Print

30-Minute Beef Stroganoff Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

This 30-Minute Beef Stroganoff is a quick and delicious take on the classic Russian dish. Tender seared flank steak and sautéed mushrooms combine in a creamy, tangy sauce made with Greek yogurt, white wine, and beef stock, served over al dente wide egg noodles. Perfect for a comforting weeknight meal with rich flavors and simple ingredients.

Ingredients

Pasta

  • 1 pound uncooked wide egg noodles

Beef and Vegetables

  • 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

Sauce

  • 1/4 cup butter, divided
  • 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

Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Cook the noodles: Bring a large stockpot of generously salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente. Drain the noodles and set aside. For better timing, start cooking the noodles at the same time you begin sautéing the steak in the next step.
  2. Sauté the steak: In a large sauté pan over medium-high heat, melt 2 tablespoons of butter. Season the thinly sliced steak with salt and pepper. Place the steak in a single layer in the pan and let it cook undisturbed for about 3 minutes for a good sear. Flip and cook the other side for 2-3 minutes until browned. Remove the steak with a slotted spoon and transfer to a plate. If your pan is small, cook half the steak in 1 tablespoon of butter, then repeat with the other half.
  3. Sauté the vegetables: Add the remaining 2 tablespoons butter to the same pan. Once melted, add the sliced onions and sauté for about 3 minutes until soft. Add the mushrooms and cook for another 5-7 minutes, stirring occasionally, until mushrooms are cooked and onions are tender. Add the minced garlic and sauté for 1 minute more, stirring regularly.
  4. Deglaze the pan: Pour in the dry white wine and use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. Let the mixture cook down and reduce for about 3 minutes.
  5. Prepare and finish the sauce: In a separate bowl, whisk together the beef stock, Worcestershire sauce, and all-purpose flour until smooth. Pour this mixture into the pan with the vegetables and stir to combine. Let it simmer gently for 5 minutes, stirring occasionally to thicken the sauce. Stir in the Greek yogurt or light sour cream and the cooked steak until everything is well incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve: Spoon the beef stroganoff sauce over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper if desired. Serve warm and enjoy!

Notes

  • For the best flavor, use flank steak thinly sliced across the grain.
  • Dry white wine adds depth but can be omitted or substituted with beef broth if preferred.
  • Be sure to cook the noodles al dente so they don’t become mushy when mixed with the sauce.
  • Greek yogurt provides a creamy texture with less fat; light sour cream can be used as an alternative.
  • Deglazing the pan with wine helps release flavorful browned bits for a richer sauce.

Find it online: https://bitezly.com/30-minute-beef-stroganoff-recipe/