One-Pan Beef Stroganoff with Egg Noodles
A quick and creamy beef stroganoff made in one pan, perfect for a weeknight family dinner.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs sirloin steak, thinly sliced
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/2 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
- 12 oz egg noodles
- Fresh parsley, chopped, for garnish
Instructions
- Season steak slices with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear steak in batches until browned; remove and set aside.
- Add mushrooms and onion to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in beef broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in sour cream, Worcestershire sauce, and Dijon mustard. Cook until sauce thickens slightly.
- Return the steak to the skillet. Add egg noodles and stir to combine.
- Cover and simmer for 10-12 minutes, or until noodles are tender and steak is cooked through, stirring occasionally.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- For a silkier sauce, ensure the sour cream is at room temperature before stirring it in.
- Use a good quality sirloin or tenderloin for the best results.
- This recipe is a great example of why meal planning can save you time during the week.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg