What cut of beef works best for this dish?

Thinly sliced beef sirloin or flank steak is ideal for quick cooking and tender texture in the skillet.

Can I substitute the mushrooms used here?

Yes, using wild mushrooms or cremini varieties adds depth, but white mushrooms work well too.

Folding in sour cream at low heat gently thickens the sauce without curdling and enriches flavor.

Searing beef until browned but not cooked through locks flavors and adds a savory contrast to the creamy sauce.

Egg noodles are traditional and absorb the sauce well, but other short pasta can be substituted carefully.

A light-bodied red such as Pinot Noir complements the savory beef and creamy sauce without overpowering it.

A comforting, creamy beef and mushroom pasta dish cooked entirely in one skillet for easy cleanup and maximum flavor. Perfect for busy weeknights.

I love making this dish because it comes together quickly and my family always asks for seconds.

Beef: 1 lb (450 g) beef sirloin or flank steak, thinly sliced
Vegetables: 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 8 oz (225 g) cremini or white mushrooms, sliced; 2 tbsp fresh parsley, chopped (plus more for garnish)
Pasta: 8 oz (225 g) egg noodles, uncooked
Dairy: 1 cup (240 ml) sour cream; 2 tbsp unsalted butter
Liquids: 2 1/2 cups (600 ml) beef broth; 1 tbsp Worcestershire sauce; 2 tbsp olive oil
Spices & Seasonings: 1 tsp paprika; Salt and black pepper, to taste

Step 1:: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced beef in a single layer and season with salt and pepper. Sear for 2 3 minutes until browned but not fully cooked. Remove beef and set aside.
Step 2:: In the same skillet, add remaining olive oil and butter. Sauté onions and mushrooms for 5 6 minutes until softened and golden. Add garlic and paprika cook for 1 minute until fragrant.
Step 3:: Stir in Worcestershire sauce and beef broth, scraping the bottom of the skillet to deglaze.
Step 4:: Add uncooked egg noodles, ensuring they are mostly submerged in the liquid. Bring to a simmer, cover, and cook for 8 10 minutes, stirring occasionally, until the noodles are tender.
Step 5:: Return the beef and any juices to the skillet. Reduce heat to low and fold in sour cream until the sauce is creamy and beef is just cooked through. Adjust seasoning with salt and pepper.
Step 6:: Sprinkle with chopped parsley before serving.

This dish always brings my family together, especially on chilly evenings when comfort food is a must.

Pair this creamy stroganoff with a light-bodied red wine like Pinot Noir for a perfect meal.

Large skillet with lid, sharp knife, cutting board, and wooden spoon are essential to prepare this recipe efficiently.

Contains Wheat (egg noodles), Milk (butter, sour cream), and Soy (Worcestershire sauce may contain soy). Always check labels for hidden allergens.

This one-pan beef stroganoff skillet is a weeknight winner that’s both simple and delicious.

→ What cut of beef works best for this dish?: Thinly sliced beef sirloin or flank steak is ideal for quick cooking and tender texture in the skillet.
→ Can I substitute the mushrooms used here?: Yes, using wild mushrooms or cremini varieties adds depth, but white mushrooms work well too.
→ How do I achieve the creamy sauce consistency?: Folding in sour cream at low heat gently thickens the sauce without curdling and enriches flavor.
→ Is it necessary to brown the beef first?: Searing beef until browned but not cooked through locks flavors and adds a savory contrast to the creamy sauce.
→ Can I use a different type of pasta?: Egg noodles are traditional and absorb the sauce well, but other short pasta can be substituted carefully.
→ What wine pairs well with this dish?: A light-bodied red such as Pinot Noir complements the savory beef and creamy sauce without overpowering it.