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?

“Easy!”

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!

Print
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

Description

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!


Scale

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

Instructions

  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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337 comments on “Beef Stroganoff”

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  1. Pingback: 25 Tasty Pasta Dinners You Need To Try - Lucks List

  2. 5 stars
    Pretty tasty! Comes together quickly. Definitely a thumbs up recipe!

  3. 5 stars
    SO good.

  4. Sounds yummy, let’s give it a try

  5. 5 stars
    I plan to make it again! Very good!

  6. 5 stars
    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 🏆

  7. 5 stars
    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.

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

  9. How many calories without the noodles?
    Nicole Perry

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

  11. Kids gobbled it up! Thank you!

  12. 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.

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

  14. 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.

    Thanks.

  15. 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.

  16. 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!

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

  18. 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.

  19. 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!

  20. 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!

  21. Yummy delicious 😋. Easy. Family loved it

  22. 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)!

  23. 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.

  24. 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.

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

  26. 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!

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

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

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

  30. 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.

  31. 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.

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

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

  34. 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.

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

  36. 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.

  37. 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.

  38. 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!

  39. 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!

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

  41. 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.

  42. 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!!!!!

  43. 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!

  44. 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!