Name: 30-Minute Beef Stroganoff Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Russian
Ingredients: 1 pound uncooked wide egg noodles; 1 1/2 pounds thinly-sliced steak (flank steak recommended); Fine sea salt, to taste; Freshly-cracked black pepper, to taste; 1/4 cup butter, divided; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mix of button and baby bella); 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)

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If you are craving a hearty, comforting dish that bursts with rich, creamy goodness yet comes together in no time, you are going to love this 30-Minute Beef Stroganoff Recipe. This classic favorite takes tender seared steak and envelops it in a luscious garlicky mushroom sauce, all served over perfectly cooked egg noodles. Whether you’re looking for a quick weeknight dinner or a meal worthy of company, this dish offers a beautiful harmony of savory flavors and textures that will impress every time.

Ingredients You’ll Need

A top-down view of arranged raw ingredients on a white marbled surface includes a single large piece of raw red meat placed in the center on a white plate with brown speckles. Surrounding it are a small bowl of white flour, a bowl of sour cream, a cup of light brown liquid, butter in a small white bowl, a bowl of dark soy sauce, and a bowl filled with yellow curly pasta. On the right side, there is a small white cutting board with black pepper in a wooden spoon, several garlic cloves, fresh green parsley, half a white onion, and several brown mushrooms. The colors and textures range from smooth and creamy to rough and fresh greens. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of simple yet essential ingredients that work together to create an unforgettable meal. Each component contributes a crucial element—from the tender steak to the creamy yogurt that gives the sauce its signature tang and silkiness.

1 pound uncooked wide egg noodles: These provide the perfect hearty base to soak up all the delicious sauce.
1/4 cup butter, divided: Used to sear the steak and sauté the veggies, adding richness and depth.
1 1/2 pounds thinly-sliced steak: Flank steak is ideal here for quick cooking and tenderness.
Fine sea salt and freshly-cracked black pepper: Essential seasonings that elevate every layer of flavor.
1 small white onion, thinly sliced: Adds subtle sweetness and texture.
1 pound sliced mushrooms: A mix of button and baby bella mushrooms contribute earthiness and meaty texture.
4 cloves garlic, minced or pressed: Offers that irresistible aromatic punch.
1/2 cup dry white wine: Adds acidity and helps deglaze the pan, lifting flavor-packed bits from the pan bottom.
1 1/2 cups beef stock: The savory foundation for the sauce, enriching the flavor.
1 tablespoon Worcestershire sauce: Brings a complex umami hit that deepens the sauce’s profile.
3 tablespoons all-purpose flour: Used to thicken the sauce perfectly.
1/2 cup plain Greek yogurt or light sour cream: Adds creamy tang and balances the sauce beautifully.
Chopped fresh parsley (optional): For a fresh, vibrant finish and a pop of color.

How to Make 30-Minute Beef Stroganoff Recipe

Step 1: Cook the Noodles

Begin by bringing a large, generously salted pot of water to a boil. Cook the egg noodles until al dente according to the package instructions, then drain them well. Adding the noodles at the same time you start cooking the sauce helps everything come together perfectly timed.

Step 2: Sauté the Steak

While your water heats up, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the thinly sliced steak with sea salt and cracked black pepper, then add it in a single layer to get a good sear. Leave it undisturbed for about 3 minutes, then flip and cook for another 2 to 3 minutes. Remove the steak with a slotted spoon and set it aside. If your pan is on the smaller side, cook the steak in batches for even browning.

Step 3: Sauté the Veggies

Add the remaining butter to the pan and melt it. Toss in the thinly sliced onions, cooking for 3 minutes until they start softening. Next, add the mushrooms and cook for an additional 5 to 7 minutes, stirring occasionally, until the mushrooms have released their juices and the onions are tender. Stir in the garlic and cook for another minute until fragrant. Pour in the white wine to deglaze the pan, scraping up all those caramelized bits stuck to the bottom—this step is where a lot of flavor builds!

Step 4: Finish the Sauce

While the wine reduces for about 3 minutes, whisk together the beef stock, Worcestershire sauce, and flour in a separate bowl until smooth. Pour this mixture into your pan with the vegetables and simmer gently for 5 minutes, stirring regularly, until thickened. Turn off the heat briefly to stir in the Greek yogurt (or sour cream) and the cooked steak, melding everything into a creamy, luscious sauce. Give it a taste and adjust the salt and pepper to your liking.

Step 5: Serve It Up

Plate the warm egg noodles and spoon over generous portions of the rich beef stroganoff. Finish with a sprinkle of chopped parsley and a crack of black pepper for that inviting restaurant-quality touch right at home.

How to Serve 30-Minute Beef Stroganoff Recipe

A white round plate holds a serving of wide, ruffled egg noodles that form the bottom layer with a pale yellow color and soft texture. On top, there is a thick layer of creamy mushroom sauce with visible slices of cooked brown mushrooms coated in a light beige sauce, sprinkled with small pieces of fresh green herbs. The dish is seasoned with black pepper flakes scattered over the sauce, and a silver fork rests inside the noodles on the left side of the plate. The background is a white marbled surface with a soft brown cloth partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley isn’t just for looks; it adds a bright, herbal note that cuts through the creamy richness. A pinch of extra black pepper gives a bit of bite and warmth. Some like to add a squeeze of lemon juice to elevate the flavors even further.

Side Dishes

While this dish is beautifully hearty on its own, serving it with steamed green beans, roasted Brussels sprouts, or a simple mixed green salad complements the richness perfectly, adding freshness and a bit of crunch.

Creative Ways to Present

For a fun twist, serve your beef stroganoff over creamy mashed potatoes or fluffy polenta instead of noodles. You can also portion it into small, rustic ramekins for an elegant individual serving. Inviting your guests to top their own bowls with fresh herbs or sour cream can turn dinner into a cozy interactive experience.

Make Ahead and Storage

Storing Leftovers

Leftover stroganoff keeps well in an airtight container stored in the refrigerator for up to 3 days. Keeping the noodles separate from the sauce can help maintain the pasta texture and prevent it from becoming soggy.

Freezing

This recipe freezes nicely, especially if you store the beef and sauce separate from the noodles. Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.

Reheating

Reheat leftovers slowly over medium-low heat, stirring frequently to ensure the sauce stays smooth and creamy. Adding a splash of beef stock or water can help loosen the sauce if it thickens too much. Avoid overheating as it can cause the yogurt or sour cream to separate.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is ideal for its quick cooking and tenderness, sirloin, ribeye, or even tenderloin slices can work well. Just adjust cooking times slightly to avoid overcooking.

What if I don’t have white wine?

No worries! You can substitute the white wine with an equal amount of additional beef stock and a teaspoon of white wine vinegar or lemon juice to keep the tangy brightness in the sauce.

Can I make this recipe dairy-free?

You can swap out the Greek yogurt or sour cream for a dairy-free yogurt alternative or coconut cream. The texture might vary slightly, but the creamy essence will remain.

Is this dish good for meal prep?

Yes! This 30-Minute Beef Stroganoff Recipe stores well and reheats beautifully, making it an excellent option for quick lunches or dinners throughout the week.

What noodles work best with beef stroganoff?

Wide egg noodles are classic because their broad surface captures the sauce so well. However, pappardelle, fettuccine, or even mashed potatoes or rice make fantastic alternatives.

Final Thoughts

This 30-Minute Beef Stroganoff Recipe is a gorgeous blend of fast, flavorful cooking and comforting classic tastes. It’s perfect for when you want something nourishing without spending hours in the kitchen. Once you try it, this recipe will easily become one of your go-to weeknight favorites that’s always ready to impress. I can’t wait for you to make it and share the warmth of this dish around your table!