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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. Sounds yummy, let’s give it a try

  2. I plan to make it again! Very good!

  3. Amazing! Made in the morning, hardly any left by dinnertime. Used 1 kg sliced steak, lots of mushrooms, added tsp paprika, garden greens when off heat, and 3 x yoghurt, normal for us. So so good! Thank you ?

  4. Added 2x the yogurt. Manually separated meat after returning to pan. Simmered covered 5 min with everything. Flavorful even over white rice! Love this one.

  5. Made this last night and it is by far the best Strogonoff I’ve ever made!!!

  6. How many calories without the noodles?
    Nicole Perry

  7. So delicious!! And the house smells wonderful. Very easy to make, too. This one is a keeper.

  8. Kids gobbled it up! Thank you!

  9. Made this for dinner tonight and it was a hit! A couple things I changed was, I added a tablespoon of turmeric while the onions and mushrooms were sauteing and I skipped the flour and I threw the noodles in to cook as the beef broth reduced. Simmered with a lid about 5 to 7 minutes. I served it with grated cheese on top.

  10. Very good recipe, went really well with home made noodles

  11. Very simple and similar to my own recipe. Key is to use the highest quality meat. I also like to marinate it in a cornstarch slurry prior to rapidly stir-frying it in a well-cured wok. Then there is no need for any additional flour. I also don’t use dijon mustard. Wine adds the needed tart and deglazing. I do I find you can play with the end result nicely and give it a little “twist” each time by selectively adding (at the end) either: 1) Coleman’s dry mustard or 2) Freshly ground thyme or 3) a high quality smoked paprika. You probably can do either two of the above, but I have never done all three.

    It’s fast and amazing and always a crowd pleaser. Pairs nicely with freshly shelled peas and a Pinot Grigot and a mixed salad with a vinaigrette dressing.


  12. THANK YOU!!!!!!!!!!!!!!!! I have tried MANY different recipes for this dish and ALL FAILED even the dog would not touch them. So, I gave up till one day I ran into your recipe for Beef Stroganoff and my family RAVES about and the perfect aroma that travels through the home is AWEMAZING!!!!!!!!! So, I want to say thank you for posting this recipe and making it SOOOO simple easy and QUICK.

  13. I am not usually one to rate and review recipes online, but this was amazing! My husband and I both went back for seconds (and I typically don’t even finish one helping on anything, seriously). I didn’t change any ingredients or prep, this is absolutely perfect as is. I can’t wait to make it again!

  14. All gone. Ate it all. Hubby loves it. Now, I’m gonna makeup your enchilada sauce.

  15. Delicious! I added parsley and thyme as seasoning. Used full fat sour cream. Opted for better than bouillon beef instead of the dry wine. I also tenderized the flank steak.

  16. This was delicious. Made the recipe exactly as written and it was enjoyed by all. Even the picky eaters tolerated the mushrooms because the sauce was so good. The flank steak was the perfect call, never tried that cut before for stroganoff and so glad I did! My new go-to stroganoff recipe, thank you for sharing!

  17. Can this be made a day ahead? We’re going camping and I’d like to prep the dinner the night before. It looks delicious!

  18. Yummy delicious ?. Easy. Family loved it

  19. I have roast, but no steak on hand. Was wondering if it would work with that?

    • I’ve used it with roast- and in a pinch ground beef (don’t cringe, it was awesome)!

  20. Exellent! I thought the yogurt wouldn’t work, but it was perfect. I used ground beef since I already had it at home. By the way, it makes a great dish for giving away. I shared it with someone recovering from knee surgery. He said it was even good cold, although that doesn’t appeal to me. Just saying, it works.

  21. Okay I made this today during the lockdown and honey!! I don’t like mushrooms, but this, this right here ??. I’d make again and again. Boyfriend loved it and so did I. Thank you fo this awesome recipe.

  22. We loved it. We subbed mashed potatoes in for the noodles. So yummy.

  23. Just happened to have all the ingredients for this so I decided to give it a shot. I wasn’t disappointed. Easy to make & very tasty. The only thing I added was some peas. It’s a keeper!

  24. Just made this with leftover prime rib and put it over gnocchi. So so good. Best stroganoff sauce I’ve had!

  25. My husband said this is the best stroganoff he’s ever had! I substituted red wine for the white wine.

  26. Very good Stroganoff recipe. I made it exactly to the recipe. Used beef tenderloin. Fabulous.

  27. My 2yr old loved it, but I would double down on the sauce ingredients, the flavor was very good, but barely any sauce for the noodles after adding the meat back in.

  28. In your preview video you tag cornstarch mixing in with the beef broth and the recipe calls for flour. Just wondering which one you to use. I have been looking for a good stroganoff recipe and this looks really good. Just wanted to make sure I use the correct ingredient.

  29. Easy and delicious!! This one will replace any other recipe for Stroganoff. Thanks!

  30. Delicious, quick. Easy. What could be better? Making this again and again…. !

  31. Delicious! I made it this evening. The only thing I changed was I used cabernet sauvignon instead of a white wine. My husband loved the flavor. I think we could have polished off the entire pot, but we controlled ourselves. It wasn’t easy.

  32. The best stroganoff we’ve had! Amazing recipe! Thanks! We’ve made it twice this week already!

  33. Yum!!!

    I used a T-bone and NY strip because that’s what I had in the freezer. I seared it by grilling the steaks ahead of time on high heat for 5 minutes really focusing on charring it for extra flavor. When the beef was completely cool, I sliced it and added to the sauce when only a couple of minutes were left for cooking. This ensured the meat was tender. I added about 3/4 c of sour cream because I like the extra tang. Otherwise, I followed the recipe and would make it again. I would probably make 1.5 of the sauce to make sure you have plenty with 16 oz of noodles.

  34. I love this recipe! I just wanted to know what the nutrition info is on this? I’ve made it plenty of times and my family raves about it, I’m just curious.

  35. Ive now made this 3 times over the past 3 months! Delish and comforting when we all need a little extra comfort in out lives! Making it again this week! Rich and favorable! Give it a try, you wont be disappointed!

  36. This recipe is great, but it’s frustrating to have to read all the commentary before we get to the recipe and even more before we get to the amounts of ingredients. All my friends and I complain that when we look up a recipe on any site, we have to read about the chef, the chef’s family, how the recipe evolved, etc. None of us really care. Just print the recipe and be done with it!

    • at the very top under the words Beef Stroganoff, it says “jump to recipe”. Click there.

  37. So easy and really delicious! I didn’t change a thing! My husband asked why I had never made it before!?

  38. A++++ This is soooo good!! I added 1/2 more cup broth and 1/2 tbsp more flour… for a little extra sauce.
    My man gobbled up, and asked to add it to the dinner rotation frequently.
    I served it over brown rice for me and wide egg noodles for him. We were both soo happy.
    Thank you for sharing a wonderful recipe which will make a regular appearance on our dinner table from now on.
    Much gratitude.

  39. Easy recipe. I really like the result. Never used yogurt instead of sour cream before. Try it.

  40. Made with skirt steak instead of a flank cut cooked about Med rare chopped into bite-size pieces works well for small children add additional seasoning such as garlic powder garlic salt onion powder and seasoned salt along with salt and pepper to the steak did not use the wine in this just substituted for extra beef broth. Quick recipe like other comments it does come together quickly I did not start the egg noodles until the recommended time to cook al dente. Quick dinner filling and something different. Served alongside with a caesar salad. 2 thumbs up!!

  41. Hi, I hope I can make this

  42. I made this with deer backstrap which worked great. I liked the ideas I saw before for adding turmeric or smoked paprika (which I can add in to the leftovers). I used light sour cream which worked good, too.
    I shared the vegan recipe for stroganoff with my stepdaughter whose hubby is a vegetarian so we’ll see what they think.

    • I just made it with cubed venison and it was amazing! A good way to use up those less desirable cuts from the processor.

  43. Excellent dish! I used red wine, grass-fed ribeye, sour cream, and crimini mushrooms as an alternative to what was listed. Also timing of noodles and saute was perfect. I did just what was suggested there, and I’ve never been that close on a dish. Thank you. I will definitely come back to this one. However, prep time on this was a little optimistic at 5 min, especially if you’re not familiar with the recipe.

  44. i googled beef strogo…you’ve got a new subscriber…thank-you Eli, Barclay is a lucky man…i’m a beer drinker but i had a bottle of inexpensive champagne…yummmm…the worstercheshire sauce was a nice touch!!!…a topping i really love with this dish (and pizza) is grated parmigiano-reggiano…happy quarantine!!!!!

  45. Absolutely delicious, the aroma coming from the kitchen had all asking for dinner. I did leave it to simmer longer as I had the time. I used both no salt added beef broth and sauvignon blanc for the liquid. This recipe is a keeper!

  46. Very easy & very good..I added a bit more sour cream & beef broth. Amazing!!! Thank you for sharing.

  47. My picky family loved this dish. My hubby loved the meat (I used carne picada since it was available) while I loved the hearty mushrooms, and my daughter loved the noodles and sauce, so it was perfect for us. This will become one of our regular dinner rotation recipes. I really didn’t make any other changes to the recipe besides the cut of meat used. Thank you for this delicious, easy, quality recipe! Yummy!

  48. amazing. my first time making it, and i’m in LOVE! we made it by adding red bell pepper with the mushrooms and garlic, and topped it off with cayenne at the last minute and it tasted perfect! added just that bit of spice!

  49. I love this recipe but use a nice red /port to really bring out the flavors in the dish. I added a tiny bit of fresh rosemary as well :)
    Good quick recipe

  50. This was amazing and timing was perfect! Thank you for real instructions that work! This is a keeper!!