Every time I make beef stroganoff, I’m instantly reminded of Sunday dinners at home. The smell of onions sizzling in olive oil, mushrooms softening in the pan, and beef browning to perfection is pure comfort in a skillet. Stroganoff is one of those dishes that feels fancy, yet it’s surprisingly easy especially when made in just one pot. No juggling multiple pans, no endless cleanup. Just creamy, savory goodness ready to spoon over rice, pasta, or even mashed potatoes. Trust me, once you try this one pot beef stroganoff recipe, it’ll earn a regular spot in your dinner rotation.
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Why You’ll Love This One Pot Beef Stroganoff Recipe
- One pot = less mess. Everything cooks together, saving you dishes.
- Rich, creamy, and cozy. That classic stroganoff flavor with beef, mushrooms, and sour cream is unbeatable.
- Quick but comforting. On the table in under 40 minutes.
- Versatile. Serve it over rice, pasta, or potatoes.
- Family favorite. Even picky eaters love this dish!
👉 If you love hearty beef dinners, don’t miss my Quick & Easy Wagyu Meatloaf another cozy classic.
Ingredients You’ll Need for Beef Stroganoff Recipe
Here’s a handy breakdown of everything you’ll need to make this easy beef stroganoff recipe:
| Ingredient | Quantity | Notes |
|---|---|---|
| Beef strips | 500g | Use sirloin, ribeye, or tenderloin for the best results |
| Mushrooms | 200g | White button or cremini work beautifully |
| Onion | 1 medium | Finely chopped |
| Garlic | 2 cloves | Minced for depth of flavor |
| Sour cream | 1 cup | Adds creaminess and tang |
| Flour | 2 tbsp | Thickens the sauce |
| Beef broth | 2 cups | Low-sodium recommended |
| Olive oil | 2 tbsp | For sautéing |
| Salt & pepper | To taste | Seasoning |
| Fresh parsley | For garnish | Optional, but adds freshness |
Step-by-Step Instructions for Beef Stroganoff
- Sauté aromatics : Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and garlic. Cook until golden and fragrant; this base gives the stroganoff its signature flavor.
- Brown the beef : Add the beef strips. Sear them on all sides until they’re browned but not overcooked. This step locks in those savory juices.
- Cook the mushrooms : Toss in the sliced mushrooms. Let them release their liquid and soften, soaking up all that oniony, garlicky goodness.
- Thicken the sauce : Sprinkle flour over the beef and mushrooms, stirring for about 1 minute. Slowly pour in the beef broth while stirring, creating a silky sauce that thickens as it simmers.
- Add sour cream : Remove the pan from heat, then stir in sour cream. This ensures it blends smoothly without curdling. Season with salt and pepper.
- Serve & enjoy : Spoon your stroganoff over steamed rice (or pasta or potatoes). Garnish with fresh parsley for color and freshness.
Noor’s Flavor Tips & Secrets
- Use fresh beef strips. Sirloin and ribeye give the best tenderness.
- Don’t skip the mushrooms. They add that earthy, umami richness stroganoff is famous for.
- Paprika kick. A pinch of smoked paprika gives a subtle warmth.
- Fresh finish. Stir in fresh parsley or dill just before serving for brightness.
- Make it lighter. Greek yogurt can replace sour cream for a healthier twist.
👉 Love quick skillet meals? Try my Easy Ground Beef and Broccoli Recipe next!
What to Serve with One Pot Beef Stroganoff
One of the best things about this one pot beef stroganoff recipe is how many different ways you can serve it. It’s rich, creamy, and savory, which means it pairs well with a variety of comforting sides. Here are some delicious serving suggestions:
- Egg noodles – The most traditional and classic way to enjoy beef stroganoff. The wide noodles soak up the creamy sauce perfectly.
- Steamed rice – A simple and budget-friendly option. The rice absorbs the sauce and makes every bite hearty.
- Mashed potatoes – Creamy mashed potatoes paired with creamy stroganoff? Double comfort in one bite.
- Roasted potatoes – If you prefer a crispy contrast, roasted baby potatoes work like a dream.
- Crusty bread or garlic bread – Perfect for mopping up all that delicious sauce at the bottom of your bowl.
- Steamed or roasted vegetables – Add a pop of color and freshness to balance the richness. Broccoli, green beans, or carrots are my go-to picks.
- Light green salad – A simple cucumber, lettuce, or arugula salad with a lemony dressing cuts through the creaminess.
- International twists – In Germany, try it with spaetzle; in Japan, serve it over white rice.
Now that you know how to serve it, let’s talk about how to save those delicious leftovers for later
👉 For a fun twist, check out my Quick Wagyu Tacos — another beefy favorite with bold flavor.
How to Storage & Reheat beef stroganoff
One of the many reasons I adore this one pot beef stroganoff recipe is that it tastes just as good the next day sometimes even better, because the flavors have more time to mingle. Here’s how you can store and reheat it the right way:
Storing in the Fridge
- Let the stroganoff cool completely before transferring it to containers. If you cover it while still hot, condensation can water down the sauce.
- Store in airtight containers to lock in freshness.
- It will stay good in the fridge for up to 3 days.
Freezing Stroganoff
Yes, you can freeze it, but there’s one trick:
- The sour cream doesn’t freeze well ; it can separate and become grainy. To fix this, cook the stroganoff without adding sour cream. Let it cool, then freeze the beef-mushroom mixture.
- When you’re ready to enjoy it, thaw in the fridge overnight, reheat gently, and then stir in fresh sour cream just before serving.
- Frozen stroganoff keeps well for 2–3 months.
Reheating on the Stove
- Transfer stroganoff to a skillet or saucepan.
- Reheat gently over medium-low heat, stirring occasionally.
- If the sauce looks too thick, add a splash of beef broth, milk, or even water to loosen it up.
Reheating in the Microwave
- Place leftovers in a microwave-safe bowl.
- Cover loosely with a lid or paper towel to avoid splatters.
- Heat in 30-second intervals, stirring in between, until warmed through.
- Again, add a splash of liquid if the sauce seems too thick.
Pro Tips for Leftovers
- Don’t boil when reheating. High heat can make the sour cream curdle and the beef tough.
- Reheat only what you’ll eat. Stroganoff tastes best when gently warmed once, not reheated multiple times.
- Use fresh herbs. A sprinkle of fresh parsley or dill just before serving makes leftovers taste brand new.
Variations of Beef Stroganoff
- Ground Beef Stroganoff – Swap strips for ground beef for a quick weeknight dinner.
- Instant Pot Stroganoff – Pressure cook beef and mushrooms, then stir in sour cream at the end.
- Chicken Stroganoff – Use chicken breast or thighs instead of beef for a lighter version.
- Dairy-Free Stroganoff – Substitute cashew cream or coconut cream for sour cream.
- Extra Veggie Stroganoff – Add spinach, zucchini, or peas to sneak in more greens.
One Pot Beef Stroganoff Recipe
Ingredients
- 500 g beef strips
- 200 g mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup sour cream
- 2 tbsp flour
- 2 cups beef broth
- 2 tbsp olive oil
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté aromatics : Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and garlic. Cook until golden and fragrant this base gives the stroganoff its signature flavor.
- Brown the beef : Add the beef strips. Sear them on all sides until they’re browned but not overcooked. This step locks in those savory juices.
- Cook the mushrooms : Toss in the sliced mushrooms. Let them release their liquid and soften, soaking up all that oniony, garlicky goodness.
- Thicken the sauce : Sprinkle flour over the beef and mushrooms, stirring for about 1 minute. Slowly pour in the beef broth while stirring, creating a silky sauce that thickens as it simmers.
- Add sour cream : Remove the pan from heat, then stir in sour cream. This ensures it blends smoothly without curdling. Season with salt and pepper.
- Serve & enjoy : Spoon your stroganoff over steamed rice (or pasta or potatoes). Garnish with fresh parsley for color and freshness.
Notes
- Use tender cuts of beef (sirloin, ribeye, or tenderloin) for the best results.
- Greek yogurt or crème fraîche can replace sour cream if needed.
- Don’t overcook the beef — quick searing keeps it tender and juicy.
Nutrition (per serving)
- Calories: 460 kcal
- Fat: 28 g
- Saturated Fat: 11 g
- Carbs: 20 g
- Protein: 30 g
-
Sodium: 900 mg
(Serving size: 1/4 of recipe)
If you enjoy this recipe, please leave a rating and a comment below! We’d appreciate any tips or photos of your results. Thank you for being part of our community! 😊
Frequently Asked Questions about Beef Stroganoff
What are the main ingredients in beef stroganoff?
Classic stroganoff is made with beef, mushrooms, onions, garlic, beef broth, and sour cream. These give it the creamy and savory flavor everyone loves.
What is the best cut of meat for beef stroganoff?
Sirloin, ribeye, or tenderloin are best since they’re tender and cook quickly. Always slice thinly against the grain.
Can I make beef stroganoff with ground beef?
Yes! Ground beef stroganoff is quicker, more budget-friendly, and perfect for busy nights. The sauce stays just as creamy.
What is traditionally served with beef stroganoff?
Egg noodles are the classic pairing. Rice, mashed potatoes, or roasted potatoes are also great options.
Do I need sour cream in stroganoff?
Sour cream adds tang and creaminess. If you don’t have it, Greek yogurt or crème fraîche work well as substitutes.
How do you get beef tender in stroganoff?
Use tender cuts of beef, slice them thinly, and cook quickly over medium-high heat. Avoid overcooking, which makes beef tough.
Can you freeze beef stroganoff?
Yes, but freeze it without sour cream for the best texture. Stir in fresh sour cream after reheating.
Is beef stroganoff Russian or German?
It’s originally Russian, created in the 19th century. Over time, it spread worldwide, with different versions in Europe and the U.S.
Does beef stroganoff have paprika?
Not traditionally, but many modern recipes add paprika for warmth and color. Smoked paprika works especially well.
Can I make beef stroganoff without mushrooms?
Yes! While mushrooms add depth, you can skip them or replace with zucchini or bell peppers for a veggie twist.
How long does beef stroganoff take to cook?
From start to finish, about 30–40 minutes. It’s a quick but hearty one-pot meal.
Can you use milk instead of sour cream in beef stroganoff?
Milk alone won’t give the same richness. Mix it with lemon juice, or better yet, use Greek yogurt or cream cheese.
What vegetables go well in beef stroganoff?
Mushrooms are classic, but you can also add peas, spinach, zucchini, or green beans for extra nutrition.
looks so good! Can I use chicken instead of beef?
Thank you so much! 😊 Yes, you can definitely use chicken instead of beef. I recommend chicken breast or boneless thighs; just slice them thin so they cook quickly. The sauce will still be creamy and delicious, and it turns into a cozy chicken stroganoff version!