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30-Minute Beef Stroganoff Recipe

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★★★★★

4.7 from 69 reviews

This classic 30-Minute Beef Stroganoff recipe features tender seared flank steak and sautéed mushrooms in a creamy, tangy sauce made with Greek yogurt and Worcestershire sauce, served over perfectly cooked wide egg noodles. It’s a hearty and comforting dish that comes together quickly on the stovetop, ideal for a satisfying weeknight dinner.

Ingredients

Scale

Pasta

  • 1 pound uncooked wide egg noodles

Beef & Seasoning

  • 1 1/2 pounds thinly-sliced steak (flank steak recommended)
  • Fine sea salt and freshly-cracked black pepper, to taste

Vegetables & Aromatics

  • 1 small white onion, thinly sliced
  • 1 pound sliced mushrooms (button and baby bella mix)
  • 4 cloves garlic, minced or pressed

Liquids & Sauces

  • 1/2 cup dry white wine
  • 1 1/2 cups beef stock
  • 1 tablespoon Worcestershire sauce

Thickening & Dairy

  • 3 tablespoons all-purpose flour
  • 1/4 cup butter, divided
  • 1/2 cup plain Greek yogurt or light sour cream

Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Cook the noodles: Bring a large stockpot of generously-salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain well and set aside. For timing, start the noodles as you begin cooking the steak.
  2. Sauté the steak: While the water is heating, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the sliced steak with salt and pepper and add it in a single layer to the pan. Cook undisturbed for about 3 minutes to develop a good sear, then flip and cook another 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If the pan is small, cook steak in two batches using 1 tablespoon butter each batch.
  3. Sauté the vegetables: To the same pan, add the remaining 2 tablespoons butter. Once melted, add the thinly sliced onions and sauté for about 3 minutes until softened. Add the mushrooms and continue cooking for 5-7 minutes, stirring occasionally, until mushrooms are tender. Stir in garlic and sauté for 1 more minute. Pour in white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine cook down for about 3 minutes.
  4. Finish the sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with the vegetables, stir to combine, and let simmer for 5 minutes, stirring occasionally to thicken the sauce. Stir in the Greek yogurt or sour cream along with the cooked steak. Heat through gently without boiling. Adjust seasoning with extra salt and pepper if needed.
  5. Serve: Spoon the stroganoff sauce and steak mixture over the cooked egg noodles. Garnish with chopped fresh parsley and an optional extra twist of black pepper. Serve warm and enjoy.

Notes

  • Use flank steak thinly sliced against the grain for tender results.
  • Be careful not to boil the sauce after adding Greek yogurt to prevent curdling; just heat gently.
  • Dry white wine can be substituted with extra beef stock if preferred.
  • Cooking the noodles simultaneously while sautéing steak saves time.
  • Feel free to use light sour cream instead of Greek yogurt for a traditional touch.

Keywords: beef stroganoff, creamy beef recipe, quick dinner, skillet beef stroganoff, easy weeknight meal, beef and mushroom sauce

Find it online: https://amayaharis.com/30-minute-beef-stroganoff-recipe/