Beef Stroganoff (Easy One-Pot Recipe)
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let me introduce you to your new favorite dish: Beef Stroganoff. It’s creamy, dreamy, and oh-so-delicious, all made in one pot. Yep, you heard that right. No endless dishwashing later. Are you ready to impress your taste buds? Let’s dive in!
Why This Recipe is Awesome
You might be wondering why you should drop everything and make Beef Stroganoff. Well, first off, it’s ridiculously simple. I mean, it’s idiot-proof; even I didn’t mess it up, which is saying something. Aside from being easy, it’s super versatile. You can serve it over egg noodles, rice, or just spoon it directly into your mouth if you’re feeling wild. Plus, it’s a total crowd-pleaser. Bring this dish to any gathering, and you’ll be heralded as the culinary god (or goddess) that you truly are. Seriously, what’s not to love?
Ingredients You’ll Need
Here’s your grocery list of magic ingredients for this one-pot wonder:
- 1 1/2 pounds beef sirloin steak, thinly sliced into strips (the good stuff)
- Salt and ground black pepper, to taste (a chef’s best friends)
- 4 tablespoons butter (because butter makes everything better)
- 1 medium onion, finely chopped (crying optional)
- 2 garlic cloves, minced (vampires beware)
- 8 ounces mushrooms, sliced (get fancy with it)
- 3 tablespoons all-purpose flour (for thickening and binding)
- 2 cups beef broth (liquid gold)
- 1 teaspoon Worcestershire sauce (a mouthful, but worth it)
- 1 cup sour cream, room temperature (bring on the creaminess)
- 1 teaspoon Dijon mustard (zest, baby, zest)
- 12 ounces cooked medium egg noodles or 3-4 cups cooked rice (your carb of choice)
- Fresh parsley, chopped, for garnish (because green makes it fancy)
Step-by-Step Instructions
Now, let’s get this show on the road. Follow these steps, and soon you’ll be knee-deep in savory deliciousness.
Slice the Steak: Cut your beef into 1/3-inch thick slices against the grain. This helps it stay tender—nobody wants a shoe leather steak.
Season the Beef: Sprinkle the strips with salt and pepper to taste. Go easy; remember you’re seasoning this lovely meat.
Melt the Butter: In a large skillet, melt the butter over medium-high heat. Wait for that glorious smell to hit you.
Sear the Beef: Add the beef in batches, searing each side for no more than 20-30 seconds. Seriously, don’t overdo it; we’re not making beef jerky here. Remove the steak from the skillet and set aside to rest.
Cook the Onions: In the same skillet, cook the onions until soft and translucent. You know they’re ready when they’re looking all dreamy.
Add the Garlic: Toss in the minced garlic and stir until fragrant. Your kitchen should start to smell like heaven right about now.
Sauté Mushrooms: Add the mushrooms and sauté until they turn golden. Stir, stir, stir; they’ll thank you later.
Add Flour: Sprinkle the flour into the skillet and cook for 1 minute, stirring constantly. This is where the thickening magic begins.
Mix in Broth: Slowly add the beef broth while continuing to stir. Cook and stir until the mixture thickens. This is the moment you realize that things are coming together beautifully.
Season and Cream: Reduce the heat to low, then add the Worcestershire sauce, sour cream, and mustard. Stir gently until everything is smooth and blended. Cook for 4-5 more minutes; you want it creamy but not boiling.
Return the Beef: Dump your seared steak back into the skillet and cook for 1 minute. Let the flavors mingle because why not?
Serve It Up: Serve the beef stroganoff over your choice of egg noodles or rice, and finish with a sprinkle of fresh parsley. Voilà, you’re ready to chow down!
Common Mistakes to Avoid
Let me save you from a cooking disaster. Here are some rookie moves to sidestep while you whip up your stroganoff.
- Overcooking the Beef: Seriously, nobody wants dried-out meat. Stick to 20-30 seconds of searing.
- Not Using Room Temperature Sour Cream: If your sour cream is too cold, it will curdle. Nobody likes curdled sauce—don’t be that person.
- Ignoring the Flour Step: Think you can skip this part? Wrong. It’s essential for the creamy texture. Flour is your ally.
- Using Mushrooms from a Can: Unless you want a mushy mess, stick to fresh mushrooms. Canned ones are for emergencies, not stroganoff!
Alternatives & Substitutions
Got some things missing from your kitchen? No worries, I gotchu. Here are some cool swaps to keep you in the cooking game:
- Beef Alternatives: Don’t have sirloin? Use ground beef or chicken. Just remember to adjust cooking times accordingly.
- Mushroom Swap: If you despise mushrooms, use bell peppers or zucchini instead. Not everyone is a fungi fan.
- Sour Cream Shenanigans: If sour cream isn’t your jam, Greek yogurt works too. It still brings creaminess without the extra calories.
- No Worcestershire Sauce? Sub in soy sauce for a slightly different flair.
FAQ (Frequently Asked Questions)
Got some burning questions? Let’s tackle them together.
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is the real deal.
What if I don’t have beef broth? You could use chicken broth or even vegetable broth. Just keep that savory goodness in mind.
Do I really need fresh parsley? For garnish? Nope, but it does make your dish look fancy. Plus, it brightens things up a bit.
Can I double the recipe? Of course, but do it in batches. You don’t want to end up with a sauce explosion in your kitchen.
What type of noodles should I use? While egg noodles are traditional, any noodle you have will work. Be a rebel!
Is this dish freezer-friendly? Yep! Just be sure to cool it completely before sealing it up. Freezer meals are the best.
Can I skip the Dijon mustard? Sure, but it adds a great kick. If you’re mustard-averse, just leave it out.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. Beef Stroganoff is not only delicious but also a testament to your cooking prowess. You’ve earned it. So throw caution to the wind, grab those ingredients, and get cooking. Who knows? This might just become your new go-to dish. Happy cooking, and don’t forget to enjoy every creamy, savory bite!
Print
Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
An easy one-pot recipe for creamy, dreamy Beef Stroganoff that’s perfect for impressing your taste buds without the endless dishwashing.
Ingredients
- 1 1/2 pounds beef sirloin steak, thinly sliced into strips
- Salt and ground black pepper, to taste
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream, room temperature
- 1 teaspoon Dijon mustard
- 12 ounces cooked medium egg noodles or 3-4 cups cooked rice
- Fresh parsley, chopped, for garnish
Instructions
- Slice the Steak: Cut your beef into 1/3-inch thick slices against the grain.
- Season the Beef: Sprinkle the strips with salt and pepper to taste.
- Melt the Butter: In a large skillet, melt the butter over medium-high heat.
- Sear the Beef: Add the beef in batches, searing each side for no more than 20-30 seconds. Remove and set aside.
- Cook the Onions: In the same skillet, cook the onions until soft and translucent.
- Add the Garlic: Toss in the minced garlic and stir until fragrant.
- Sauté Mushrooms: Add the mushrooms and sauté until golden.
- Add Flour: Sprinkle the flour into the skillet and cook for 1 minute, stirring constantly.
- Mix in Broth: Slowly add the beef broth while stirring until the mixture thickens.
- Season and Cream: Reduce heat to low; add Worcestershire sauce, sour cream, and mustard, stirring until smooth. Cook for 4-5 more minutes.
- Return the Beef: Add the seared steak back into the skillet and cook for 1 minute.
- Serve It Up: Serve the beef stroganoff over egg noodles or rice, and garnish with fresh parsley.
Notes
Avoid overcooking the beef and using cold sour cream to keep the sauce from curdling.