Step 1: Prepare the Beef

  1. Slice the beef thinly against the grain. This ensures tender, melt-in-your-mouth pieces.
  2. Season the beef with salt and pepper.

Step 2: Sear the Beef

  1. Heat 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium-high heat.
  2. Add the beef in batches, searing each piece until browned on both sides (about 2 minutes per side). Avoid overcrowding the pot.
  3. Remove the beef and set it aside on a plate.

Step 3: Sauté the Aromatics

  1. In the same pot, add another tablespoon of olive oil or butter.
  2. Sauté the onions for 3–4 minutes until soft and translucent.
  3. Stir in the garlic and cook for 1 minute until fragrant.

Step 4: Cook the Mushrooms

  1. Add the sliced mushrooms to the pot and cook for 5–7 minutes, stirring occasionally, until golden and softened.
  2. Season with a pinch of salt to help release the mushrooms’ moisture.

Step 5: Build the Sauce

  1. Sprinkle 2 tablespoons of flour over the mushrooms (if using) and stir well to coat. This helps thicken the sauce.
  2. Slowly pour in the beef broth and water, stirring constantly to prevent lumps.
  3. Add Worcestershire sauce and Dijon mustard, stirring to combine.

Step 6: Cook the Noodles

  1. Bring the mixture to a boil, then reduce the heat to medium-low.
  2. Add the egg noodles and stir to submerge them in the liquid.
  3. Cover the pot and simmer for 8–10 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the sauce.

Step 7: Add the Beef and Sour Cream

  1. Return the seared beef to the pot, along with any juices from the plate.
  2. Reduce the heat to low and stir in the sour cream. Mix well until the sauce is creamy and smooth.
  3. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 8: Garnish and Serve

  1. Remove the pot from the heat and sprinkle freshly chopped parsley over the stroganoff.
  2. Serve hot, optionally topped with grated Parmesan cheese for extra richness.

Tips for Success

  • Choose the Right Beef: Tender cuts like sirloin or flank steak work best. Avoid tougher cuts unless slow-cooking.
  • Don’t Overcook the Beef: Sear quickly and return it to the pot at the end to avoid toughness.
  • Customize the Creaminess: For a tangier sauce, add a splash of lemon juice or a teaspoon of white vinegar to the sour cream.

Serving Suggestions

  • Pair this one-pot Beef Stroganoff with:
    • A fresh green salad for a light side dish.
    • Garlic bread or crusty rolls for soaking up the sauce.
    • Steamed green beans or roasted vegetables for added nutrients.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm over low heat on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce.