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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. Brilliant Flavour profile, definitely a great dish for cold nights ?

    Looking to change it up:
    I used a deep bold red wine instead of the white

  2. Excellent flavor! Next time I’ll sear the steak first, let it rest to seal in the juices, and then slice thinly before tossing with finished sauce. It’ll be a lot easier to achieve a good sear without overcooking.

  3. I was looking for good beef stroganoff I loved it good flavor I added extra mushrooms and or the wine I used a red wine

  4. I rate it 5 stars for easy but 2 for flavor! I added Dijon mustard and a little more Worcestershire sauce!

  5. Beef Stroganoff

  6. Made this delicious beef stroganoff last night and it was a huge hit for my husband and me! The flavors are fantastic and it was a just down right yummy. I used white moscato wine, Better than Bouillon for the beef broth, whole milk sour cream and some dried mushroom I reconstituted. I was fun to go through my pantry and get this kind of result! Excited to have a new go to recipe!

  7. Loved this recipe. Made it with steak and all the ingredients in the recipe. The wine and sour cream give this dish a creamy decadent flavor, it was perfect. My family loved it. Rebecca

  8. Easy to make and oh so ? yummy. Was very filling. Everyone liked it and said it is a keeper. Will definitely make it again.

  9. Delicious I used at none steak or was amazing so tender and very good.

  10. My first time making beef stroganoff. I substituted sour cream with Greek yogurt and I am very pleased with my results. Hubby loved it and I will make it again! Easy to follow instructions.

  11. Made this just as stated in recipe, except i am lactose intolerant so i used my non-dairy sour cream. It turned out WONDERFUL!! I wouldn’t change a thing. So good.

    • I don’t understand the 5 min prep time. Ninja cutting???? Also 45 min cooking time. Yeah needs more spice but not too bad.

  12. Hello, I had a question regarding ingredients. Can I add paprika and heavy cream to this recipe? And leave out the Worcestershire sauce? I was going to follow a different recipe before I found yours, that is why I ask. Thank you

    • sounds to me like you already know how to “own” a recipe, and embellish to make it to your tastes. i added paprika, myself, and betting heavy cream would work well, too. try it and see, sound like you are already on the right path with it. maybe just go light on the cream, small amt. at a time, so as to not “overdo”.

    • Hey Andrea, I say go for it…. In my mind a recipe is a suggested guide…make it yours !!!

  13. I made this for dinner tonight and it tasted great! BUT…the Greek yogurt granulated when I added it. So instead of having a beautiful creamy sauce there were tons of little yogurt grainy bits and it looked awful. I used 2% Greek yogurt. What did I do wrong?

  14. Excellent! Made this when I was craving beef stroganoff… I used beef tenderloin and creme fraiche. My husband said “you can make that again anytime!” A new family favorite!

  15. Worked well with ground turkey!

  16. Genuinely gorgeous. Our family thoroughly enjoyed this recipe.

  17. Very good. The only difference between authentic and this is an addition of 3T. Ketsup, and 1/2 C. Dry Red wine.(recipe from Great Grandma). Darlene Murray.

  18. Made this last night! A hit! Used 2cups of beef broth and no wine tho! I made with London Broil sliced thin! Wish I had taken a pic!

  19. Served it to a mushroom-hater and got a thumbs up. That’s something!!

  20. The only reason your beef was tough would be you didn’t slice it against the grain. Or you over cooked it, and you would loose a lot of the flavors. It only needs a quick fry in a hot skillet.

  21. Great recipe. Back in the ‘70s I subscribed in a monthly recipe card program. In it was a recipe for beef stroganoff. Being a newly wed I followed the recipe, seeing as it was the first time I made it. One of the seasonings was 1 tablespoon of dill seeds to be added in after sautéing the onions and mushrooms. Then the sauce ingredients, I served mine over buttered parsley egg noodles. I also topped rack plate with dill weed to make it pretty. I know the dill seeds sound weird, but I have always gotten rave reviews and asked what my secret is. I have even served to a friend who owns a restaurant in the city I lived in and he said mine is better than his. So he made give him my recipe, which he now uses in his restaurant.

  22. This was delicious!!!

  23. This was delicious! My husband loved it. Turned out perfect!

  24. Excellent recipe

  25. Very simple I actually cook it while I cleaned up the kitchen and yell at the kids

  26. This was delicious! I didn’t have any white wine so I used dry sherry instead but everything came out perfect! My husband has already insisted this go into our regular dinner rotation. Thanks!

  27. Best stroganoff ever! I substituted with shaved beef steak from trader joes. cut it into smaller pieces and didn’t sautee long at all. Came out perfect and way better than my last stroganoff recipe.

  28. Loved it! I had left over rib eye steaks and used that sliced thin, and followed the recipe using sour cream and we thought it was great. Yum!

  29. This was easy and delicious, not sure why anyone would say not flavourful mine was bursting with flaorour perhaps because I used beef broth only, no wine.

  30. Sauce was not good. My entire family was excited to try this, and none of us liked it. The entire dish was put down the garbage disposal. Too garlic, with a bitter aftertaste. Very disappointed

  31. Going to give this a try, sounds good, family is picky, will let you know how it flies.

  32. Such great flavor and really easy to make!

  33. Recommend: I used unsalted butter in recipe, also suggest -Use less Worcestershire sauce-1Tabs. is too salty, so I cooked noodles w/o salt, for dish which helped
    Added extra Chardonnay. Didn’t have Greek yogurt so used sour cream.
    All loved it , all agreed “a bit too much salty”Add 1/2 Tab to start, gradually add more to taste

  34. I love this. I substitute red wine for white for a lovely, dark sauce.

  35. This is the best version of Beef Stroganoff I’ve found thus far in terms of order of operations and ingredients. Super creamy and tangy, absolutely divine. 10/10.

  36. Easy to make. I added a lot more seasoning. Because flavor is must. Next time I’d sear the steak whole first, rest, then slice. Just easier and less likely to overcook it. Unfortunately the sauce didn’t thicken up, like at all. So I ended up adding some corn starch near the end to get a better consistency. Definitely would make again with some tweaks.

  37. Can you freeze this?
    I am having company and want to make as much as I can beforehand.

    • If it were me, I’d make the sauce part – mushrooms, onions, etc. ahead of time and refrigerate. Don’t add the sour cream yet. I wouldn’t freeze it, honestly, I’d just make 1-2 days prior. I’d also slice the steak ahead of time. On the day of the dinner, I’d sear the steak (takes a minute), cook the noodles, and reheat the sauce at the same time. Add steak to the sauce, sour cream and then top the noodles. I made it all in one go, and it really was a quick meal. The longest part was prep – slicing the steak, onions, mushrooms, garlic. The rest came together very quickly. I know my mother-in-law freezes EVERYTHING but I really do notice a reduction in flavor and texture when I try to do that. Especially meat – I think reheated steak would be way too tough. But let us know if you try it and how it comes out :)

  38. This was delicious! I used full-fat sour cream, cuz that’s the kinda girl I am. I did the rest pretty much by the book. The sauce was a touch too thin, but I was in a hurry. Had I let it cook a bit longer, I believe it would have thickened up perfectly. I served it over buttered extra wide egg noodles – YUM!!! When I make it again, I’ll probably see what happens if I flash sear the steak with canola oil. Because I didn’t want to burn the butter, I had the cook the steak a little longer than I really wanted to. It still turned out great, but I will try that next time.

  39. This was so nostalgic and flavorful. Better than the version we had as kids for sure! ;)

  40. This was a great recipe. I used red wine instead of white and I put in some mustard. We all loved it….even a mushroom disliker

  41. Can you make this in a crock pot/slow cooker?

  42. This is good, and I’d make it again, but the “30 minute” part is pure fantasy. Maybe if you have an assistant to prep your ingredients for you before starting.

  43. Delicious!! I used ground beef and served over rigatoni as that is what I had. Added Dijon, and I used beef broth because I had it on hand. Will definitely make again! Thank you so much for this recipe!

  44. I miss Lowry stroganoff mix. McCormicks is not good at all. I would like to have

  45. I’ll make again, but sans white wine. Maybe a red…

  46. Made this tonight. It will definitely be in our dinner rotation. Delicious.

  47. I could taste the wine some maybe it was the brand I bought or the kind of wine itself but other than that it was delicious. Will be making this again

  48. You did not instruct when to add the meat back in the beef stroganoff recipe .

  49. If I was rating only on the end result it would get 5 stars however, as in previous reviews, it is a 90 minute not 30 minute recipe. I also agree with other reviews that it is easier to sear the whole steak and then slice it. I made a double batch to serve a group of extended family. I did the 60 minutes of searing, slicing, dicing, and measuring early in the day so I could do the 30 minutes of actual cooking as guests were arriving. It worked out very well. It got rave reviews. I will make it again.