Skillet Beef Stroganoff

A one-pan beef stroganoff with tender meat, creamy sauce, and comforting flavor. Built for busy nights and big appetites.

Some nights you want the kind of meal that feels like home cooking used to be, except better. Not the stuff from cans or those bland noodles swimming in gray sauce. Real beef, golden mushrooms, thick sour cream gravy that sticks to every piece of pasta.

This skillet beef stroganoff puts it all together in one pan. Quick enough for weeknights when everyone's hungry, but cozy enough for weekend dinners when you've got time to enjoy it. Best part? No slow cooker needed, no weird ingredients to hunt down. Just a skillet, a wooden spoon, and some time standing at the stove.

Why This Skillet Stroganoff Works

Plenty of stovetop beef stroganoff recipes floating around out there. What makes this one worth your time?

Everything happens in one skillet, from browning the meat to finishing the sauce.

Builds flavor in layers using stuff you probably already have.

Beef stays tender, sauce stays smooth, pasta cooks perfectly.

No gloppy textures or overly thick sauce because we balance the broth, cream, and heat properly.

Works with whatever beef you've got, ground, strips, even leftovers.

This one skillet beef stroganoff recipe handles taste, simplicity, and cleanup all at once.

Which Beef Works Best for Stroganoff?

Depends what you're in the mood for and how much time you've got.

Option 1: Ground Beef

• Cooks in minutes

• Budget-friendly

• Kids love it

• Less chewy than strips

• Perfect for busy weeknights

Option 2: Sirloin or Flank Steak (Sliced Thin)

• Rich, meaty flavor

• More traditional texture

• Slice against the grain for tenderness

• Takes a bit longer to cook

• Worth it for special dinners

Option 3: Stew Meat or Chuck Roast (Diced Small)

• Deepest flavor when cooked right

• Needs longer cooking time

• Great for weekend cooking

• Can simmer while you do other things

Ground beef's your safest bet for skillet stroganoff. Cooks fast, tastes good, doesn't get tough if you mess up the timing.

What You'll Need for This Recipe

Shopping list for stroganoff that actually tastes like something you'd make again:

• 1 pound ground beef or thin-sliced steak

• 2 tablespoons olive oil (or whatever oil you use)

• 1 small yellow onion, chopped fine

• 3 garlic cloves, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 8 ounces mushrooms, sliced (white or cremini work)

• 2 tablespoons flour

• 2 cups beef broth (not the super salty kind)

• 1 tablespoon Worcestershire sauce

• 1/2 cup sour cream (full fat works better)

• 8 ounces egg noodles or rotini pasta

• Optional: fresh parsley or chives for color

Nothing exotic here. Most of this stuff lives in your pantry or fridge already.

How to Make One Skillet Beef Stroganoff

Step 1: Brown the Meat

Get a large skillet hot over medium-high heat. Add oil, then the beef. Season with salt and pepper. Let it actually brown, don't stir it around too much. Takes about 6-8 minutes for ground beef, maybe a bit longer for strips. Remove and set somewhere.

Step 2: Cook the Vegetables

Same pan, add chopped onion. Cook 2-3 minutes until it starts getting soft. Add garlic and mushrooms. This part takes about 5 minutes. You want the mushrooms golden and the garlic smelling good.

Step 3: Build the Base

Sprinkle flour over everything in the pan. Stir it around so it coats the vegetables. Let it cook for a minute to get rid of that raw flour taste. Now slowly pour in the beef broth while you stir. Add Worcestershire sauce, bring it to a simmer.

Step 4: Add the Pasta

Dump in the dry noodles. Turn heat down to medium-low. Put a lid on it and cook for 10-12 minutes. Stir it once or twice so nothing sticks. Pasta should be tender and sauce should be thicker.

Step 5: Finish with the Cream

Turn off the heat completely. Stir in the sour cream slowly so it doesn't curdle. Let it melt into the sauce naturally. Taste it, add more salt or pepper if needed.

Step 6: Serve It Up

Sprinkle some chopped parsley or chives on top if you've got them. Serve it hot, right out of the skillet.

The whole thing takes about 30 minutes from start to finish. Not bad for something that tastes like you spent hours on it.

Easy Ways to Change It Up

Want to switch things up? Try these:

• Heat: Throw in some cayenne or red pepper flakes with the beef.

• Herbs: Thyme, rosemary, or dill make it taste more traditional.

• No meat: Double the mushrooms, add lentils instead of beef.

• Creamier: Use heavy cream for half the broth. Or stir in Dijon mustard.

• Cheese: Grate some Parmesan on top before serving.

• Boozy: Replace some broth with white wine for depth.

I like adding brandy when the mushrooms are cooking. Totally optional, but it makes everything taste fancier.

What to Serve Alongside

Stroganoff's pretty filling on its own, but these sides make it feel like a complete meal:

Classic Choices:

• Roasted green beans with garlic and lemon

• Crusty bread or garlic toast for sopping up sauce

• Simple salad with vinaigrette to cut the richness

• Steamed broccoli or carrots

• Roasted asparagus with herbs

Drinks That Work:

• Dry red wine like Pinot Noir or Merlot

• Cold beer, lager or amber ale

• Sparkling water with lemon slices

• For kids: milk or apple juice

You want sides that stay light and fresh. All that cream and pasta needs something crisp to balance it out.

When Things Go Wrong (And How to Fix Them)

Even good recipes can go sideways. Here's how to rescue yours:

Sauce too thick? Add warm broth or water, a little at a time, until it loosens up.

Sauce too thin? Take the lid off and let it simmer a few more minutes. The liquid will cook off.

Sour cream looks lumpy? Your pan was too hot. Next time, let it cool for a minute before adding cream. If it already happened, whisk in some warm broth to smooth it out.

Beef came out tough? Probably overcooked. Ground beef cooks fast, once it's not pink anymore, it's done. For strips, slice them thinner next time.

Pasta's mushy? Cook it less next time. Remember, it finishes cooking in the sauce.

Tastes bland? More salt, more Worcestershire sauce, maybe a squeeze of lemon juice.

Don't panic if something goes wrong. Most stroganoff problems are fixable.

Made in Alva Cookware

Used an Alva cast iron pan for this. Beef browned really well, heat stayed consistent, sauce reduced perfectly.

Heavy pans work great for recipes like this where you're building layers. Heat doesn't fluctuate, cleanup's easier, everything cooks more evenly.

Plus, it keeps the food warm while everyone's getting their plates. Nobody ends up with cold stroganoff.

[Browse Alva skillets and cookware]

Storage and Leftovers

Storing: Fridge, covered, 3 days max. Pasta soaks up more sauce overnight, not necessarily a problem.

Reheating: Stovetop's better than microwave. Add some broth or milk if it looks dry. Microwave works if you stir it every 30 seconds.

Freezing: Sour cream doesn't freeze great, but you can try it. Texture might be weird when you thaw it.

Leftover ideas: Stuff it in baked potatoes. Serve over rice. Use it as a filling for something else.

Day-old stroganoff often tastes better anyway. Flavors get a chance to mix.

What Home Cooks Are Trying

People are switching this up in all kinds of ways:

• Tossing in spinach or kale at the end

• Greek yogurt instead of sour cream

• Rice instead of noodles

• Frozen peas for extra vegetables

• Ground turkey for lighter protein

• Caramelized onions for sweetness

• Fresh dill and lemon juice at the end

• Leftover pot roast instead of fresh beef

One person uses ground lamb with paprika. Another swap in cream cheese. Both sound good.

Got your own twist? Let us know what worked.