There’s something undeniably comforting about a warm, creamy dish on a chilly evening, and this One-Pot Beef & Veggie Stroganoff is exactly that kind of meal. Perfect for cozy weeknights when you want something hearty without spending hours in the kitchen, this recipe brings together tender beef, colorful vegetables, and a rich, savory sauce in a single pot. It’s a dish that invites everyone to the table, ideal for family dinners, casual gatherings, or even a quiet night at home with a good book.
The inspiration for this recipe comes from the classic Russian stroganoff, traditionally made with beef and sour cream, adapted here for simplicity and convenience. By cooking everything in one pot, the flavors meld beautifully while saving time on cleanup. This dish is not just a meal—it’s a comforting experience, evoking memories of home-cooked warmth and shared meals. Whether you’re new to cooking or a seasoned kitchen pro, this One-Pot Beef & Veggie Stroganoff is sure to become a staple in your recipe collection.
Ingredients
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1.5 pounds (680 g) beef sirloin or stew meat, cut into bite-sized strips
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 medium carrots, sliced into thin rounds
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1 cup (150 g) mushrooms, sliced
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1 medium bell pepper, diced (any color)
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon black pepper
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1 teaspoon salt, or to taste
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2 tablespoons tomato paste
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4 cups (950 ml) beef broth
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1 tablespoon Worcestershire sauce
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1 cup (240 ml) sour cream or plain Greek yogurt
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3 tablespoons all-purpose flour
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2 cups (200 g) uncooked egg noodles or pasta of choice
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Fresh parsley, chopped (for garnish)
Directions
1. Prepare the Beef
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the beef strips in batches to avoid overcrowding, and sear each side until browned. This step locks in the beef’s natural juices, creating a rich flavor base for your stroganoff. Remove the beef from the pot and set aside.
2. Sauté the Aromatics
In the same pot, add the chopped onion and garlic. Sauté for about 3–4 minutes until the onions become translucent and fragrant. The garlic will release its aroma, which will form the backbone of the dish’s flavor.
3. Cook the Vegetables
Add the sliced carrots, mushrooms, and bell peppers to the pot. Stir occasionally for 5–7 minutes until the vegetables soften slightly but still retain some texture. This step ensures a balance of tender and slightly crisp vegetables in the final dish.
4. Build the Sauce
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste. Then add the tomato paste, paprika, thyme, parsley, black pepper, and salt. Mix thoroughly to coat the vegetables in the spices and paste.
5. Add the Liquid
Slowly pour in the beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce for depth of flavor. Bring the mixture to a gentle boil, then reduce the heat to a simmer. This creates a flavorful base for the stroganoff sauce.
6. Simmer with Beef
Return the seared beef to the pot, along with any juices collected on the plate. Cover and simmer for 15–20 minutes, allowing the beef to cook through and the flavors to meld. Stir occasionally to ensure nothing sticks to the bottom of the pot.
7. Cook the Noodles
While the beef simmers, cook the egg noodles in a separate pot according to package instructions until al dente. Drain and set aside. If preferred, you can also cook the noodles directly in the stroganoff sauce during the last 8–10 minutes of simmering for a one-pot meal.
8. Finish with Creaminess
Reduce the heat to low. Stir in the sour cream or Greek yogurt until fully incorporated, creating a rich, creamy sauce. Taste and adjust seasoning as needed. Avoid boiling at this stage to prevent the cream from curdling.
9. Serve and Garnish
Serve the beef and vegetable stroganoff over cooked egg noodles. Sprinkle freshly chopped parsley on top for a pop of color and freshness. Pair with a side salad or crusty bread for a complete, comforting meal.
Tips for the Best One-Pot Stroganoff
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Choose the right beef: Sirloin or stew meat works best. Avoid lean cuts that dry out quickly.
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Don’t skip searing: Browning the beef adds depth to the dish. It’s worth the extra step.
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Vegetable variety: Swap in zucchini, peas, or green beans if preferred. Seasonal vegetables work beautifully.
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Creamy finish: Use full-fat sour cream for richness, but Greek yogurt is a lighter alternative without sacrificing creaminess.
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Flavor adjustments: Taste as you go—add more Worcestershire sauce or paprika if desired.
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One-pot option: Cooking the noodles in the sauce reduces cleanup and allows the pasta to absorb extra flavor.
Why This Recipe Works
This One-Pot Beef & Veggie Stroganoff combines convenience with comfort, making it ideal for busy weeknights and casual family dinners. The one-pot method reduces cleanup without compromising flavor. Here’s why it’s a winner:
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Balanced nutrition: The combination of beef and vegetables provides protein, fiber, and essential vitamins.
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Rich, creamy sauce: The sour cream and flour mixture gives the sauce a velvety texture that clings beautifully to noodles.
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Customizable: Swap vegetables or pasta types to match your family’s preferences.
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Time-efficient: Searing, sautéing, and simmering all happen in one pot, allowing you to prepare a full meal in under an hour.
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Kid-friendly: The creamy sauce and tender beef are popular with both adults and children.
Variations to Try
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Mushroom Lover’s Stroganoff: Double the mushrooms and skip the bell pepper for a more earthy flavor.
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Spicy Twist: Add a pinch of cayenne pepper or smoked paprika for gentle heat.
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Herb Infusion: Fresh thyme and rosemary can replace dried herbs for a more aromatic dish.
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Low-Carb Version: Serve over cauliflower rice instead of noodles.
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Instant Pot Adaptation: Sear beef using the sauté function, add all ingredients, and cook on high pressure for 15 minutes. Release naturally and finish with sour cream.
Storage and Reheating
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Refrigeration: Store leftovers in an airtight container for up to 3 days.
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Freezing: Freeze portions without noodles for up to 2 months. Add fresh noodles when reheating.
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Reheating: Warm in a skillet over medium heat, stirring occasionally. Add a splash of broth or water to loosen the sauce if it thickened during storage.
Pairing Suggestions
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Side dishes: Garlic roasted potatoes, steamed green beans, or a crisp garden salad.
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Bread: Crusty baguette, dinner rolls, or garlic bread to soak up the creamy sauce.
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Beverages: Pair with sparkling water with lemon, herbal teas, or a light non-alcoholic cider.
Why You’ll Love This Recipe
The One-Pot Beef & Veggie Stroganoff isn’t just dinner—it’s a hug on a plate. The creamy sauce, tender beef, and fresh vegetables create a combination that is both satisfying and nourishing. It’s easy enough for weeknight meals yet impressive enough for a casual gathering with friends.
With its minimal cleanup, adaptability, and balanced flavor, this recipe ticks all the boxes for anyone looking to simplify dinner without sacrificing taste. Plus, it’s a dish that brings warmth and comfort to the table, perfect for sharing with loved ones.
Cooking this recipe also gives you a sense of accomplishment—taking simple ingredients and transforming them into a rich, satisfying meal that everyone will enjoy. From the first bite to the last, you’ll understand why stroganoff has been a beloved dish for generations.
FAQs
1. Can I use other cuts of beef for this recipe?
Absolutely! While this recipe works best with tender cuts like sirloin or stew meat, you can experiment with other options such as ribeye or top round. The key is to choose a cut that cooks quickly and stays tender in a simmer. Leaner cuts may require slightly longer cooking times or more careful attention to avoid drying out. If you prefer, you can also use pre-cooked roast beef strips for an even faster version, adding them towards the end of the simmering process to gently heat through without overcooking.
2. Can I make this stroganoff gluten-free or low-carb?
Yes, this recipe is highly adaptable for gluten-free or low-carb diets. For gluten-free, simply swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. When it comes to noodles, you can use gluten-free pasta, zucchini noodles, or spiralized vegetables for a healthier alternative. For a low-carb version, skip the noodles entirely and serve the stroganoff over cauliflower rice, mashed cauliflower, or steamed vegetables. The creamy sauce and tender beef still make the dish satisfying and flavorful without traditional pasta.
3. How can I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm the stroganoff gently in a skillet over medium heat, stirring occasionally. If the sauce has thickened, add a splash of beef broth or water to loosen it. For longer storage, freeze portions without the noodles for up to two months. When ready to eat, thaw overnight in the refrigerator and cook the noodles separately to maintain their texture. Avoid freezing the stroganoff with cream or yogurt already mixed in, as it can change the sauce’s consistency upon reheating.
4. Can I customize the vegetables in this recipe?
Definitely! One of the joys of this one-pot meal is its flexibility. While the recipe includes carrots, mushrooms, and bell peppers, you can add or substitute other vegetables based on your preference or seasonal availability. Zucchini, peas, green beans, or broccoli all work beautifully. If using softer vegetables like zucchini, add them towards the end of the simmering process to prevent them from becoming mushy. Experimenting with different vegetables not only adds variety but also boosts the nutritional value of the dish, making it a well-rounded, wholesome meal for the whole family.
