This tastiest ever one pot beef stroganoff recipe is sponsored by Crumble and their range of Dutch Ovens. This delicious one-pot dinner is creamy, tasty and packed full of veggies. Cook the veggies in the main event and enjoy more time for other things at dinner time. Getting dinner ready doesn't have to be a drama, with this crowd pleaser ready in only 40 minutes.
Why you're going to love this recipe
Creamy, veggie packed and completely delicious, this is one dinner you will cook time and time again! Here are the reasons we love it:
- one pot dinner
- packed full of veggies
- creamy flavour
- tender beef, crunchy veggies
- no fancy herbs and spices
- perfect served with rice or mashed potatoes or even just crunchy bread
- freezer friendly
- easy to make
What goes into the recipe
don't forget to scroll to the recipe card for amounts and full method
- beef stroganoff strips- these are actually a thing! if you can't find any, then stirfry strips will work just as well. Beef is a great source of iron for kids, especially when coupled with green veggies that help retain that iron. Strips like these stroganoff or stir fry strips are easy to chew and easy to cook with. Frying them quickly keeps them super tender and coating them in flour first helps them to stick to the sauce.
- mushrooms- normally I use white button mushrooms, any small mushroom will do. This time I've used swiss browns, they were delicious.
- sour cream- yes, I know, that's not particularly healthy, but really, stroganoff makes no pretences about being healthy. If you want, for this recipe you can use a low fat sour cream.
- veggies- broccoli and beans! This recipe also works well with carrots and peas, cauliflower, anything goes really. You can also use frozen veggies as well, I have used frozen beans and frozen broccoli with great success.
- parsley- this uses about ½ a bunch from the supermarket. Make sure you choose flat leaf parsely, no-one wants curly parlsey when used as a garnish.
- garlic powder-because we are combining this with the flour and paprika, fresh garlic won't work. Anyway, it's a great thing to have in your pantry. I buy it in bulk at costco and then I don't have to worry about always having garlic around.
How to make this recipe
- Prep first! Slice the mushrooms, top and tail the beans (if you aren't using frozen frenched beans), wedge the onions and chop the broccoli into florets. (Images 1-4)
- Add the garlic powder and paprika to the flour, mix to combine.
- Coat the beef strips in the flour mixture.
- Heat oil in a large pot or pan (I love to cook this in my dutch oven- read why here). Fry the beef strips.
- Fry until golden and remove to a plate.
- Set the beef aside until later.
- Add the mushrooms and onions and fry until golden.
- Add the warm beef stock first (this is particularly important when cooking a dutch oven so as to not send your pan into thermo-shock).
- then add the tomato paste.
- Stir through the sour cream.
- Add the beef back into the pan.
- Add the green veggies and pop the lid on and cook untilthe beef is cooked through. Give a good stir.
- Sprinkle half the parsley onto top and stir through. Add the rest of the parsely to the top of the dish and serve.
Cooking in a Dutch Oven
Once you've cooked in a dutch oven, you will wonder why you have never used one before! I've been using them from various brands over the years, and I love the way they help you to make your cooking amazing. My brand new one from Crumble combines everything I love about dutch ovens with a super cute design, which means it can stay ready for action on my stovetop!
I use a dutch oven for:
- slow braising, particularly on my induction cooktop
- baking bread (it helps with creating steam, oven spring and heat retention)
- roasting chickens - just pop the veggies underneath and create a delicious one pan dinner
- slow cooking in the oven
What's unique about the Crumble Dutch Ovens? One thing I love is the lid dimples- I know that might sound weird, but they help moisture that occurs during cooking to drip back down, resulting in juicier, more tender braising, something which could only be achieved otherwise by actively basting your food during cooking.
Your Crumble Dutch Oven (Aussie owned and operated company!) comes complete with two knobs. One standard one for people who are boring at dinner parties, and one crumbled cookie one- that is so adorable!
Don't worry about burning your fingers when moving your hot dutch oven either, as it comes with two pasta pot holders. And you should never use metal spoons etc in a dutch oven, so Crumble supply you with the perfect spoon to get you started.
Expert Tips and FAQs
You might think "stroganoff is so unhealthy" and yes, it does contain sour cream, and you know what? If that's a major issue for you, then use reduced fat sour cream. But seriously, a little dairy never killed anyone. And we don't eat this every night of the week.
Yes! In fact, it tastes better after freezing and defrosting for dinner. But really, let's be honest any dinner that involves just popping your dinner in the microwave and getting a home cooked meal that tastes great is fantastic.
Unbelievably, beef stroganoff strips are a thing in our butchers and supermarkets. But, if you can't find them, stirfry strips will work.
Yes! I have made the same recipe, but with carrots and peas, and it tastes fine, cauliflower also works well.
Rice, mashed potato, crusty bread all work really well. For a special meal, try it with potato gnocchi. Trust me, it's awesome.
More one pot dinner ideas
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Tastiest Ever One Pot Beef Stroganoff
- ¼ cup olive oil
- 1 kg stroganoff beef strips
- 1 cup plain flour
- 3 teaspoons paprika
- ½ teaspoon garlic powder
- 2 medium brown onions cut into wedges
- 250 g button mushrooms sliced
- 500 ml sour cream
- 4 tablespoon tomato paste
- 250 mls beef stock
- 1 head of broccoli chopped into florets
- 150 grams green beans
- ½ bunch tablespoon chopped fresh parsley
- Heat ¼ cup olive oil in a frypan over medium heat.
- Coat the beef in the flour, garlic powder and paprika.
- Cook in batches until golden brown. Remove to a plate.
- Add the mushrooms and onions and cook until golden.
- Add tomato paste, stock and sour cream to the frypan.
- Reduce heat and simmer for five minutes. Do this with the lid on.
- Return beef to pan and stir well to combine, then add broccoli and green beans to the pan and cook for 10 minutes or until cooked through. Lid on.
- Garnish with parsley serve with the rice or pasta.
This post was first published in July 2018, and fully republished on July 30, 2021, with new images, process shots and video.