Few dishes bring the warmth and comfort of a hearty Beef Stroganoff, and this one-pot version takes all the classic flavors you love and simplifies the process for busy weeknights. Creamy, savory, and packed with tender beef, earthy mushrooms, and perfectly cooked egg noodles, this dish is the definition of comfort food. Best of all, it’s made entirely in one pot, so cleanup is a breeze.
Beef Stroganoff has its roots in Russian cuisine, originally named after the Stroganov family, a prominent noble family in the 19th century. Over the years, it’s become a global favorite, with countless variations popping up in different cultures. This recipe stays true to the dish’s rich and hearty essence while streamlining the preparation to make it more accessible for home cooks.
The combination of seared beef, golden mushrooms, and a creamy sauce seasoned with Worcestershire, Dijon mustard, and paprika creates an irresistible depth of flavor. The egg noodles cook directly in the broth, absorbing all those savory flavors, making every bite perfectly seasoned. Whether it’s a cozy family dinner or a dish to impress guests, this One-Pot Beef Stroganoff with Egg Noodles delivers on both simplicity and flavor.
Why You’ll Love This One-Pot Beef Stroganoff
This One-Pot Beef Stroganoff is a perfect example of how comfort food doesn’t have to be complicated. It’s a dish that combines rich, creamy flavors with the convenience of minimal cleanup, making it a great option for weeknight dinners or cozy weekends. Unlike traditional versions that require separate steps for the noodles and sauce, everything in this recipe cooks together, allowing the noodles to soak up all the savory goodness.
A Dish with Global Appeal
Although Beef Stroganoff originated in Russia, it has been adapted into various cuisines around the world. The classic dish typically featured sautéed beef and onions in a sour cream-based sauce served over potatoes or rice. Over time, egg noodles became a popular pairing, and variations using mushrooms, mustard, and paprika added complexity to the dish. This one-pot version retains the heart of the original recipe while adding modern convenience.
Customizations to Make It Your Own
- Vegetarian Option: Swap the beef for hearty mushrooms or plant-based ground meat for a vegetarian version that still delivers rich, savory flavors.
- Healthier Version: Use low-fat sour cream and lean ground beef or turkey to cut back on fat without sacrificing flavor.
- Gluten-Free Adaptation: Substitute gluten-free pasta or rice for the egg noodles and use cornstarch instead of flour to thicken the sauce, if needed.
- Extra Veggies: Add spinach, peas, or green beans for added nutrition and a burst of color.
Perfect Pairings
While this dish is satisfying on its own, it pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette balances the creamy richness, while roasted vegetables like asparagus or carrots add texture and flavor. For a classic touch, serve with buttery garlic bread to soak up the sauce.
Storage and Reheating
This dish is as practical as it is delicious. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stovetop or in the microwave. This dish also freezes well—just let it cool completely before transferring it to a freezer-safe container.
One-Pot Beef Stroganoff with Egg Noodles
This One-Pot Beef Stroganoff is a hearty, creamy, and flavorful dish that’s perfect for a comforting dinner. Made with tender beef, savory mushrooms, and perfectly cooked egg noodles all in one pot, this recipe is easy to prepare and minimizes cleanup while delivering maximum flavor.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound beef sirloin or ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 8 ounces egg noodles
- 1 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Beef:
Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the beef, season with salt and pepper, and cook until browned. If using ground beef, drain any excess fat. Remove the cooked beef from the pot and set aside. - Sauté the Vegetables:
In the same pot, add the onion and cook for 3–4 minutes until softened. Stir in the garlic and mushrooms and cook for another 5–7 minutes, or until the mushrooms are golden brown. - Build the Sauce:
Add the beef broth, water, Worcestershire sauce, Dijon mustard, and paprika to the pot. Stir well, scraping any browned bits from the bottom of the pot to deglaze. - Cook the Noodles:
Bring the mixture to a boil and stir in the egg noodles. Reduce the heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid. - Combine and Finish:
Return the cooked beef to the pot and stir in the sour cream until the sauce is creamy and well combined. Taste and adjust seasoning with additional salt and pepper, if needed. - Serve:
Garnish with fresh parsley and serve immediately. This dish pairs beautifully with a green salad or steamed vegetables.
Tips:
- Use sirloin or chuck roast for tender slices of beef, or stick with ground beef for convenience.
- For extra creaminess, mix in a splash of heavy cream with the sour cream.
- Swap egg noodles for gluten-free pasta to make it gluten-free.
This One-Pot Beef Stroganoff with Egg Noodles is the ultimate comfort food, combining creamy, savory flavors with the ease of one-pot cooking. It’s perfect for busy weeknights or when you want a meal that feels indulgent and satisfying!
