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, to taste; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mix of button and baby bella mushrooms); 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 about a rich, creamy, garlicky sauce paired with tender beef that just feels like a warm hug on a plate. This Quick Beef Stroganoff Recipe hits all those notes in about 30 minutes—perfect for busy weeknights when you want something comforting without hours in the kitchen.

A white bowl holds a creamy mushroom noodle dish with two main layers: a bed of pale yellow, curly egg noodles forming the base and sauce-soaked sliced brown mushrooms spread evenly over them. The creamy sauce is light beige with specks of black pepper, coating both the noodles and mushrooms. Small green herb bits scatter on top, adding a fresh contrast. On the right side of the bowl, a wooden spoon with a warm brown tone dips slightly into the noodles and mushrooms. The bowl rests on a soft, rust-colored cloth, all set against a white marbled surface. 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 love how this Quick Beef Stroganoff Recipe delivers classic flavors with minimal fuss and maximum comfort. It’s one of those meals you can throw together quickly but that tastes like you spent hours perfecting it.

Speedy and Satisfying: Ready in just about 30 minutes without sacrificing hearty, layered flavors.
Simple Ingredients: Uses common kitchen staples plus a little white wine to deepen the sauce.
Flexible and Customizable: You can swap noodles for rice or polenta, and tweak sour cream for Greek yogurt.
Perfect for Weeknights: It feels fancy enough to impress but is easy enough for any day of the week.

Ingredients & Why They Work

Every ingredient here plays a special role to build the rich, creamy sauce and tender beef, while keeping the process quick and simple. Here’s a quick run-down of what you’re using and why each one’s important.

Flat lay of uncooked wide egg noodles arranged loosely, a few large slices of raw flank steak seasoned with coarse sea salt and cracked black pepper, a small pile of thinly sliced white onion rings, a cluster of fresh whole button and baby bella mushrooms, four unpeeled garlic cloves, a small white ceramic bowl of pale golden butter cubes, a small white bowl with clear pale dry white wine, a small white bowl filled with rich brown beef stock, a small white bowl containing smooth Worcestershire sauce, a small white bowl of fine all-purpose flour, a small white bowl of creamy plain Greek yogurt, and a small bunch of chopped fresh parsley, all 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 surface grabs that creamy sauce beautifully, making each bite so satisfying.
Butter: Adds richness and helps develop the wonderful sear on the beef and caramelization on the onions and mushrooms.
Thinly-sliced flank steak: Quick to cook, tender when sliced thin, and perfect for soaking up the sauce.
White onion: Provides sweetness and depth once sautéed.
Button and baby bella mushrooms: Give earthiness and a meaty texture to the sauce.
Garlic: Just enough to infuse that lovely aromatic punch without overpowering.
Dry white wine: It lifts the sauce with brightness and helps deglaze the pan to capture those flavorful brown bits.
Beef stock: Builds a savory base that makes the sauce hearty.
Worcestershire sauce: Adds a subtle tang and umami depth.
All-purpose flour: Thickens the sauce to that perfect creamy consistency.
Greek yogurt or light sour cream: Gives tanginess and creaminess while keeping it lighter than heavy cream.
Fresh parsley (optional): Adds a fresh pop of color and slight herbal brightness when sprinkled on top.

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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 thing I adore about this Quick Beef Stroganoff Recipe is how easy it is to tailor to your taste or what you have on hand. I often switch up a few things based on the season or my mood.

Variation: I once swapped the dry white wine for a splash of sherry and loved the richer, slightly nutty flavor it gave the sauce.
Vegetarian twist: Skip the beef, double up on mushrooms, and add some cooked lentils for a hearty meatless option.
Dairy swap: Greek yogurt keeps it creamy but lighter; you can use sour cream for more traditional richness, or a dairy-free yogurt for a vegan twist.
Add a kick: Stir in a pinch of smoked paprika or a dash of hot sauce if you love a little heat.

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

The dish shows four stages of cooking in white pans on a white marbled surface. Top left: dark brown cooked beef strips are scattered inside the pan, with a wooden spoon lifting some pieces. Top right: golden-brown sliced mushrooms are cooked with small bits of onion, stirred by a woman's hand holding a wooden spoon. Bottom left: the pan holds a mix of light brown sauce, white cream swirls, cooked mushroom slices at the base, and dark beef strips on top, with a wooden spoon resting at the side. Bottom right: the dish is fully combined in the pan, creamy light brown sauce coating the beef strips and mushroom slices, sprinkled with fresh green herbs. Nearby, a light brown cloth, a small dish of spices, and fresh parsley add detail to the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the egg noodles right on time

I start by bringing a large pot of generously salted water to a boil for the wide egg noodles. The trick I’ve learned is to add the noodles at the same time I begin working on the sauce, so everything finishes roughly together. Cook the noodles until al dente according to the package instructions, then drain and set aside.

Step 2: Sear the steak for perfect tenderness

While the pasta water heats, I melt some butter in a large sauté pan over medium-high heat. Then I add the thinly sliced steak seasoned generously with salt and pepper, making sure to spread it out in a single layer. Let it cook undisturbed for about 3 minutes—that sear is where the flavor magic happens! Flip and cook another 2–3 minutes. Once browned, I remove the steak to a plate. If your pan’s small, do this in batches to avoid overcrowding—that way the meat sears instead of steaming.

Step 3: Sauté the veggies and build flavor

Next, I add the rest of the butter to the pan, then toss in the sliced onion to cook for 3 minutes until softened. After that, the mushrooms join the party for about 5-7 minutes, stirring occasionally until they release their juices and start browning. Garlic goes in last for just a minute to avoid burning. This layers a beautiful aromatic base for the sauce.

Step 4: Deglaze and simmer

Pour the dry white wine into the pan, scraping with your spoon to lift those brown bits stuck to the bottom—this is concentrated flavor gold! Let the wine reduce for about 3 minutes. Meanwhile, whisk beef stock, Worcestershire sauce, and flour in a bowl until smooth. Pour that into the pan and stir everything together. Let this simmer for 5 minutes to thicken into a luscious sauce.

Step 5: Stir in the finishing touches

Finally, I fold in the Greek yogurt (or sour cream) and the cooked steak, stirring gently to combine and warm through. Taste for seasoning, adding a bit more salt and pepper if needed. I love how the yogurt makes the sauce tangy and creamy without feeling heavy.

Step 6: Serve it up!

Serve the beef stroganoff right over your warm egg noodles, with a sprinkle of fresh parsley and a crack of black pepper on top. Trust me, it’s irresistible.

Top Tip

From making this dish many times, I’ve learned a few things that help it come out restaurant-quality every time. These small details make a big difference, especially when you're short on time.

Don’t overcrowd the pan: Cooking the steak in batches ensures it sears instead of steams. This keeps your beef tender, juicy, and packed with flavor.
Use a mix of mushrooms: Combining button with baby bella mushrooms adds layers of depth and texture to the sauce.
Deglaze for flavor: Scraping those browned bits off the pan with wine turns a simple sauce into something extraordinary.
Don’t boil the yogurt: Fold it in gently and off the heat if possible to prevent curdling and keep the sauce silky.

How to Serve Quick Beef Stroganoff Recipe

Garnishes

I’m a huge fan of simplicity here—just a scattering of freshly chopped parsley brightens up the rich sauce beautifully. Sometimes I add a little extra crack of black pepper on top for that fresh bite. If I’m feeling fancy, a sprinkle of smoked paprika adds a lovely warm color and subtle spice.

Side Dishes

This stroganoff stands so well on its own, but I’ve found it pairs wonderfully with lightly steamed green beans or a crisp, tangy cucumber salad to cut through the richness. Garlic bread or a simple green salad also work great to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this stroganoff over creamy mashed potatoes instead of noodles, which feels extra indulgent. Another fun idea is to plate it in individual shallow bowls with a fresh herb garnish, making it feel restaurant-chic. You can also stuff it inside large baked mushrooms or use it as a luscious topping for roasted veggies.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit after chilling, so before reheating, I usually stir in a splash of beef stock or water to loosen it up gently.

Freezing

I’ve frozen this stroganoff with good results—just pop it into a freezer-safe container and freeze for up to 2 months. When thawing, defrost overnight in the fridge, then reheat slowly on the stove while stirring occasionally to bring back that creamy texture.

Reheating

To reheat, I prefer warming it gently over low heat on the stove rather than the microwave, which can cause the sauce to separate. Adding a little liquid and stirring continuously keeps everything smooth and silky.

Frequently Asked Questions:

Can I use another cut of beef for this Quick Beef Stroganoff Recipe?

Absolutely! While flank steak is my go-to for its tenderness and quick cooking time, you can also use sirloin or ribeye, just make sure to slice it thinly against the grain for the best texture.

What can I substitute if I don’t have white wine?

You can replace the white wine with an equal amount of beef broth, a splash of apple cider vinegar, or even white grape juice for a bit of sweetness. The key is adding acidity to balance the richness of the sauce.

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

Yes! Swap the butter for a dairy-free alternative like olive oil or coconut oil, and replace Greek yogurt or sour cream with a plant-based yogurt or cashew cream. The sauce will still be creamy and delicious.

How do I prevent the sauce from curdling when adding yogurt or sour cream?

To prevent curdling, remove the pan from heat before stirring in the yogurt or sour cream, and add it gradually while stirring. Avoid boiling the sauce after adding dairy to keep it smooth and silky.

Final Thoughts

This Quick Beef Stroganoff Recipe holds a special place in my weeknight rotation because it’s just so reliably delicious and quick. I hope you give it a try soon—you’ll have tender, flavorful beef in a dreamy sauce that feels like a celebration even on a busy day. Once you nail these simple steps, it’s easy to make it your own and impress anyone you’re cooking for. Happy cooking, friend!