Last updated on June 25th, 2018 at 10:48 am
One-pot Beef Stroganoff – a simple to make weeknight meal, mushrooms and beef in a creamy rich sauce over fusilli pasta, full of flavor and yumminess.
There’s nothing more comforting to me, than a big plate of pasta smothered in a delicious creamy sauce. And that’s what we have here, my friends. A simple and totally delicious one-pot beef stroganoff with mushrooms in a super creamy and amazing sauce. This dish is pure comfort, especially after a busy and stressful day at work, there’s nothing better than coming home to this bowl of happiness.
It’s November now and we have officially had our first snow of the winter, don’t forget our crazy blizzard in September. And not only that, but as I was driving down my street today on my way home, I saw through the front window of a house a Christmas tree, all lit up and ready for Christmas. Really? It’s only the beginning of November. I suppose I can somewhat understand this, I for one love Christmas and would love to have my Christmas tree up year round. Just looking outside the window this past weekend, as it was snowing with super big snowflakes, it looked beautiful, it looked like a winter wonderland. So I suppose I can understand how some people would be ready to put up their tree. I wonder though, if I were to put up my tree now, would I be tired of it by Christmas and want to take it down?
But why am I still talking Christmas trees? It only stresses me knowing that I have less than 2 months now to get all my Christmas shopping done. Have I mentioned I have not started yet?
Ah yes! We are here to talk about beef stroganoff. All in one pot I might add. Simple to make. Yummy for your tummy. Pure comfort. So beef stroganoff, if you haven’t yet guessed, it’s a Russian dish. It’s basically sauted pieces of beef in sauce and sour cream. And that’s basically what we have here. Granted there are many variations of it, but the idea behind them all is the same. Sour cream is what makes the sauce creamy and rich. Interestingly enough, we use sour cream in a lot of Romanian dishes, for example we add sour cream to a lot of soups, to thicken them and to add a bit of acidity.
I love this dish. But I probably say this about all my recipes, but it’s true. I love food, and I love this beef stroganoff. Now go make this, hurry.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
One-Pot Beef Stroganoff
Ingredients
- 1 tbsp olive oil
- 8 oz cremini mushrooms stems trimmed and sliced
- 2 tbsp unsalted butter
- 1 onion chopped
- 2 cloves garlic minced
- 1 lb lean beef cut in cubes
- 3 tbsp all-purpose flour
- 1 tsp paprika
- 1/4 cup dry white wine
- 4 cups low-sodium beef broth or stock
- salt and ground black pepper to taste
- 8 oz dried pasta I used fusilli
- 3/4 cup sour cream
- 1 tbsp parsley chopped
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned, about 5 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper. Cook beef stirring occasionally, until it’s just cooked through and no longer pink, about 6 to 8 minutes.
- Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.
- Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
- Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve.
Notes
Nutrition
Recipe adapted from Chow.com
If you love One Pot Meals, then you’ll love these:
One Pot Chicken Fettuccine Arrabiata
One Skillet Ham And Cheese Gnocchi
This beef stroganoff is absolutely delicious. Two thumbs up!!!
I did everything the same except because my son wanted a hamburger helper type meal, used ground sirloin instead of the chunks of beef. I was afraid it would be bland so I also added a tablespoon of Worchester sauce, and used stock instead of broth. I ground the mushrooms up after sautéing them because my boys don’t like them either; they couldn’t even tell . Will definitely make again.
I made this yesterday in my new Instant Pot, and it was delicious! I will definitely be making this again!
Would this freeze well?
Yes, it will just store it in an airtight container.
Fab recipe, made it a few times now, myself and hubby love it, going to try it out on my brother and his wife when they come and stay next 😊
So happy you like it!
The recipe sounds great! Do you know of an alternative for the sour cream? My son has a dairy allergy, but would love to try it!
You could try plain soy yogurt, but I haven’t tried it myself so I can’t tell you for sure how this will turn out.
I made this with spreadable goat cheese stirred in instead of sour cream because cow dairy doesn’t work for me, but that would only work if your son’s dairy allergy is only to cow dairy. I also used brown rice pasta, so, gluten-free and cow-dairy free – it was awesome! Thanks for the recipe, Joanna!
I’ve made this a few times and I LOVE it!!! Takes really well to variations as well.
I tried this recipe a few hours ago and it did not really turn out 🙁
it was more of a stroganoff soup, The sauce would not thicken even after adding the sour cream. I am curious if you might have an idea why it did not thicken. I followed the recipe exactly except for mushrooms. I skipped the mushroom step as no one in my house likes them.
should i have adjusted the broth and wine amounts because of the lack of Mushrooms?
Hi Lynn,
The mushrooms wouldn’t have affected the thickness of the sauce. Did you add the flour, it’s really the flour that thickens the sauce.
I will try, it Seems yummy and your site all recipes is very delicious. Thanks for sharing all this amazing recipes.
Thank you, so glad you’re enjoying my recipes. 🙂
I made this before and really loved it! 10/10! I was craving it again today with no way to get beef, so I added pinto beans and the broth from making said pinto beans, along with a couple of beef bullion cubes. It turned out just as amazing! Without the bullion cubes, it’s vegetarian, and would work just as well.
So glad you liked it Bri 🙂