Description
A creamy, tangy one-pot beef stroganoff that uses tender beef strips, egg noodles, and a rich sauce made with sour cream and cream cheese. Ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 pounds beef sirloin or flank steak, sliced thinly against the grain
- 1 large yellow onion, diced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 8 oz button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup full-fat sour cream
- 4 oz cream cheese, softened
- 8 oz wide egg noodles
- 2 tablespoons butter, divided
- Salt and black pepper, to taste
- Fresh parsley, optional for garnish
Instructions
- Pat beef strips dry and season generously with salt and pepper.
- Heat 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Brown beef in a single layer for 2-3 minutes per side until browned but not fully cooked. Remove beef to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon butter. Sauté onions and mushrooms for 5-7 minutes until soft and browned. Add garlic in the last minute and stir until fragrant.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir to scrape up browned bits. Add cream of mushroom soup and stir to combine. Bring to a gentle simmer.
- Add uncooked egg noodles to the skillet. Stir to submerge in liquid. If needed, add a little more broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, stirring occasionally, until pasta is tender and liquid is absorbed.
- Remove pan from heat. Stir in softened cream cheese until melted and smooth. Then stir in sour cream until combined and creamy.
- Return cooked beef to the pan. Stir to combine. Taste and adjust seasoning with salt and pepper. Serve hot, topped with fresh parsley if desired.
Notes
Slice beef against the grain for tenderness. Use room temperature dairy to prevent curdling. Stir frequently to prevent sticking. Use low-sodium broth to control saltiness. Do not freeze as dairy may separate and noodles may become mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 550
- Sugar: 4
- Sodium: 600
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: one-pot beef stroganoff, easy dinner, 30 minute meals, beef stroganoff recipe, creamy pasta, better than takeout, weeknight dinner, comfort food