Name: Quick Beef Stroganoff Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound uncooked wide egg noodles; 1/4 cup butter, divided; 1 1/2 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; 1/2 cup dry white wine; 1 1/2 cups beef stock; 1 tablespoon Worcestershire sauce; 3 tablespoons all-purpose flour; 1/2 cup plain Greek yogurt or light sour cream; Chopped fresh parsley (optional)

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!

The image shows a close-up of a white bowl filled with a creamy pasta dish. There are three main layers: the pasta base made of yellow, wavy egg noodles; a thick, light brown cream sauce mixed throughout; and a generous amount of sliced brown mushrooms spread evenly across the dish. Green chopped herbs are sprinkled on top for color contrast. A wooden spoon rests on the right side of the bowl, partially covered by the creamy pasta. The bowl sits on a soft brown cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Beef Stroganoff Recipe
Top Tip
How to Serve Quick Beef Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Beef Stroganoff Recipe

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.

Flat lay of uncooked wide egg noodles neatly arranged, a small mound of thinly sliced flank steak, a small white onion thinly sliced in half, a cluster of mixed fresh button and baby bella mushrooms, four cloves of whole garlic with uncracked skins, a small white ceramic bowl filled with dry white wine, a small white ceramic bowl containing rich beef stock, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl holding plain Greek yogurt, a few sprigs of vibrant fresh parsley, a generous pat of butter in a small white ceramic dish, and two whole uncracked brown eggs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows four steps of cooking a creamy mushroom and beef dish in a white pan placed on a white marbled surface. In the first step, the pan holds evenly spread pieces of browned beef with a wooden spoon resting on top. The second step shows cooked sliced mushrooms with a golden-brown color, mixed with small bits of browned onions, stirred with a wooden spoon held by a woman's hand. The third step layers cooked mushrooms in a brown sauce with a swirl of white cream and browned beef strips on top, with a wooden spoon resting inside the pan. The final step presents the creamy dish fully mixed, with light brown sauce covering beef strips and mushrooms, garnished with small green leafy herbs scattered on top. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use a different cut of beef for this stroganoff?

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.

What’s the best way to prevent the sauce from curdling?

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.

Can I make this stroganoff ahead of time?

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.

Can I substitute the wine in the recipe?

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.