

Stir the noodles a few times during the first half of cooking, when they release the most starch. Keep the liquid at a gentle simmer rather than a rolling boil, and add a splash of broth or water if the pan looks dry before the pasta is done. Resting off the heat for a few minutes lets the sauce tighten around the noodles.

5. Can I make one pan beef stroganoff ahead and reheat it?

The dish holds up for about two days in the refrigerator, but the noodles will keep absorbing sauce. Reheat gently on the stovetop over low heat with a splash of broth or water, stirring often. For the best texture, cook the noodles fresh and reheat only the beef and sauce.

one pan beef stroganoff recipe

The Best one pan beef stroganoff recipe

One Pan Beef Stroganoff