One-Pot Beef and Mushroom Stroganoff with Egg Noodles

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender strips of beef and mushrooms simmered in a creamy sauce with sour cream and served over egg noodles for a classic comfort meal made in one pot. This American-inspired beef recipe, ready in about 45 minutes, pairs sirloin steak, button mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced into strips sirloin steak
• 8 oz, sliced button mushrooms
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 3 cups beef broth
• 8 oz egg noodles
• 1/2 cup sour cream
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb thinly sliced sirloin steak strips seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper. Sear for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
2. Step 2: In the same pan, add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté for 3 minutes until fragrant and translucent.
3. Step 3: Add 8 oz sliced button mushrooms and 1 teaspoon paprika. Cook for 5 minutes until mushrooms release moisture and begin to brown.
4. Step 4: Sprinkle 2 tablespoons all-purpose flour over vegetables and stir well to coat, cooking for 1 minute to remove raw flour taste.
5. Step 5: Gradually pour in 3 cups beef broth while stirring to avoid lumps. Bring to a simmer.
6. Step 6: Add 8 oz egg noodles to the simmering broth, cover, and cook for 8-10 minutes until noodles are tender.
7. Step 7: Return the seared beef to the pan along with 1/2 cup sour cream and 1 tablespoon Dijon mustard. Stir gently to combine and heat through without boiling to prevent sour cream from curdling.
8. Step 8: Adjust seasoning with salt and pepper as needed. Garnish with 2 tablespoons chopped fresh parsley before serving hot.