Beef Stroganoff

This easy Beef Stroganoff recipe can be made in about 30 minutes, it’s full of savory steak and mushrooms, and it’s absolutely delicious.  Feel free to serve over noodles, rice, polenta…you name it.

This 30-Minute Beef Stroganoff recipe is quick and easy to make, full of creamy steak and mushrooms, and SO savory and delicious! Feel free to serve over pasta, or rice, zucchini noodles -- you name it.

One of the questions I’ve been asked most since marrying Barclay is — “So what’s it like now living with a vegetarian?!”

My answer?  He’s sure a handsome one. 😉 😘  Also, not much has actually changed around here food-wise!

Before we met, I was already cooking primarily plant-based meals for myself when eating at home, with the occasional splurge once a week or so on a dish that included meat.  And that rhythm has continued to be a good balance for me, and has worked well for us as a couple.  It’s been a blast getting to introduce him to so many of my vegetarian favorites (and having him as an extra-willing taste tester as I’m tinkering around with new recipes).  Then on the nights when I get a craving for some meat, I’ll make it count with a dish that I really, really love.  (Which probably means that a bacon or steak splurge will be involved, yum.  Or once we move to Spain, I’m already looking forward to that Iberian ham!)  Sometimes Barc will snag a plate before I add the meat, but usually he’ll take the evening as an opportunity to make himself an enormous green salad for the night, which is his genuine idea of a dream dinner.  And it’s been a total win-win for us.

Anyway, today’s recipe for lightened-up Beef Stroganoff clearly fell into the “me night” category this month.  I actually shared this one on the blog for the first time four years ago, but thought I would bump it back up to the top of the blog today with some updated photos and a step-by-step video.  It’s long been one of my throwback comfort food faves.  But I especially love it because it’s quick and easy to make in just 30 minutes, plus I’ve lightened it up with a few modern updates, and it’s always so comforting and delicious.  Tons of our readers have also tried it and agreed.

So if you happen to fall in the steak-loving dinner camp, you’ve gotta try this one.  💛

Beef Stroganoff Recipe | 1-Minute Video

To make this recipe, begin by gathering a bunch of mushrooms. I’m partial to baby bellas, but just about any variety (or combo) of mushrooms will work here.  Slice them up into bite-sized pieces, then do the same with your steak of choice (I usually use flank steak).

Sauté the steak in a skillet until it is nice and browned.  Then set it aside, and sauté all of those mushrooms with some onions and garlic until they are nice and tender and ready to go.  Deglaze the pan with some white wine, being sure to scrape up any of those flavor-packed brown bites that are hiding on the bottom of the pan.  Add in your sauce, and let it simmer until it’s nice and thickened.  Add the steak back in, along with in some sour cream or Greek yogurt to make it nice and creamy.


Sprinkle with some fresh parsley for a bit of freshness.  (And, let’s be real, a bit of color to break up all of that brown!)


Then this deliciousness will be ready to dish up!  You can go the traditional route and serve it over egg noodles, or anything from rice to quinoa to polenta would also be delicious.  Sprinkle with one final crack of black pepper…

…and then dinner will be ready to go.

I’ve made this one literally dozens of times, and it never disappoints.  Hope you all enjoy it too!

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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 pound wide egg noodles
  • 4 tablespoons (1/4 cup) butter, divided
  • 1.5 pounds thinly-sliced steak (I used flank steak)
  • Kosher salt and freshly-cracked black pepper
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 pound 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 tablespoon Worcestershire sauce
  • 3 tablespoons flour
  • 1/2 cup plain Greek yogurt or light sour cream
  • optional garnishes: chopped fresh parsley, extra black pepper


  1. Cook egg noodles al dente in boiling, generously-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.)
  2. Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons 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 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch.**)
  3. Return pan to heat and add the remaining 2 tablespoons 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.
  4. 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.
  5. Serve over the egg noodles, garnished with parsley if desired.
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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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273 comments on “Beef Stroganoff”

  1. I was craving a good hearty, comforting home cooked meal so I made this for my boyfriend and I tonight. SO good, Ali! So happy we have leftovers for tomorrow, too! :)

  2. Pingback: Quick and Easy Beef Stroganoff - The Chunky Chef

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  4. I came across this recipe on pinterest and cooked it tonight – it is SO delicious…. it really hit the spot. Thanks for sharing this scrumptious and easy meal!!!

  5. Pingback: Recipes I’ve enjoyed | My Adventures in Clean Living

  6. Looking for new ideas for dinner my wife found this one and pinned it for me. Made it tonight without the wine and with the Greek yogurt. By far the best I’m ever had … please don’t tell my momma … :)

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  8. Made  this dish tonite. Family loved it!

  9. This dish was delicious! Tonight’s dinner…yum

  10. Thank you for this recipe! I’ve made it a few times now and have gotten the hang of it. The family loves it…much better than the ground beef can o soup recipe we had been using. Yum!

    • You’re welcome Teri, I’m so happy it’s a hit with your family! It’s such a timeless dish, definitely good comfort food. : )

  11. Good recipe!! I tried it and it was very easy and delicious. Also a very complete meal for the family. 

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  14. my kids love it thanks a lot

  15. Pingback: Beef Stroganoff | Dinner Recipes & Ideas

  16. I’ve made this twice already, and I can’t say enough about this recipe….IT’S SO GOOD!

  17. We made this last night and it was very good. We switched it up by not using egg middle. We made our own noddles out of zucchini. We parched the zucchini in salted boiling water for 2 to 3 mins. It was so good. I suggest making extra noodles because go fast. Enjoy

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  19. I just made this tonight for me and my family. I used Greek yogurt and petite sirloin and followed the recipe exactly. I served it over wide egg noodles. It was totally awesome, and will now be my go-to beef stroganoff recipe. I served roasted Brussels sprouts with it. Thanks so much!

    • Thanks Joanna, that’s awesome! We’re so glad you and your family enjoyed it! And brussels sprouts are the PERFECT side for this, yummy!
      : )

  20. Oh my goodness!!  I made this tonight for me and my husband and it turned out sooo good (my husband licked his plate clean!!!). Thank you for the recipe I will      
    be this making again

  21. I made this tonight and it was good, my family loved it. I didn’t have white wine so I used extra beef broth and it definitely was missing something. I can’t wait to try it with wine next time.

    • Hey Teri, we’re glad to hear this was a hit with your family! And yes, the wine totally makes it! :)

  22. Pingback: Top-10 Steak Recipes - RecipePorn

  23. made this for dinner, so yum, so easy, total comfort food! <3 <3 I was drinking red wine as I cooked so I added a splash instead of white wine and it was delicious! 

    • Thanks Kassandra, we’re so happy you enjoyed it! And wine is always a good idea! :)

  24. 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.

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

  28. 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! 

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

  30. 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!

    • 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)! :)

  31. 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. 

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

  33. I just made this. Absolutely delicious. I split the butter usage up with light and regular butter to cut calories. Still came out delicious. Thanks for a great recipe! Took me 45 minutes to make, though. I didn’t prep my veggies beforehand. 

  34. Beef stroganoff was a staple in my house too (as well as Strega Nona!) I have been trying for years to find the closest recipe to replicate it and now I *finally* have. I’ll be cooking this tonight! Thanks so much :)

  35. Pingback: Beef Stroganoff | The Foodies' Kitchen

  36. This recipe was fantastic! I left out the wine and onions and totally forgot to substitute with more broth. It still tasted great!

  37. I want to make this tonight to serve tomorrow night for a dinner party. Do you think it will stand up to a night in the fridge? 

    • Hi Jo! Yes, we think it should hold up fine! We would wait and make the pasta fresh though, right before you plan on serving. We hope you and your friends enjoy!

  38. Looks yummy! I live in East Africa, and we don’t have sour cream/greek yogurt/cream cheese/buttermilk etc. If I just use milk and thicken it with a little flour do you think that will work? Obviously it won’t be quite as creamy but I’ve got to work with what i’ve got! Or do you have any other suggestions? We’ve got vanilla yogurt here but somehow I don’t think that would taste quite right :)

    • Hi Sarah! Can you get your hands on some 2% or whole milk? If so, we would suggest squeezing a bit of lemon juice or putting a dash of white vinegar in with it to achieve that tangy dairy flavor you’d get from the sour cream. We hope that helps!

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  40. Delicious dish!  Thank you for sharing the recipe.

  41. Substituted olive oil for the butter and came out amazing!  Definitely staying on our recipe list!!!

  42. This recipe was delicious!My husband and I made this dish during the week within 30 minutes.Thanks for great recipe!!

  43. This dish was amazing.  I did use red wine instead of white and my husband loved it.

  44. Can I substitute the butter? Maybe Olive oil? 

    • Hi Brenna! You could certainly use a combo of the two, but we wouldn’t skip the butter entirely — we think it helps give the dish the nice flavor it’s known for. We hope you enjoy! :)

  45. This came out good but 1/2 cup of sour cream was too much! I found adding 1 Tablespoon, maybe plus 1/2 Tbsp would of been enough! :)

    • Thanks for your feedback Megan, we appreciate it! We’re glad you still enjoyed the dish.

  46. So i dont normally share my thoughts on recipes ive found online BUUUUT i just HAD TO post on urs! I grew up with my mom making beef stroganoff my whole life and i always ate around the beef cause it was too chewy or tough for me so i would never eat it….. this recipe is the BEST THING everrrrr! I love how u put sirlion instead of the norm that people use! Since i have found this recipe it has been the talk of the household and I’m going to share it with everyone i know! Its super delicious and ive already made it 3 times (twice in one week cause its on popular demand!) We absolutely loooove this dish and i just wanna thank u for sharing cause now i have superb beef stroganoff that i can make all the time and its DELISH:)

    • Hi Kelly! We’re so happy to hear you loved this! Thank you for taking the time to share this with us! :D

  47. Great recipe! Came out delicious! Thank you

  48. Made this recipe last night – such a hit! Will definitely be on the recipe rotation from now on! All the recipes I have tried from your site have been “lick your plate” good. Thanks, Ali!

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  50. Just made this tonight. It’s very tasty. Will definitely make it again. Thanks for sharing!