One Pot Beef Stroganoff Recipe

The tender sirloin and browned mushrooms fill a rich, creamy sauce, sharpened with Dijon and finished with sour cream and fresh herbs. The egg noodles cook right in the sauce, so there’s one less pot to clean up afterwards.

For the beef

• 680 grams beef sirloin or tenderloin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons neutral high-heat oil

For the sauce and noodles

• 42 grams unsalted butter
• 225 grams cremini mushrooms, stems trimmed, sliced 6 millimeters thick
• ½ teaspoon kosher salt, or more to taste
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 16 grams all-purpose flour
• 960 milliliters low-sodium beef stock, plus more as needed
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 285 grams wide egg noodles
• 180 grams full-fat sour cream, at room temperature

To finish

• 2 tablespoons finely chopped dill or flat-leaf parsley
• Freshly ground black pepper

1. Pat the beef dry with paper towels. For easier slicing, place it in the freezer for 15 minutes to firm up. Slice against the grain into strips 6 millimeters thick and about 5 centimeters long. Season with the salt and pepper listed for the beef.
2. Heat 1 tablespoon of the oil in the Titanium Braiser Pro over medium-high heat until shimmering.
3. Add half the beef in a single layer and cook until browned but still slightly pink inside, 1 to 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and beef.
4. Reduce the heat to medium and melt 28 grams of the butter in the braiser. Add the mushrooms and ½ teaspoon salt and cook until browned and their moisture has evaporated, 6 to 8 minutes.
5. Add the onion and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 30 seconds more.
6. Add the remaining 14 grams butter. Sprinkle the flour over the mushrooms and stir to coat. Cook, stirring, for 1 minute.
7. Slowly pour in the stock, scraping up the browned bits from the bottom of the braiser. Stir in the Dijon and Worcestershire and bring to a steady simmer.
8. Add the noodles and press them into the liquid. Cover, reduce the heat to medium-low, and simmer until the noodles are tender and the sauce has thickened, 8 to 10 minutes. Stir every 2 to 3 minutes to prevent sticking, adding a little more stock if needed to keep the noodles cooking in liquid.
9. Reduce the heat to low. Whisk about 60 milliliters of the hot sauce into the sour cream in a small bowl, then stir the mixture into the braiser. Keep the sauce over gentle heat without boiling to prevent the sour cream from separating.
10. Return the beef and any accumulated juices to the braiser. Stir until warmed through, 1 to 2 minutes. Adjust the seasoning with salt and pepper, sprinkle with the dill, and serve.