Beef Stroganoff

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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. 

Easy Beef Stroganoff Recipe

Since marrying a vegetarian, I’ve had tons of people ask how we “handle” meals together with different diets.  Our answer?


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

Mushrooms for Beef Stroganoff

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

How To Make Beef Stroganoff:

To make this recipe for beef stroganoff, simply…

  1. 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.
  2. Sauté the mushrooms, onion and garlic. In the same sauté pan, cook these until they are softened and ready to go.
  3. 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.
  4. Add the remaining sauce ingredients, minus the Greek yogurt.  Then stir and simmer until thickened.
  5. Finish the sauce.  Then add in the Greek yogurt and steak, stir until combined and creamy, then….
  6. Serve!  Over noodles or whatever sounds good, garnished with any of your desired toppings.

Best Beef Stroganoff Recipe

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.

Easy Beef Stroganoff Recipe

What To Serve With Beef Stroganoff:

I love serving this with:

Enjoy, everyone!

Easy Beef Stroganoff Recipe

30-Minute Beef Stroganoff

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 0 About 4-6 servings 1x


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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338 comments on “Beef Stroganoff”

  1. 5 stars
    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!

  2. 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.

  3. 3 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    Came out excellent, I now have a recipe for leftover steak. I did add fresh grated Parmesan cheese and a poached egg.

  6. 4 stars
    Very good !

  7. 5 stars 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!!!

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  9. 5 stars
    I’ve made this a couple of times and it’s always fantastic! Absolutely love your blog :)

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  11. 4 stars
    It was great, I think I would wait a little while after the mushrooms to put in the garlic but it garlic

  12. 5 stars
    Amazing this recipe. Can’t wait to try. :D

  13. 5 stars
    My husband loved it! Making again tomorrow with the left over rib eye we’re having tonight. Thank you for sharing your recipe! Blessings!

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  16. 5 stars
    Fantastic recipe and easy. Loved how creamy and thick the sauce was with beautiful flavour!

  17. 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!

  18. 4 stars
    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.

  19. 5 stars

  20. 5 stars
    My husband said it was the best meal he has ever had, I agree! Yum! Thanks for the recipe!

  21. 5 stars
    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.

  22. 5 stars
    Nice photos and this dish really look delicious! Will try it out soon. Thank you for sharing!

  23. 5 stars
    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!

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  26. 5 stars
    Really good, easy, really 30 minutes. Great after work meal.

  27. 5 stars
    This is a delicious recipe. It won over some picky eaters tonight. Will make again for sure.

  28. 5 stars
    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.

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  30. 5 stars
    Oh my goodness!!! This was so good my husband asked me to make it weekly :) Didn’t change a thing it turned out perfect.

  31. 5 stars
    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!

  32. Omg best ever added 1 tablespoon Dijon mustard!!!! 5 stars😀

  33. 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.

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  36. 5 stars
    Came out GREAT!!!

  37. 5 stars
    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 😁

  38. 5 stars
    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

  39. 4 stars
    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.

  40. 5 stars
    Great recipe! Super good taste and fairly easy! Thanks for sharing!

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

  42. 5 stars
    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!

  43. 5 stars
    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.

  44. 5 stars
    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

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  48. 5 stars
    Love it!! It’s a favorite in my house

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