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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. Wonderful recipe. the only changes I made was put a little bit of dijon mustard to the beef broth mixture. and I didnt have flank steaks (that would have made it extra delicious)so I used ground beef. still tasted wonderful.
    highly recommend this recipe!!

  2. This has quickly become my husband’s favorite meal, and now I share it with everyone who will listen! Thank you!

  3. I made this last night, buying bone out rib eye steaks from Kroger. Followed the directions to a T.. The sauce was absolutely delicious but the meat had no taste to it. I should have saved $27 and just enjoyed the sauce on the delicious noodles. .. I am beginning to think our meat supply is the reason. Next time I will make the sauce with some good meatballs.

  4. Question if we don’t like mushrooms can’t we use can of mushroom soup?

    • That brings a whole bunch of ‘uninvited’ guests to the party. If you prefer the taste of canned soup over fresh mushrooms go for it! You’re the boss. Watch the salt, other liquid ingredients and sour cream as they may not play well with cream of mushroom. Good luck!

    • I would just omit the mushrooms. Recipe will be fine without

    • I frequently make beef stroganoff like this without mushrooms as my husband doesn’t like them. Still good.

  5. Just made this recipe exactly as written but substituted the steak with venison cube steak. My husband said this is the best stroganoff he has ever had!!! Thanks so much for this wonderful recipe! It will be made again!

  6. I hadn’t made homemade beef stroganoff in over 30 years, so I used this recipe. I followed it step by step except for the wine and made 2 cups of beef broth instead of 1-1/2. I’m not against using wine in cooking, I just didn’t know which white wine to pick out of a kajillion choices. I love a good beef stroganoff and it’s so hard to find any, whether in restaurants or in the frozen food section.
    It was so-o-o-o good and I will definitely make this again. Thank-you, Ralph

  7. BEST stroganoff recipe, ever! I sliced up the steak prior to cooking it, and I used sour cream in lieu of yogurt. AH-mazing! And it made great leftovers!

  8. I realize you are very busy right now but thought you might be interested in this since it is tied to Barcelona. Bonus Episode: Jamón, Y’all . If you have a day when you need to prop up your feet and take a break, have a listen. Enjoy, a subscriber and reader.

  9. Always make this after a pot roast meal. Great way to use the leftover meat!

  10. Delicious! I have never made beef stroganoff and am so pleased with the results of this recipe. Also I love that this recipe uses common ingredients that I can find at a regular grocery store. I added yellow bell peppers and frozen green beans. A colorful and hearty meal. So versatile. I will use this recipe again and again. Thank you

  11. This is delicious! My whole family LOVED it. Thanks!!!

  12. Great! Even my picky teenagers loved it.

  13. I wish there was one photo of what your thinly sliced steak looks like after it’s “thinly sliced.” How thin? How large? Bite sized? All your photos show lots of mushrooms, and maybe one glimpse of a piece of steak. I guess I’ll cut it like I would for Chinese stir-fry.

  14. This was awesome! Great flavor and really easy to make.

  15. Loved it! And it’s easily adaptable so you can use whatever you have on hand. ??

  16. Really good with the yogurt…keeper

  17. Ridiculous. Like beyond. My husband and I were going through some sh*t and I cooked this as a comfort food meal for him- and it was sooooo good!!!!!

  18. All my family LOVED it! Knocked it out of the park! Thank you!

  19. Delicious!! Easy to make and my family loved it!!! Thank you!

  20. So easy and delicious! I love the trick of adding flour to the broth instead of having to create a roux. I made it with ground chuck – bought on special – and added a few of our remaining red peppers from the garden. We had leftover macaroni, and this made the perfect topping. I will definitely make it again.

  21. Just wow. Flavors are perfect

  22. This recipe was great, noticed after mixing the last ingredient for the sauce was a little thin. I mixed an extra tablespoon of flour with 1/3 cup of the broth together then added it into the sauce. It turned out with a perfect consistency. My husband loved it. This recipe was quick and easy.

  23. The flank steak was very tough & chewy even cooked as directed. The sauce was creamy & had great flavor though. I think next time I will try a different cut of meat!

    • Did you slice with the grain? Or against the grain?? As the way you slice the meat will also make a big difference in terms of chewy vs. tender consistency/texture!

  24. I had planned on making beef stroganoff tonight for dinner but then the day kind of got away from me. I liked that this recipe wasn’t too involved or complex because I was tired and feeling lazy. I had defrosted stew beef and didn’t have any other type of steak on hand. I like really tender beef in my stroganoff. I made the following recipe modifications:
    I patted beef dry and seasoned with Salt, Pepper and Penzeys Beef Roast seasoning. I seared the meat and removed from Dutch oven. I add my sliced onion and sautéed, then my garlic. (My husband ate the rest of our mushrooms for lunch today so I skipped over the addition of mushrooms). Deglazed with some New York Bully Hill Pinot Grigio. I added the beef stock, Worcestershire sauce, flour and creamy dijon directly to my Dutch oven and whisked it. (It might have a couple of lumps…but again feeling lazy today lol). I brought to a boil, covered and reduced heat and allowed to simmer until beef was tender. It is currently on the stove top now and smelling good. When beef is done, I plan on adding a little bit of creamy horseradish in with the sour cream. Thanks for the recipe.

  25. Great recipe! I subbed venison for steak, and used sherry instead of white wine (didn’t have any). Delish. Stuck to your instructions and it’s a hit! Sometimes venison has a hard time being exchangeable, but it was wonderful in this recipe. Thanks! I’m a chef, retired, by the way!?

  26. I just finished making this recipe, and it is THE BEST!!! It’s different than how I usually make stroganoff, and I like this way a lot better than how I used to do it! Thank you for this awesome recipe! Usually I find something I needed to tweak to my own taste, but I followed this recipe exactly as printed, and it’s a winner!

  27. I had some leftover pot roast (very tender) and a pound of baby bellas. This was a great recipe to use both. My husband loved it! Simple and delicious. With just two of us, I hesitate to make larger dishes like pot roast but it is one of his favorites. This was a great way to use the leftovers. Thanks!

  28. Filling, tasty, warm and comfortable food. I might switch to just portabellos next time (no beef) to lighten it up a little bit. This is a great recipe.

  29. Delicious! I used tenderloin end pieces…cheap cut but super tender! I upped the garlic a d onion too.

  30. Great flavor! Easy enough! Think that 10 -12 oz f noodles are enough.

  31. I made this and the flavor was very good. I followed the recipe pretty closely. I found that the steak was still quite tough- I ponded it out some to tenderize, and cut into small pieces. I didn’t overcook it either. I am wondering if I should make it with filet?? Overall, delish, I added dijon to the broth mixture. I think ned time, I might also add a few spoonfuls of sun dried tomato paste.

  32. I’m about to make your recipe for a holiday dinner and got flank steak, which I gather is the abdominal muscle I.e. London Broil or for fajitas, which seems like it would be a tougher choice than your loin cuts you also recommends. I’m going to play it safe and do it with the filet mignoin tips or steak, but wonder if you or anyone who knows more about beef cuts can comment further?

  33. Great instructions re: deglazing w/wine (used red, still good) & mix flour with broth etc. Added a few sprigs of thyme(growing in 20°F!?!). Delicious. Thanks for process tips-made a huge difference.

  34. Excellent! I had some beef tenderloin pieces that were not used in a previous night’s meal. Lightly sauteed them. Followed the rest of the recipe exactly with the exception of the sour cream. I used some softened cream cheese, but quite honestly, I don’t think it was necessary. Once the broth thickened from the flour, it really did not need anything else. Great flavor! Will definitely make it again minus cream cheese (or sour cream).

  35. This is a great recipe, hands down. Also, I use ribeye, like the comment above. BUT! I made sure to add salt and pepper to the meat, before the initial cook. Also cooked the meat on high (not with butter alone) I added oil to make sure the butter didn’t burn. The dish turned out amazing! Thank you for the recipe.
    FUNNY, I thought mixing the flour into the liquid for the sauce, would make it clumpy, IT TOTALLY DIDN’T!!!! Im gonna make this again.
    This one works! and it’s perfect enough that I can tweak it to my liking………. It’s legit. ???

  36. Has anyone tried to freeze this? My son loves it and Id like to freeze individual portions for him.

  37. Delicious! Used beef tenderloin (leftovers from Christmas) and cream, sour cream, and full fat yogurt (to add up to 1/2 cup – had small amounts of leftovers from blue cheese dressing from prior night). Since I cook tenderloin rare it can take a bit more searing. This was the perfect dish to do justice to the beef.

  38. I had left over prime rib that I used for steak portion. Past that I made
    according to recipe. My husband completely cleaned his plate. This is definitely a keeper.

  39. Made this with leftover steak. Delicious!

  40. Excellent! I used leftover prime rib from Christmas and used red wine instead of white and also a bulb of garlic and sour cream. It was so delicious! Going to try it again with steak this time.

  41. I can’t say that I’ve ever had a stroganoff before but figured this was a good one to start with since I’ve loved so many of Ali’s recipes thus far. This dish did not disappoint. I made a few substitutions due to what I had on hand but I think the integrity of the gravy recipe was still there. Instead of using steak, as I only had ground beef, I decided to mince about two tablespoons of the onion and 1 tablespoon of the parsley, add a pound of ground beef, an egg, 1/4 cup of panko bread crumbs, and generous amount of salt and pepper for some impromptu bite-sized meatballs(made about 24). From there I just browned them as she says to do for the steak and let the gravy cook a little longer after adding the meatballs back in step 4. I used a pound of shiitake mushrooms here for some extra umami and served it over mashed potatoes. I will definitely be making this again.

  42. Tasty! Quick and easy too. I used left over Carne Asada.
    My son and I loved it!

  43. Yes this is a good recipe with all the things that we are going through it good to have something to look forward for!

  44. Easy and delicious. I substitute seitan for the meat. No one would ever know…

  45. This is the first stroganoff recipe I have ever made from scratch. Love the taste . Easy to follow directions. Took a little more than 30 minutes to make though. But it was worth it. Will make it again.

  46. This was AMAZING! We both loved it. It was like a restaurant meal. Will definitely make it again.

    I added a little more broth at the end as I wanted it more saucy. Loved it!

  47. Made this to recipe except used ground beef. It was good but I’d use way less worschestershire next time. It kind of overpowered the dish.

  48. This recipe was like my moms recipe, she added sherry to the dish.Instead of wine…
    Very good…I also added English peas! “Delish”
    A little less on the noodles, to keep the starch down! Thank you for this recipe!

  49. OMG…. the best stroganoff I have ever had. My fiancé RAN for seconds . Perfect for a cozy night, and a new fav comfort food. We all need some comfort right now, right!? Saving this one.

  50. Made this twice exactly according to recipe and it’s perfect. I used sour cream and the sauce is creamy and thick. Definitely will become a regular recipe go to!