30-Minute Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a creamy, comforting dish that comes together in just 30 minutes. This recipe uses tender steak, sautéed mushrooms, and a rich sauce served over wide egg noodles for a satisfying weeknight meal.

Ingredients

• 1 pound uncooked wide egg noodles
• 1/4 cup butter, divided
• 1 1/2 pounds thinly-sliced steak (recommended: flank steak)
• Fine sea salt and freshly-cracked black pepper
• 1 small white onion, thinly sliced
• 1 pound sliced mushrooms (mix of button and baby bella recommended)
• 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)

Instructions

1. Step 1: Cook the egg noodles in a large pot of generously salted boiling water according to package instructions until al dente, then drain. For timing, start the noodles as you begin sautéing the steak.
2. Step 2: Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak with salt and pepper and add it in a single layer. Cook undisturbed for about 3 minutes until well seared, then flip and cook another 2-3 minutes. Remove steak to a plate. If needed, cook steak in batches using 1 tablespoon of butter per batch.
3. Step 3: Add remaining 2 tablespoons butter to the pan. Once melted, sauté the sliced onion for about 3 minutes until softened.
4. Step 4: Add mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are browned and onions are tender.
5. Step 5: Stir in the minced garlic and sauté for 1 minute. Pour in the white wine and scrape up any browned bits from the pan. Let the wine reduce for 3 minutes.
6. Step 6: Whisk together beef stock, Worcestershire sauce, and flour in a separate bowl until smooth. Pour this mixture into the pan and stir to combine. Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
7. Step 7: Stir in the Greek yogurt or sour cream along with the cooked steak. Mix gently to combine and season with additional salt and pepper to taste.
8. Step 8: Serve the beef stroganoff warm over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper if desired.

Tips & Variations

• For a richer sauce, use sour cream instead of Greek yogurt, but add it off the heat to prevent curdling.
• Substitute white wine with beef broth or extra stock if you prefer a non-alcoholic version.
• Try different mushrooms like cremini or shiitake for varying flavor and texture.
• Flank steak works well for tenderness, but sirloin or ribeye can be used if preferred.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the sauce. Adding a splash of beef stock or water during reheating can help loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin, ribeye, or even tenderized round steak can be used. Choose a cut that cooks quickly and becomes tender when sliced thinly.

What can I substitute for Greek yogurt or sour cream?

If you don’t have Greek yogurt or sour cream, crème fraîche is an excellent alternative. You can also use heavy cream, but add it carefully to prevent the sauce from breaking.

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.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian American

Ingredients

Scale 1x2x3x

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