One-Pot Kangaroo Stroganoff with Mushrooms and Sour Cream

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

A rich and tender kangaroo stroganoff simmered with mushrooms and finished with tangy sour cream, all cooked in one pot for easy cleanup. This Russian-inspired beef recipe, ready in about 40 minutes, pairs kangaroo steak, thinly sliced, button mushrooms, sliced, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 kangaroo steak, thinly sliced
• 8 oz button mushrooms, sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup beef broth
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 cup sour cream
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz egg noodles

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb thinly sliced kangaroo steak seasoned with 1 tsp salt and 1/2 tsp black pepper. Sear for 2-3 minutes until browned but not fully cooked, then remove and set aside.
2. Step 2: In the same skillet, add 1 medium finely chopped onion and 2 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Add 8 oz sliced button mushrooms and cook for 5 minutes until browned and their moisture evaporates.
4. Step 4: Stir in 1 tsp paprika and 1 tbsp Dijon mustard, cooking for 1 minute.
5. Step 5: Pour in 1 cup beef broth, scraping the bottom of the pan to deglaze. Bring to a simmer.
6. Step 6: Add 8 oz egg noodles directly into the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed.
7. Step 7: Return the kangaroo slices to the skillet and stir in 1/2 cup sour cream. Heat gently for 2 minutes without boiling to combine flavors.
8. Step 8: Sprinkle 2 tbsp chopped fresh parsley on top before serving.