Servings: 4 | Total Time: 55 mins | Difficulty: Easy | Calories: 563 per serving
Macros (per serving): Protein 29 g | Carbs 51 g | Fat 26 g
Classic Comfort, One Pan, and Packed with Protein
There’s a reason beef stroganoff has stood the test of time — it’s the kind of creamy, cozy dish that feels like a hug in a bowl. This One-Pot Beef Stroganoff keeps all that nostalgic flavor but makes cleanup a breeze.
We’re using tender sirloin steak, umami-rich mushrooms, and a velvety sour-cream-Dijon sauce that coats every strand of noodle. The best part? Everything cooks in a single pot, saving you time and dishes while delivering nearly 30 grams of protein per serving.
This version skips the heavy cream and relies on simple, real ingredients — proof that you can eat hearty, balanced meals without sacrificing comfort.
Look at the Recipe
- Rich, savory mushroom sauce with tender beef and egg noodles
- One pot, no stress — perfect for busy weeknights
- High-protein, family-friendly comfort food in under an hour
Ingredients Needed
For the Stroganoff
- 12 oz sirloin steak, trimmed and sliced across the grain into ¼-inch strips
- 1 tsp baking soda (optional, for tenderizing)
- 3 Tbsp extra-virgin olive oil, divided
- 1 cup thinly sliced yellow onion
- 12 oz mixed mushrooms (cremini, shiitake, or oyster), sliced
- 1½ Tbsp minced garlic
- 8 oz egg noodles
- 3 cups unsalted beef broth
- 1 Tbsp Dijon mustard
- ¾ tsp ground black pepper
- ½ tsp salt
To Finish
- ⅔ cup sour cream
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
How to Make Our One-Pot Beef Stroganoff
-
Tenderize the beef (optional).
Toss steak strips with baking soda in a bowl; let sit 30 minutes. Rinse well and pat dry. -
Brown the beef.
Heat 1 Tbsp olive oil in a large skillet or Dutch oven over high heat. Add half the beef in a single layer; sear 30 seconds per side. Transfer to a plate and repeat with the rest. Do not wipe the pan. -
Sauté the vegetables.
Lower heat to medium. Add the remaining 2 Tbsp oil and the onions. Cook 2 minutes until softened. Add mushrooms; cook 8 minutes until golden. Stir in garlic and cook 30 seconds more. -
Add noodles and broth.
Stir in egg noodles, beef broth, Dijon mustard, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook 7–8 minutes, stirring often, until noodles are tender. Add the browned beef during the last 2 minutes. -
Finish the sauce.
Lower heat to medium-low. Gently fold in sour cream until smooth and heated through — about 1 minute. -
Serve and garnish.
Sprinkle with chopped parsley and chives. Serve hot straight from the pan.
Storage & Serving Suggestions
- Store: Refrigerate leftovers in an airtight container up to 3 days.
- Reheat: Warm gently on the stovetop over low heat; add a splash of broth or water to loosen.
- Freeze: Not ideal — dairy sauces can separate — but fresh leftovers reheat beautifully.
- Serve with: A side of steamed greens or roasted vegetables for balance.
Tips & FAQs
Can I skip the baking-soda step?
Yes — it’s optional, but it helps tenderize the meat if you have extra time.
What kind of beef works best?
Sirloin, flank, or ribeye are great choices. Avoid tougher cuts unless slow-cooked.
Can I make it dairy-free?
Use cashew cream or plain Greek-style plant yogurt instead of sour cream.
Can I swap noodles?
Whole-wheat egg noodles, protein pasta, or even gluten-free varieties all work.
Is this meal prep-friendly?
Absolutely. The sauce stays creamy, and flavors deepen overnight.
