There’s something incredibly comforting about a rich, savory sauce spooned over tender beef and noodles. This Quick Beef Stroganoff Recipe captures that cozy feeling, and I'm excited to share it with you because it’s both fast and delicious—a total weekday dinner win!
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Why You'll Love This Recipe
I remember the first time I made this Quick Beef Stroganoff Recipe—it was a lifesaver after a crazy busy day. The sauce is creamy without feeling heavy, the mushrooms add that earthiness we all want, and the steak is perfectly tender every time. It’s one of those dishes you can easily get right, even if you’re pressed for time.
- Speedy Prep: You can have a hearty, home-cooked meal on the table in just 30 minutes—no stress, no shortcuts on flavor.
- Flavor-packed Sauce: The combination of wine, mushrooms, and Worcestershire sauce creates a luscious, savory depth you’re going to love.
- Flexibility: This recipe works great with noodles, rice, or even creamy polenta, so you can mix it up based on what you have.
- Easy to Customize: Whether you want to swap sour cream for Greek yogurt or try different mushrooms, there’s room to make it your own classic.
Ingredients & Why They Work
Every ingredient here sings together beautifully. The tender flank steak cooks quickly and keeps the dish light, while butter and garlic build that cozy base flavor. Mushrooms soak up the sauce’s richness, and the Greek yogurt adds creamy tang without overpowering everything. Here’s a little insight on my favorite ingredients and what to look for at the store.

- Wide Egg Noodles: Perfect for trapping the creamy sauce, wide noodles have just the right bite and soak up flavors well.
- Flank Steak: This thinly sliced steak cooks quickly and stays tender—plus, it’s budget-friendly compared to pricier cuts.
- Butter: Adds richness and helps create that silky sauce texture.
- White Onion: Sweetens as it cooks and forms the flavorful foundation alongside garlic.
- Mushrooms: I love mixing button and baby bella because you get a variety of textures and earthiness.
- Garlic: Minced or pressed, garlic infuses the sauce with warmth and a gentle bite.
- Dry White Wine: It deglazes the pan beautifully, lifts the sauce’s flavor, and adds subtle complexity—I always keep a bottle on hand for cooking.
- Beef Stock: Boosts the meaty depth without overwhelming the dish.
- Worcestershire Sauce: A savory punch that complements the beef and mushrooms perfectly.
- All-Purpose Flour: Helps thicken the sauce to just the right velvety consistency.
- Greek Yogurt or Light Sour Cream: Adds creaminess with a hint of tang, making the sauce feel fresh and rich at the same time.
- Chopped Fresh Parsley: Optional, but the pop of green and fresh flavor is a lovely finishing touch.
Make It Your Way
One of the things I enjoy most about this Quick Beef Stroganoff Recipe is how easy it is to tweak. I sometimes swap Greek yogurt for sour cream depending on what I have, or I add a splash of Dijon mustard for an extra layer of flavor. Honestly, make it suit your taste—this recipe loves a little creativity.
- Variation: I’ve tried using ground beef in a pinch, which cooked faster but gave a heartier texture—great if you’re short on time or don’t have flank steak on hand.
- Vegetarian Swap: Try substituting mushrooms with sautéed tofu or additional veggies like bell peppers and zucchinis for a plant-friendly twist.
- Seasonal Twist: Throw in fresh herbs like thyme or tarragon when in season for a fragrant upgrade.
Step-by-Step: How I Make Quick Beef Stroganoff Recipe

Step 1: Cook the Noodles
Start by bringing a large pot of well-salted water to a boil and dropping in your wide egg noodles. You want them al dente because they’ll soak up some sauce later, so don’t overcook! I usually time it so the noodles start boiling right when I’m moving on to the steak—that way everything finishes around the same time.
Step 2: Sear the Steak
While the water heats, melt half your butter in a large sauté pan over medium-high heat. Pat your steak dry, season with salt and pepper, and add it in a single layer. Resist the urge to stir—let it get that beautiful brown crust, about 3 minutes per side. If your pan’s small, cook the steak in batches with a little butter to keep it tender. Once browned, set the steak aside on a clean plate.
Step 3: Sauté Onions, Mushrooms & Garlic
Add the rest of the butter to the pan and toss in your sliced onions, cooking about 3 minutes until soft. Then stir in the mushrooms and cook for 5-7 minutes, until they’re nicely browned and fragrant. Toss in your garlic last and sauté it just for about a minute so it doesn’t burn—you want it to add warmth without bitterness.
Step 4: Deglaze & Build the Sauce
Pour in the white wine and use your spoon to scrape up all those tasty browned bits stuck on the bottom—this is where much of the flavor lives! Let it simmer for about 3 minutes to reduce slightly.
Step 5: Add Stock & Thicken
While the wine cooks down, mix together your beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan, stir it all together, and let it simmer 5 minutes until it thickens up nicely. This step is key for getting that luscious, creamy sauce you're after.
Step 6: Finish with Yogurt & Steak
Turn off the heat, stir in Greek yogurt (or sour cream) until combined, then add your steak back in. Give it a gentle stir to coat the meat in that creamy goodness. Taste and adjust salt and pepper. Now you're ready to serve!
Top Tip
From my experience making this Quick Beef Stroganoff Recipe several times, a few little tricks can really take the dish to the next level and keep the process smooth.
- Sear in Batches: If your pan is crowded, the steak steams instead of sears. Cooking in batches keeps that gorgeous crust and juicy texture.
- Don’t Overcook the Mushrooms: They release liquid as they cook, so keep an eye to avoid sogginess—better to have nicely browned mushrooms!
- Use Greek Yogurt: It adds creaminess without curdling if you stir it in off the heat, and it’s a lighter option than sour cream.
- Deglaze Thoroughly: Scraping the pan’s brown bits after adding wine gives your sauce that deep, layered flavor—it’s worth the few extra seconds.
How to Serve Quick Beef Stroganoff Recipe

Garnishes
I love finishing this dish with a sprinkle of freshly chopped parsley and an extra crack of black pepper. The parsley adds a subtle brightness that really lifts the creamy richness. Sometimes I toss on a little grated Parmesan for an extra umami kick.
Side Dishes
This stroganoff is pretty complete with noodles, but if you want to round it out, a simple crisp green salad dressed with vinaigrette pairs perfectly. For heartier meals, roasted green beans or steamed broccoli add great color and a fresh crunch.
Creative Ways to Present
For special dinners, I've served this stroganoff in shallow bowls topped with a dollop of crème fraîche and tiny herb sprigs. Nestling it over creamy polenta instead of noodles also makes it feel extra fancy without fuss.
Make Ahead and Storage
Storing Leftovers
I let leftovers cool completely, then store stroganoff in an airtight container in the fridge. It keeps well for up to 3 days. The flavors deepen over time, making it even better the next day!
Freezing
If you want to freeze this recipe, I recommend freezing the sauce and beef separately from the noodles for best texture. Noodles can get mushy if frozen with the sauce. Thaw overnight in the fridge before reheating.
Reheating
Reheat stroganoff gently on the stove over low-medium heat, stirring often to prevent curdling, and add a splash of beef broth or water if the sauce thickens too much. This keeps it creamy and delicious.
Frequently Asked Questions:
Yes! While flank steak is great because it cooks quickly and stays tender, you can also use sirloin or ribeye thinly sliced. Just be sure to slice against the grain for tenderness.
Make sure to stir the Greek yogurt or sour cream in off the heat once the sauce has cooled slightly. Reheating gently without boiling also helps prevent curdling.
Absolutely! You can prepare the sauce and steak in advance and store them in the fridge for up to 3 days. Just cook the noodles fresh to avoid them becoming mushy.
If you prefer not to use wine, you can substitute an equal amount of extra beef stock or a splash of white grape juice with a teaspoon of vinegar for acidity. It won’t have quite the same depth but still tasty!
Final Thoughts
This Quick Beef Stroganoff Recipe is one of those meals that’s both comforting and surprisingly easy to pull off, even on busy nights. It’s a go-to in my house because it hits all the right notes—creamy, savory, and satisfying without a long list of complicated steps. I can’t wait for you to try it and make it your own—once you do, you’ll probably find yourself going back to it again and again.
Print
Quick Beef Stroganoff Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This 30-Minute Beef Stroganoff is a creamy, garlicky mushroom and beef dish served over wide egg noodles. Featuring thinly sliced flank steak seared to perfection and a rich sauce made with white wine, beef stock, and Greek yogurt, this comfort food classic is quick to prepare and perfect for a satisfying dinner.
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)
Instructions
- Cook Noodles: Bring a large stockpot of generously-salted water to a boil. Add the wide egg noodles and cook until al dente according to package instructions, then drain and set aside.
- Sear Steak: While the water heats, melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season the steak with salt and pepper, then add in a single layer. Cook undisturbed for about 3 minutes, then flip and cook an additional 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If needed, cook steak in batches using 1 tablespoon butter for the second batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for about 3 minutes until softened. Add mushrooms and cook for 5-7 minutes, stirring occasionally, until fully cooked and tender. Add minced garlic and sauté for 1 minute more, stirring occasionally.
- Deglaze Pan: Pour in the dry white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine cook down for about 3 minutes.
- Prepare Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with the vegetables and simmer for 5 minutes, stirring occasionally to thicken.
- Combine Ingredients: Stir in the Greek yogurt or light sour cream and the cooked steak slices until fully combined and heated through. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Spoon the stroganoff sauce and beef over the cooked egg noodles. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve immediately.
Notes
- This beef stroganoff can be served over any kind of noodles, rice, or polenta depending on your preference.
- Use flank steak or another thinly sliced steak for best results in cooking time and tenderness.
- If you prefer, substitute Greek yogurt with light sour cream to maintain creaminess with fewer calories.
- For a richer sauce, you can add a tablespoon of Dijon mustard or a splash of heavy cream if desired.
- Make sure to season generously with salt and pepper to enhance flavor during each step.
- Cooking beef in batches ensures a proper sear without overcrowding the pan, which helps develop flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: Thirty-five g
- Cholesterol: 80 mg


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