One-Pot Mushroom Stroganoff

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef strips in a creamy mushroom sauce, simmered with onions and served over egg noodles. This Russian-inspired one-pot recipe, ready in about 50 minutes, pairs flank steak, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 20 min Cook: 30 min Serves 4 Russian cuisine 650 cal/serving

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Ingredients

1 pound, thinly sliced flank steak
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 medium, thinly sliced onion
8 ounces, sliced cremini mushrooms
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons, chopped fresh dill
12 ounces egg noodles

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Instructions

Step 1: Season beef slices with 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add beef in single layer, cook 2-3 minutes per side until browned, then remove and set aside.
Step 2: Melt remaining 1 tablespoon butter in skillet. Add 1 cup sliced onion and cook 5 minutes until golden. Add 8 ounces sliced mushrooms and cook 7 minutes until liquid evaporates and mushrooms brown.
Step 3: Sprinkle 2 tablespoons all-purpose flour over mushrooms, stir 1 minute. Gradually whisk in 1 cup beef broth until smooth, simmer 3 minutes until thickened.
Step 4: Return beef to skillet, stir in 1/2 cup sour cream and 1/2 cup heavy cream. Simmer gently 2 minutes until heated through. Stir in 2 tablespoons chopped dill.
Step 5: Cook 12 ounces egg noodles according to package instructions. Serve stroganoff over noodles.