This One-Pot Beef Stroganoff Is An Easy Weeknight Dinner For Fall

As the air turns crisp outside, a warm, fragrant dinner makes perfect sense. We all have those favorite fall suppers that make us feel rooted. Simple enough to put together any day, yet refined enough to feel special. That's where this one-pot beef stroganoff recipe comes in — unfussy, filling, and brimming with taste. 

The process begins with a good sear on strips of sirloin, just until they take on that crisped edge. The steak steps aside while onions and mushrooms saute in a few tablespoons of melted butter, turning soft and scented. A dusting of flour helps create a base before a splash of brandy lifts the browned bits from the pan, developing layers of flavor. Add broth, season with thyme, and soon you've got a sauce with body. A swirl of Dijon and sour cream lends creaminess, while the beef returns to the pot for a final warming through. Spoon it all over a bed of egg noodles and scatter parsley on top, and dinner is done in under an hour.

While it's a staple recipe now, stroganoff traces back to Russia's upper-class kitchens. Over time, the dish traveled beyond its origins, finding a place on tables across Europe and America. What began as an elegant preparation has since evolved into an household favorite, showing that the best recipes adapt with the times.

Understanding a few basics will make your one-pot dinner shine. The first decision is how you plan to cook it — quick and hot in a skillet or low and slow over hours. Next comes choosing your cut of beef. Beyond sirloin, T-bone steak shines in a skillet. For slow cooking, chuck pot roast is a great choice. The type of mushroom matters too — cremini, the familiar brown mushrooms found in most stores, are a reliable option, while wild varieties like chanterelles add peppery depth.

This is a dish that invites creativity. Try swapping egg noodles for roasted spaghetti squash or creamy polenta. Some cooks even say stroganoff doesn't need noodles at all — the meat, mushrooms, and sauce are enough to shine on their own. And speaking of sauce, try a red pepper puree or a fresh herb emulsion for a playful twist. After all, beef and mushrooms are the heart; the sauce adds personality. For the ultimate shortcut, sear the meat and top it with a can of cream of mushroom soup. It creates a quick, pre-made sauce that ties everything together. 

For best results, don't make this mistake  — skipping the alcohol. A splash of brandy or dessert wine adds aromatic sweetness that balances the richness of the dish. At its core, stroganoff is about simplicity and presence. Whether served over noodles or simply savored on its own, it's a meal that welcomes you in, like the golden hues of fall.