One-Pot Beef Stroganoff Pasta Recipe

Beef Stroganoff is made with a creamy sauce that is packed with tender strips of beef and mushrooms. Super decadent and comforting much like our salisbury steak, it’s great to eat with egg noodles, potatoes, or your favorite grain.

This recipe strays away from traditional Russian stroganoff, as it solely calls for heavy whipping cream versus sour cream. Inspired by the stroganoff served at the popular restaurant II Corvo Pasta in Seattle, it has an Italian-style flair to it.

What’s better? This is a one-pot beef stroganoff that requires minimal fuss or clean-up. You’re going to just love this recipe!

What is the Best Beef for Stroganoff?

Below, find the best beef to use for stroganoff ranked in order.

• Boneless ribeye – tender, well-marbled, and a little pricey
• Boneless sirloin – tender yet lean
• Beef tenderloin – lean, flavorful, and tender
• Sirloin steak tips or stew meat – tons of connective tissue but great when slow-cooked
• Rump steak or round steak – super lean with minimal fat and marbling, needs to be slow-cooked to get tender

How to Make Beef for Stroganoff

Making beef stroganoff only requires a few simple ingredients and a bit of patience for low and slow cooking. Below, find a quick hitter overview of the recipe before you dive in.

• Cook the Veggies and Beef: In a deep skillet or pot with a lid, sauté diced onions and mushrooms. Next, add thinly cut strips of beef and sauté. Cover with boiled water and add in beef broth concentrate. Cover with a lid and let the mixture simmer for 2 hours.
• Add in Flour and Cream: Add in the flour and stir to combine, followed by the heavy whipping cream. Allow the mixture to simmer until it thickens.
• Add the Pasta: Add in fully cooked pasta and simmer for 10 minutes. Alternatively, leave the pasta out and smother the stroganoff over mashed potatoes or your favorite grain. Serve and enjoy!

Tips for Making the Best Beef Stroganoff

Below, find a handful of tips and tricks to help you make best beef stroganoff.

• Slice the beef strips against the grain. Use a sharp knife to cut the beef against the grain and break up the tough muscle fibers. This will make the beef easier to chew and so much more tender!
• Keep the heat on a low simmer. To make the beef ultra-tender and prevent the cream from curdling, make sure you keep the heat to a low simmer.
• Precook the pasta. Precooking the pasta is key before adding it to the stroganoff. This removes the excess starch, which could cause your sauce to over-thicken.

FAQ

Serving Beef Stroganoff

Beef stroganoff is tasty served year-round, but it’s especially good on a cold winter’s day. If you want to go the traditional route, serve it with egg noodles and a dollop of sour cream on top. You can also smother it on steamed white rice, creamy mashed potatoes, quinoa, or buckwheat.

Storing Beef Stroganoff

• Refrigerator: Store leftover stroganoff in an airtight container in the refrigerator. It should keep for up to 5 days. The kicker? The flavors will continue to develop in the fridge, making for some pretty killer leftovers.
• Freezer: Not recommended. The cream sauce doesn’t thaw very well and tends to separate.

More Creamy Pasta Recipes

• Creamy Orzo Bacon Pasta Recipe – Delicate orzo pasta salad
• Chicken Mushroom Fettuccine Alfredo – Olive Garden copycat
• Creamy One-Pot Pasta – Sausage and cream sauce
• Broccoli Mushroom Alfredo Pasta – Summery veggie pasta
• Shrimp Fettuccine Alfredo Recipe – Plump shrimp and creamy alfredo

Recipe

One-Pot Beef Stroganoff Pasta Recipe

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Servings

12 Servings

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Recipe contributed by: Natalya Drozhzhin

This one-pot beef stroganoff is the definition of slow-cooked comfort food. Serve it over rice, egg noodles, or mashed potatoes!

Ingredients

• 1 tbsp oil
• 2 lb mushrooms
• 1 onion
• 2 lb beef cut into bit size pieces
• 2 tbsp all-purpose flour
• 1/2 cup heavy whipped cream
• 2 tbsp Better Than Bouillon Beef Base Concentrate
• 1 tbsp salt adjust to taste
• 1 tsp ground black pepper
• 1 lb pasta cooked to package instructions

US Units – Metric

Instructions

• In a skillet preheated with oil, sauté diced onions and mushrooms for about 15 minutes.
  
• Add in the beef and sauté until it turns golden brown. Add in 2 cups of boiled water and 2 tbsp of Better Than Bouillon Beef Base. Cover the pot with a lid and let the beef simmer for about 2 hours. Season with salt and pepper.
  
• In a seperate bowl whisk flour with 1/2 cup of cold water. Add in the flour mixture and stir to combine.
  
• Add in the whipping cream and stir to combine. Let the mixture simmer for about 15 minutes, or until it has thickened into a gravy-like consistency.
  
• Add in cooked pasta and let the stroganoff simmer for another 10 minutes. Note: If you're using fresh pasta, you don't need to precook it. Alternatively, you can serve the stroganoff over mashed potatoes or rice.
  

Nutrition Facts

One-Pot Beef Stroganoff Pasta Recipe

Amount Per Serving

Calories 374 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g30%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 56mg19%

Sodium 639mg27%

Potassium 550mg16%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 3g3%

Protein 21g42%

Vitamin A 18IU0%

Vitamin C 2mg2%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.