Craving the rich, creamy comfort food of beef stroganoff but don’t want to deal with a sink full of dishes? Our one-skillet beef stroganoff is the answer to your weeknight dinner prayers.
This isn’t your grandmother’s stroganoff, though it’s hard to beat her Creamy Mushroom Pasta. We’ve streamlined the classic recipe, packing all the savory, mushroom-laden goodness into a single pan without sacrificing an ounce of flavor. Tender strips of beef, earthy mushrooms, and al dente noodles all come together in a velvety sauce that’ll have you scraping the pan for every last bite.
Our foolproof method ensures you’ll achieve restaurant-quality results with minimal effort. From perfectly searing the beef to creating that signature creamy sauce, we’ll guide you through each step. The best part? You’ll have this comforting meal on the table in just 30 minutes (or use our fun meatball stroganoff recipe if you don’t feel like using steak tips).
Whether you’re feeding a hungry family or just want to treat yourself to a cozy dinner, this one-skillet beef stroganoff delivers maximum flavor with minimum fuss. Get ready to add this to your regular dinner rotation!
One Skillet Beef Stroganoff Recipe
AmericanIngredients
- 1 1/2 lb sirloin tips - pounded to 1/2″ thick and cut intp 1/2″ cubes
- Salt and Pepper
- 4 tbs vegetable oil
- 10 oz white mushrooms - sliced thin
- 1 onion - finely chopped
- 2 tbs flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups low-sodium beef broth
- 1/3 cup brandy
- 1/3 lb wide egg noodles - approx 3 cups
- 2/3 cup sour cream
- 2 tsp lemon juice
Instructions
- Pat beef dry with paper towels and season with salt and pepper.
- Heat 1 tbs oil in large skillet over medium-high heat until just smoking.
- Cook half of beef until well browned, 3 to 4 minutes per side.
- Transfer to medium bowl and repeat with additional tbs oil and remaining beef.
- Heat remaining 2 tbs oil now empty skillet until shimmering.
- Cook mushrooms, onions, and 1/2 teas salt until liquid from mushrooms has evaporated, about 8 minutes. (If pan becomes too brown, pour accumulated beef juices into skillet.)
- Stir in flour and cook for 30 seconds.
- Gradually stir in broths, then brandy, stirring so as to not form clumps from the flour, and return beef and juices to pan.
- Bring to a simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.
- Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes.
- Remove from heat, stir in sour cream and lemon juice.
- Season with salt and pepper to taste and serve.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Why You’ll Love This One Pot Beef Stroganoff
This dish is packed with flavor and incredibly east to make, making it ideal for busy weeknights, just like ground turkey stroganoff for those looking for something a little leaner. You’ll appreciate how the traditional stroganoff flavors are maintained while the cooking and cleanup processes are simplified. The tender bites of beef, combined with the rich and creamy sauce, make each forkful a delightful experience.
Ingredients for this Easy beef stroganoff recipe
- For the Beef:
- 1 1/2 lb sirloin tips, pounded to 1/2″ thick and cut into 1/2″ cubes
- Salt and pepper, to taste
- 4 tbsp vegetable oil, divided
- For the Sauce and Noodles:
- 10 oz white mushrooms, sliced thin (feeling fancy, toss in some cremini mushrooms)
- 1 onion, finely chopped (white or yellow onion both work for this recipe)
- 2 tbsp all purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups low-sodium beef broth
- 1/3 cup brandy
- 1/3 lb wide egg noodles (approx 3 cups)
- 2/3 cup sour cream
- 2 tsp lemon juice
Substitutions
- Gluten-Free Noodles: Swap traditional egg noodles with your favorite gluten-free option to cater to dietary needs and reduce the starch.
- Yogurt for Sour Cream: Use plain Greek yogurt instead of sour cream for a lighter, tangier twist.
How to Make One Pan Beef Stroganoff
- Prepare the Beef: Pat beef dry, season with salt and pepper, and sear in hot oil until browned. Set aside.
- Cook Mushrooms and Onions: In the same skillet, sauté mushrooms and onions with a pinch of salt until browned and tender.
- Make the Sauce: Stir in flour, then gradually add broths and brandy. Return beef to the skillet.
- Simmer the Beef: Cover and simmer until the beef is tender, about 30-35 minutes.
- Cook the Noodles: Mix in the noodles, cover, and boil until tender.
- Finish with Sour Cream: Remove from heat, stir in sour cream and lemon juice, and season to taste. Garnish with chopped parsley, if desired.
Recipe Tips
- Browning the Beef: Ensure the skillet is hot before adding the beef to get a good sear, which adds depth to the dish’s flavor.
- Stirring Noodles: Stir occasionally while cooking the noodles to prevent them from sticking to the pan.
How to Serve One Pan Beef Stroganoff
Enjoy this hearty dish on its own or pair it with a simple green salad for a complete meal. Its rich flavors also go well with steamed vegetables like green beans or roasted Brussels sprouts for added freshness.
How to Store and Reheat Beef Stroganoff
Cool leftovers before storing in the refrigerator in an airtight container for up to three days.
To Reheat: Reheat gently in a skillet, adding a splash of broth if necessary to loosen the sauce.
I sure do love winter clothing! And this dish. =)
I know!Even I was well prepared for this winter, with new boots etc..not that I’m complaining.I just loved this winter, so enjoyable without slush and ice!Love your recipe!Looks delicious 🙂
Looks perfectly delicious! 🙂 Very nicely done, one of my favorite childhood dishes!
Let me just say that I love that napkin! I know the star is the food, which looks amazing…but that napkin is so cool. Love the colors!
I have made this dish before, but never thought of adding brandy to it. Great idea! Looks delicious!
Yea I don’t think I will ever cave and get those boots haha. Although I do respect that they are comfty.
Do you hear that sound?
That’s the sound of my stomach growling looking at your pictures.
*sigh*
So many bloggers are thinking about comfort foods and the weather simply won’t cooperate! Well, we’re doing it, anyway; right? And, your Stroganoff recipe is perfect. Thanks for sharing. Come visit when you can.
There is long, long time sinse I had a Beef Stroganoff, I don’t know why I didn’t make it again, in fact, I don’t have the recipe…until now…thanks for sharing…!!!
I hear you. I still have cute winter clothes that I got for Christmas that I haven’t had a chance to wear yet!
This stroganoff looks excellent! I usually do mine in the crockpot, but this would be much faster!
Kita – this looks delicious! I’m a fan of warm weather, too….I miss my flip-flops!
I have never ever made stroganoff before unless you count hamburger helper. I will be keeping this link handy and getting a pair of nice furry-inside boots!
Stroganoff, Beef, BRANDY. Kita, this is so warming. I also got these look-a-likes for my daughter and believe me, she has needed to wear them all winter. She never has them off! Pass some of that breezy warm air over the ocean, please. Meanwhile we’re taking your comforting stroganoff and hopefully we can say off with ze boots soon.