Quick Beef Stroganoff Recipe

There's something so comforting about the creamy, garlicky goodness of a classic beef stroganoff. This Quick Beef Stroganoff Recipe is perfect when you want a hearty dinner that’s ready in just half an hour—yes, you can have delicious comfort food and save time!

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Ingredients & Why They Work

This Quick Beef Stroganoff Recipe uses ingredients that balance each other perfectly: tender seared steak, earthy mushrooms, and a luscious, tangy sauce that clings to every bite. Here’s why each element matters in building the dish’s magic.

• Wide Egg Noodles: Their broad surface catches that creamy sauce beautifully, making each forkful satisfying.
• Butter: Adds richness and helps build flavor layers, especially for searing and sautéing.
• Thinly-Sliced Steak (flank steak recommended): Cooks quickly and stays tender, which is key for a fast stroganoff.
• White Onion: Offers sweetness and texture after a gentle sauté.
• Mushrooms (button & baby bella mix): Bring an earthy, umami depth that pairs perfectly with beef.
• Garlic: A flavor powerhouse that enhances everything without overpowering.
• Dry White Wine: Adds acidity and complexity; deglazing with wine lifts the fond (those flavor-packed brown bits) from the pan.
• Beef Stock: Boosts the beefy flavor base for the sauce.
• Worcestershire Sauce: Injects umami and tang, complementing the mushrooms and beef.
• All-Purpose Flour: Thickens the sauce to that perfect creamy consistency.
• Plain Greek Yogurt or Light Sour Cream: Gives the sauce luscious creaminess with just a hint of tang, lighter than heavy cream but still rich.
• Fresh Parsley (optional): Adds a fresh, herbaceous note and brightens the finished dish.

Make It Your Way

One of the best parts about this Quick Beef Stroganoff Recipe is how easily you can make it your own. Over the years, I’ve tested tweaks, and I encourage you to find the versions you love most!

• Variation: I sometimes swap Greek yogurt for light sour cream depending on what’s in my fridge. Greek yogurt gives it a slight tang without the heaviness, perfect if you want a lighter touch.
• Protein Switch: I’ve also tried this with thinly sliced chicken breast or even mushrooms only for a vegetarian twist—both tastes great if you adjust cooking times.
• Herb Add-Ins: Adding thyme or a pinch of smoked paprika can kick the flavor up a notch and adds a unique spin.
• Wine Alternatives: If you prefer no wine, you can replace it with extra beef stock and a splash of lemon juice for acidity.

Step-by-Step: How I Make Quick Beef Stroganoff Recipe

Step 1: Sear the Steak for Maximum Flavor

Start by heating half your butter in a wide sauté pan over medium-high heat. Season your thinly sliced steak well with salt and pepper, then lay it in the pan in a single layer. Don’t crowd the pan; if needed, cook in batches. Let the steak cook undisturbed for around 3 minutes to develop a beautiful sear, then flip and brown the other side for another 2-3 minutes. This gives you that perfect crust and locks in juices. Once done, transfer the steak to a plate and set aside. Trust me, getting this sear right makes all the difference!

Step 2: Sauté Your Veggies to Tender Perfection

Add the remaining butter to the same pan and melt it down. Toss in your sliced onions and cook for about 3 minutes until they soften and start to turn translucent. Next, stir in your mushrooms and sauté for about 5 to 7 minutes, stirring occasionally, until they’re nicely browned and tender. Finish this step by adding the minced garlic, cooking it for just a minute until fragrant—don’t let it burn! This layering builds the rich, earthy base for your sauce.

Step 3: Deglaze and Build Your Sauce

Pour the dry white wine into the pan and use your spoon to scrape up those delicious brown bits stuck to the bottom—that’s where the magic is. Let the wine simmer and reduce for about 3 minutes to concentrate the flavor. Meanwhile, whisk the beef stock, Worcestershire sauce, and flour together until smooth. Pour this mixture into the pan, stir everything well, and let it simmer for 5 minutes to thicken up. That silky sauce coming together so quickly is always a heartwarming moment in my kitchen!

Step 4: Finish with Creaminess and Return Steak

Lower the heat and stir in the Greek yogurt or sour cream carefully to keep the sauce smooth and creamy (avoid boiling to prevent it separating). Toss the cooked steak back in and let everything meld for a minute or two. Give it a taste and adjust salt and pepper as needed — this is your moment to make it perfect!

Step 5: Cook Your Egg Noodles Meanwhile

While you’re working on the sauce, make sure to boil your wide egg noodles in generously salted water according to package directions, so they’re al dente and ready right when the sauce is done. I like to add the noodles to the boiling water just as I start sautéing the onions to time everything well.

Top Tip

Having made this Quick Beef Stroganoff Recipe countless times, I’ve learned a few tricks that make all the difference to a smooth cooking experience and a bowl full of flavor.

Creative Ways to Present

For a special dinner, I sometimes plate the stroganoff in individual shallow bowls, topping with a small sprig of parsley and some microgreens for an elegant touch. Another fun way is to serve it in mini bread bowls—perfect for cozy gatherings or impressing guests.

Make Ahead and Storage

Storing Leftovers

Leftover stroganoff keeps wonderfully in an airtight container in the fridge for up to 3 days. I recommend storing the noodles separately if possible to avoid them soaking too much sauce and becoming mushy.

Freezing

I’ve frozen leftovers a couple of times with good results. Make sure the stroganoff has cooled completely, then portion it into freezer-safe containers. Thaw overnight in the fridge before reheating gently on the stove. The texture holds up best this way, though the noodles may be a bit softer.

Reheating

The key to reheating is gentle heat. I warm leftovers over low heat in a skillet, stirring occasionally and adding a splash of beef stock or water if the sauce has thickened too much. This prevents it from drying out or separating and keeps the steak tender.

Frequently Asked Questions:

What cut of beef is best for Quick Beef Stroganoff Recipe?

Thinly sliced flank steak is ideal because it cooks quickly and stays tender. You can also use sirloin or ribeye, but make sure to slice it thinly against the grain.

Can I make this recipe dairy-free?

Yes! To make the stroganoff dairy-free, substitute the butter with a plant-based alternative and use coconut cream or a dairy-free sour cream substitute in place of the Greek yogurt.

Can I skip the wine in this recipe?

Absolutely. You can replace the wine with additional beef stock and a small splash of lemon juice or vinegar for acidity to keep the sauce flavorful.

Is it better to use sour cream or Greek yogurt in stroganoff?

Both work well! Greek yogurt is a bit lighter and tangier, while sour cream offers a classic richness. I personally swap between them depending on what I have on hand.

Final Thoughts

This Quick Beef Stroganoff Recipe is one of those dishes I turn to when I want something that feels indulgent yet comes together fast. It’s full of comforting flavors but doesn’t demand hours in the kitchen. I hope you’ll enjoy making it as much as I enjoy eating it—your future self will thank you for having this delicious, no-fuss meal ready in a flash!

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Quick Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews

• Author: Ava
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

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Description

This 30-Minute Beef Stroganoff is a classic and comforting dish featuring tender seared steak in a creamy garlicky mushroom sauce served over wide egg noodles. Ready in just half an hour, this recipe brings a rich and flavorful meal to your table with simple ingredients and easy cooking techniques.

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Ingredients

Pasta

• 1 pound uncooked wide egg noodles

Beef and Sauce

• ¼ cup butter, divided
• 1 ½ pounds thinly-sliced steak (flank steak recommended)
• fine sea salt and freshly-cracked black pepper, to taste
• 1 small white onion, thinly sliced
• 1 pound sliced mushrooms (mix of button and baby bella mushrooms)
• 4 cloves garlic, minced or pressed
• ½ cup dry white wine
• 1 ½ cups beef stock
• 1 tablespoon Worcestershire sauce
• 3 tablespoons all-purpose flour
• ½ cup plain Greek yogurt or light sour cream
• chopped fresh parsley (optional)

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Instructions

1. Cook Noodles: Bring a large pot of generously-salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. Sear Steak: While the water heats, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak generously with salt and pepper and add it in a single layer to the pan. Cook without stirring for about 3 minutes to develop a good sear, then flip and cook for another 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If your pan is small, cook steak in batches using 1 tablespoon of butter per batch.
3. Sauté Vegetables: Add the remaining 2 tablespoons of butter to the pan. Once melted, add sliced onions and sauté for 3 minutes until soft. Add mushrooms and continue to sauté for 5-7 minutes, stirring occasionally, until mushrooms are cooked down and onions are tender. Stir in minced garlic and cook for 1 more minute.
4. Deglaze Pan: Pour in the white wine to deglaze the pan, using your spoon to scrape up any browned bits from the bottom. Let the wine reduce and cook down for 3 minutes.
5. Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan, stir well, and simmer for 5 minutes, stirring occasionally until the sauce thickens.
6. Finish Stroganoff: Stir in the Greek yogurt or light sour cream and return the cooked steak to the pan. Mix everything together until heated through. Taste and adjust seasoning with additional salt and black pepper as needed.
7. Serve: Spoon the stroganoff over the cooked egg noodles. Garnish with chopped parsley and an extra twist of black pepper if desired. Serve warm.

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Notes

• This stroganoff can be served over different types of noodles, rice, or even polenta for a variation.
• Use flank steak for tenderness; other thinly-sliced cuts like sirloin can be substituted.
• Greek yogurt is a lighter alternative to sour cream, but either works well in the sauce.
• To save time, add the egg noodles to the boiling water when you start cooking the steak.
• Deglazing the pan with white wine adds depth but can be replaced with extra beef stock or broth if preferred.

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Nutrition

• Serving Size: 1 serving
• Calories: 550 kcal
• Sugar: 4 g
• Sodium: 700 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 90 mg