Beef Stroganoff

This 30-minute easy beef stroganoff recipe is comfort food at its best!

30-Minute Beef Stroganoff |

Man, I must be in a nostalgic food mood lately, because all I seem to be craving are classic comfort food dishes from my childhood.  I’ll get back to coming up with more creative recipes soon, I promise.  But for today, it’s beef and noodles, baby.

Beef stroganoff was a definitely a staple in our house when I was a kid, which I loved partly because I am hopelessly huge fan of anything involving steak.  (I know, it seems like everyone around me is going vegan, but I still get giddy over a good sirloin.)  I think I have always secretly loved this dish, though, because the name reminds me of one of my favorite books as a kid — Strega Nona.

Did you ever read this book?!

30-Minute Beef Stroganoff |

Strega Nona was one of the books that our family checked out from the library again and again.  Basically it’s the story of this elderly woman who is responsible for making pasta to feed her entire village in Italy.  But then one day her assistant tries to take over and cast the spell to make the pasta while Strega Nona is away and…well…you’ll have to read the entire book to find out the answer.

Strega Nona

But the thought of getting to spend day after day cooking up delicious pasta to serve to friends in my community?  Yep, Strega Nona was kind of living out my dream.  Feeding friends just about any kind of food is the best.  :)

30-Minute Beef Stroganoff |

So yesterday I decided to whip up a batch for myself and take it around to give to my neighbors, Strega Nona-style.  And they all agreed — this dish will always be comfort food at its best.

Bonus?  I also lightened it up a bit with less butter and Greek yogurt, and it can be ready to go in 30.  Here’s how to make it:

30-Minute Beef Stroganoff |

We begin with a very important ingredient – mushrooms!!

I admit, I was extremely anti-mushroom as a kid.  But times have changed and now I can’t get enough of ’em!  If you have any mushroom-wary members of your family, though, feel free to puree the sauce once it’s cooked if you’d like to sneak them in!  :)

But if you want to make it the traditional way, slice those babies up.

30-Minute Beef Stroganoff |

Then comes the other main ingredient — mmmmbeef.  It’s what’s for dinner.

I used a top sirloin steak for this recipe, but feel free to use any beef you’d like.  Ground beef will even work.

Start by browning it in the pan and giving it a good sear over high heat.  Then remove the beef with a slotted spoon and transfer it to a separate plate.

30-Minute Beef Stroganoff |

Then back in the pan, saute up some onions, garlic, and all of those mushrooms until they are nice and cooked.  Follow the instructions to add in the remaining ingredients, including some beef broth, a hint of worcestershire, and Greek yogurt (my healthier substitution, but you can use sour cream)…

30-Minute Beef Stroganoff |

…then stir the beef back in, and you’re ready to go!

30-Minute Beef Stroganoff |

Ladle the sauce over some egg noodles if you want to go traditional.  Or this would also be great over quinoa or other cooked grains.  Then sprinkle with a little fresh parsley for some color, and dive in!

This is the perfect quick weeknight dish to make for your family, make for your friends, or even share with your neighbors.  ;)

Enjoy, friends!

30-Minute Beef Stroganoff |

30-Minute Beef Stroganoff

Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes!


  • 1 lb. wide egg noodles
  • 4 Tbsp. (1/4 cup) butter, divided
  • 1.5 lbs. thinly-sliced steak (I used top sirloin, but just about any will work)
  • salt and pepper
  • 1 white or yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)
  • 1/2 cup dry white wine (or you can substitute in more beef broth)
  • 1.5 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. flour
  • 1/2 cup plain Greek yogurt or light sour cream
  • (optional garnish) chopped fresh parsley


Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)

Meanwhile, as your pasta water is coming to a boil, melt the butter in a large saute pan** over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.

(**If your pan is not big enough to fit all of the steak in a single layer, then add just 1 Tbsp. of butter to the pan and cook half of the steak. Then repeat with a second batch.**)

Return pan to heat and add the remaining 2 Tbsp. butter. Once it has melted, add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.

Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.

Serve over the egg noodles, garnished with parsley if desired.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

30-Minute Beef Stroganoff |

Leave a Comment:


  1. Kim Fortin — August 21, 2015 @ 9:22 pm (#)

    If you can find Cambells Beefy Mushroom Soup to sub in for the broth, really adds a nice flavor, and then a little tang  with a couple of Table spoons of mustard is a good addition too.

    • Hayley @ Gimme Some Oven — August 24, 2015 @ 8:23 pm (#)

      Thanks for the tips Kim!

  2. Treva — September 8, 2015 @ 9:47 pm (#)

    I just made this for dinner tonight and it was absolutely delicious! !!!!

    • Hayley @ Gimme Some Oven — September 9, 2015 @ 10:23 pm (#)

      Thanks Treva, we’re happy you enjoyed it! :)

  3. Leah — September 29, 2015 @ 9:04 am (#)

    I’m so excited to find this recipe. I lost my recipe book a few years ago and have attempted quick beef stroganoff a few times, but with little success. Your recipe seems very similar to mine and I look forward to trying it tonight. I’m so excited to find one that doesn’t recommend canned soup! 

    • Hayley @ Gimme Some Oven — September 29, 2015 @ 9:55 am (#)

      Thanks Leah, we hope it’s close, and that you enjoy it! :)

  4. Milli — October 2, 2015 @ 9:52 pm (#)

    This looks awesome and simple! Thank you can’t wait to try this maybe Sunday!

    • Hayley @ Gimme Some Oven — October 2, 2015 @ 10:11 pm (#)

      Thanks Milli, we hope you enjoy it! :)

  5. jenne — October 21, 2015 @ 1:17 pm (#)

    Your recipe looks very similar to the one my mom always made — which is from a ’70s cookbook called “Cooking for Compliments” published by Knudsen’s (the dairy brand, presumably published before they were bought by Kraft). However, yours has the addition of white wine and more Worcestershire sauce, which I can only imagine makes this classic dish even MORE delicious. And it’s a little lighter, with less sour cream/Greek yogurt. I often add peas to mine to increase the veggies in the dish. Looking forward to trying your variation next time I make stroganoff!

    • Hayley @ Gimme Some Oven — October 21, 2015 @ 9:55 pm (#)

      Thanks for sharing Jenne, that’s very cool! We hope you enjoy this recipe, and we think peas would be really yummy in this (we’ll totally have to try that next time)! :)

  6. Molly — October 28, 2015 @ 6:46 pm (#)

    made this last night, SO GOOD! And Easy! My husband also enjoyed it and the leftovers are so good. I used ground beef and it was excellent:) I will make this again. 

    • Hayley @ Gimme Some Oven — October 29, 2015 @ 3:40 pm (#)

      Awesome Molly, we’re so happy to hear you and your husband enjoyed this! :D

  7. Linda — November 19, 2015 @ 7:36 pm (#)

    This was a great new recipe for me. I made it today and I love it! 

    • Hayley @ Gimme Some Oven — November 20, 2015 @ 10:11 am (#)

      We’re glad to hear you liked it Linda!

    • Hayley @ Gimme Some Oven — November 20, 2015 @ 2:27 pm (#)

      We’re so glad you enjoyed it Linda!


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