Recipe: One-Pot Weeknight Beef Stroganoff (2024)

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Christine Gallary

Christine GallaryFood Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

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updated Nov 7, 2019

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Recipe: One-Pot Weeknight Beef Stroganoff (1)

Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.

Serves4 to 6

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Recipe: One-Pot Weeknight Beef Stroganoff (2)

Beef stroganoff, with its tender pieces of beef and mushrooms swimming in a savory cream sauce, is one of those comforting dishes that just begs to be served over a bed of mashed potatoes, noodles, or rice. This version hits all the same notes, but is decidedly much more weeknight- and budget-friendly. Savory ground beef is cooked with mushrooms, onions, and noodles all in one pot, then held together by a tangy, creamy sauce for a dinner you can make in under an hour.

Making This a One-Pot Wonder

In this dish, sautéed mushrooms, onions, and ground beef get that iconic hit of paprika and a surprise dollop of Dijon mustard. Then comes the best part: After the beef broth goes in, egg noodles are added and cooked directly in the sauce for both maximum flavor absorption and the glorious knowledge that you don’t need to pull out another pot.

For the finishing touch, tangy Greek yogurt replaces the standard sour cream to make that creamy sauce we all know and love in stroganoff. It may seem a bit of a strange ingredient in stroganoff, but it still adds the same tang that sour cream does, and it’s something I always have in the refrigerator, saving me from having to buy a tub of sour cream just for one recipe. This recipe isn’t traditional, but it brings the same comforting flavors all together in one pot.

Cooking Efficiently

To make the cooking process as efficient as possible, start cooking your mushrooms, then use that time to chop up the onion and garlic. After the beef goes in, measure the rest of the ingredients out so they’re ready to go when the beef is cooked. Egg noodles cook quicker than most other pastas, so make sure to keep an eye on them and give one a taste at the six-minute mark. If the noodle is just tender, you’re ready to add the finishing touch of yogurt!

Comments

Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.

Serves 4 to 6

Nutritional Info

Ingredients

  • 3 tablespoons

    unsalted butter, divided

  • 8 ounces

    cremini mushrooms, stems trimmed and sliced 1/4 inch thick

  • 1

    medium yellow onion, small dice

  • 2

    medium garlic cloves, finely chopped

  • 1 pound

    lean ground beef

  • 3/4 teaspoon

    kosher salt, plus more for seasoning

  • 1/4 teaspoon

    freshly ground black pepper, plus more for seasoning

  • 3 tablespoons

    all-purpose flour

  • 1 1/4 teaspoons

    paprika

  • 4 cups

    (1 quart) low-sodium beef broth

  • 1 tablespoon

    Dijon mustard

  • 8 ounces

    dried egg noodles

  • 3/4 cup

    whole milk Greek yogurt

  • 1 tablespoon

    coarsely chopped fresh Italian parsley leaves (optional)

Instructions

  1. Melt 1 tablespoon of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.

  2. Reduce the heat to medium and add the remaining 2 tablespoons butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the beef, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until just cooked through and no longer pink, 6 to 8 minutes.

  3. Sprinkle in the flour and paprika. Cook, stirring frequently, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the broth and mustard and scrape up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a simmer.

  4. Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally and making sure the noodles are always mostly submerged in liquid, until the noodles are just cooked through and tender, 6 to 8 minutes.

  5. Remove from the heat and stir in the yogurt until completely incorporated. Taste and season with salt and pepper as needed. Sprinkle with the parsley if desired and serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Filed in:

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dinner

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Ingredient

Main Dish

Recipe: One-Pot Weeknight Beef Stroganoff (2024)

FAQs

What can I add to Stroganoff for more flavor? ›

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

What's the best cut of meat for beef stroganoff? ›

The best cuts of beef for stroganoff are tender, juicy cuts such as:
  • boneless rib eye – also called scotch fillet (pictured above)
  • boneless sirloin.
  • sirloin steak tips.
  • beef tenderloin.

How do I thicken up my Stroganoff sauce? ›

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

How do you add sour cream to Stroganoff without curdling? ›

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

What is the sauce in beef stroganoff made of? ›

Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.

Does stroganoff contain paprika? ›

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

What is the difference between beef stroganoff and beef goulash? ›

Traditional goulash is a type of soup or stew that uses a cheaper cut of meat suitable for slow cooking as well as peppers. Meanwhile, stroganoff is a creamy dish that uses higher-quality meat and mushrooms.

Why is my beef stroganoff so tough? ›

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

How do you stop cream curdling in beef stroganoff? ›

How do you keep sour cream from curdling in beef stroganoff? Remove some of the liquid from your stroganoff and allow it to cool. In a small bowl, take several tablespoons of the sour cream (or however much you require) and then add a teaspoon of the cooled liquid from the stew.

What is a substitute for Dijon mustard in stroganoff? ›

You can also replace the dijon with 1 tsp mustard powder. Worcestershire sauce – Use more or less if you'd like. Sour cream – Regular over reduced fat works best to avoid the sour cream breaking in the sauce. Plain Greek yogurt can be used instead.

Why has my beef stroganoff curdled? ›

Cooking at too high a heat is a common culprit behind curdling Stroganoff. Slow things down and above all, never allow the sauce to boil. What is the most tender meat for beef Stroganoff?

How can I make more flavorful? ›

Acidic ingredients help lift and balance flavor. Use small amounts of ingredients with bold flavors such as pomegranate seeds, chipotle pepper or cilantro. Give a flavor burst with condiments such as horseradish, flavored mustard, chutney, wasabi, bean purees, tapenade and salsas of all kinds.

What can you add to a dish to make it taste better? ›

Add hardy herbs like thyme, rosemary, oregano, sage, and marjoram to dishes early in the cooking process; this way, they release maximum flavor while ensuring that their texture will be less intrusive.

How do you make sour cream taste better? ›

Add chopped fresh cilantro leaves and lime juice to plain sour cream for a fresh zesty flavor.

How do you make sour taste better? ›

If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

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