Easy Beef Stroganoff (Creamy One-Pan Dinner!)
This easy beef stroganoff has tender strips of beef, golden mushrooms and egg noodles swimming in a rich, creamy sauce, all made in one pan. The noodles cook right in the beef broth, the sour cream goes in at the end, and the whole thing tastes like you spent considerably more time on dinner than you did. Our favorite kind of kitchen trick..;)
Ingredients
- 1 1/2 lbs sirloin steak, thinly sliced against the grain
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 tbsp olive oil, divided
- 2 tbsp butter
- 8 oz cremini or white mushrooms, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp paprika
- 8 oz wide egg noodles
- 3/4 cup sour cream, room temperature
- Fresh parsley, chopped (…and you know The Impatient Kitchen always endorses red pepper flakes and Parmesan cheese;)
Instructions
- Season the sliced beef with salt and black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add half the beef in a single layer and sear for about 1–2 minutes per side until browned. Transfer to a plate and repeat with the remaining olive oil and beef. (Don’t worry about cooking it completely through yet.)
- Reduce the heat to medium and add the butter and mushrooms to the same skillet.
- Cook for 5–7 minutes until the mushrooms are golden and have released most of their moisture.
- Add the onion and cook for another 3–4 minutes until softened.
- Add the garlic and cook for about 30 seconds.
- Sprinkle the flour over the mushrooms and onions and stir for 1 minute.
- Slowly pour in the beef broth while stirring and scraping all the browned bits from the bottom of the pan. Those bits have been working very hard and deserve to participate in dinner.
- Stir in the Worcestershire sauce, Dijon mustard and paprika.
- Bring the sauce to a gentle simmer and stir in the egg noodles.
- Cover and cook for about 8–10 minutes, stirring a couple of times, until the noodles are tender and most of the broth has become a thick, silky sauce. (If the pan gets too dry before the noodles are done, add another splash of beef broth.)
- Reduce the heat to low. Return the beef and any juices on the plate to the skillet and stir until warmed through.
- Remove the skillet from the heat and let it sit for about 1 minute before stirring in the sour cream.
- Taste and add more salt or black pepper if needed.
- Sprinkle with fresh parsley (or freshly grated Parmesan and red pepper flakes..;) and serve immediately.
Tips & Variations
- Slice the beef against the grain: Look for the little lines running through the steak and slice across them, not alongside them. Shorter muscle fibers = significantly more tender beef and considerably less chewing.
- Sear the beef in batches: Crowding the skillet traps steam, and steamed gray beef is absolutely not the journey we’re on…. Give it room and let it sizzle;)
- Don’t overcook the beef: Give it a quick sear, get it out of the pan and return it at the end. Sirloin can go from tender to expensive chewing gum with impressive efficiency.
- Don’t boil the sour cream: Take the skillet off the heat before stirring it in. High heat can cause sour cream to separate and turn your gorgeous silky sauce into something considerably less gorgeous.
- Use room-temperature sour cream: Cold sour cream hitting a screaming-hot sauce is more likely to separate.
- It isn’t illegal to skip the mushrooms: You do have the free will to leave them out and add a little extra onion (or any other veggies) if mushrooms strike you as tiny damp kitchen sponges.
- Make it extra mushroomy: Use 12–16 oz mushrooms and let them get deeply golden before moving on. Also feel free to experiment with the different types of mushrooms you add – lean into making it a mushroom mashup!
- Add a splash of wine: Add 1/3 cup dry white wine after cooking the mushrooms and onions. Let it reduce by about half before adding the flour and broth – it’ll give an extra rich and fancy flavor.
- Make it richer: Stir an extra tablespoon of butter into the finished sauce because sometimes the answer is, in fact, butter.
- Want to make it EXTRA rich? Drizzle some browned or blackened butter on top as a delightful garnish!
- No sirloin?: Ribeye, tenderloin or thinly sliced strip steak work beautifully. Ground beef also works for a cheaper, extremely weeknight-friendly version.
Love easy dinners?! Check out this viral Marry Me Chicken, these Ultra-Crispy Oven Baked Boneless Chicken Thighs, this easy Chicken Orzo, this One-Pot Golden Chicken and Silky rice meal, our list of the BEST One Pot Meals for an easy dinner night, our Creamy Tuscan Chicken that has two amazing sauce recipes, and this list of our chicken dinners that never miss!
Want an easy and delicious dessert to make with this dinner? Try this viral Magnolia Bakery Banana Pudding Copy Cat recipe – it’s creamy, no-bake and ALWAYS a hit! Or if you’re craving chocolate? This Gooey Quadruple Chocolate Oreo Poke Cake that’s as easy to make as it is to eat! 😉
