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One-Pan Beef Stroganoff

A close-up of a bowl of beef stroganoff with tender beef, mushrooms, and creamy sauce served over egg noodles.
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A quick and creamy beef stroganoff with mushrooms and egg noodles, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1.5 pounds sirloin steak, thinly sliced
  • 1 pound mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup all-purpose flour
  • 3 cups beef broth
  • 0.5 cup sour cream
  • 2 tablespoons fresh parsley, chopped
  • 12 ounces egg noodles

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned, about 2 minutes per side. Remove steak from skillet and set aside.
  2. Add mushrooms and onion to the skillet and cook until softened, about 5 minutes. Add garlic, salt, and pepper and cook for 1 minute more.
  3. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in beef broth until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  5. Stir in sour cream and parsley. Return the steak to the skillet and cook until heated through, about 2 minutes.
  6. Meanwhile, cook egg noodles according to package directions. Drain and serve the stroganoff over the noodles.

Notes

  • For a richer sauce, use heavy cream instead of sour cream.
  • Add a splash of Worcestershire sauce for extra depth of flavor.
  • If you don’t have sirloin, you can use other tender cuts of beef like ribeye or tenderloin.

Nutrition

Find it online: https://delishsymphony.com/creamy-mushroom-egg-noodles/