Classic One-Pot Beef Stroganoff with Egg Noodles
A comforting and creamy beef stroganoff made in one pot with tender beef, mushrooms, and egg noodles, perfect for a family dinner.
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Ingredients
Yields 4 servings
- (1 lb) beef sirloin, thinly sliced
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (8 oz) mushrooms, sliced
- (2 cups) beef broth
- (1 cup) egg noodles
- (1 cup) sour cream
- (2 tbsp) olive oil
- (1 tbsp) Worcestershire sauce
- (1 tsp) paprika
- Salt to taste
- Black pepper to taste
- Chopped parsley for garnish
Instructions
- 1
Heat 2 tbsp of olive oil in a large pot over medium heat.
- 2
Add 1 lb of thinly sliced beef sirloin and cook until browned, about 5 minutes. Remove the beef and set aside.
- 3
In the same pot, add 1 medium diced onion and cook until softened, about 3 minutes.
- 4
Add 2 cloves of minced garlic and 8 oz of sliced mushrooms, cooking until the mushrooms are tender, about 4 minutes.
- 5
Return the beef to the pot and stir in 2 cups of beef broth, 1 tbsp of Worcestershire sauce, 1 tsp of paprika, salt, and black pepper to taste. Add 1 tsp paprika and Salt to taste.
- 6
Bring the mixture to a boil, then add 1 cup of egg noodles. Reduce heat to low, cover, and simmer for 15 minutes or until the noodles are cooked through.
- 7
Stir in 1 cup of sour cream until well combined and heated through, about 2 minutes. Do not boil.
- 8
Serve hot, garnished with chopped parsley.
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