One Pot Beef Stroganoff
Taste this delicious flavorful one pot beef Stroganoff recipe. Soft egg noodles and beef coated in a creamy sauce all cooked in one pan, this recipe will have dinner on the table in no time! Make sure to share with friends, print, and enjoy! If you have a recipe of your own submit your recipe here!
- 1 tablespoon olive oil
- ¾ lbs steak, cut into thin slices (I used flank)
- salt and freshly cracked black pepper, to taste
- 1 tablespoon + 3 tablespoons all purpose flour, divided
- 1 cup cremini or white button mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 3½ cups reduced sodium beef broth (plus more as needed)
- 3 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 6 ounces dried wide egg noodles
- 4 ounces cream cheese, softened (optional but recommended for an extra creamy sauce)
- ½ cup sour cream (I used full fat)
- Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 inch) skillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
- Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out ⅓ cup of sauce and reserve to pour over the steak at the end.
- Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra ⅓ cup broth or more as needed.
- Once the noodles are cooked, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
- Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.