Name: 30-Minute 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 1/2 pounds thinly-sliced steak (flank steak recommended); 1/4 cup butter, divided; fine sea salt and freshly-cracked black pepper, to taste; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mixed 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, for garnish)

There’s something so comforting about a creamy, garlicky mushroom sauce swirling around tender strips of beef — that’s exactly why you’ll want to make this 30-Minute Beef Stroganoff Recipe soon. It hits all the cozy notes without requiring hours in the kitchen, which is a total win in my book.

A close-up view of a large white bowl filled with creamy pasta mixed with sliced brown mushrooms, topped with small green parsley pieces. The pasta is light yellow with ruffled edges, covered in a smooth, thick light brown sauce. A wooden spoon is placed inside the bowl on the right side, partially stirring the pasta and mushrooms. The bowl sits on a white marbled surface, with a soft brown cloth partially visible under its edge. 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 30-Minute Beef Stroganoff Recipe
Top Tip
How to Serve 30-Minute Beef Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
30-Minute Beef Stroganoff Recipe

Why You'll Love This Recipe

I’ve tried quite a few versions of beef stroganoff over the years, but this one always surprises me with how rich and satisfying it tastes — especially given how quickly it comes together. Whether it’s a busy weeknight or impromptu dinner, it’s that perfect blend of simple ingredients and bold flavors that keeps me coming back.

Speedy yet satisfying: You’ll have dinner on the table in just 30 minutes without sacrificing any of that classic stroganoff richness.
Utilizes easy-to-find ingredients: No fancy or elusive pantry items here, just familiar flavors that everyone loves.
Customizable to your taste: You can swap out mushrooms, add heat, or try different noodles — making it your own should be part of the fun.
Perfect for leftovers: The sauce only gets better as it sits, giving you even tastier meals the next day.

Ingredients & Why They Work

This recipe balances hearty, fresh ingredients with a luscious sauce that’s creamy but brightened just enough to avoid feeling heavy. Let me share a few tips on the key components that really make it sing.

Flat lay of fresh wide egg noodles arranged neatly next to whole uncooked thinly-sliced flank steak laid flat, a small white bowl of fine sea salt crystals beside a small white bowl of freshly cracked black pepper, a small white bowl holding thinly sliced small white onion, a white ceramic plate with a mix of fresh button and baby bella mushrooms, a small white bowl filled with peeled garlic cloves, a small white bowl containing clear dry white wine, a small white bowl with rich beef stock, a small white bowl with glossy Worcestershire sauce, a small white bowl with all-purpose flour, a small white bowl with creamy plain Greek yogurt, a few sprigs of bright green chopped fresh parsley scattered beside a whole uncracked brown egg, all ingredients perfectly spaced with balanced symmetry 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: The broad surface area catches more of that delicious sauce — plus, they cook quickly! If you want a gluten-free option, feel free to use your favorite rice or gluten-free pasta.
Butter: Divided into two portions, it’s the secret to getting both a great sear on the steak and a rich base for your mushrooms and onions.
Thinly-sliced steak (flank steak recommended): I love flank for its flavor and quick cooking time, but sirloin works beautifully, too. Just make sure not to overcook it to keep it tender.
Onion: Thinly sliced white onion softens to a bit of sweetness that offsets the earthiness of the mushrooms.
Mushrooms (button and baby bella mix): Mixing varieties adds depth in texture and flavor, plus they soak up the sauce like sponges.
Garlic: It’s the understated hero that adds aroma and warmth to the dish without taking over.
Dry white wine: This adds acidity and helps deglaze the pan, pulling up all the browned bits for flavor. If you prefer to skip alcohol, a splash of additional beef stock with a little lemon juice works well.
Beef stock: Provides a savory backbone to the sauce; homemade or store-bought both work fine.
Worcestershire sauce: Adds umami notes and enriches the overall taste.
All-purpose flour: Helps thicken the sauce into that luscious, creamy consistency you want.
Plain Greek yogurt or light sour cream: I sometimes use Greek yogurt for a fresh tang and healthier twist — it keeps the sauce creamy without heaviness.
Fresh parsley (optional): A sprinkle right before serving adds color and a lovely fresh note.

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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’ve often mixed things up depending on what’s in my kitchen or my mood, and I encourage you to feel free to do the same. This recipe is flexible and open to your creative spin!

Variation: One time, I swapped the mushrooms for roasted red peppers for a smoky twist — it was a surprisingly delightful change that lightened the dish.
Dietary modifications: Use dairy-free yogurt or sour cream alternatives, and swap noodles for gluten-free pasta to make it allergy-friendly.
Adding heat: I sometimes add a pinch of smoked paprika or a dash of hot sauce to the sauce for subtle warmth.
Seasonal updates: In spring, fresh herbs like thyme work beautifully instead of parsley; in colder months, a splash of sherry instead of white wine adds richness.

Step-by-Step: How I Make 30-Minute Beef Stroganoff Recipe

The image shows four steps of cooking a creamy mushroom and beef dish in a white pan on a white marbled surface. The first panel has many small brown beef strips spread evenly in the pan with a wooden spoon stirring them. The second panel shows sliced brown mushrooms cooking in the pan, held by a woman's hand with a wooden spoon mixing them. In the third panel, cooked beef strips are added back on top of the mushrooms with white cream and brown sauce swirled around them, the wooden spoon resting on the side. The fourth panel shows the finished creamy dish, with mushrooms and beef covered in light brown sauce, sprinkled with small green fresh herbs. A beige cloth and a small white dish with pepper and parsley leaves are around the pan. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the noodles going first

I like to start by bringing a large pot of well-salted water to a boil. Right when you begin Step 4, toss in the wide egg noodles so they cook alongside your sauce. This timing trick helps everything come together so much faster and keeps dinner hot and fresh.

Step 2: Sear the steak perfectly

Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Add your seasoned beef strips in one layer and let them sit undisturbed — this helps build a gorgeous browned crust. After 3 minutes, flip and cook another 2-3 minutes, then transfer the steak to a plate. If your pan is on the smaller side, do this in batches for best results.

Step 3: Build the sauce with onions, mushrooms & garlic

In the same pan, melt the remaining butter and start by sautéing the sliced onions. After about 3 minutes, add your mushrooms, stirring occasionally so they get tender and slightly caramelized — this step really builds flavor. Toss in the garlic last for just one minute before deglazing the pan with white wine, scraping those flavorful brown bits stirred up from the bottom.

Step 4: Simmer with the stock mixture and finish creamy

While the wine reduces, whisk together beef stock, Worcestershire, and flour until smooth. Pour it into the pan, give everything a good stir, and let it simmer for about 5 minutes to thicken — keep an eye on it so it doesn’t stick. Stir the Greek yogurt (or sour cream) back in along with your cooked beef strips. Give it a final taste and adjust salt and pepper as needed.

Top Tip

I’ve learned a few tricks over the years to get this 30-Minute Beef Stroganoff Recipe just right, so here’s some advice from my kitchen to yours.

Don’t overcrowd the pan: Cooking your steak in a single layer is key to getting a nice sear — if the pan is too packed, the meat steams instead of browns.
Timing the noodles: Adding noodles right as you start the sauce means everything finishes together, cutting downtime and keeping the pasta perfectly al dente.
Use yogurt for tang: I gravitate toward Greek yogurt because it adds that fresh brightness without the heaviness sour cream sometimes brings, but either works great.
Constant stirring after adding flour mix: This helps avoid lumps and ensures your sauce is smooth and creamy.

How to Serve 30-Minute Beef Stroganoff Recipe

Garnishes

I’m a big fan of finishing with freshly chopped parsley because it adds a hint of freshness and bright color right before serving. And for a little extra kick, I like to crack some fresh black pepper on top—it brings everything to life.

Side Dishes

This stroganoff is a meal in itself, but I often serve it with a simple green salad or some steamed green beans to add a crisp contrast. Sometimes crusty bread on the side is perfect to mop up every last bit of that creamy sauce.

Creative Ways to Present

For special occasions, I like to plate individual portions over nests of noodles and place a sprig of fresh thyme or rosemary on top. It adds a rustic elegance that always impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I like to keep the noodles separate if possible, then combine just before reheating so they don’t get too soggy.

Freezing

I’ve frozen this stroganoff a couple times and found that freezing the sauce separately from the noodles gives the best results. Defrost fully in the fridge overnight before reheating gently on the stove.

Reheating

To reheat, warm the stroganoff gently in a skillet over low heat, adding a splash of beef stock or water to loosen the sauce if it feels thick. Stir often to prevent sticking, and add noodles only when heated through.

Frequently Asked Questions:

Can I use a different cut of beef for this 30-Minute Beef Stroganoff Recipe?

Absolutely! While flank steak is my go-to for its flavor and quick cooking, sirloin, ribeye, or even tender cuts like fillet work well. Just slice the beef thinly and cook it quickly to avoid toughness.

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

No worries if you don’t have white wine on hand. You can substitute with an equal amount of additional beef stock mixed with a teaspoon of lemon juice or vinegar to brighten the sauce and add acidity.

Can I make this 30-Minute Beef Stroganoff Recipe dairy-free?

Yes! Swap the butter for a dairy-free alternative like olive oil or vegan butter, and replace the Greek yogurt or sour cream with coconut yogurt or another creamy dairy-free substitute. The sauce will still be deliciously creamy and flavorful.

What’s the best way to reheat leftovers without drying out the beef?

The key is low and slow reheating. Warm your leftovers in a skillet over low heat with a splash of beef stock or water. Stir gently and avoid overheating, which can cause the beef to become dry and tough. Adding the noodles after the sauce is hot helps keep everything tender.

Final Thoughts

This 30-Minute Beef Stroganoff Recipe has become a trusty standby in my kitchen, the kind of meal I turn to when I want something hearty but don’t have hours to cook. It’s a dish that feels like a warm hug, and I promise you’ll enjoy how effortlessly it comes together while still tasting like you’ve truly taken the time to make something special. Give it a try — I’m pretty sure it’ll find a permanent spot on your weeknight rotation, just like it did in mine.