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); 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 creamy, garlicky mushroom sauce hugging tender strips of beef, and that’s exactly why this Quick Beef Stroganoff Recipe has earned a permanent spot in my weeknight dinner rotation. It’s hearty, fragrant, and comes together in just half an hour—perfect for those evenings when you want something satisfying without spending hours in the kitchen.

A close-up image of a white bowl filled with creamy mushroom pasta. The pasta has wide, curly noodles layered throughout, coated well with a light beige creamy sauce. Large slices of brown mushrooms are mixed evenly with the pasta, some resting on top. Small green herb bits are sprinkled over the dish adding a fresh contrast. A wooden spoon is placed inside the bowl on the right side, partially scooping some pasta and mushrooms. The bowl is set on a white marbled surface, with an orange-brown cloth peeking from the bottom right corner. 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 adore this recipe because it hits all the right notes: creamy sauce, tender beef, and earthy mushrooms—all cooked quickly with minimal fuss. It’s the kind of dish that makes you look forward to dinner and feel proud of what you’ve whipped up from scratch.

Speedy and Simple: Comes together in 30 minutes, perfect for busy weeknights.
Deep, Delicious Flavor: The combination of seared steak, mushrooms, and wine creates a rich sauce that feels indulgent but isn’t complicated.
Flexible Ingredients: You can swap the noodles for rice or polenta if that’s what you have on hand.
Comfort Food Classic: This version feels homemade but cooks fast enough to be a last-minute winner.

Ingredients & Why They Work

This Quick Beef Stroganoff Recipe uses simple, quality ingredients that come together beautifully. The mix of fresh mushrooms and a splash of white wine amplifies savory depth while Greek yogurt adds creamy tang without heaviness. Here’s a quick peek at why each component matters.

Flat lay of wide egg noodles uncooked in a loose pile, a small white onion thinly sliced in delicate rings, a mound of mixed fresh button and baby bella mushrooms whole and sliced, four whole uncracked brown eggs with clean shells, four garlic cloves peeled and whole, a thick piece of raw thinly sliced flank steak seasoned with coarse sea salt and cracked black pepper sprinkled on top, a small white ceramic bowl filled with plain Greek yogurt, a small white bowl with amber Worcestershire sauce, a small white bowl containing fine all-purpose flour, a small white bowl filled with clear dry white wine, a small white bowl holding rich beef stock, a few sprigs of fresh bright green chopped parsley scattered artfully, a small white bowl with golden yellow butter in a solid pat, all ingredients arranged symmetrically and balanced, 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: Their broad surface holds onto the sauce perfectly, soaking up every bit of flavor.
Butter: Adds richness to the sear and sautéed vegetables—don’t skip it for that classic taste.
Thinly sliced steak (flank steak recommended): Cooks fast and stays tender when sliced thin; I’ve tried other cuts but this is my top pick.
White onion: Sweetens as it cooks, balancing the savory beef and mushrooms.
Mushrooms (button and baby bella): Gives that earthy umami flavor that’s so essential in stroganoff.
Garlic: Fresh garlic aroma is a must—it lifts the whole dish.
Dry white wine: Deglazes the pan and adds acidity to cut through the creamy sauce, but you can skip or substitute if you prefer.
Beef stock: Foundation of the sauce, beefy and packed with flavor.
Worcestershire sauce: Adds subtle depth and umami without overpowering.
All-purpose flour: Helps thicken the sauce to that luscious, velvety consistency.
Greek yogurt or sour cream: Gives tangy creaminess without heaviness, and is what truly makes this stroganoff shine.
Fresh parsley (optional): Adds a pop of freshness and color — highly recommended!

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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

I love customizing this Quick Beef Stroganoff Recipe depending on what’s in my fridge or how I’m feeling—sometimes I swap the noodles for creamy polenta, or add a handful of fresh thyme for an herbal twist. You can easily make it your own!

Variation: For a lighter option, I’ve swapped out half the butter for olive oil and used low-fat Greek yogurt without sacrificing creaminess.
Vegetarian twist: Swap steak for juicy portobello mushrooms or grilled tofu to keep the richness but skip meat.
Extra veggies: Adding a handful of fresh spinach or peas at the end gives a fresh pop of color and nutrition.

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

The image shows four steps of cooking in white pans on a white marbled surface. The first pan has many brown cooked strips of meat arranged evenly, with a wooden spatula inside. The second pan contains many golden brown sautéed mushroom slices with some pieces of onion, and a woman's hand holds a wooden spoon stirring them. The third pan combines the cooked mushrooms with the brown meat strips on top, with cream sauce added around the edges, and the wooden spoon is resting inside. The fourth pan displays a creamy brown sauce with the meat and mushrooms mixed well inside, sprinkled with green parsley pieces and ground black pepper. There is a beige cloth and some parsley serving as decoration around the pans. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Your Noodles While You Sear the Steak

Start by bringing a big pot of salted water to a boil for the egg noodles. Toss them in to cook al dente—that means tender but still with a little bite—according to the package instructions. I typically throw the noodles in right when I begin searing the steak, so everything finishes around the same time. This multitasking saves you from waiting later on.

Step 2: Sear the Steak for Maximum Flavor

Melt half the butter in a large sauté pan over medium-high heat. Pat your thinly sliced steak dry, season it generously with salt and freshly cracked black pepper, and place it in the pan in a single layer. Leave it undisturbed for about 3 minutes to develop a rich, caramelized crust. Flip and cook for another 2-3 minutes, then transfer the steak to a plate. If your pan is small, cook the steak in batches to avoid overcrowding—crowding steams the meat instead of searing it.

Step 3: Build the Flavor with Onions and Mushrooms

Add the remaining butter to the pan and toss in the onions, sautéing for about 3 minutes until softened. Next, add your sliced mushrooms and cook another 5-7 minutes, stirring occasionally, until they release their juices and get beautifully browned. Garlic goes in last—just a minute until fragrant, so it doesn’t burn.

Step 4: Deglaze and Simmer Your Sauce

Pour in the dry white wine and use a wooden spoon to scrape up all those lovely browned bits stuck to the bottom of the pan—that’s pure flavor magic. Let the wine reduce for around 3 minutes. Meanwhile, whisk together beef stock, Worcestershire sauce, and flour in a bowl until smooth. Pour this into the pan and stir well. Simmer for about 5 minutes to thicken, then stir in the Greek yogurt and return your steak to the sauce.

Step 5: Taste, Adjust, and Serve

Give the sauce a final taste and add salt and pepper if needed. Then, serve it warm over those perfectly cooked egg noodles. I like to finish with a sprinkle of fresh parsley and a good crack of black pepper—it’s the little touches that lift a dish from good to unforgettable.

Top Tip

From personal experience, getting the steak sear right is key. The caramelized bits you develop on the meat and the pan are where the ultimate depth of flavor in your stroganoff comes from—don’t rush this step or overcrowd the pan!

Patting steak dry: Before seasoning, make sure to dry your steak well with paper towels so it sears instead of steams.
Don’t skip deglazing: Scrape those browned bits with wine or stock—it adds complexity to the sauce that’s impossible to replicate.
Use Greek yogurt instead of heavy cream: It keeps the sauce creamy but lighter and adds a nice tang without breaking when heated gently.
Season progressively: Taste at the end and adjust salt and pepper; it’s easier to control seasoning than over-salting at the start.

How to Serve Quick Beef Stroganoff Recipe

Garnishes

I always finish mine with freshly chopped parsley and a generous twist of black pepper. The parsley cuts through the richness with a fresh burst, and the pepper adds a punch that balances the creamy sauce beautifully.

Side Dishes

This Quick Beef Stroganoff Recipe pairs wonderfully with a crisp green salad or steamed green beans for some freshness. If you want to keep it classic, buttered wide egg noodles or even some creamy mashed potatoes are the way to go.

Creative Ways to Present

For holiday meals or dinner parties, I like serving the stroganoff inside a hollowed-out bread bowl or alongside roasted garlic mashed cauliflower for a low-carb twist—it’s fun, a little unexpected, and always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover stroganoff in an airtight container in the fridge for up to 3 days. The sauce thickens a bit as it cools, so I like to loosen it up with a splash of beef stock or water when reheating.

Freezing

This recipe freezes well—just avoid freezing the noodles separately as they can get mushy. Freeze the stroganoff sauce and beef in a container, then reheat gently before tossing with fresh noodles or your preferred starch.

Reheating

To reheat, I gently warm leftovers on the stovetop over low heat, stirring often, adding a bit of broth or water to revive the sauce’s creaminess. Avoid high heat to keep the yogurt from curdling.

Frequently Asked Questions:

Can I use other cuts of beef for this recipe?

Yes! While I recommend flank steak because it’s tender and cooks quickly, you can also use sirloin or ribeye. Just be sure to slice the meat thinly against the grain and don’t overcook to keep it tender.

What if I don’t have white wine?

No worries! You can substitute the white wine with an equal amount of extra beef stock or a splash of white grape juice with a teaspoon of lemon juice for acidity. The sauce will still be delicious and flavorful.

Can I make this recipe dairy-free?

To make it dairy-free, swap the butter for a dairy-free margarine or oil, and use coconut cream or a dairy-free sour cream substitute instead of Greek yogurt. The flavor will still be rich, though the tang may be different.

What’s the best way to avoid curdling the yogurt?

Be sure to remove the sauce from direct heat before stirring in the Greek yogurt or sour cream. Stir quickly and gently to combine, then warm the sauce on low heat if needed. Avoid boiling after adding yogurt to keep it smooth.

Final Thoughts

This Quick Beef Stroganoff Recipe is more than just a meal—it’s a cozy hug on a plate that you can crank out any night of the week. I love pulling it together when I want something delicious but without the stress of fancy techniques or long waits. Give it a try, and I promise you’ll have a new favorite go-to stovetop supper.