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.
Since marrying a vegetarian, I’ve had tons of people ask how we “handle” meals together with different diets. Our answer?
“Easy!”
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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. That rhythm has continued to be a good balance for me, and has continued to worked well even now as a couple. It’s been great getting to introduce Barclay 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, we’ll do our own thing! I’ll make it count with a dish that I really, really love (which likely means that bacon or steak will be involved). And Barc will happily revert to his bachelor days and make himself the world’s largest green salad (his idea of a dream dinner). So far, it’s been a pretty seamless transition for both of us, and a delicious win-win.
Anyway, this week on a chilly night, I was craving some cozy, creamy comfort food. So I ended up cooking a batch of this throwback beef stroganoff recipe for myself. And goodness, it was good.
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. I’ve loved it for years because it’s quick and easy to make in just 30 minutes, it’s 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.
I also actually have a vegetarian version of this recipe on the blog now — a mushroom stroganoff — if this happens to be a plant-based night in your home. But if you happen to fall in the steak-loving dinner camp, this homemade beef stroganoff recipe the one you’ve gotta try. 💛
Easy Beef Stroganoff Recipe | 1-Minute Video
Beef Stroganoff Ingredients:
To make this easy beef stroganoff recipe, you will need:
- Mushrooms: I’m partial to baby bellas, but just about any variety (or combo) of mushrooms will work here. Halve or slice them into bite-sized pieces.
- Steak: I recommend flank steak for this recipe, but any stir-fry-friendly cut will do.
- Sauce Ingredients: Butter, onion, garlic, white wine, beef broth, Worcestershire, flour and plain Greek yogurt (or sour cream) are the classics here. Although if you prefer not to cook with wine, feel free to just add in a little extra beef broth instead.
- Egg Noodles: These are traditional for serving, but rice, quinoa, polenta, zoodles or any other kind of noodles would also be delicious.
- Garnishes: I love some chopped fresh parsley (or thyme, or chives) and lots and lots of freshly-cracked black pepper on my stroganoff.
How To Make Beef Stroganoff:
To make this recipe for beef stroganoff, simply…
- Sauté the steak. Begin by cooking the steak in a sauté pan until it is nice and browned. Transfer the cooked steak to a separate (clean) plate.
- Sauté the mushrooms, onion and garlic. In the same sauté pan, cook these until they are softened and ready to go.
- Deglaze the pan. Slowly add in the wine, and use a wooden spoon to scrape the bottom of the pan to lift up any of those delicious brown bits.
- Add the remaining sauce ingredients, minus the Greek yogurt. Then stir and simmer until thickened.
- Finish the sauce. Then add in the Greek yogurt and steak, stir until combined and creamy, then….
- Serve! Over noodles or whatever sounds good, garnished with any of your desired toppings.
Beef Stroganoff Variations:
If you’d like to mix things up, I’m a big fan of adding in:
- extra veggies: any stir-fry-friendly veggies will do here!
- extra heat: if you’d like a tiny kick, try adding in some crushed red pepper flakes or sriracha to your sauce
- different protein: if steak isn’t your thing, this recipe is also delicious with chicken, pork or tofu
And again, if you are interested in a completely vegetarian version of this recipe, Barclay and I are big fans of this mushroom stroganoff recipe as well.
What To Serve With Beef Stroganoff:
I love serving this with:
- a big green salad, such as Our Family’s Favorite Salad or this easy 5-Ingredient Arugula Salad
- a side of veggies, such as these Perfect Roasted Brussels Sprouts or Steamed Artichokes
- either a bold red bottle of wine, or a nice crisp white (both pair great with this one)
- and…maybe some fudgy brownies for dessert :)
Enjoy, everyone!
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!
Ingredients:
- 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
Directions:
- 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.)
- 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.**)
- 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.
- 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!
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! :)
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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!!!
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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 … :)
My lips are sealed! Glad you loved it!
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Made this dish tonite. Family loved it!
Awesome! I’m so glad you all enjoyed it!
This dish was delicious! Tonight’s dinner…yum
Thanks Felicia, I’m glad you enjoyed it!
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. : )
Good recipe!! I tried it and it was very easy and delicious. Also a very complete meal for the family.
Thanks Cristina, I’m glad it was a hit with your fam!
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my kids love it thanks a lot
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I’ve made this twice already, and I can’t say enough about this recipe….IT’S SO GOOD!
Thank you, Joan! : )
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
Thank you, Paul! Glad you and your family liked this, and I love that you used zoodles! : )
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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!
: )
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
Thanks Angela, we’re so glad it was a hit with you and your husband!
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! :)
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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! :)
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.
Thanks for the tips Kim!
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I just made this for dinner tonight and it was absolutely delicious! !!!!
Thanks Treva, we’re happy you enjoyed it! :)
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!
Thanks Leah, we hope it’s close, and that you enjoy it! :)
This looks awesome and simple! Thank you can’t wait to try this maybe Sunday!
Thanks Milli, we hope you enjoy it! :)
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)! :)
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.
Awesome Molly, we’re so happy to hear you and your husband enjoyed this! :D
This was a great new recipe for me. I made it today and I love it!
We’re glad to hear you liked it Linda!
We’re so glad you enjoyed it Linda!
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.
We’re so glad you enjoyed it Cindy! :)
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 :)
We hope you love it Sarah! :)
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This recipe was fantastic! I left out the wine and onions and totally forgot to substitute with more broth. It still tasted great!
Thanks Liz, we’re so happy you liked it! :)
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!
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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Delicious dish! Thank you for sharing the recipe.
Thanks Julie — we’re glad you enjoyed this! :)
Substituted olive oil for the butter and came out amazing! Definitely staying on our recipe list!!!
Awesome Kenny, we’re glad to hear that! :)
This recipe was delicious!My husband and I made this dish during the week within 30 minutes.Thanks for great recipe!!
Thank you Marie! We’re glad you and your husband enjoyed it! :)
This dish was amazing. I did use red wine instead of white and my husband loved it.
We’re so glad you and your husband enjoyed this Tammy! :)
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! :)
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.
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
Great recipe! Came out delicious! Thank you
Thanks, we’re glad to hear that! :)
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!
Awesome Meghan — we’re so glad to hear that! :D
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Just made this tonight. It’s very tasty. Will definitely make it again. Thanks for sharing!
You’re welcome Will — we’re happy you enjoyed it! :0