One-Pot Beef Mushroom Noodles

This one-pot beef stroganoff delivers tender beef, earthy sautéed mushrooms, and perfectly cooked egg noodles in a rich, tangy, creamy sauce layered with savory flavor. It is a weeknight lifesaver that offers comfort food satisfaction with minimal fuss and only one pan to clean.

I first made beef stroganoff when I needed a hearty dinner that would cure my winter blues and not create a mountain of dishes Each spoonful brings back the memory of sitting down as a family on a chilly night with bowls steaming and everyone asking for seconds

Ingredients

• Sirloin or flank steak: sliced thin against the grain gives the most tender bite Choose steak with good marbling for flavor
• Olive oil: for searing meat and building flavor layers Use extra virgin for best aroma
• Medium onion: imparts foundational sweetness and umami Look for glossy firm onions
• Garlic: infuses aromatic warmth and depth Fresh cloves make all the difference
• Cremini or button mushrooms: add earthiness and substance Pick firm mushrooms with dry caps
• All-purpose flour: thickens the sauce and creates luscious texture Avoid packs with clumps or off smell
• Beef broth: brings full meaty flavor Opt for low-sodium to control seasoning
• Dry white wine: brightens and balances richness If you skip wine use extra broth but wine deepens savory notes
• Worcestershire sauce: gives umami and a slight tang Look for one with natural ingredients
• Dijon mustard: sharpens the sauce with a subtle bite Go for smooth French-style
• Salt and black pepper: round out flavor Freshly ground pepper always pops more
• Wide egg noodles: act as a hearty vehicle for all that sauce Check for noodles with a springy texture
• Sour cream: stirred in off heat brings signature stroganoff creaminess Use room temp to prevent curdling
• Chopped fresh parsley: for a vibrant finish Use very fresh bright green parsley for garnish

Instructions

Sear the Beef:

Pat beef slices dry then season evenly with salt and pepper Heat oil in a large Dutch oven over medium-high Add half the beef at a time laying the strips out so they are not crowded Sear for one minute per side just to brown so inside stays pink Remove beef to a plate to keep juices in the pot

Sauté Aromatics and Mushrooms:

Lower heat to medium Add remaining oil and then the onion Sauté for three minutes stirring often until onion softens and turns glossy Stir in the garlic and mushrooms Keep stirring until mushrooms release their juices caramelize at edges and shrink down about five minutes The aroma at this point always means something good is coming

Build the Sauce:

Sprinkle flour evenly over the onions and mushrooms Stir so flour coats everything and cook for one minute to remove any raw taste Slowly pour in beef broth while whisking and scraping up any browned bits Add the wine Worcestershire sauce and mustard Stir until well combined Bring sauce to a gentle simmer

Cook Noodles and Finish Beef:

Scatter egg noodles into the bubbling sauce Use a spoon to submerge the noodles and nestle the beef slices back into the pot Cover and reduce heat to medium-low Let everything cook together for eight to ten minutes Stir now and then until noodles are tender and sauce has thickened The noodles soak up the beefy sauce while simmering making every strand flavorful

Stir in Sour Cream:

Take the pot off the heat Let it sit for a minute then add sour cream Gently swirl it in until you see a creamy unified sauce Taste and adjust seasoning with extra salt and pepper as needed

Serve:

Spoon stroganoff into warm bowls or onto plates Sprinkle chopped parsley over the top and get ready for instant comfort Enjoy immediately as the sauce is at its best fresh out of the pot

Pin

Sauce gets even more flavorful as it sits Using mushrooms in the sauce reminds me of childhood meals where each bite was deeply savory and satisfying My favorite part is swirling in the sour cream at the end and watching the sauce become extra silky It always feels like the final loving touch

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days The sauce thickens in the fridge just add a splash of broth or water when reheating Gently reheat on the stove or microwave to avoid curdling the sauce

Ingredient Substitutions

You can swap Greek yogurt for the sour cream if you want more tang or a lighter finish For steak options go with ground beef in a pinch just brown and drain before proceeding Gluten free noodles and cornstarch instead of flour create an allergy friendly version

Serving Suggestions

This dish is complete on its own but a crisp green salad or roasted green beans on the side is always welcome Some like a sprinkle of smoked paprika or an extra spoon of sour cream on top for a restaurant style flourish

Cultural and Historical Context

Beef stroganoff has Eastern European roots evolving from a Russian dish that was originally served over potatoes or rice It has been endlessly adapted in American kitchens using pantry staples and wide egg noodles The creamy mushroom sauce and one-pot approach make it a star for busy families

Seasonal Adaptations

Swap in wild mushrooms during autumn for more intense flavor Add a handful of baby spinach in the last two minutes for color and nutrition Try ground turkey or chicken for a lighter version in spring and summer

Success Stories

Many friends have told me this recipe turned their first attempt at stroganoff into an instant favorite Even my picky eaters declared it the best noodles ever It is a meal that invites second helpings and next day cravings

Freezer Meal Conversion

Make the stroganoff but stop before adding the sour cream Let it cool and freeze in a tightly sealed container When ready to serve thaw gently reheat and swirl in fresh sour cream You will get the same creamy sauce without separation

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This creamy beef stroganoff is sure to become a weeknight favorite Quick to make and irresistibly satisfying every time

Recipe Questions & Answers

→ How do I keep the beef tender?

Slice the beef thinly against the grain and sear quickly over high heat. Avoid overcooking to maintain tenderness.

→ Can I substitute another type of mushroom?

Yes, cremini or button mushrooms both work well, but you can use portobello, shiitake, or a mix for deeper flavor.

→ Is it possible to use a different pasta instead of egg noodles?

Wide egg noodles are traditional, but you can swap for fettuccine or rotini; just adjust cooking time as needed.

→ Can this dish be made ahead?

You can prepare up to adding the sour cream, refrigerate, and gently reheat before stirring in sour cream to avoid curdling.

→ What can I use instead of sour cream?

Try Greek yogurt for a tangier taste or half-and-half for a lighter variation, stirring in at the end for creaminess.

→ How do I thicken the sauce if needed?

If the sauce is too thin after cooking, simmer uncovered for a few extra minutes or add a bit more flour to thicken.