Rich, creamy, and deeply flavored, this One Pot Beef Stroganoff may not be 100% authentic but it is 100% delicious.
We absolutely love it when we can make our entire meal in one Dutch oven or skillet, because no one likes doing more dishes. Our Sausage, Peppers, and Rice Skillet and Italian Chicken in Gravy recipes are two more fantastic one pot/pan meals.
Now, this is not a quick cooking meal. It’s easy to make, but because of the cut of beef we’ve used, the old cooking adage of ‘low and slow’ applies here. But oh my deliciousness, this recipe is completely worth the time it takes to oven cook.
We know there are quicker ways to make a stroganoff recipe like using lean ground beef or cream of mushroom soup. But we promise the whole family is going to add this great recipe to their list as a favorite comfort food dinner.
- Garlic —Finely mince fresh garlic or use granulated garlic. Garlic powder is ok too, but do not use garlic salt.
- Stewing beef — Also packaged at stew meat or beef chunks. This cut of meat is more budget friendly but needs to cook low and slow to become tender.
- Tomato paste — This is used to give the dish a depth of flavor and help slightly thicken at the end of cooking.
- Beef broth — Use can use water with beef bouillon (cubes or granules), beef stock, or in a pinch, just water.
- Produce — Sliced mushrooms, fresh thyme, and onions. We used button mushrooms, but cremini (baby bellas) are even better, just slightly more expensive. Dried thyme is fine too.
- Dairy — Butter for sauteing; we used salted. (We also used olive oil for sauteing too.) Cream cheese is used to give it an extra creamy flavor and texture. Sour cream for the ultra creamy and tangy flavor.
- Seasonings — Salt, pepper, and Worcestershire sauce. Use less salt until everything has been added then salt to taste.
- Egg noodles — We used wide egg noodles, but use your favorite, but I recommend not using any smaller than medium egg noodles.
- Dijon mustard — (Not pictured) Dijon, coarse grain, or even spicy brown (if you like a bit of a zip) will work.
How to make beef stroganoff in one pot
Step 1 — Preheat the oven to 350°F. Coat the beef in flour. Sear in the Dutch oven with the butter and olive oil over medium high heat. Do not crowd the pan, so sear the meat in batches if necessary. Once seared, remove and set aside.
Step 2 — Add more olive oil and butter if necessary, then sauté the mushroom and onions until they have softened. Remove and set asides.
Step 3 — Slowly add the beef broth to the empty Dutch oven, pulling up the stuck on bits on the bottom, deglazing the pan.
Step 4 —Add the beef, mushrooms, and onions back to the pot. Stir in the pepper, Worcestershire sauce, fresh thyme, and Dijon mustard. Bring it to a low simmer.
Step 5 —Drop in the cubed cream cheese and stir, helping it to dissolve. Put the lid on and place it in the oven. Bake for 1 1/2 to 2 hours. The cooking time will depending on the size and thickness of the beef chunks. Check the tenderness after an hour to determine how much longer it will need to cook.
Step 6 — Once the beef is tender, remove the thyme sprig stems and add the egg noodles. Stir them in well. If you’ve had evaporation, add more beef broth to cover the noodles. We’ve made this at least a dozen times and sometimes we have had more evaporation and needed to add more liquid, but not every time. The noodles will take 30 minutes to cook, but this is an estimation due to the size and type of noodle you use.
Step 7 — Once the noodles are cooked, remove a good cup or so of the remaining liquid.
Step 8 — Stir in the tomato paste until smooth.
Step 9 — Slowly stir in the sour cream. Once combined, fold the creamy sauce mixture into the pan, making sure it’s fully incorporated to the beef and noodles. Serve and enjoy this one pot beef stroganoff.
Adaptations and variations
- For quicker cooking, use steak cut into cubes or strips like sirloin or ribeye.
- Use a beef chuck roast and simply shred the meat when cooked.
- Use chicken and pork cut into cubes or strips instead of stewing beef.
- To give it a bit of a spicy kick, add your favorite hot sauce or red pepper flakes.
No you don’t but you will need to use an additional 1/4 cup sour cream to give it the creamy texture you’re after.
Use small-ish golden potatoes. Add them when you add the beef and mushrooms into the sauce before tossing it in the oven for the first time.
It will be good for 2-4 days in an air tight container, depending on how soft or small your noodles were to begin with. If heartier/thicker noodles, about 4 days. The sauce may separate slightly but will completely reincorporate once warmed and stirred.
One Pot Beef Stroganoff
- 5 qt. Dutch oven or larger
- 2 tbsp butter divided
- 2 tbsp extra virgin olive oil divided
- 1 ½ lbs stew meat
- 3 tbsp flour
- 1 lb button mushrooms sliced
- 1 cup onions sliced
- 1 ½ tbsp garlic minced
- 6 cups beef broth
- 6 sprigs thyme
- 3 tbsp Worcestershire sauce
- 1/2 tsp black pepper
- 1 ½ tbsp Dijon mustard
- 4 oz cream cheese sliced or cubed
- 12 oz egg noodles uncooked
- 1 tbsp tomato paste
- 3/4 cup sour cream
- Preheat the oven to 350°F. Add a tablespoon of both butter and oil to the Dutch oven on medium high heat.
- Toss the beef in flour coating each piece.
- Sear the meat in the Dutch oven. Do not crowd the pan; sear the meat in batches if necessary. Once seared, remove and set aside.
- Add remaining olive oil and butter if necessary, then sauté the mushroom and onions until they have softened. Remove and set asides.
- Slowly add the beef broth to the empty Dutch oven, pulling up the stuck on bits on the bottom, deglazing the pan.
- Add the beef, mushrooms, and onions back to the pot. Stir in the pepper, Worcestershire sauce, fresh thyme, and Dijon mustard. Bring it to a low simmer.
- Drop in the cubed cream cheese and stir, helping it to dissolve.
- Cover and place it in the oven. Bake for 1 1/2 to 2 hours. (The cooking time will depending on the size and thickness of the beef chunks. Check the tenderness after an hour to determine how much longer it will need to cook.)
- Once the beef is tender, remove the thyme sprig stems and add the egg noodles. Stir them in well. If you’ve had evaporation, add more beef broth to cover the noodles. Recover and replace in the oven; cook another 30 minutes.
- Once the noodles are cooked, remove about cup or so of the liquid and place it in a medium size bowl.
- Stir in the tomato paste; once incorporated, slowly fold in the sour cream.
- Add this sauce back to the Dutch oven. Stir well, serve, and enjoy.