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In the world of comfort food, few dishes can rival the rich and creamy texture of beef stroganoff. This classic recipe has been a household favorite for generations, evolving from its humble origins to become a beloved staple in many kitchens. Originating in Russia in the 19th century, beef stroganoff was initially made with sautéed pieces of beef served in a sauce with sour cream. Over time, variations have emerged, adapting the dish to local tastes and available ingredients. Our savory one-pan beef stroganoff with egg noodles brings a modern twist while retaining the traditional flavors that make this dish so comforting.

One-Pan Beef Stroganoff with Egg Noodles

Discover the ultimate comfort food with this savory one-pan beef stroganoff featuring egg noodles. This modern twist on the classic dish combines tender beef, earthy mushrooms, and creamy sauce all cooked in one skillet for easy cleanup. Perfect for busy weeknights or family gatherings, it’s a hearty meal that’s both satisfying and delicious. Dive into our recipe and step-by-step instructions for a delicious, nostalgic dish that warms the heart and pleases the palate.
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Ingredients
  

1 lb (450g) beef sirloin or tenderloin, thinly sliced

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) button mushrooms, sliced

2 cups beef broth

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper to taste

8 oz (225g) egg noodles

1 cup sour cream

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Pan: In a large skillet or pan, heat the olive oil over medium-high heat. Add the sliced beef and season with salt and pepper. Brown the beef for about 2-3 minutes, stirring frequently. Remove the beef from the pan and set aside.

    Sauté Vegetables: In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, continuing to sauté for another 4-5 minutes until the mushrooms are tender.

      Create the Sauce: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine and bring the mixture to a simmer.

        Cook the Noodles: Add the egg noodles directly into the skillet, stirring to ensure they are submerged in the broth. Cover and cook for about 8-10 minutes, or until the noodles are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

          Finish the Dish: Once the noodles are cooked, lower the heat and return the browned beef to the pan. Stir in the sour cream until well combined. Allow the mixture to heat through for an additional 2-3 minutes. Adjust seasoning with more salt and pepper if necessary.

            Garnish and Serve: Remove from heat and garnish with fresh chopped parsley. Serve hot and enjoy your creamy, comforting One-Pan Beef Stroganoff!

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4