Beef Stroganoff (Easy One-Pot Recipe)

Beef Stroganoff

Beef Stroganoff, this classic dish brings me right back to my childhood, as my mom used to make it for us on cold winter nights. I still remember the cozy feeling of sitting by the fireplace with a big bowl of stroganoff, warmed from the inside. I’ve experimented with many variations on stroganoff to make it healthier without compromising on flavor. The recipe I’m sharing with you today is a lighter take, using lean beef and lots of mushrooms and vegetables to keep you full without feeling weighed down. It has just the right blend of savory, hearty and comforting flavors to satisfy any craving.

Recipe ingredients

  • 1 medium onion, finely chopped – Onions are the backbone of any stew or sauce, and their sweetness pairs perfectly with the beef in this dish.
  • 8 ounces mushrooms, sliced – Mushrooms add an earthy umami flavor and meaty texture without extra calories. I like to use a variety like cremini or white button mushrooms.
  • 2 garlic cloves, minced – A little garlic goes a long way to infuse the sauce with savory depth. I always mince it by hand for the best flavor.
  • 1 1/2 lb beef sirloin steak, thinly sliced into strips – Lean beef sirloin is my top choice for protein. I slice it against the grain for tender bites.
  • 4 tablespoons butter – Butter is essential for richness but I keep the amount moderate.
  • 3 tablespoons all-purpose flour, divided – A roux thickens the sauce to the perfect clingy consistency.
  • 2 cups beef broth – Homemade beef broth is best but low-sodium store-bought works too for flavor.
  • 1 teaspoon Worcestershire sauce – This classic adds complexity.
  • 1 cup sour cream, room temperature – Sour cream balances the acidity for a creamy finish.
  • 1 teaspoon Dijon mustard – A little mustard perks up the flavors.
  • salt and ground black pepper, to taste of course, no dish is complete without seasoning.
  • cooked egg noodles or rice, for serving I love the way noodles soak up every drop of the sauce.
  • fresh parsley, chopped, for garnish – Parsley brings a pop of color and freshness.
Beef Stroganoff

How to Make This Beef Stroganoff Recipe

Preparing the Ingredients

First, slice the beef into thin strips and season generously with salt and pepper. Set aside finely chop the onion and mince the garlic. Slice the mushrooms. Measure out any dry ingredients like flour. Have wet ingredients like broth and dairy at room temperature and ready to go.

Cooking the Beef and Vegetables

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Working in batches if needed, cook the beef strips until browned on all sides but still pink inside, about 5-7 minutes. Transfer to a plate and set aside. In the same skillet, melt the remaining 2 tablespoons butter. Add the onion and mushrooms and cook for 5-7 minutes until softened. Season with salt and pepper. Transfer to a separate plate.

Making the Sauce

Sprinkle 2 tablespoons of flour into the hot skillet and cook for 1 minute, stirring constantly, until fragrant. Whisk in the beef broth and Worcestershire sauce. Bring to a boil, then reduce heat and let simmer for 5 minutes to thicken slightly.

Finishing Touches

Return the beef and vegetables to the skillet along with any accumulated juices. Gently stir to coat everything in the sauce. Remove from heat and stir in the sour cream and mustard until fully combined.

Serving Instructions

This Beef Stroganoff is best served warm, so I recommend cooking the egg noodles just before plating. You can also serve it over rice. For a crowd, I like to transfer the stroganoff to a slow cooker set on low for easy buffet-style serving. Be sure to offer fresh parsley, red pepper flakes or hot sauce on the side for those who want to add extra flavor or spice.

Storage Instructions

The stroganoff can be refrigerated in an airtight container for up to 4 days. Reheat it gently over low heat until piping hot throughout.

Freezing Instructions

  • This recipe actually freezes beautifully! Portion the cooled stroganoff into freezer-safe zip lock bags or containers, pressing out excess air. Label and date each package.
  • To freeze, place in the freezer for 4 to 6 months. When ready to eat, thaw overnight in the refrigerator or quicker in the microwave and reheat gently on the stovetop or in the oven until hot and bubbling.
  • Freezing makes this a perfect make-ahead meal for busy nights. Just thaw and serve – your family will be so happy to have such a comforting dish ready with minimal effort.

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FAQs

Can I use a different cut of beef?

Yes, you can substitute sirloin with chuck or round steak. Just adjust the cooking time as needed.

Is it gluten-free?

No, the flour used to make the roux contains gluten. You can try substituting an equal amount of cornstarch or arrowroot powder.

Can I make it ahead?

Yes, you can prepare the stroganoff up to 3 days in advance and store in the fridge. Reheat gently before serving. It also freezes well for up to 3 months.

Is it low-carb?

Not exactly, as the noodles add carbs. But you can serve it over cauliflower rice or other low-carb veggies to reduce the carb count.

Can I double the recipe?

Yes, this recipe doubles well for leftovers or a crowd. Just use a larger skillet and adjust cooking times as needed.

How do I make it creamy without sour cream?

You can blend some of the cooked beef and broth until smooth, then stir back into the stroganoff for a lighter creaminess. Evaporated milk is also a lower-fat alternative.

Beef Stroganoff

Beef Stroganoff (Easy One-Pot Recipe)

Beef Stroganoff, this classic dish brings me right back to my childhood, as my mom used to make it for us on cold winter nights. I still remember the cozy feeling of sitting by the fireplace with a big bowl of stroganoff, warmed from the inside.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • lb beef sirloin steak, thinly sliced into strips
  • salt and ground black pepper, to taste
  • 4 tbsp butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • 3 tbsp all-purpose flour, divided
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup sour cream, room temperature
  • 1 tbsp Dijon mustard
  • cooked egg noodles or rice, for serving
  • fresh parsley, chopped, for garnish

Instructions
 

  • Chop onion and mince garlic. Slice mushrooms and beef into thin strips. Measure dry ingredients. Prep wet ingredients.
  • In a skillet, cook beef in batches until browned. Transfer to a plate. Sauté onion, garlic and mushrooms until softened.
  • Sprinkle flour into hot skillet and cook briefly. Whisk in broth gradually to avoid lumps. Bring to a boil then simmer.
  • Add beef and veggies back to skillet along with any juices. Stir to coat in sauce. Remove from heat
  • Whisk in sour cream and mustard until smooth and creamy.
Keyword beef stroganoff recipe,, classic beef stroganoff, easy beef stroganoff, healthy beef stroganoff,
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.