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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. Great recipe! Super easy! I made it with venison and it turned out great. Even our kids gave it thumbs up!

  2. Made this for the first time, loved it. Thought the taste was great, just added a bit of Montreal steak seasoning when I browned the beef.

  3. OMG. A tsp of Worcestershire at most. OMG… the worst absolutely ruined this dish. My kids are foodies and wouldn’t even eat this because of the Worcester sauce. Gross. It was the ONLY THING yoU could taste. Major fail.

  4. Excellent!!!!!

  5. Will def give this recipe a try and BTW, I have all the Tomi Depaolo Strega Nona books. ALL of them.

  6. FABULOUS! What more can I say?

  7. My wife makes a mean beef stroganoff but after making this one we have decided to make it our family favorite.

  8. This was just fantastic! Absolutely my new go-to stroganoff recipe. Thank you so much for sharing!

  9. Love this recipe! It was my first time cooking with wine and I am now officially a believer, so delicious!

  10. I selected this recipe because I had the beef, mushrooms and sour cream to use up. It was easy. I did add extra pepperand a few tablespoons of heavy cream. Hubby loved it. I will make again.

    • Thanks for sharing, Mare, we’re so glad you and your husband enjoyed it!

  11. I made this for my dad’s birthday dinner and everyone’s in my family loved it-even the picky eaters! Thank you!!

  12. I found this recipe while searching for ideas to use ground beef. I made it exactly to the directions.(rare huh?) It was Delicious! I love mushrooms. However, my 2 sons both hate them. The youngest will pick them out and place them on my plate. The older just stops eating if he finds them. It’s a texture thing. I took your tip and used my immersion blender to puree the mushrooms into the sauce. Then I sat back and watched them both take seconds. The younger actually told me “this is good Mom”. I did find that pureeing thickened the sauce so I added more beef broth to thin it back out. I was hesitant to use the Greek yogurt but I’m really happy that I did. It made for a really flavorful sauce while cutting the Fat and Calorie content. I don’t have anything bad to say about this recipe. I’m eager to make it again using steak but the ground beef was delicious and economical as well. I look forward to trying other recipes from the site. Thank You!

  13. Love this recipe. Big hit with my family. Made it for the 4th time tonight. Takes me longer than 5 min prep time though……cant make it in 30 min.

  14. I love this recipe. Mine is very much the same. I coat the meat in the seasoned flour when cooking the sauce will thicken on its own. I use Merlot and I always add lots of dill ! YUMMY!

  15. I made this for my husband for dinner and he LOVED it. My husband does not eat mushrooms or onions so after i cooked them i placed them inside my blender to liquefy them and placed them back into the pan added the steak and warmed the whole pan back up. He Loved it!

  16. Came out excellent, I now have a recipe for leftover steak. I did add fresh grated Parmesan cheese and a poached egg.

  17. Very good !

  18. I am 64 years old and I’m pretty sure this is the best tasting thing I have ever made!!! I followed the EXCELLENT directons to a T. It was soooooooo good. My husband and I each had seconds and we have 3 lunches left. I did toss at least 4 oz. of noodles, so 12 oz. would have been fine. It’s kinda hard to find 16 oz. bags where I shop. GREAT RECIPE!!! THANK YOU!!!

  19. I’ve made this a couple of times and it’s always fantastic! Absolutely love your blog :)

  20. It was great, I think I would wait a little while after the mushrooms to put in the garlic but it garlic

  21. Amazing this recipe. Can’t wait to try. :D

  22. My husband loved it! Making again tomorrow with the left over rib eye we’re having tonight. Thank you for sharing your recipe! Blessings!

  23. Fantastic recipe and easy. Loved how creamy and thick the sauce was with beautiful flavour!

  24. Have you ever made this recipe with ground beef? Looks so good but we have a freezer full of ground venison so hoping we could sub! Made your lemony artichoke pasta salad for the second time today and it was a hit, again! Thank you!

  25. Made this last night and the flavor was phenomenal!!!
    However, the meat was incredibly tough and chewy. What can I do to avoid this next time? I will admit that it was my first time cooking with skirt steak…
    I definitely want to master this recipe so it can be a regular in our home.

  26. Delicious!

  27. My husband said it was the best meal he has ever had, I agree! Yum! Thanks for the recipe!

  28. Fantastic recipe! I used red wine rather than white and my family loved it. This was my first time making beef stroganoff but I will definitely make it again.

  29. Nice photos and this dish really look delicious! Will try it out soon. Thank you for sharing!

  30. One of our new favorite dishes! My boyfriend and I (who have only had Hamburger Helper Beef Stroganoff up to now) LOVED it! We used Seggiano organic Toscani pasta (from Whole Foods) instead of egg noodles and it worked really well! Thanks for the easy and delicious recipe! I will be making this again very soon! Hope you’re doing well in Barcelona!

  31. Really good, easy, really 30 minutes. Great after work meal.

  32. This is a delicious recipe. It won over some picky eaters tonight. Will make again for sure.

  33. I have been making my family receipe for years and although it is very good. I thought I would kick it up a notch and try this one. Wow! This was REALLY good! It’s a keeper. ?
    The thing I did a little different.
    I simmered the meat with the broth mixture and mushrooms for 40 minutes.
    At the end just before serving I added the sour cream. Only because that is what I have been doing for years and I know without a doubt it works best for this family.
    Thank you for sharing this receipe.

  34. Oh my goodness!!! This was so good my husband asked me to make it weekly :) Didn’t change a thing it turned out perfect.

  35. Omg amazing full of flavor only thing I did was add about 2/3 of a cup extra broth even with adding the wine I will begin making this once a week! Family cleaned the bowl!

  36. Omg best ever added 1 tablespoon Dijon mustard!!!! 5 stars?

  37. I loved it will try again. I was nervous about sour cream. I don’t like sour cream. So I put some gravy to the side and tasted it with sour cream just in case. But it was actually good. I couldn’t tell sour cream was in it. I will make again. I also used chuck beef you use for beef stew. I just cut each cube in three’s.

  38. Came out GREAT!!!

  39. My family loves stroganoff so I searched for a recipe. Found this recipe a few yrs ago & it’s my go to recipe! Always a hit when I make it. I follow the recipe & it’s deliciously perfect every time. Thank you for sharing this. Amazing photos btw! It’s what caught my attention ?

  40. A+++ This was excellent! I used stew meat because I had some I needed to use – I browned it and then simmered it for two hours in the beef broth first and then proceeded with your recipe.
    Absolutely delish!!!
    Thank you

  41. This recipe was a hit! I have never eaten nor made beef stroganoff before and when my boyfriend requested the dish, I sort of panicked. The instructions were clear and easy to follow. This is definitely entering our dinner rotation.

  42. Great recipe! Super good taste and fairly easy! Thanks for sharing!

  43. I made this meal, today for my family. And I only missed a few ingredients but it still turned out great.

  44. OMG! This was a huge hit at our house. My husband kept making those ‘mmm, mmm’ noises and asked if there was more! I’ve made a few different stroganoff recipes but this is my go-to from now on. I used leftover steak skewers that were already cooked so I added a splash of Kitchen Bouquet to get that lovely carmel color, otherwise I followed the recipe exactly. Thanks for posting the recipe!

  45. I found this recipe a few years ago. My husband and I love it! We make it at least once a month. Thank you for posting this delicious meal. My mom said the flavors took her back to a childhood recipe her mother used to make.

  46. This recipe is outstanding! However, instead of making it as a quick meal, I put all the ingredients into a crockpot. Meat was so tender and tasty.
    1. Layer the ingredients in the Slow Cooker in the following order: Onions/garlic, mushrooms and beef and 1-2 tablespoons of butter.
    2. In a small bowl, combine the broth, wine, Worcestershire sauce, salt, pepper and thyme. Pour over the beef in the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
    3. About 20 minutes before it’s done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.
    4. Stir in the Greek yogurt and garnish with Parsley

  47. Love it!! It’s a favorite in my house

  48. Pretty tasty! Comes together quickly. Definitely a thumbs up recipe!