How to Master One-Skillet Cooking

Heat Management Technique

Strategic temperature control for achieving perfect sear without overcooking delicate proteins.

Fond Development

Building flavor-rich pan foundation through proper browning and deglazing.

Dairy Integration

Tempering technique ensuring smooth, silky sauce without curdling or breaking.

Single-Pan Pasta Method

Precise liquid ratio and timing for perfectly cooked noodles and sauce cohesion.

Baking Tips

Partially freezing the beef for 15-20 minutes before slicing makes it easier to achieve thin, even slices.

Don't overcook the beef during the initial sear – it will finish cooking when returned to the skillet at the end.

The Worcestershire sauce adds depth and umami; use soy sauce as an alternative if needed.

Tempering the sour cream is crucial to prevent curdling – never add cold sour cream directly to the hot sauce.

For deeper mushroom flavor, use a mixture of mushroom varieties (cremini, shiitake, oyster).

Allow dairy ingredients to come to room temperature before using for smoother incorporation.

The starch from cooking pasta directly in the sauce helps naturally thicken the stroganoff.

If sauce becomes too thick, add small amounts of broth to achieve desired consistency.

One-Skillet Stroganoff

Name: One-Skillet Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American-Russian Fusion
Ingredients: 1 pound beef sirloin or ribeye, thinly sliced against the grain; 2 tablespoons olive oil, divided; 3 tablespoons butter, divided; 1 medium onion, thinly sliced; 12 ounces mushrooms (cremini or button), sliced; 3 cloves garlic, minced; 1 tablespoon Worcestershire sauce (secret ingredient); 1 tablespoon Dijon mustard; 2 tablespoons all-purpose flour; 1 cup beef broth; 1/2 cup sour cream, room temperature; 8 ounces egg noodles; 1 1/2 cups water or additional beef broth; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish); Optional: 1/4 cup dry white wine

This One-Skillet Stroganoff recipe transforms the classic comfort dish into an efficient weeknight solution while maintaining all the rich, savory flavors of traditional stroganoff. By streamlining ingredients and utilizing a single pan technique, this version delivers the signature creamy mushroom sauce and tender beef in significantly less time with minimal cleanup. While requiring moderate attention to cooking temperatures and timing, mastering this approach delivers restaurant-quality results that satisfy comfort food cravings with practical everyday convenience.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound beef sirloin or ribeye, thinly sliced against the grain

2 tablespoons olive oil, divided

3 tablespoons butter, divided

1 medium onion, thinly sliced

12 ounces mushrooms (cremini or button), sliced

3 cloves garlic, minced

1 tablespoon Worcestershire sauce (secret ingredient)

1 tablespoon Dijon mustard

2 tablespoons all-purpose flour

1 cup beef broth

1/2 cup sour cream, room temperature

8 ounces egg noodles

1 1/2 cups water or additional beef broth

1/2 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Optional: 1/4 cup dry white wine

Instructions

Season beef slices generously with salt and pepper. Allow meat to come to room temperature for 15 minutes before cooking.

Heat a large, deep skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.

Working in batches to avoid overcrowding, quickly sear beef slices for about 1 minute per side until just browned on the edges but still pink inside. Transfer to a plate and set aside.

In the same skillet, add remaining olive oil and another tablespoon of butter. Add onions and cook for 2-3 minutes until softened.

Add mushrooms and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until mushrooms have released their moisture and begun to brown.

Add minced garlic and cook for 30 seconds until fragrant.

If using wine, add it now and scrape up any browned bits from the bottom of the pan. Allow to reduce by half, about 2 minutes.

Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook the flour.

Gradually add beef broth while stirring to prevent lumps. Stir in Worcestershire sauce and Dijon mustard.

Add dried thyme, uncooked egg noodles, and 1 1/2 cups water or additional broth. Stir to combine and ensure noodles are mostly submerged.

Bring to a simmer, then reduce heat to medium-low. Cover and cook for 7-9 minutes, stirring occasionally, until noodles are tender.

Reduce heat to low. In a small bowl, whisk a few tablespoons of the hot liquid into the sour cream to temper it, then stir this mixture back into the skillet.

Return the reserved beef and any accumulated juices to the skillet. Gently stir to combine and heat through for 1-2 minutes. Avoid boiling after adding sour cream.

Taste and adjust seasoning with salt and pepper as needed. Stir in remaining tablespoon of butter for added richness.

Garnish with freshly chopped parsley and serve immediately.

One-Skillet Stroganoff

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master One-Skillet Cooking

One-Skillet Stroganoff

Ingredients

Instructions