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; 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 so comforting about creamy, garlicky mushroom sauce hugging tender beef strips, don’t you think? This Quick Beef Stroganoff Recipe brings all those cozy flavors together in just half an hour, making it an easy weeknight hero that’s as delicious as it is satisfying.

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

I’ve made this Quick Beef Stroganoff Recipe countless times, especially on busy days when I want something indulgent but simple. What really stands out is how you can whip it up with just a few pantry staples, yet it feels fancy enough to impress guests.

Speedy but Flavorful: This dish comes together in about 30 minutes, perfect when you’re short on time but want a satisfying meal.
Comfort Food Classic: Creamy mushroom sauce and tender beef make every bite rich and cozy.
Flexible Ingredients: Easy swaps on noodles, sour cream, and even the cut of beef mean you can tailor it to what you have on hand.
Effortlessly Elegant: The sear on the steak and the wine deglaze bring layers of depth without complicated steps.

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 magic here is in combining simple ingredients that play off each other beautifully. I always suggest starting with good-quality steak and fresh mushrooms for the best flavor—and having some dry white wine on hand really takes the sauce up a notch.

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 catches sauce perfectly; don’t overcook them though—they should be al dente.
Butter: Splitting it up between searing and sautéing adds richness without greasiness.
Thinly sliced steak: Flank steak is my personal favorite because it cooks fast and stays tender when sliced thin.
White onion: Adds subtle sweetness that balances the savory elements.
Mushrooms: I mix button and baby bella for texture and earthiness.
Garlic: Boosts the savory notes without overwhelming the dish.
Dry white wine: Perfect for deglazing and building layers of flavor; if you prefer, low-sodium beef broth can substitute.
Beef stock: The foundation of the sauce, bringing depth and meaty richness.
Worcestershire sauce: Adds umami and a slight tang that brightens the sauce.
All-purpose flour: Helps thicken without clumping when whisked smoothly.
Plain Greek yogurt or light sour cream: Makes the sauce creamy and tangy without heaviness.
Fresh parsley (optional): A sprinkle at the end adds freshness and color.

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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

One of the joys of this Quick Beef Stroganoff Recipe is how easily you can tweak it. I love adding a pinch of smoked paprika or switching out the beef for mushrooms for a vegetarian twist — it all works!

Variation: I once swapped flank steak for thinly sliced chicken breast when my butcher was out of beef — it was lighter but still delicious.
Dairy-Free Option: Try coconut yogurt instead of Greek yogurt, though you’ll get a slightly different flavor profile.
Adding Greens: Toss in fresh spinach or peas near the end for a pop of color and extra nutrients.

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

Step 1: Cook the egg noodles just right

Start by boiling your wide egg noodles in generously salted water until al dente. This usually takes about 7-9 minutes depending on the brand. Drain them well, but keep a little pasta water on standby—it can be a lifesaver if your sauce needs thinning toward the end.

Step 2: Sear the steak for flavor and tenderness

While your water is heating, melt half of the butter in a big sauté pan over medium-high. Add seasoned steak slices in a single layer and resist the urge to stir—let them develop a golden crust for about 3 minutes. Flip and cook for another 2-3 minutes, then remove the steak and set it aside. If your pan is small, work in batches to avoid overcrowding and steaming the meat.

Step 3: Build the sauce with onions, mushrooms, and wine

Add the rest of the butter, then sauté onions until translucent—about 3 minutes. Toss in your mushrooms and cook until they’re soft and browned, around 5-7 minutes. Garlic goes in last for just a minute—no burning! Pour in the white wine to deglaze the pan, scraping up those lovely browned bits. Let it simmer down for about 3 minutes to concentrate the flavor.

Step 4: Finish with stock, thickener, and creamy tang

Whisk together beef stock, Worcestershire sauce, and flour until smooth, then pour it into the pan. Stir, then let it simmer for 5 minutes so it thickens nicely. Finally, stir in Greek yogurt and the cooked steak, warming everything just until combined. Taste for salt and pepper—this step is key for balance!

Step 5: Serve it up and garnish

Ladle your stroganoff over the noodles and finish with a sprinkle of fresh parsley and black pepper. I love this final pop of green and spice—it makes the dish pop on the plate and brighten every bite.

Top Tip

When I first made this Quick Beef Stroganoff Recipe, I found the steak could get chewy if I rushed the slicing process. Taking the time to slice thinly against the grain made a huge difference in tenderness, so I’m sharing that little secret with you!

Sear Without Stirring: Let the steak develop a crust by not moving it too soon—you want those caramelized edges for flavor.
Wine Makes a Difference: Using dry white wine to deglaze lifts all the best bits off the pan, adding complexity to your sauce.
Whisk Flour Smoothly: Always whisk the flour into the liquid before adding to the pan to avoid lumps in your sauce.
Don’t Overcook Noodles: Al dente noodles hold up better under the creamy sauce and don’t get mushy when mixed.

How to Serve Quick Beef Stroganoff Recipe

Garnishes

I love to finish my stroganoff with freshly chopped parsley for a burst of color and brightness. A little extra black pepper on top adds just the right hint of spice. Sometimes, a light dusting of smoked paprika gives it a subtle warmth that I can’t resist.

Side Dishes

While the dish shines on its own over egg noodles, I sometimes pair it with a crisp green salad or roasted asparagus to cut through the richness. For an extra cozy meal, buttery mashed potatoes make a fantastic alternative base too.

Creative Ways to Present

For special occasions, I’ve served this stroganoff in individual cast-iron skillets right from the oven, garnished with a sprig of parsley and a lemon wedge on the side. It’s a simple touch that feels elegant and adds a fresh zing if you want it.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens up as it cools, so when reheating, adding a splash of beef stock or water helps loosen it back to that creamy, luscious consistency.

Freezing

This stroganoff freezes reasonably well in a sealed freezer-friendly container for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stove, stirring often to prevent the yogurt from separating.

Reheating

I like reheating this stroganoff slowly over low heat on the stovetop, adding a splash of broth if it’s too thick. Microwaving works in a pinch but heating gradually helps keep the steak tender and the sauce creamy.

Frequently Asked Questions:

Can I use a different cut of beef in this Quick Beef Stroganoff Recipe?

Definitely! While flank steak is tender and quick-cooking, sirloin or ribeye sliced thinly would also work beautifully. Just avoid tougher cuts unless they’re sliced super thin or braised longer than this quick recipe requires.

What can I substitute for the white wine in this recipe?

If you prefer not to use wine, low-sodium beef broth or even a splash of apple cider vinegar works well for deglazing and adding acidity. Just let it simmer a little longer to reduce so the flavor doesn’t feel flat.

Can I make this Quick Beef Stroganoff Recipe dairy-free?

Yes! Swap the Greek yogurt or sour cream for coconut yogurt or a dairy-free sour cream alternative. The sauce will be slightly different but still creamy and delicious. Just be gentle when heating to prevent separation.

What’s the best way to slice the steak for this recipe?

Slice the steak thinly against the grain. This helps break down muscle fibers and keeps the beef tender when cooked quickly. I like to partially freeze the steak for about 30 minutes first—it makes slicing thin easier and more precise.

Final Thoughts

This Quick Beef Stroganoff Recipe is one of those dishes I keep coming back to because it feels like a warm hug after a long day. It’s approachable, dependable, and makes you look like you spent hours in the kitchen—perfect for sharing with family or impressing a date. I hope it finds a regular spot on your dinner rotation too!