One-pot beef stroganoff

Name: One-pot beef stroganoff
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: russian
Ingredients: 1 lb beef tenderloin; 12 oz brown mushrooms; 10.5 oz egg noodles; 1 onion; 1 clove garlic; 2 tbsp vegetable oil; 2 tbsp butter; 2 tbsp flour; 4.25 cups beef stock; 2 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 0.5 cup crème fraîche; salt; pepper; 0.5 oz chives (for garnish)

Based on 54 ratings

In app

Jost Riebau

Food Editor at Kitchen Stories

"Though stroganoff harks back to 19th century Russia, it’s traveled all over the world and seen many adaptations. The classic combination of beef and mushrooms in a creamy, glossy sauce remains comforting, recognizable, and loved all over. This one-pot recipe stays as close as possible to the original, but makes the recipe just that little bit quicker to whip up. For the best results, use a high-quality, tender cut of steak e.g., top sirloin or beef tenderloin. I love pasta with stroganoff, but it also goes perfectly with mashed potatoes or rice (but be careful, then you would need two pots, wouldn’t you?). Side note: For an even creamier sauce, we used creme fraiche instead of the traditional sour cream."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

225 g

beef tenderloin

175 g

brown mushrooms

150 g

egg noodles

onion

½ clove

garlic

1 tbsp

vegetable oil

1 tbsp

butter

1 tbsp

flour

½ l

beef stock

1 tbsp

Worcestershire sauce

½ tsp

Dijon mustard

32½ g

crème fraîche

salt

pepper

7½ g

chives (for garnish)

Utensils

knife, cutting board, pot (large, heavy-bottomed), plate, tongs, cooking spoon

Nutrition per serving

Cal802

Fat40 g

Protein42 g

Carb70 g

Step 1/5
- 225 g beef tenderloin
- 175 g brown mushrooms
- ½ onion
- ½ clove garlic
- 7½ g chives (for garnish)
- knife
- cutting board
Thinly slice steak into fine strips, approx. 2 cm / ¼ in. long. Clean and slice mushrooms. Finely peel and chop onion and garlic. Finely chop the chives and set aside.
Step 2/5
- 1 tbsp vegetable oil
- pot (large, heavy-bottomed)
- plate
- tongs
Heat vegetable oil in a large, heavy-based pot over medium-high heat. Once the oil is very hot, add the thinly sliced beef strips, in batches, if needed, to avoid overcrowding the pan. Fry approx. 1 min. per side without stirring, until nicely browned. Remove beef from the pan, add to a plate and cover to keep warm.
Step 3/5
- 1 tbsp butter
- 1 tbsp flour
- salt
- cooking spoon
Add butter, chopped onion and garlic, and sauté for approx. 3 – 5 min., until soft and lightly browned. Add mushrooms and season well with salt to taste. Increase heat to high and sauté for approx. 8 min. more, tossing often, until they release their moisture and start to brown. Then add flour and sauté for approx. 1 min. more, while stirring constantly.
Step 4/5
- ½ l beef stock
- 1 tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- 150 g egg noodles
- salt
- pepper
Next, deglaze with beef stock, using a cooking spoon to scrape the bottom of the pan to release any flavoring that has gathered there. Then, stir in Worcestershire sauce and mustard. Bring to a boil, while stirring well, and add egg noodles. Season with salt and pepper to taste. Bring to a boil again, then cover with a lid and reduce heat to medium. Let simmer approx. 7 – 8 min., until the noodles are cooked through.
Step 5/5
- 32½ g crème fraîche
- salt
- pepper
Add crème fraîche and season again with salt and pepper to taste, then stir until well combined. Add beef back to the pan, with any accumulated juices, and bring to a simmer until beef is heated through again. Serve immediately, garnished with chives, if desired. Enjoy!
Enjoy your meal!