This classic dish is the perfect bowl of comfort food with the creamy sauce, tender steak, and al dente noodles. Plus it is quick to make and easy to clean up as you can make it all in one pot. So next time you want a delicious homemade meal without the hassle this is the perfect recipe to keep on hand. This recipe makes a great base stroganoff but you can add to it whatever your heart desired. So if you like mushrooms go for it or if you are like me you can skip those and find you really so like stroganoff.
One Pot Beef Stroganoff
Tender steak and noodles in a creamy sauce
Servings 3 servings
Ingredients
- 1 Tbs butter
- 1/2 medium onion diced
- 1 clove garlic
- 8 oz top sirloin steak
- 2 tsp better than bouillon beef flavored
- 2 cups water
- 6 oz extra wide egg noodles
- 1 Tbs Worcestershire sauce
- 1/2 tsp dried thyme
- 1 cup sour cream
- 1 tsp dijon mustard
Instructions
- Heat a large pan such as a Dutch oven over medium heat. Peel and dice onion and cut steak into bite sized strips. Melt butter in pan and add onion. Cook until soft about 5 minutes. Add minced garlic and cook one more minute.
- Add steak to the pan and cook until no longer pink, roughly 6 minutes. Use a slotted spoon and remove steak from pan and set aside. This will help keep the steak nice and tender and prevent it from being over cooked.
- Add the better than bouillon and stir around pot until the starts to melt. Slowly add water to the pan so that it mixes with the bouillon. Bring to a gentle boil and add the noodles. Cook until the noodles are al dente based on the package instructions. The type I used was 11 minutes. When the noodles are done most of the water will be evaporated.
- Bring the heat to low and add the Worcestershire, thyme, sour cream and mustard. Stir until combined. Add the steak back to the pan and stir to coat it in the sauce and mix with the noodles. Dish up and enjoy!
