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Beef Stroganoff

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This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Beef Stroganoff

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream). And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes. So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!

Easy Beef Stroganoff Recipe | 1-Minute Video

Beef Stroganoff Ingredients

Classic Beef Stroganoff Ingredients:

First, a few quick notes about ingredients. (Amounts are included in the full recipe below.)  To make the best beef stroganoff recipe, add the following to your grocery list:

  • Mushrooms: I’m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe.
  • Steak: I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. (Or you can opt to make beef stroganoff with ground beef instead, if you prefer.)
  • Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
  • Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious.
  • Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too.

Step by step photos of how to make Beef Stroganoff

How To Make Beef Stroganoff:

Full instructions are included in the recipe below. But as a quick overview, to make this recipe for beef stroganoff we will simply…

  1. Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain. (I recommend adding the pasta at the same that that you add in the beef stock in Step 4 for optimal timing.)
  2. Sauté the steak: While the pasta water is heating, sauté the steak in a single layer (you may need to do this in two batches) until browned, then transfer to a clean plate.
  3. Sauté the veggies: Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then we will add in some wine to deglaze and lift up all of those flavorful brown bits that are stuck to the bottom of the pan.
  4. Finish the sauce: And while the wine is deglazing the pan, we’ll whisk together the beef stock, Worcestershire sauce and flour. Then pour the mixture into the sauté pan and let it simmer for a bit, add in the steak and Greek yogurt, and season with salt and pepper as needed.
  5. Serve: Then serve it up nice and hot over noodles, rice or poleta, sprinkled with a bit of parsley if you would like, and enjoy!

Beef Stroganoff in saute pan with wooden spoon

Beef Stroganoff Variations:

This classic beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! For example, you could also…

  • Add extra veggies: Feel free to add any other stir-fry-friendly veggies that you love to the veggie sauté. For example, asparagus, bell peppers, or broccoli would all be delicious additions.
  • Add extra heat: If you would like to give the sauce a bit of a kick, add in a pinch of crushed red pepper flakes.
  • Use ground beef: You could also swap ground beef for the steak if you would like to make this a ground beef stroganoff recipe.
  • Use a different protein: Or if steak isn’t your thing, this recipe is would also be delicious with chicken, pork or tofu.
  • Make it gluten-free: To make gluten-free beef stroganoff, you can either swap a 1-to-1 gluten-free flour for the all-purpose flour. Or alternately, you can choose to thicken the sauce with a cornstarch slurry (equal parts cornstarch and cold water that have been whisked together), adding in a tablespoon at a time while the sauce is simmering until it reaches your desired level of thickness.
  • Make it vegetarian: My husband and I are also big fans of this vegetarian mushroom stroganoff recipe.

Beef stroganoff with noodles in bowl

What To Serve With Beef Stroganoff:

Here’s what I love to serve with this beef stroganoff recipe:

  • Green salad: A simple green salad, such as my everyday salad.
  • Side of veggies: Such as roasted asparagus or roasted Brussels sprouts.
  • Wine: It’s the perfect occasion to drink the rest of that bottle of crisp white wine that you used earlier in the recipe. Or of course, any full-bodied red would also taste delicious with the steak.
  • Dessert: And if you would like to balance out the savory with some sweet, you can’t go wrong with any of the cookies or dessert recipes on Gimme Some Oven.
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Beef Stroganoff

30-Minute Beef Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 213 reviews
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.


  • 1 pound uncooked wide egg noodles
  • 1/4 cup butter, divided
  • 1 1/2 pounds thinly-sliced steak (I recommend flank steak)
  • fine sea salt and freshly-cracked black pepper
  • 1 small white onion, thinly sliced
  • 1 pound sliced mushrooms (I used a 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)


  1. Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
  2. Sauté the steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté 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, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside.  (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
  3. Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally.  Then 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.
  4. Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
  5. Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.


Wine substitute: If you prefer not to cook with white wine, you can just add in an extra 1/2 cup of beef stock instead.

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500 comments on “Beef Stroganoff”

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  1. One of my favorite recipes of yours, Ali!!!

  2. Delicious! This recipe is definitely a keeper!

  3. Absolutely delicious!

  4. I’ve never been compelled to comment on a recipe before but this was a huge hit. I’m really here just to thank you for the timing of the cooking of the noodles! It really helped pull it all together perfectly. Thank you!

  5. This was excellent! My husband loved it & so did I. Thank you

  6. Nice and simple recipe 👌

    • This recipe slaps. I substituted the beef for meatballs and it was amazing!!! Just an option for anyone interested.

  7. Why white wine not red wine?

  8. I made this recipe and loved it! Any chance I can find out calories per serving?

    • Really good! My wife usually says “needs more mushrooms” and didn’t! Very straightforward and comes together logically and easily.

  9. We really liked this dish but the times you listed as prep 5 minutes and ready to go time as 30 minutes is entirely unrealistic. Slicing the onions, mushrooms and meat takes far longer than 5 minutes. Am I not understanding.

  10. I made this for dinner last night. When my hubbie took the first bite his eyebrows went up and he said “mmmm-good”. I had three cans of the Costco brand precooked roast beef and used that instead of buying steak. I used the juice from the can as part of the broth, and the greek yogurt. We both gobbled it up! Since there is just the 2 of us we will have again for dinner today. Thanks for a great recipe! I do agree with another comment that the prep (for me) was much longer.

  11. This recipe checks all the boxes when I’m having a stroganoff craving! Sometimes I make this with elk instead of beef and it’s a beautiful way to use wild game. Delicious!!

  12. Wow, finally a beef stroganoff online recipe that is outstanding/excellent, thank you so very much!!!

  13. I just commented on how outstanding/excellent this recipe is but I also even did it with turkey tenderloins, veggie broth and veggie butter and it was still outstanding/excellent!!! This one is a keeper, thank you!!! It just shows you how good this recipe is…..even when you don’t follow it exactly! So glad it didn’t call for mustard and it uses Worcestershire sauce instead! There was an online recipe I tried a couple months ago that called for mustard–it was horrific (but also mainly because it said to use so much of the mustard which drowned out all the other sautee’d flavors of the mushroom, onion and all you could taste was mustard (now I’m forever scarred from using mustard in a stroganoff recipe). Thanks again!

  14. Thé video shows cornstarch and the recipe reads flour..Does it matter? Either one?

  15. I substituted the beef stock for the white wine and it was amazing! Made me think of my grandma!!

  16. Really delicious .. very creamy .. my family agreed

  17. Followed to a T. Very bland

  18. This was a delicious recipe! We couldn’t find flank steak so we used flat iron steak and it worked really well. And then we switched out egg noodles for fettuccine. Everything else was to the T for this recipe. Very flavorful and filling. We will definitely make this again!

  19. The flavor was fantastic! I did use beef stock in place of wine. Personally, I would prefer more sauce, but that’s just my preference. This recipe is definitely a keeper. The whole family gobbled it up. I served it with roasted asparagus, and it was a big hit. Next time I’ll increase quantities to make more sauce, but otherwise it was perfect. When the whole family has clean plates, I know I have a winner. Thanks for sharing!

  20. Just tried this recipe! Started at 8pm, eating at 8:30. For an easier cut of the steak, placing the steak an hour before in the fridge will help you get a thinner and easier cut. I think next time I’ll double the mushrooms and the gravy because we are a mushroom and gravy family.

    To help with time for cooking:

    Start water
    Begin melting butter
    Cut steak
    Place steak in
    Begin cutting onion (halved and then cut into thin slices)
    Turn steak over
    Finish steak
    Place onions in
    Begin cutting mushrooms
    Water is probably boiling by now, place noodles in.
    Place mushrooms in
    Begin immediately with garlic
    For time remaining with garlic, begin mixture of stock, flour and sauce

  21. This is my go to beef stroganoff recipe. Thank you for sharing this recipe ❤️ 💙 💜 💖 💗

  22. So so so food! Made a few substitutions as per family tastes, but amazing! Served over egg noodles. Everyone had two helpings!

  23. The Greek yogurt ruined it! Use real sour cream and less of it.

  24. Ended up with very thick sauce 3tablespoons of flour made it too thick, it went in the bin.

  25. This recipe is always a go to for us. I add a pack of beefy onion soup and there are never any leftovers. Thank you for the delicious recipe!

  26. Even my mushroom hating kid loved this! Aside from the mushroom bits rhey picked out… but they are like 3 bowls! I added a tsp of Sambal Oelek and a bit of dried basil and steak spice and it was delicious