Need a quick weeknight dinner? This One Pot Beef Stroganoff Recipe is ready in 30 minutes and tastes ultra comforting. Made with seared steak strips and a luscious Greek yogurt and mushroom sauce, it’ll soon become a family favorite.
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Creamy and comforting 30-minute homemade beef stroganoff
Hello, comfort! Every creamy bite of this One Pot Beef Stroganoff Recipe is packed with strips of seared steak, a savory mushroom sauce, and egg noodles. It’s what comfort food dreams are made of.
The best part? It all comes together in one pot, including:
- Searing the strips of juicy flank steak.
- Sauteeing the mushrooms until golden brown.
- Whisking the Greek yogurt and mushroom sauce together.
It only takes 30 minutes! A quick beef stroganoff is a perfect dish to keep stress out of the kitchen, keep cleanup a breeze, and make your whole family happy.
And for even more beefy and comforting dinners your family will love, check out my Beef Rice Pilaf, Instant Pot Beef Short Ribs, and Vodka Sauce with Ground Beef recipes.
Watch How To Make 30-minute Homemade Beef Stroganoff
What is beef stroganoff?
Beef stroganoff is a Russian dish named after the Stroganov family during the 1800s. While the recipe has slightly changed over time to make way for different cuts of meat and seasonings, the recipe we know and love today usually features seared steak strips covered in a creamy and savory mushroom sauce. It’s a comfort food best served over egg noodles or mashed potatoes.
Ingredients and substitutions
- Butter – Unsalted preferably.
- Olive oil
- Steak – I found the best beef to use for a beef stroganoff recipe was flank steak, but have also had great results with sirloin steak. The better quality meat you use, the better and more tender the final dish will be! You can also use ground beef if you prefer.
- Kosher salt
- Onion
- Baby bella mushrooms – Small, thinly sliced mushrooms are best for this stroganoff recipe because they’ll be easier to eat than larger varieties (like portobello).
- Garlic
- Worcestershire sauce
- Dijon mustard
- Dry white wine – Like Sauvignon Blanc or Pinot Grigio. If you would rather make it without alcohol, sub the wine for more beef stock.
- Beef stock
- Cornstarch – To help thicken the stroganoff sauce.
- Yogurt – Plain Greek yogurt is best and gives the sauce a silky smooth consistency. If you don’t have yogurt, use sour cream instead.
- Fresh parsley
- Egg noodles – The stroganoff is served over a bed of egg noodles, mashed potatoes, rice, or cauliflower mash.
How to make beef stroganoff
To begin, prep the steak by patting it dry and thinly slicing it against the grain. Season with salt.
Heat the olive oil and butter in a skillet over medium-high heat. Once hot, sear the sliced steak in the pan. Flip and cook on the other side. repeat until add the steak is seared. Remove into a bowl and set it aside, cover with foil to keep warm.
Melt the rest of the butter in the pan, then add the onions. Next, add the mushrooms and cook until they’re starting to soften. Finish by adding the garlic.
Deglaze the pan with the white wine, making sure to scrape up the stuck browned bits. After the wine has cooked down slightly, stir in the mustard and Worcestershire sauce.
To finish the stroganoff sauce, stir the cornstarch together with water to make a slurry, then whisk it into the sauce. Slowly pour in the beef stock and let the mixture simmer and thicken slightly.
Stir the yogurt and cooked steak into the sauce. Leave it to simmer for a few minutes, then add more seasonings to your taste.
Scoop up the beef stroganoff and pour it over a bed of cooked egg noodles. Top with fresh parsley and enjoy this classic comfort food!
Recipe tips
- Freeze the steak – For perfect steak slices, place the steak in the freezer for 15 to 20 minutes before you start cooking. The cold and firm meat will be much easier to slice.
- Use the right cut of beef – You can make beef stroganoff with any marbled piece of stir fry-friendly steak. I like using flank steak, but ribeye, sirloin, and beef tenderloin are all great options. Ground beef works too!
- Don’t skip the sear! Searing is an important part of developing a flavorful crust around each piece of beef. Without it, the stroganoff won’t be nearly as tasty!
- To sear the steak perfectly – Place the strips in an even layer in the oiled pan. Don’t touch them until they’re thoroughly browned on the bottom. This method will leave you with a crisp, golden crust on both sides.
What to serve with beef stroganoff
First of all, make sure you have a bed of pasta, potatoes, or grains ready for the stroganoff. Plate the servings over a bed of:
- Cooked egg noodles tossed with butter
- Short pasta noodles
- Creamy mashed potatoes or caramelized onion mashed potatoes
- Cooked white, brown, or wild rice
- Mashed cauliflower
The best sides for beef stroganoff are on the lighter side, like salads and vegetable-forward dishes. It’s a rich dish, after all, and you don’t want to walk away from the dinner table feeling weighed down.
I recommend pairing each serving with a butter lettuce salad, tomato and onion salad, or baked cauliflower. To keep the meal Russian-inspired, pair it with my Easy Olivier Salad and snack on this Russian Charcuterie Board as an appetizer.
Variations
- Add more vegetables – You can saute carrots, parsnips, potatoes, or cauliflower at the same time as the onions if you’re craving extra veggies.
- Vegetarian mushroom stroganoff – For a vegetarian version, add extra mushrooms in place of the beef, use plant-based ground beef instead of the steak, and/or use vegetable stock instead of beef stock.
- Instead of beef – You can make this recipe with chicken thighs.
Storing and freezing
Store: Leftover stroganoff should be stored in the refrigerator, covered well, and packed into airtight containers. It will keep for 3 to 4 days.
Freeze: Once the stroganoff is completely cool, pack it into airtight containers and freeze for up to 3 months.
Reheat: You can either reheat the leftovers in the microwave or in a covered skillet on the stove over low heat.
Looking for more one pot recipes?
- Spicy Thai Peanut Chicken
- Creamy Sausage Pasta
- Chicken and Gnocchi
- Mediterranean Chicken and Orzo
- Chicken Salad with Honey Mustard Vinaigrette
If you give this One Pot Beef Stroganoff Recipe a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
One Pot Beef Stroganoff Recipe
Equipment
- 1 tongs
Ingredients
- ¼ cup unsalted butter, divided
- 1 tablespoons olive oil
- 1 ½ pounds flank steak, thinly-sliced against the grain or use sirloin steak
- 2 teaspoon kosher salt, divided, more to taste
- 1 small onion, thinly-sliced
- 1 pound baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- ½ tablespoon dijon mustard
- ½ cup dry white wine, or use more beef stock
- 2 cups beef stock
- 4 tablespoons cornstarch
- ½ cup plain Greek yogurt, or use sour cream
- 1 tablespoon parsley, chopped
- 1 pound egg noodles, cooked
Instructions
Prep and cook the steak
- Pat the steak dry wth a paper towel. Then thinly slice the steak against the grain. Season with ½ teaspoon of salt.
- Add 1 tablespoon of olive oil and 2 tablespoons of butter in a large pan over medium-high heat. Add the sliced steak in a single layer, and cook undisturbed for about 1-2 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 1 minute. Repeat until add steak is seared, adding additional olive oil if needed. Remove the steak from the pan to a plate and cover it with foil to keep it warm, and set aside.
Prep and cook the veggies
- In the same pan, over medium heat, melt the remaining 2 tablespoons of butter. Add the onions and sauté for about 3 minutes. Add mushrooms and remaining ½ teaspoon of salt and sauté for an additional 5-7 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring occasionally.
- Add the white wine and deglaze the pan by scraping the brown bits off the bottom of the pan with the wooden spoon. Let this cook down for an additional 3 minutes.
- Add the mustard and Worcestershire sauce, stir to combine.
Finish the sauce
- In a small bowl, add 4 tablespoons of cornstarch and 4 tablespoons of water, and whisk together to combine to create a slurry.
- Add the slurry to the pan, stir to combine, then add the beef stock slowly into the pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally.
- Add in the Greek yogurt (or sour cream) and cooked steak. Let it simmer for 5 minutes to reheat the steak. Taste and season with any additional salt.
Serving
- Serve over egg noodles tossed with some butter then sprinkled with parsley. Or serve over a bed of creamy mashed potatoes or rice.
Shey Gladstone
Perfect meal for fall/winter days! Also, so delicious!