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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”

  1. 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.

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

  3. 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! 

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

  5. 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)! :)

  6. 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. 

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

  8. 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. 

  9. 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 :)

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

  11. 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!

  12. 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!

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

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

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

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

  17. 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! :)

  18. 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.

  19. 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

  20. Great recipe! Came out delicious! Thank you

  21. 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!

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

  23. This was not very flavorful , will not be making again??

    • We’re sorry to hear you didn’t care for this Erin — we hope you can find another recipe that works for you!

  24. This was excellent, I really impressed my wife from how she usually makes her stroganoff. I was the hero Dad, thanks Haley!
    I made it without the wine and yogurt, it tasted great!


    • Hey Mike! We’re so glad you and your wife enjoyed this! It’s actually Ali’s blog and recipe though (I just help out with comments). :)

  25. I made this Beef Stroganoff and my husband and I both loved it! Thanks for the recipe. It will become our new go-to comfort food meal!

  26. Sounds good! My Mom (who got my aunt’s recipe) always used dry sherry, for the wine, in hers & I probably will try it in yours.

    I’ll also use sour cream, instead of yogurt, for sure!

  27. Great recipe family loved!!!

  28. Made this tonight and it was delicious!

  29. Hi! I made this dish and it was SOOO good! What I did to give it a little more flavor, was that I added about 1/2 a tsp of dried marjoram and about 1 1/2 tsp of dried parsley. The herbs were added to the broth and flour mixture before I added it to the onions and mushrooms. It was a great dinner! Thanks for the recipe. =)

  30. Tried this and used ground beef, sour cream, and cheap sauvignon blanc. It was delicious!

  31. This recipe was delicious! I will definitely be sharing this with friends and family!


    • Hi Paulette. We aren’t familiar with WW points and unfortunately we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  33. I made this tonight.  My mom used to make it years ago, but made it with ground beef since there were 9 of us, and it was more cost efficient.  I followed the recipe as written with the exception of using ground beef (like my mom’s) and cutting it in half since it’s only me.  I thought it was delicious and reminded me of my mom’s recipe, which had about the same ingredients.  It wasn’t thin or lacking flavor as some of the comments I’d read.  I thought it was perfect!  I will definitely make it again.  I can always count on good results when I follow your recipes, and since I found your website, I go right to it to search.  Thanks for sharing :)

    • Thanks for sharing with us, Debbie! We’re so glad you and your family enjoyed it, and we think that’s an excellent idea to use ground beef! :)

  34. Amazing flavor and super easy recipe! I will be making this dish for years to come. Deep flavor with a creamy texture. My family loved it! Thank you so much for sharing this recipe ?

  35. Hello!  Just wondering if I can make this earlier in the day (a couple of hours in advance) and reheat. Serving this to friends for small dinner party and I would love to not be in the kitchen coking when guests arrive.  Thank you!

    • Yes, we think that would be just fine Tina — we hope you and your guests enjoy!

  36. Update:  I cooked the meat a little underdone, and then cooked the onions, mushrooms and sauce minus the sour cream a couple of hours in advance and kept warm in the oven adding the sour cream just before serving and while the noodles cooked. Delicious!  

    • Thanks for sharing with us, Tina — we’re glad this worked for you and that you enjoyed it! :)

  37. This was SO DELICIOUS! I’ve tried to make Beef Stroganoff many times before and never really liked the outcome, but this recipe is amazing! I will definitely make again. Thank you!

  38. This is the first time I have been stroganoff from scratch and all my family loved it.  Very easy to follow.

  39. awful ! sauce went all gooey and thick, little flavor :(

  40. Loved this! My picky husband and teenager did also.  I ended up using 2 cups of beef broth instead of 1 1/2  ( because I forgot to measure ) and red wine instead of white ( I didn’t have white on hand). I will be making this again! 

    • Thank you for sharing with us, Ani — we’re happy this was a hit with your family!

  41. I would like to reduce the amount of this recipe. Would it work to make the meat and mushroom sauce, freeze some, and add noodles later?

    • Yes, definitely — we hope you enjoy!

    • I’d suggest adding the yogurt or sour cream after freezing and reheating. Just heat a bit more to compensate for the cold sour cream. Dairy products don’t freeze well, and may curdle if heated too much.

  42. By far one of the best stroganoff recipes I’ve found. I’ve filtered through a lot since this is my husbands favorite dish, and he literally could not keep silent during the meal!! Thanks so much!!

    • Wow, what a nice compliment, Becca! We’re so happy to hear you and your husband loved this so much! :)

  43. Best stroganoff recipe! My family’s preferred recipe as well. Searing the thinly sliced steak creates those tasty bits at the bottom of the pan. They eventually get stirred up. Yum!! Have made this many times. Thank you for the recipe!

  44. LOVE this recipe! I’ve made it several times now and it is a family favorite. Kid and husband approved. :) I love how easy it is! I have always used ground beef instead of steak just because I prefer it and it comes out great. Thanks so much for this!! 

  45.  Instead of beef broth try beef consommé it’s rich and full of flavor. This was the best stroganoff recipe I’ve ever made hubby loved it thank you. 

  46. Wow great great recipe! Didn’t have wine so I wondered how that would have changed up the flavors. Lots of butter for this dish and zero complaints! Added generous amounts of pepper. Since my water was taking a long time to boil, the sauce had ample time to thicken and really release the flavors. Yum! Thanks for a great share. Will definitely be making again. 

  47. Yum! I made this tonight for dinner and it was a huge success! Only variation I made was marinating the steak in Worcestershire and wine over night. We will definitely put this one in the rotation! Thanks!

  48. the best stroganoff recipe I have ever tried. The wine took it over the top!

  49. This is cooking now and smelling wonderful. So far the tasting I have done is delicious. Can’t wait to sit down to this meal.

  50. I used this recipe with leftover prime rib, and I used light sour cream and seasoned with rosemary and thyme. It was simple, fast, and delicious. Thank you!