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On overhead shot of One-Pot Beef Stroganoff in a white bowl with the red pot behind

One-Pot Beef Stroganoff

A simply prepared, but complexly flavored dish, which only requires one pot.
Course Mains
Cuisine Eastern European, Russian
Keyword beef stroganoff, egg noodles, one-pot
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 599kcal


  • 4 qt Dutch oven


  • 1- 1 1/4 pounds beef sirloin, 3" wide and thinly sliced against the grain
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1/4 cup white onion, diced
  • 3 cloves garlic, minced
  • 8 ounces portobello mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 4 1/2 cups low-sodium beef broth
  • 1 tablespoon dijon mustard
  • 12 ounce bag extra-wide egg noodles
  • 1 cup sour cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh Italian parsley, chopped


  • Toss the sliced sirloin, salt, granulated garlic, and pepper together in a mixing bowl. Set the bowl to the side while you heat the oil.
    Heat the oil over medium-high heat in a 4qt dutch oven. Once the oil begins to create ribbons in the pot, add the seasoned beef.
  • Sear the meat to seal in the spices and cook until medium temperature- about 3 minutes- it should still be pink in the center.
    After the beef has browned all over, remove the strips from the pot. Place the meat on a platter, then set aside. 
  • Add the unsalted butter the pot. Once melted, sauté the onions and garlic in the butter for 3 minute , or just until the onions are glossy.
    Stir in the sliced portobellos and cook for 8 to 10 minutes, stirring frequently. The mushrooms should have released most of their water and begun to brown.
  • Add the flour to the pot and stir it into the veggies to create the roux which will thicken the sauce. Cook the flour for 3-4 minutes, stirring frequently, to remove the raw taste from the flour. Cook until the roux takes on a brown color.
  •  In a separate bowl, whisk the beef stock and the dijon mustard together until smooth.
    When the roux has browned, whisk in a 1/4 cup of the beef stock mixture. Once the first quantity of liquid has thickened in the roux, slowly stir in the rest of the beef stock. 
    Reduce the temperature and allow the mixture to come up to a simmer.
  • Stir the egg noodles into the beef sauce and cover the pot. Cook the noodles for 8-10 minutes, or until they have just a little bite left to them.
  • Once your noodles are al dente, decrease the heat to low and stir in the sour cream. Bring the sauce only to the point of steaming, but don't allow the sauce to simmer once you've added the cream, or you risk curdling it. 
  • Return the seared beef back to the pot. Fold the meat into the noodles and sauce, then allow it heat in the warm sauce until it's warmed through. Taste the beef stroganoff and adjust the seasonings as desired.
    Remove the pot from the heat before stirring in the dill and parsley, then enjoy!


  • Use no yolk egg noodles for a lower cholesterol version.
  • Leftovers may be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop until warmed through.


Serving: 6g | Calories: 599kcal | Carbohydrates: 47g | Protein: 51g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 178mg | Sodium: 1083mg | Potassium: 1319mg | Fiber: 3g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 4mg