This beef stroganoff for one or two is the classic comfort dish in a small, quick batch: thin strips of seared sirloin, golden mushrooms and egg noodles in a creamy sour cream sauce. Everything cooks in one pan, including the noodles, which simmer right in the broth and help thicken the sauce. It makes two hearty bowls, so you can share it tonight or cook for one and have lunch ready for tomorrow. I built the method around keeping a small amount of steak tender, so the beef is seared fast, set aside and only returns at the very end.
Why you’ll like this small-batch stroganoff
- One pan: the beef, mushrooms, sauce and noodles all cook in the same skillet.
- Small batch: two bowls, or one dinner and one lunch, instead of a pot that feeds six.
- Tender beef: a quick sear and a short warm-through at the end keep the strips from turning chewy.
- Fast: just over half an hour from slicing to serving.
- No wine needed: Dijon mustard and Worcestershire give the sauce its depth.
What makes it work
A fast sear in one layer. Half a pound of thin strips fits in a single layer in a 10-inch skillet, so the beef browns instead of steaming in its own juices. It cooks for just a few minutes and then comes out of the pan while it is still pink inside.
Beef back in at the end. Thin strips overcook quickly. Returning them for the final minute heats them through in the sauce without toughening them, and their resting juices go back into the pan for flavor.
Browned mushrooms. Cooking the mushrooms until their liquid evaporates and they turn golden builds the savory base of the sauce. A spoonful of flour cooked with the garlic then thickens the broth.
Noodles cooked in the sauce. The egg noodles simmer in the broth, soaking up flavor and releasing starch that makes the sauce creamy. No extra pot to wash.
Sour cream off the heat. Stirring the sour cream in away from the burner, then warming gently, keeps the sauce smooth instead of grainy.
Ingredients for beef stroganoff for one or two
The full amounts are in the recipe card below. These are the choices that make a difference:
- Top sirloin steak: lean, affordable and tender when sliced thin across the grain. Flank steak or tenderloin tips also work.
- Cremini mushrooms: they have more flavor than white button mushrooms and brown nicely. Buy them presliced to save time.
- Low-sodium beef broth: the sauce reduces as the noodles cook, so low-sodium broth keeps the seasoning in your control.
- Wide egg noodles: the traditional base. They cook through in the broth and hold the sauce well.
- Sour cream: full-fat sour cream is the least likely to curdle and gives the creamiest sauce.
- Dijon mustard and Worcestershire: small amounts add tang and savory depth without any wine.
- Fresh parsley: a sprinkle at the end brightens the rich sauce.
How to make one-pan beef stroganoff
- Season the beef and sear it in a single layer for 2 minutes, turn and cook for 1 minute more, then set it aside.
- Cook the onion and mushrooms in butter for about 6 minutes, until golden.
- Stir in the garlic and flour for 1 minute.
- Add the broth, bring it to a boil, add the noodles, cover and simmer for 10 minutes.
- Off the heat, stir in the sour cream, Dijon and Worcestershire.
- Return the beef, warm for 1 minute over low heat and top with parsley.
Cues for each stage
Searing: heat the oil until it shimmers before the beef goes in, then leave the strips alone so a brown crust forms. They should still look pink in the middle when they come out; they finish cooking in the sauce.
Mushrooms: at first they release liquid and look wet. Keep cooking until that liquid has evaporated, the pan looks dry and the mushrooms are golden. That browning is where much of the flavor comes from.
Noodles: stir once or twice while they simmer so they do not stick. They are ready when tender and the sauce has thickened enough to coat them. If the pan looks dry before the noodles are done, add a splash of water.
Finishing: after the beef goes back in, keep the heat low and do not let the sauce bubble. Thin strips are heated through after a minute in the hot sauce.
Tips for the best stroganoff
- Firm up the steak before slicing. A short time in the freezer makes it much easier to cut thin, even strips.
- Slice across the grain. Look for the lines running through the meat and cut across them for tender bites.
- Pat the beef dry. Dry meat browns faster and splatters less.
- Scrape up the browned bits. When the broth goes in, loosen everything stuck to the pan; it seasons the sauce.
- Taste at the end. Broth brands vary, so check for salt after the sour cream is in.
Swaps and variations
- Other cuts: flank steak or tenderloin tips work in place of sirloin; slice them the same way.
- No mushrooms: leave them out and cook the onion on its own until soft before adding the garlic and flour.
- Greek yogurt: plain full-fat Greek yogurt can stand in for the sour cream; add it off the heat the same way.
- Over mashed potatoes or rice: skip the noodles, simmer the sauce for a few minutes to thicken, and spoon it over potatoes or rice instead.
What to serve with beef stroganoff
Stroganoff is a complete meal in a bowl, so a simple side is all it needs. Something green and fresh balances the creamy sauce: steamed green beans, roasted broccoli, a crisp cucumber salad or a lightly dressed green salad. A slice of crusty bread is welcome for the last of the sauce. Serve it in warm shallow bowls with extra parsley on top; it is a cozy dinner for a cold evening at home together.
Making it for one
If you are cooking for one, make the full recipe and plan on two meals. Serve yourself half, then let the rest cool and refrigerate it in a covered container right away for tomorrow’s lunch or dinner. The noodles soak up some sauce overnight, so add a splash of broth or water when you reheat. Making the whole batch is easier than dividing an egg or measuring tiny amounts, and the leftovers reheat well.
Storing and reheating leftovers
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water and stirring until the stroganoff is hot all the way through, to 165°F. Avoid high heat, which can make the sour cream sauce separate. Cream sauces with noodles do not freeze well, so this dish is best kept in the fridge.
Classic stroganoff does not have to mean a big pot and a week of leftovers. Enjoy this one with someone you love, or treat yourself to a cozy dinner for one and an easy lunch tomorrow.
Frequently asked questions
What cut of beef is best for stroganoff?
Top sirloin is a good everyday choice: tender, lean and affordable when sliced thin across the grain. Tenderloin tips are more tender but cost more, and flank steak works well too.
How do you keep sour cream from curdling in stroganoff?
Take the pan off the heat before stirring it in, use full-fat sour cream, and only warm the sauce gently afterward without letting it boil.
Can I make beef stroganoff without mushrooms?
Yes. Leave them out and cook the onion until soft before adding the garlic and flour. The sauce will be a little lighter in flavor but still rich and creamy.
What do you serve with beef stroganoff?
Egg noodles are cooked right in this version, so it only needs a simple green side such as green beans, broccoli or a crisp salad.
Print
One-Pan Beef Stroganoff for One or Two (Seared Sirloin and Egg Noodles)
- Total Time: 32 minutes
- Yield: 2 servings
Description
Classic beef stroganoff in one pan for one or two: seared sirloin strips, golden mushrooms and egg noodles simmered in a creamy sour cream sauce.
Ingredients
- 8 ounces boneless top sirloin steak, sliced thin across the grain
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely chopped
- 4 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 4 ounces wide egg noodles
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the beef dry and season it with 1/4 teaspoon of the salt and the pepper. Heat the oil in a 10-inch deep skillet over medium-high heat until it shimmers. Add the beef in a single layer and sear without moving it for 2 minutes, then turn the strips and cook for 1 minute, until browned outside but still pink in the middle. Move the beef and its juices to a plate.
- Lower the heat to medium and add the butter, onion, mushrooms and the remaining salt. Cook, stirring now and then, for about 6 minutes, until the mushrooms have released their liquid and turned golden.
- Stir in the garlic and flour and cook for 1 minute.
- Pour in the broth, scraping up the browned bits from the bottom of the pan, and bring it to a boil. Stir in the noodles, cover, lower the heat to medium-low and simmer for 10 minutes, stirring once or twice, until the noodles are tender and the sauce has thickened.
- Take the pan off the heat and stir in the sour cream, Dijon and Worcestershire until smooth. Return the beef and any juices, set the pan over low heat and warm for 1 minute without letting it boil.
- Sprinkle with the parsley and serve.
Notes
Equipment: 10-inch deep skillet with a lid, tongs, wooden spoon
- Put the steak in the freezer for about 20 minutes before slicing; firm meat is easier to cut into thin strips.
- Sirloin, flank or tenderloin tips all work; slice across the grain so the strips stay tender.
- Add the sour cream off the heat and never let the sauce boil afterward, or it can curdle.
- No mushrooms: leave them out and cook the onion for 4 minutes instead.
- Cooking for one: eat half tonight and refrigerate the rest for lunch the next day.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat gently in a skillet over low heat or in the microwave with a splash of broth or water, stirring until hot.
- Steak is safe at 145°F (FoodSafety.gov); thin strips reach it quickly when heated in the sauce.
- Refrigerate leftovers within 2 hours and reheat them to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
