This stovetop beef stroganoff with mushrooms recipe is a one-pot beef stew with onions, mushrooms, peas, and a creamy sauce made with sour cream. It simmers gently on the hob until the beef strips are tender and melt in the mouth with every bite, and it is gluten-free with layers of flavor.
I make it in a heavy pot with the lid on, which keeps the stock from cooking away. If you enjoyed my 31 Winter Soups And Stews, this is another comforting pot of beef worth putting on the stove. Keep reading to see how the sauce comes together at the end.
Try This Beef Stroganoff With Mushrooms Recipe
Traditional beef stroganoff is a hearty stew of thinly sliced beef, onions, mushrooms, and sour cream. My easy ground beef stroganoff recipe is on rotation because it uses one pot and tastes as if it took far longer than it did.
My favourite part of this easy beef stroganoff is the end, when the tapioca flour and sour cream go in. The stew turns glossy in about two minutes, then the peas and parsley go through while it is still hot.
Why You'll Love It
- One pot: Beef, onions and mushrooms cook in one heavy pot, so there is little to wash up.
- Budget-friendly: Rump steak is cheaper than premium cuts, and the mushrooms and peas stretch a pound of beef across four plates.
- Gluten-free sauce: Tapioca flour thickens the stew without any wheat flour.
- Creamy but not heavy: A third of a cup of sour cream turns the stock into a sauce with a gentle tang, not adding heaviness of heavy cream.
- Flexible serving: It works over boiled potatoes, pasta, rice or steamed greens, whatever is in the cupboard.
Ingredients
- Beef rump steak: Rump is juicy, affordable and slices into thin strips that turn tender in under an hour of covered simmering. Leaner eye of round tends to stay dry and stringy in a sauce this short.
- Cremini mushrooms: They hold their shape through a long simmer and release plenty of savoury liquid, which matters with only one cup of stock. White buttons taste milder, so the sauce comes out less deep.
- Dried porcini mushrooms: A small handful in the stock gives the sauce a woody depth fresh mushrooms cannot match. Extra fresh mushrooms add bulk and water instead of concentrated flavour.
- Dijon mustard: It brings a sharp note that keeps the sour cream from tasting bland and dissolves right in. Yellow mustard is sweeter and more vinegary, so the sauce loses its savoury edge.
- Tapioca flour: Dissolved in a little hot cooking liquid, it thickens the stew to a glossy sauce in a minute and keeps it gluten-free. Stirred in dry, it gives you lumps and a pasty taste.
- Sour cream: It makes the sauce creamy, and the tang balances the tomato paste and mustard. Milk or single cream is thinner and will not coat the beef.
How to Make One Pot Beef Stroganoff With Mushrooms
1. Heat the coconut oil in a large, heavy pot or Dutch oven over medium heat. Add the sliced onion and the sea salt and cook for about 5 minutes, stirring a few times, until softened and lightly coloured.
2. Turn the heat up to medium-high and add the beef strips in one layer. Sear beef for 2 to 3 minutes without stirring much, until the colour of the meat changes and some strips are browned.
3. Add the cremini mushrooms and cook for 5 to 6 minutes, stirring now and then, until the liquid they release has mostly cooked off and the edges start to brown.
4. Stir in the garlic, tomato paste, Dijon mustard, and the black pepper and cook for 1 minute, so the tomato paste loses its raw edge and coats the beef and mushrooms.
5. Pour in the beef stock and add the bay leaf and the dried porcini mushrooms. Scrape the bottom of the pot with a wooden spoon to lift everything stuck there into the sauce.
6. Bring the stew to a gentle simmer, turn the heat down to low, and cover the pot with a tight lid, which keeps the steam in with only one cup of stock.
7. Simmer for 45 to 55 minutes, lifting the lid to stir every 15 minutes or so. Add a splash of water whenever the pot looks dry and keep the meat at least half covered in liquid.
8. While the stew simmers, put the cubed potatoes in a pan of salted water, bring to the boil and cook for 15 to 20 minutes until a knife slides through easily. Drain and keep them warm.
9. Taste a strip of beef. It should be tender with no rubbery chew; if it is still firm, cover and simmer another 10 to 15 minutes.
10. Scoop a few tablespoons of the hot cooking liquid into a small cup and stir the tapioca flour into it until smooth, then pour it back in. Simmer uncovered for 1 to 2 minutes, stirring, until glossy.
11. Take the pot off the heat and remove the bay leaf. Stir in the sour cream until the sauce is smooth and creamy, with no white streaks left.
12. Stir in the peas, put the lid back on and let the stew stand for 3 to 4 minutes so the residual heat warms them through. Stir in the parsley and spoon over the boiled potatoes. Place in a serving dish and enjoy warm!
Cooking Tips
- Use a heavy pot with a tight lid so the stock does not cook away during the simmer.
- Brown the beef in two batches if the pot is crowded, since piled-up strips steam instead of searing.
- Cook the mushrooms until their liquid has evaporated, since that is where much of the sauce flavour comes from.
- Keep the stew at the lowest simmer, with a few bubbles breaking the surface.
- Slake the tapioca flour in hot liquid first, never straight into the pot.
- Add the sour cream off the heat so it stays smooth instead of splitting.
- Add the peas last and warm them under the lid rather than boiling them in the sauce.
- Beef broth can be used instead of beef stock. Whisk cornstarch or rice flour instead of using tapioca flour if you are not concerned about gluten-free meals.
What Can You Serve With This?
- Boiled potatoes
- Mashed potatoes
- Wide Egg noodles or Rotini
- Buttered rice
- Steamed veggies like green beans
- Green salad
FAQs
A tender cut sliced thinly works best, and rump steak is my pick because it is juicy and affordable. Cut away any hard fat before slicing it into strips.
The mushrooms release a lot of liquid, so the stew can look loose. Dissolve the tapioca flour in a little hot cooking liquid, stir it back in, then simmer uncovered for a minute or two until it coats the back of a spoon.
Yes. Leave out the sour cream and stir in a couple of tablespoons of coconut cream instead, and thicken with the tapioca flour as written.
It does, which makes it good for batch cooking. Freeze it in portions and reheat gently over low heat, stirring often, because high heat can make the sour cream separate.
Recipe
Beef Stroganoff With Mushrooms
Ingredients
- 1 tablespoon coconut oil or butter
- 1 large brown onion quartered and sliced thinly
- ½ teaspoon sea salt
- 1 lb. beef rump steak sliced into thin strips, cut away any hard fat (450 g)
- 7 oz. cremini mushrooms or Swiss button mushrooms (regular white button mushrooms are fine)
- A handful of dried porcini mushrooms optional
- 3 cloves garlic finely diced
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard yellow mustard is okay
- 1 bay leaf optional
- Generous pinch of black pepper
- 1 cup beef stock or ½ beef stock cube and 1 cup water
- 1 tablespoon tapioca flour or arrowroot flour
- ⅓ cup sour cream or crème fraîche
- ½ cup garden fresh peas if using frozen, defrost under hot water first
- 2 tablespoons chopped flat-leaf parsley
- Our side dish: 3 large potatoes cubed and boiled till tender
Instructions
- Heat the coconut oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and sea salt and cook for 5 minutes, stirring a few times.
- Raise the heat to medium-high, add the beef strips in one layer and cook for 2 to 3 minutes, until the colour of the meat changes and some strips brown.
- Add the cremini mushrooms and cook for 5 to 6 minutes, until the liquid they release has mostly evaporated.
- Stir in the garlic, tomato paste, Dijon mustard and black pepper and cook for 1 minute.
- Pour in the beef stock and add the bay leaf and dried porcini mushrooms, scraping the bottom of the pot.
- Bring to a gentle simmer, reduce the heat to low and cover tightly. Simmer for 45 to 55 minutes, stirring every 15 minutes and adding a splash of water as needed to keep the meat at least half covered.
- Meanwhile, boil the cubed potatoes in salted water for 15 to 20 minutes until tender, then drain and keep warm.
- Taste a strip of beef. It should be tender with no rubbery chew. If it is still firm, cover and simmer another 10 to 15 minutes.
- Scoop a few tablespoons of the hot cooking liquid into a cup, dissolve the tapioca flour in it, then stir it back into the pot. Simmer uncovered for 1 to 2 minutes until glossy.
- Remove the pot from the heat, discard the bay leaf and stir in the sour cream until smooth.
- Stir in the peas, cover and stand for 3 to 4 minutes. Stir in the parsley and serve over the boiled potatoes.
Notes
Cooking Time and Temperature
Simmer the stew on the lowest stovetop heat that keeps a few bubbles moving, covered, for 45 to 55 minutes. The beef is ready when a strip is tender with no rubbery chew, which can take up to 70 minutes if the strips were cut thick. Boil the cubed potatoes in salted water for 15 to 20 minutes, until a knife slides through with no resistance.Taste & Texture
This stovetop beef stroganoff is savoury and creamy, with soft strands of onion and meaty mushrooms in a glossy sauce. The tomato paste and Dijon mustard give it depth, the sour cream smooths everything out, and the peas add small sweet bites.Recipe Variations and Substitutions
- Budget version: Use less beef and add more mushrooms and onions, or a handful of extra cubed potatoes to the pot.
- Thickener: Arrowroot, cornstarch or rice flour can replace the tapioca flour, and regular flour works if gluten is not an issue.
- Dairy-free: Leave out the sour cream and stir in a couple of tablespoons of coconut cream instead.
- Low carb: Skip the potatoes and serve the stew over courgette noodles or cauliflower rice.
- Fat: Butter can be used in place of the coconut oil for a richer base.
Storage, Freezing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. The sauce may look grainy when thawed but comes back together with stirring.
- To Reheat: Warm gently over low heat, stirring often, and add a splash of water or stock if the sauce has thickened too much.
Serving Recommendations
I serve this over the boiled potatoes most of the time, since they soak up the sauce without competing with it. Egg noodles and plain rice are both good, and a green salad or some steamed greens on the side is enough to round out the plate.Proper Storage Tips
- Let the stew cool before transferring it to an airtight container.
- Refrigerate within 2 hours of cooking.
- Store the potatoes separately so they do not soak up all the sauce.
- Reheat only the portion you plan to eat, as repeated heating can split the sour cream.
Pro Tips
- Use a heavy pot with a tight lid so the single cup of stock does not cook away.
- Brown the beef in two batches if the pot is crowded.
- Cook the mushrooms until their liquid has evaporated for a deeper sauce.
- Slake the tapioca flour in hot cooking liquid before adding it to avoid lumps.
- Stir in the sour cream off the heat so it stays smooth.
- Add the peas at the very end and let them warm through under the lid.
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