Name: Quick Beef Stroganoff Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound uncooked wide egg noodles; 1/4 cup butter, divided; 1 1/2 pounds thinly-sliced steak (flank steak recommended); fine sea salt and freshly-cracked black pepper to taste; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mix of button and baby bella); 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)

There’s something irresistibly comforting about a creamy, garlicky sauce hugging tender beef and mushrooms—this Quick Beef Stroganoff Recipe nails that cozy vibe with a speedy twist. It’s hearty, satisfying, and comes together faster than you’d expect, perfect for a weekday dinner you actually look forward to.

A large white bowl filled with several layers of wavy egg noodles mixed with thick slices of brown mushrooms, all coated in a creamy light beige sauce. Bright green chopped herbs are sprinkled evenly on top, adding a pop of color. A wooden spoon with a rich dark wood grain is placed in the bowl, resting near the right side, lifting some noodles and mushrooms. The bowl sits on a white marbled surface with a folded burnt orange cloth visible at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Beef Stroganoff Recipe
Top Tip
How to Serve Quick Beef Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Beef Stroganoff Recipe

Why You'll Love This Recipe

Honestly, I don’t think I ever get tired of this Quick Beef Stroganoff Recipe. It’s that perfect blend of rich flavors, straightforward cooking, and the kind of comfort food that feels special but isn’t fussy. I love how quickly it comes together without sacrificing taste or texture.

Fast & Efficient: Ready in just 30 minutes—ideal when you want something delicious but don’t have hours to cook.
Flavor-Packed: The combination of garlic, mushrooms, and tender steak in a creamy sauce hits all the right notes.
Flexible: You can switch up noodles or dairy to suit your preferences without losing the magic.
Comfort Food Classic: It’s a dish that feels like a hug, perfect for cozy dinners any night of the week.

A white plate is filled with three layers: the bottom layer is a bed of yellow curly egg noodles with soft, wavy texture. On top, there is a thick layer of brown cooked mushrooms mixed with a creamy light beige sauce, covering the noodles fully. Small green herb pieces are sprinkled over the top, adding color contrast. A silver fork rests in the noodles on the left side of the plate. The plate sits on a white marbled surface with a brown cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Quick Beef Stroganoff Recipe lies in simple, familiar ingredients that come together to create a deeply flavorful dish. I always recommend picking fresh mushrooms and good-quality flank steak for the best results—those little details really shine through.

Flat lay of wide egg noodles arranged in a neat pile, a few cubes of golden butter, thinly sliced raw flank steak with a deep red color, a small white onion thinly sliced into rings, a cluster of fresh button and baby bella mushrooms with smooth caps, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with pale dry white wine, a small white ceramic bowl with rich dark beef stock, a small white ceramic bowl holding smooth Worcestershire sauce, a small white ceramic bowl containing fine all-purpose flour, a small white ceramic bowl with creamy plain Greek yogurt, a small bunch of bright green chopped fresh parsley, whole clean brown eggs, coarse sea salt crystals scattered artfully, freshly cracked black peppercorns piled tastefully—all ingredients fresh and natural, balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide egg noodles: Their broad shape is perfect for catching the sauce, giving you a luscious bite every time.
Butter: It’s essential here for that rich, velvety sauté base and helps develop flavor in the steak and veggies.
Flank steak: Thinly sliced, it cooks quickly and stays tender—just don’t overcook it!
White onion: Adds mild sweetness that balances the savory mushrooms and beef.
Mushrooms (button and baby bella): Their earthy flavor complements the beef and lends a wonderful meaty texture.
Garlic: Just enough for depth—don’t skip it, it’s a flavor essential.
Dry white wine: Helps deglaze the pan and adds a subtle acidity that brightens the sauce.
Beef stock: Builds a savory base for the sauce with depth and richness.
Worcestershire sauce: A small splash brings umami oomph and complexity.
All-purpose flour: Thickens the sauce gently without clumps when mixed well.
Greek yogurt or light sour cream: Adds creaminess with a slight tang, keeping the sauce luscious but not heavy.
Fresh parsley (optional): A fresh garnish that adds color and a touch of herbaceous brightness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe depending on what’s in my fridge or the mood I’m in. You can swap the steak for ground beef for an even quicker fix, or try adding fresh thyme or smoked paprika for a little twist in flavor. The key is making it your own without complicating the process.

Variation: Once, I swapped Greek yogurt for crème fraîche, which gave the sauce a silkier texture that I adored—feel free to experiment with whatever creamy dairy you have on hand.

Step-by-Step: How I Make Quick Beef Stroganoff Recipe

Step 1: Perfectly Cook Your Noodles

Start by boiling a big pot of salted water for the wide egg noodles. The salt is your flavor booster here—don’t skimp! Cook the noodles until just al dente, so they still have a bit of bite and don’t get mushy once tossed with your rich sauce. Drain them and set aside while you prepare the sauce.

Step 2: Sear That Steak

Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Season your thinly sliced flank steak well with salt and pepper. Don’t crowd the pan—it’s important to sear the meat in a single layer so it gets that beautiful brown crust. Cook each side for about 3 minutes, then remove the steak and let it rest on a plate. If your pan is small, cook the steak in batches to maintain that sear.

Step 3: Sauté Onions and Mushrooms

In the same pan, add the remaining butter, then toss in the onions. Sauté them until soft and fragrant, about 3 minutes. Next, add the mushrooms and cook for another 5 to 7 minutes, stirring occasionally until they release their juices and turn golden. Finish with the garlic, letting it cook just for a minute so it doesn’t turn bitter.

Step 4: Build the Sauce

Pour in the white wine to deglaze the pan, scraping up all those yummy browned bits that pack serious flavor. Let the wine reduce for about 3 minutes to mellow out the alcohol. Meanwhile, whisk together the beef stock, Worcestershire sauce, and flour until smooth—you don’t want any lumps sneaking in!

Step 5: Simmer & Finish

Add your beef stock mixture to the pan and stir it together with the mushrooms and onion mixture. Let it simmer gently for 5 minutes so it thickens. Then, stir in the Greek yogurt (or sour cream) and the cooked steak. Heat through just until warmed—avoid boiling here to keep the yogurt from curdling. Taste and adjust seasoning with salt and pepper.

Top Tip

From my kitchen to yours, here are a few tips that helped me perfect this Quick Beef Stroganoff Recipe. These little tricks can make the difference between a good meal and a truly memorable one.

Sear Steak in Batches: Crowding the pan traps steam and prevents browning—sear your steak in batches to get those deep, savory flavors.
Don’t Overcook the Steak: Thin flank steak cooks fast; pull it off when it’s still juicy to avoid dryness.
Whisk Flour Thoroughly: Mixing the flour with stock separately stops clumps from forming in your sauce.
Gentle Heat For Yogurt: Add Greek yogurt off the heat or on very low heat to keep it creamy—no curdling!

How to Serve Quick Beef Stroganoff Recipe

Garnishes

I always sprinkle a generous handful of finely chopped fresh parsley on top—its bright, fresh flavor cuts through the richness beautifully. A few twists of freshly cracked black pepper finish the dish off just right and give it a little extra zing.

Side Dishes

While wide egg noodles are classic and my go-to, I’ve also served this stroganoff over creamy mashed potatoes, buttered rice, or even polenta for a cozy twist. A simple green salad or some steamed green beans helps balance the richness perfectly.

Creative Ways to Present

Once, for a special family dinner, I plated this stroganoff with a swirl of sour cream on top, a sprinkle of fresh chives, and served it in individual shallow bowls for a restaurant-style vibe. It’s a charming way to make weekday comfort food feel a bit fancy.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The sauce actually tastes even better the next day as the flavors meld. Just give it a good stir before reheating to bring it back to life.

Freezing

I’ve frozen this stroganoff a couple of times and found it reheats well, though the texture of the mushrooms softens a bit. Freeze it without the noodles for best results, then cook fresh noodles when you’re ready to enjoy it again.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, a splash of beef stock or water helps loosen it up. Avoid microwaving at high power to prevent curdling or splitting of the sauce.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Yes! While flank steak is great for quick cooking and tenderness, you can also use sirloin, ribeye, or even tenderloin. Just make sure to slice the beef thinly against the grain to keep it tender and cook it quickly over high heat.

Can I make this dish dairy-free?

Absolutely! Swap the Greek yogurt or sour cream for a dairy-free alternative like coconut cream or a cashew-based cream. The sauce will still be rich and creamy, though the flavor will shift slightly. Adjust seasonings to taste.

Why do you recommend deglazing the pan with white wine?

Deglazing with white wine lifts the browned bits stuck to the bottom of the pan, which are packed with flavor. The wine adds acidity and depth, balancing the richness of the butter and cream in the sauce. If you prefer not to use wine, a splash of beef stock or white grape juice works as a substitute.

Can I prepare this recipe ahead of time?

Yes, you can prepare the sauce and cook the steak ahead, then refrigerate. When ready to serve, warm the sauce gently and cook fresh noodles to maintain their texture. Avoid combining noodles with the sauce far in advance, as they tend to soak up the sauce and become mushy.

Final Thoughts

This Quick Beef Stroganoff Recipe holds a special place in my weeknight rotation—it’s not just a meal, it’s a little celebration of comfort and flavor that comes together in no time. I hope you’ll give it a try and find it as satisfying and easy as I do. Trust me, once you taste that creamy sauce coating tender steak and mushrooms over noodles, it’s going to become one of your go-to dinners too!