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.
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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.
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.
- 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.
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:
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.
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.
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.
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!
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Quick Beef Stroganoff Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A classic 30-minute Beef Stroganoff recipe featuring tender seared steak, sautéed mushrooms and onions in a garlicky creamy sauce, served over al dente wide egg noodles. Perfect for a quick and comforting dinner.
Ingredients
Pasta
- 1 pound uncooked wide egg noodles
Beef and Sauce
- ¼ cup butter, divided
- 1 ½ 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
- ½ cup dry white wine
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- ½ cup plain Greek yogurt or light sour cream
- chopped fresh parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of generously salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Sear Steak: While pasta cooks, melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper, arrange in a single layer, and cook undisturbed for about 3 minutes. Flip and cook another 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. Cook in batches if necessary, adding 1 tablespoon butter for a second batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for about 3 minutes until softened. Add mushrooms and continue to sauté for 5-7 minutes until mushrooms are cooked and onions are tender. Stir in minced garlic and cook for 1 minute, stirring occasionally.
- Deglaze Pan: Pour in ½ cup white wine to deglaze the pan, scraping the bottom with a spoon to lift brown bits. Let the mixture reduce and cook down for about 3 minutes.
- Prepare Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with vegetables and wine, stirring to combine. Let it simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Finish Stroganoff: Stir in Greek yogurt or light sour cream and cooked steak. Mix thoroughly and heat through gently. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the creamy beef stroganoff warm over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper if desired.
Notes
- This stroganoff is versatile – feel free to serve over rice, alternative noodles, or even polenta.
- Use Greek yogurt as a lighter alternative to sour cream without compromising creaminess.
- For best flavor, don’t overcrowd the pan when searing steak to achieve a good sear.
- If dry white wine is unavailable, a splash of beef broth with a squeeze of lemon juice can substitute.
- Adding fresh parsley at the end adds freshness and color to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
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