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Quick Beef Stroganoff Recipe

4.5 from 43 reviews

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There’s something so comforting about the rich, creamy sauce and tender strips of beef in this Quick Beef Stroganoff Recipe. It’s the kind of meal that feels special but comes together faster than you’d expect — perfect for cozy weeknights or when you want a crowd-pleaser on the table without fuss.

A white bowl filled with creamy pasta shows about three layers: the bottom layer is light beige wide egg noodles with a soft texture; the middle layer is thick slices of browned mushrooms mixed in, some coated in cream; the top layer is chopped green parsley scattered over the dish adding a fresh pop of color. A wooden spoon with a smooth grain pattern is partly buried in the pasta on the right side of the bowl. The bowl rests on a white marbled surface with a folded rust-colored cloth peeking out at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

Honestly, this Quick Beef Stroganoff Recipe is one of my go-to dishes when I want something rich, satisfying, and relatively fast. It’s the perfect balance of tender seared steak, creamy garlic-mushroom sauce, and silky noodles — a combination that’s just downright irresistible.

  • Speedy Process: Ready in just 30 minutes, it fits easily into busy weeknights or last-minute dinner plans.
  • Comforting Flavors: The creamy sauce with garlic and mushrooms gives it that hearty, indulgent feel.
  • Simple Ingredients: You probably have most of these in your pantry and fridge already, which means no complicated shopping trips.
  • Flexible & Adaptable: You can easily swap in what you have — different cuts of steak, types of noodles, or dairy alternatives.
A white bowl holds three layers: the bottom layer is a bed of yellow curly egg noodles with a wavy texture, the middle layer is creamy beige sauce with smooth consistency covering the noodles, and the top layer consists of sliced brown mushrooms mixed into the sauce, sprinkled with small pieces of green herbs and black pepper flakes. A silver fork on the left side leans into the bowl, and a folded brown cloth napkin lies next to the bowl on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Quick Beef Stroganoff Recipe plays an essential role in building flavor and texture. From the hearty, seared steak to the silky egg noodles and creamy sauce, these simple components come together to create something spectacularly satisfying.

Flat lay of wide egg noodles uncooked with smooth yellow ribbons, a small slab of golden butter, a thick pile of thinly-sliced raw flank steak with deep red color and marbling, a small white onion sliced into thin rings, a rustic mix of fresh button and baby bella mushrooms whole and halved, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with pale dry white wine, a small white ceramic bowl holding rich brown beef stock, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of fine all-purpose flour powder, a small white ceramic bowl filled with creamy plain Greek yogurt, a few sprigs of fresh chopped parsley scattered neatly, a small white ceramic bowl with coarse sea salt crystals, and a small white ceramic bowl with cracked black peppercorns — all arranged symmetrically 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 soaking up that luscious stroganoff sauce.
  • Butter: Adds richness and helps create a beautiful sear on the steak and softness in the vegetables.
  • Thinly-sliced steak (flank steak preferred): Cooked quickly, it stays tender and juicy without overcooking.
  • Fine sea salt and freshly-cracked black pepper: Basic seasoning that elevates every flavor in the dish.
  • White onion: Sweetness and depth that meld wonderfully into the sauce.
  • Button and baby bella mushrooms: They bring earthy umami and meaty texture, key for classic stroganoff.
  • Garlic: Garlic is the secret flavor booster that makes the sauce sing.
  • Dry white wine: Helps deglaze the pan and adds acidity that balances the richness.
  • Beef stock: Adds depth and heartiness to the sauce.
  • Worcestershire sauce: A savory boost that layers in extra complexity.
  • All-purpose flour: Thickens the sauce to a perfect creamy consistency.
  • Plain Greek yogurt or light sour cream: Gives the sauce its signature creamy tang without overpowering.
  • Chopped fresh parsley (optional): Adds a pop of freshness and pretty color to finish.
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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

I like to think of this stroganoff as a canvas — you can easily add your favorite mushrooms, swap out the sour cream for a dairy-free yogurt, or even add a splash of smoked paprika for a little smoky twist. It’s all about making the dish work best for your taste buds and pantry.

  • Variation: I often swap flank steak for sirloin when I’m in a hurry or want a slightly leaner option — both work beautifully when thinly sliced.
  • Vegetarian option: Skip the beef and use hearty portobello mushrooms or tempeh for a delicious meatless version.
  • Extra Creamy: For a richer twist, stir in a bit of cream cheese or full-fat sour cream instead of Greek yogurt.
  • Herb Boost: Adding thyme or dill pairs well with the creamy mushroom sauce if you want to jazz things up.

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

Step 1: Start Cooking the Noodles Right Away

I always get the egg noodles boiling as soon as the sauce prep begins — this way, they’ll be perfectly al dente right when the stroganoff is ready, so nothing sits too long or gets mushy. Be sure to generously salt the water; it’s the first seasoning layer for your noodles.

Step 2: Sear the Steak Until Perfectly Browned

Melt half the butter, then lay your seasoned steak slices in a single layer — getting that lovely brown crust is vital to locking in flavor. Resist moving the meat around too much; let it develop a nice sear for about 3 minutes per side before flipping. If your pan is small, do this in batches to avoid crowding.

Instructions

  1. Cook the noodles: Bring a large stockpot of generously salted water to a boil. Add the wide egg noodles and cook until al dente according to package instructions. Drain and set aside.
  2. Sear the steak: While the water heats, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak slices with salt and pepper, then add them in a single layer to the pan. Let cook undisturbed for about 3 minutes to sear, then flip and cook another 2-3 minutes until browned. Remove the steak with a slotted spoon and set aside. If needed, cook the steak in two batches with 1 tablespoon of butter each for even searing.
  3. Sauté vegetables: Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the sliced onions and sauté for about 3 minutes until softened. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and browned. Stir in the minced garlic and cook for 1 minute more.
  4. Deglaze and reduce: Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the mixture simmer and reduce for about 3 minutes to concentrate the flavors.
  5. Make the sauce: In a separate bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with the vegetables and stir to combine. Let it simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Combine and finish: Stir in the Greek yogurt (or light sour cream) and the cooked steak slices. Mix well and season with additional salt and pepper to taste. Heat through gently without boiling.
  7. Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper if desired. Serve warm.

Notes

  • Use flank steak or skirt steak for best flavor and tenderness; slice thinly against the grain.
  • You can substitute the wide egg noodles with other pasta types, rice, or polenta for serving.
  • For a richer sauce, use light sour cream instead of Greek yogurt, but avoid boiling after adding to prevent curdling.
  • If you prefer a thicker sauce, increase the flour to 4 tablespoons.
  • Deglazing with white wine adds depth, but you can replace it with extra beef stock if desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: thirty five g
  • Cholesterol: 90 mg

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