There’s something about a hearty bowl of Beef Stroganoff that takes me right back to the chaotic weeknight dinners when my kids were still at home. You know those evenings when you’re juggling homework, band practice, and the occasional frantic search for a missing soccer cleat?
This dish was a lifesaver in those moments—a one-pot wonder that could come together with ease and satisfy everyone around the table. I’d throw it on the stove, and in no time, we’d be sitting down to a meal that felt like more than just dinner—it felt like an accomplishment. And in true Southern fashion, it’s a dish that brings people together, rich with comfort and love.
Now, Beef Stroganoff might have its roots in 19th-century Russia, but over the years, it’s made itself right at home in kitchens all over the world, especially here in Texas. It’s the kind of meal that bridges cultures, and with a few tweaks and twists, it becomes something uniquely personal.
Around here, we take pride in making food that not only tastes good but feels good, too—something that nourishes both the body and the soul. And this stroganoff, with its tender beef, savory mushrooms, and creamy sauce, does just that.
The Ingredients that Make This Dish Shine
This version of Beef Stroganoff stays true to its roots but leans into flavors that remind me of the warmth and hospitality of Southern cooking. The ingredients may be simple, but together, they create something truly special.
- Boneless Beef Sirloin Steak: Sirloin steak is the star here, cut into bite-sized chunks that sear beautifully. It’s a cut of beef that holds up well in this dish, becoming tender as it simmers in the rich sauce.
- Salt and Black Pepper: A good seasoning of salt and pepper on the beef before searing helps create that delicious crust we’re after. It’s a small step but makes a world of difference.
- Vegetable Oil: Used to sear the beef and sauté the vegetables. You could swap in olive oil, but I find vegetable oil lets the beef and mushrooms shine without overpowering their natural flavors.
- Baby Bella Mushrooms: These mushrooms add an earthy depth to the dish. Baby bellas, with their meaty texture, hold up well in the sauce, offering that perfect bite alongside the beef. And if you don’t have them on hand, white button mushrooms work just as well.
- Onion: Chopped finely, the onion brings sweetness to the dish, balancing the savory flavors.
- Garlic: A couple of cloves of garlic add that unmistakable fragrance that ties everything together. I can’t imagine a stroganoff without it.
- All-Purpose Flour: This is our thickener, turning that beef broth into a luscious, creamy sauce. It’s the base for what makes this dish so indulgent.
- Low-Sodium Beef Broth: The key to a good stroganoff is the broth. I always reach for low-sodium so I can control the saltiness, letting the other flavors take center stage.
- Bourbon: Now, this might be my Texas twist. Bourbon adds a smoky-sweet note that deepens the flavor of the sauce. It’s subtle, but trust me, you’ll taste the difference. And if you’d rather skip it, no worries—just use a little extra beef broth instead.
- Wide Egg Noodles: This is where the comfort comes in. Egg noodles cook right in the sauce, soaking up all that flavor. They turn tender and chewy, making every bite a little slice of heaven.
- Sour Cream: The hallmark of stroganoff is its creamy sauce, and sour cream delivers that signature tangy richness. Stirring it in at the end brings the whole dish together.
- Worcestershire Sauce: Just a splash adds a layer of umami, that savory taste that makes you keep coming back for more. It’s the secret ingredient that elevates the sauce without overpowering it.
- Dried Thyme: A little dried thyme goes a long way in adding warmth to the dish. It’s the perfect herb to complement the richness of the beef and the earthiness of the mushrooms.
The Equipment You’ll Need
Making this dish is straightforward, but there are a few essentials that help get the job done right:
- Large Skillet: A good, heavy skillet with high sides is your best friend here. It needs to be large enough to hold the beef, veggies, and noodles comfortably.
- Wooden Spoon: Perfect for stirring and scraping up those flavorful bits on the bottom of the skillet.
- Tongs: Ideal for flipping the beef and ensuring it gets a good sear on all sides.
- Paper Towels: For patting the beef dry before cooking—this step is crucial for getting that perfect sear.
- Measuring Cups and Spoons: To keep everything balanced and delicious.
How to Make This One-Pot Beef Stroganoff
This recipe comes together in just a few simple steps, perfect for a weeknight when time is of the essence, but you still want to sit down to something homemade and satisfying.
1. Season and Sear the Beef: Pat the beef dry with paper towels (it helps it brown better!) and season it generously with salt and pepper. Heat a tablespoon of oil in your large skillet, and when it’s shimmering, add half the beef. Sear for 3-4 minutes per side until you get a beautiful crust. Transfer the beef to a bowl and repeat with the remaining oil and beef.
2. Cook the Mushrooms and Onions: In the same skillet, add the remaining oil and toss in your mushrooms and onions. Sauté for about 8 minutes, letting the mushrooms release their liquid and the onions turn golden.
3. Stir in Garlic and Flour: Add the minced garlic and cook just until fragrant—about 30 seconds. Then, sprinkle the flour over the veggies, stirring well to coat everything. This helps thicken the sauce later.
4. Deglaze and Build the Sauce: Turn off the heat and slowly pour in the beef broth and bourbon, scraping up any browned bits from the bottom of the skillet. This is where all that flavor lives! Return the beef and any juices to the skillet, bring it to a simmer, then cover and reduce the heat. Let it cook for 15 minutes so the beef becomes tender and the sauce develops.
5. Cook the Noodles: Stir the egg noodles into the sauce, cover again, and cook for 10-12 minutes, stirring occasionally. The noodles will absorb the sauce as they cook, becoming tender and full of flavor.
6. Finish with Sour Cream and Worcestershire: Once the noodles are done, turn off the heat and stir in the sour cream, Worcestershire sauce, and thyme. Give it a taste and adjust the seasoning if needed. Now it’s ready to serve!
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Chef Secrets to Make it Just Right
- Dry the Beef: Don’t skip this step! Drying the beef before searing helps it develop that gorgeous brown crust, locking in all the flavor.
- Don’t Overcrowd the Pan: When you sear the beef, give it space. Too much beef in the skillet at once will steam it instead of searing, and we want that caramelized, flavorful crust.
- Cooking the Noodles in the Sauce: This is a game changer. Not only does it save you a pot to clean, but the noodles also absorb all the delicious flavors from the beef and broth, making every bite richer.
Serving Suggestions
This stroganoff is a meal in itself, but if you want to round it out, here are a few Southern-inspired sides that pair perfectly:
- Buttermilk Biscuits: Perfect for sopping up every last bit of that creamy sauce.
- Green Beans with Bacon: A simple, smoky side that complements the richness of the stroganoff.
- Sweet Tea: Because what Southern meal is complete without a tall glass of sweet tea?
FAQs and Tips for Storing and Reheating
Can I use a different cut of beef?
Yes! You can use ground beef for an even quicker version or a different cut like chuck roast if you prefer.
Can I make this ahead of time?
Absolutely. This dish holds up well, and the flavors only get better as it sits. Just store it in an airtight container in the fridge for up to 3 days.
Reheating Tips: Reheat it gently on the stovetop, adding a splash of broth or water if the sauce thickens too much. If using a microwave, stir halfway through to make sure everything heats evenly.
There you have it—One-Pot Beef Stroganoff, a dish that’s as comforting as a cozy night in and as flavorful as a meal shared with friends. Whether you’re making it for a busy weeknight or a Sunday family dinner, it’s sure to bring warmth and joy to your table.
More Quick Dinner Recipes
Easy One-Pot Beef Stroganoff Recipe
Ingredients
- 1 ½ pounds sirloin steak cut into bite sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons vegetable oil
- 16 ounces fresh mushrooms sliced thin
- 1 onion chopped fine
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- ⅓ cup bourbon
- 3 cups dry wide egg noodles
- 1 cup sour cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
Instructions
- Prepare the Beef: Pat the beef dry with paper towels and season with salt and pepper on both sides.
- Sear the Beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat until it starts to smoke. Cook half of the beef in the skillet for 3-4 minutes on each side, until it's well-browned. Transfer the seared beef to a medium bowl and repeat the process with another tablespoon of oil and the remaining beef.
- Deglaze the Pan: Turn off the heat and remove the pan from the burner. Gradually stir in the beef broth and bourbon, mixing well.
- Simmer the Beef: Return the browned beef and any accumulated juices to the pan. Place the pan back on the stovetop and set the burner to medium-high heat, bringing the mixture to a simmer. Once simmering, cover the pan and reduce the heat to low. Cook for about 15 minutes, or until the beef is tender.
- Cook the Noodles: Stir the uncooked noodles into the beef mixture. Cover the skillet and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes.
- Finish and Serve: Turn off the heat and stir in the sour cream, Worcestershire sauce, and dried thyme. Taste and adjust the seasoning with more salt and pepper, if needed. Serve warm.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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