If you’re craving a cozy, comforting dinner that comes together in no time, you’re going to love this 30-Minute Beef Stroganoff Recipe. It’s the perfect harmony of tender, seared steak, earthy mushrooms, and a luscious, creamy sauce that clings to buttery egg noodles. This dish brings classic Russian flavors to your table with a quick, simple method that makes weeknight cooking stress-free and downright joyful.

Ingredients You’ll Need

The image shows a white marbled surface with various raw cooking ingredients neatly arranged. In the center is a white plate holding a thick, red piece of raw meat with visible marbling. Surrounding it are a wooden bowl filled with yellow egg noodles on the right, three whole brown mushrooms, and a small white round bowl with dark soy sauce just below the meat. To the left are a small white bowl of white flour, a glass of clear liquid, a white plate with a stick of pale yellow butter, and a small cup of light brown liquid. At the top right on a small beige wooden cutting board are three whole garlic cloves, a wooden spoon holding black pepper, a sprig of green parsley, and a peeled white onion. photo taken with an iphone --ar 4:5 --v 7

Gathering just the right ingredients is the secret to how this 30-Minute Beef Stroganoff Recipe bursts with flavor while staying easy to prepare. Each component plays a vital role, from the silky noodles soaking up rich sauce to the fresh garlic and mushrooms that build layers of taste and texture.

1 pound uncooked wide egg noodles: These noodles are perfect for holding the creamy stroganoff sauce and delivering satisfying bites.
1/4 cup butter, divided: Butter adds richness and helps create a velvety sauce and beautifully seared steak.
1 1/2 pounds thinly-sliced steak (flank steak recommended): Thin slices cook quickly while remaining tender and flavorful.
Fine sea salt and freshly-cracked black pepper: Essential to season the steak and balance the sauce’s creaminess.
1 small white onion, thinly sliced: Adds subtle sweetness and lovely texture to the dish.
1 pound sliced mushrooms (button and baby bella mix): Mushrooms introduce umami earthiness and a satisfying bite.
4 cloves garlic, minced or pressed: Garlic amps up the aroma and depth of flavor in the sauce.
1/2 cup dry white wine: Used to deglaze the pan, enriching the sauce with delicate acidity and complexity.
1 1/2 cups beef stock: Creates the savory base for the stroganoff sauce.
1 tablespoon Worcestershire sauce: Brings a tangy, savory punch that lifts all the flavors.
3 tablespoons all-purpose flour: Helps thicken the sauce to that perfect creamy consistency.
1/2 cup plain Greek yogurt or light sour cream: Adds creaminess with a slight tang, making the sauce irresistibly smooth.
Chopped fresh parsley (optional): A fresh, green touch that brightens the finished dish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make 30-Minute Beef Stroganoff Recipe

Step 1: Cook the noodles

Start by bringing a large, generously salted pot of water to a boil and cooking the wide egg noodles until they reach a perfect al dente texture. Draining them after cooking ensures they’re ready to soak up all the delicious stroganoff sauce. For smooth timing, it’s best to add the noodles just as you begin cooking the steak, so everything finishes around the same time.

Step 2: Sauté the steak

While the water heats, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the thinly sliced steak with sea salt and freshly cracked black pepper, then lay it in the pan in a single layer. Let it sear undisturbed for about 3 minutes to get those gorgeous caramelized edges. Flip and cook for another 2 to 3 minutes until browned but still tender inside. Remove the steak with a slotted spoon and set aside. If your pan is small, cook the steak in two batches with a bit of butter each time to ensure every piece gets a perfect sear.

Step 3: Sauté the veggies

Add the remaining butter to the pan and sauté the thinly sliced onions for about 3 minutes until they soften and start to turn translucent. Toss in the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and become nicely browned. Stir in the minced garlic and sauté for one more minute, letting that fragrant aroma fill your kitchen. Deglaze the pan with the dry white wine, scraping up all those delicious brown bits from the bottom—that’s where the magic lives! Let it simmer for about 3 minutes so the wine reduces and intensifies.

Step 4: Finish the sauce

In a separate bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth and lump-free. Pour this mixture into the pan with your veggies and wine, stirring to combine. Let it simmer gently for 5 minutes, stirring now and then, until it thickens into a creamy sauce. Remove from heat and swirl in the Greek yogurt (or sour cream) for a tangy twist and silky texture. Add the cooked steak back into the pan, stirring everything together so those tender bites soak up the sauce. Taste and adjust seasoning if needed with a little more salt or pepper.

How to Serve 30-Minute Beef Stroganoff Recipe

The image shows a white shallow bowl filled with creamy mushroom sauce. The sauce has many slices of cooked brown mushrooms mixed in with a light beige creamy texture, sprinkled with small bits of green herbs on top. A wooden spoon is partially inside the bowl, lifting some mushrooms and sauce, with the spoon's smooth wood grain visible. The bowl is placed on a white marbled surface with some kitchen towels and small containers partially visible around. The overall look is warm and creamy with a mix of soft beige and brown colors, accented by fresh green herbs. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley adds a lovely pop of color and a fresh note that beautifully contrasts the richness of the sauce. For an extra finishing touch, a crack of freshly ground black pepper on top can bring brightness and a hint of heat to each mouthful. These simple garnishes elevate the dish, making it feel restaurant-worthy right at home.

Side Dishes

While the steamed egg noodles are the classic base here, feel free to serve your stroganoff alongside roasted vegetables like asparagus or green beans for some crisp freshness. A crisp mixed green salad with a tangy vinaigrette also pairs wonderfully, cutting through the creamy sauce and balancing the plate. For a heartier meal, garlic bread or a crusty baguette is perfect for mopping up every last bit of that luscious sauce.

Creative Ways to Present

If you want to get a little fancy, serve the stroganoff in individual shallow bowls with a nest of noodles piled right in the center, topped with steak and mushrooms arranged artistically. Drizzle a little extra sauce around and sprinkle parsley over the top like confetti. Another fun idea is to spoon it over creamy mashed potatoes or even cauliflower mash for a grain-free twist. No matter how you plate it, the comforting flavors always shine through.

Make Ahead and Storage

Storing Leftovers

Leftover 30-Minute Beef Stroganoff Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The sauce may thicken but will loosen nicely with gentle reheating. Storing noodles separately from the sauce can help keep textures just right when reheating.

Freezing

This stroganoff freezes well, but for best results, freeze the cooked steak and sauce without the noodles. When ready to enjoy again, thaw overnight in the fridge. Adding freshly cooked noodles or reheating with a splash of beef stock can refresh the dish perfectly.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring frequently to prevent the yogurt or sour cream from curdling. Add a little beef stock or water if the sauce becomes too thick. For a quick microwave option, heat in bursts, stirring in between to ensure even warming and creamy texture.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal because it cooks quickly and remains tender, you can use sirloin, ribeye, or even tenderloin slices. Just be sure they’re thinly sliced and cook them just until browned to avoid toughness.

Is there a dairy-free alternative for the Greek yogurt or sour cream?

Yes! You can substitute plain coconut yogurt or a dairy-free sour cream alternative. Just keep in mind this will change the flavor slightly but still provide that creamy texture you need.

Can I make this recipe gluten-free?

Definitely. Use gluten-free all-purpose flour or cornstarch as a thickener and make sure you pick gluten-free Worcestershire sauce and noodles. Wide rice noodles or gluten-free pasta work well as a substitute too.

Why do we add white wine to the sauce?

The white wine adds acidity and complexity, balancing the richness of the butter and cream while helping to deglaze the pan, which lifts up those flavorful browned bits from cooking the steak and veggies.

Can I prepare this dish ahead of time for a dinner party?

You sure can! Prepare the sauce and steak ahead, store separately, and cook the noodles just before serving. Reheat gently, assemble on plates, and garnish for an impressive, quick-to-serve meal that will wow your guests.

Final Thoughts

This 30-Minute Beef Stroganoff Recipe is a true lifesaver when you want something hearty, flavorful, and homey on the table without spending hours cooking. It’s one of those dishes that feels like a warm hug after a busy day, yet its elegant flavors make it special enough for guests. I can’t wait for you to try this recipe and make it a new favorite in your weeknight lineup.

30-Minute Beef Stroganoff Recipe

Ingredients You’ll Need