Go Back
Homemade One Pot Beef Stroganoff Pasta recipe photo
Print Recipe Save it for later

One Pot Beef Stroganoff Pasta

This One Pot Beef Stroganoff Pasta is a creamy, comforting weeknight dinner with tender beef, mushrooms, and egg noodles cooked all in one pot!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 pound beef sirloin sliced into thin strips
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 4 cups beef broth
  • 12 ounces egg noodles
  • 1 cup sour cream
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Instructions

Preparation

  • Start by slicing 1 pound of beef sirloin into thin strips. Season the strips lightly with salt and pepper.

Cooking

  • Heat 1 tablespoon olive oil in your large skillet or Dutch oven over medium-high heat. Add the beef strips in a single layer and sear until browned on all sides, about 3-4 minutes. Remove the beef from the pot and set aside.
  • In the same pot, add the diced onion and cook until translucent, around 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and start to brown, about 5 minutes.
  • Sprinkle 1 teaspoon paprika and 1 teaspoon dried thyme over the vegetables, stirring to combine. Pour in 4 cups of beef broth and scrape the bottom of the pot to deglaze, lifting any browned bits for extra flavor.
  • Add 12 ounces of egg noodles to the pot. Return the browned beef strips to the skillet. Bring the mixture to a boil, then reduce heat to medium-low and simmer, uncovered, until noodles are tender and most of the liquid is absorbed, about 8-10 minutes. Stir occasionally to prevent sticking.
  • Turn off the heat and stir in 1 cup of sour cream until the sauce is creamy and smooth. Taste and season with additional salt and pepper if needed.
  • Sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor. Serve immediately and enjoy the comforting goodness!

Equipment

  • Large deep skillet or Dutch oven
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of broth if needed.
  • Substitute sour cream with plant-based alternatives to make the dish dairy-free.
  • Use different tender cuts of beef like ribeye or tenderloin, or rehydrate dried mushrooms for extra umami.