One Pan Beef Stroganoff recipe - Chef Wale

Beef Stroganoff is a traditional Russian dish that has gained global popularity. It features sautéed beef, typically tender cuts such as sirloin or filet (in our version, flank steak), cooked in a creamy, savory sauce made with sour cream, onions, and mushrooms. The dish is commonly seasoned with mustard, Worcestershire sauce, and occasionally a hint of paprika or white wine.

Beef Stroganoff originated in 19th-century Russia and is named after the prominent Stroganov family. The dish became internationally popular in the 20th century, spreading to Europe and America, where it has been adapted in various ways.

This recipe is perfect for beginners—simple, quick, and packed with flavor!

To see more fine, easy to cook recipes click Recipes

Beef Stroganoff

How-to video below:

Beef Stroganoff How-to video

Ingredients:

For the seared steak

1 1/2 pounds flank steak - cut into thin 2-inch long strips against the grain, then cut strips into thin slices

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon nutmeg

2 teaspoons allspice

2 tablespoons vegetable oil

For the stroganoff

1 pound Rigatoni

6 tablespoons olive oil - divided - will be used in 2 places

1 pound sliced mushrooms

6 tablespoons butter - divided

1 medium red onion - sliced

5 cloves garlic - minced

1/2 cup flour

1/2 cup dry red wine

3 cups low-sodium beef stock

1/2 cup heavy cream

1/4 cup sour cream

2 tablespoons Dijon Mustard

2 tablespoons Worcestershire sauce

add scallions (green onions) for garnish

salt and pepper - to taste

Instructions

1. Sear the Beef:

   • Heat a large pan over medium-high heat.

   • Add butter or vegetable oil, then sear the sliced beef for 1-2 minutes per side until browned. Remove from the pan and set aside.

2. Sauté the Mushrooms:

   • In the same pan, add 3 tbsp of olive oil, add mushrooms. Cook for about 6 minutes until brown. Remove from the pan and set aside. garlic and stir for 30 seconds.

3. Make the Sauce:

   • add another 3 tbsp olive oil or/and 2 tbsp butter, add the sliced onions, cook on low heat while stirring occasionally till soft

   • add garlic and stir in for 30 seconds

   • Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well and bring to a simmer.

4. Thicken and Add Creaminess:

   • Add 1/2 cup flour, stir it in now to thicken the sauce slightly.

   • Lower the heat and mix in the heavy cream and sour cream, stirring gently to avoid curdling.

5. Combine and Serve:

   • Return the browned mushrooms and the cooked beef to the pan, stir everything together, and cook for 2 more minutes.

   • Serve over egg noodles or rice, and enjoy! In our case, we blended in rigatoni!!

Tips for Success:

• Slice the beef thinly against the grain for tenderness.

• Don’t overcook the sour cream; keep the heat low to prevent separation.

• Add Webers New Orleans cajun spice to everything!! It makes everything better!

Dinner is served!

Beef Stroganoff dinner