30-Minute Beef Stroganoff Recipe
Introduction
Beef Stroganoff is a classic comfort dish that comes together quickly, making it perfect for busy weeknights. Tender slices of steak simmered in a creamy mushroom sauce served over wide egg noodles deliver rich, satisfying flavors in just 30 minutes.
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
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella suggested)
- 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)
Instructions
- Step 1: Cook the egg noodles in a large pot of generously salted boiling water until al dente according to package instructions. Drain and set aside. For optimal timing, start the noodles as you begin cooking the steak.
- Step 2: Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper, then add in a single layer. Cook undisturbed for about 3 minutes to sear, flip, and cook another 2-3 minutes. Remove steak with a slotted spoon and set aside. If pan is small, cook half the steak first with 1 tablespoon butter, then repeat with the rest.
- Step 3: Add remaining 2 tablespoons butter to the pan. Once melted, sauté onions for about 3 minutes until softened. Add mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender. Add garlic and cook for 1 minute, stirring.
- Step 4: Pour in white wine and deglaze the pan by scraping up browned bits. Let the mixture reduce for 3 minutes.
- Step 5: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Add this mixture to the pan and stir to combine. Simmer for 5 minutes, stirring occasionally until sauce thickens slightly.
- Step 6: Stir in Greek yogurt (or sour cream) and the cooked steak, heating through. Taste and adjust seasoning with salt and pepper as needed.
- Step 7: Serve the creamy beef stroganoff over the cooked egg noodles. Garnish with chopped parsley and a crack of black pepper, if desired.
Tips & Variations
- Use Greek yogurt instead of sour cream for a tangy flavor with less fat.
- Flank steak works best for tenderness, but sirloin or ribeye can be used as well.
- If you prefer a thicker sauce, add a bit more flour or reduce the liquid slightly.
- For a non-alcoholic version, substitute white wine with extra beef stock and a splash of white wine vinegar.
Storage
Store any leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, while wide egg noodles are traditional, you can substitute with fettuccine, pappardelle, or even rice for a gluten-free option.
Can I prepare this dish ahead of time?
You can cook the sauce and noodles separately in advance. Reheat the sauce gently and toss with freshly cooked noodles just before serving for best texture.
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30-Minute Beef Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This 30-Minute Beef Stroganoff is a creamy, comforting dish featuring tender seared flank steak, sautéed mushrooms and onions, all tossed in a luscious sauce made with Greek yogurt and beef stock. Served over tender wide egg noodles, it’s a quick and satisfying meal perfect for weeknights.
Ingredients
Scale
Pasta
- 1 pound uncooked wide egg noodles
Meat and Seasoning
- 1 1/2 pounds thinly-sliced steak (flank steak recommended)
- Fine sea salt and freshly-cracked black pepper, to taste
Butter and Veggies
- 1/4 cup butter, divided
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella mushrooms suggested)
- 4 cloves garlic, minced or pressed
Liquids and Sauce
- 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
- Cook the noodles: Bring a large pot of generously salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside. For timing, add the noodles to boiling water simultaneously as you start cooking the steak.
- Sauté the steak: Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the thinly-sliced steak with salt and pepper. Add steak in a single layer and cook undisturbed for about 3 minutes until well-seared. Flip and cook for an additional 2–3 minutes until browned on the other side. Remove the steak with a slotted spoon and set aside. If the pan is small, cook the steak in batches using 1 tablespoon butter each time.
- Sauté the vegetables: Add the remaining 2 tablespoons of butter to the same pan. When melted, add the sliced onions and sauté for about 3 minutes until slightly softened. Add the sliced mushrooms and cook for another 5–7 minutes, stirring occasionally, until the mushrooms are browned and onions are soft. Stir in minced garlic and cook for 1 minute. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for about 3 minutes.
- Finish the sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with the mushrooms and onions. Stir to combine and let simmer for 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and stir in the Greek yogurt or light sour cream and the cooked steak. Adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff mixture over the top. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve immediately and enjoy your comforting homemade meal.
Notes
- Using flank steak provides a tender and flavorful bite, but other thinly sliced steaks can be substituted.
- Adding the egg noodles to boiling water at the same time you start searing the steak helps coordinate cooking times efficiently.
- Greek yogurt is a healthier alternative to sour cream and yields a creamy texture with a slight tang.
- Dry white wine is key to deglazing the pan and adding depth—substitute with beef stock if you prefer a non-alcoholic version.
- Ensure not to overcook the steak to keep it tender; searing just until browned is best.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Russian
Keywords: Beef Stroganoff, quick dinner, creamy beef recipe, sautéed mushrooms, flank steak recipe, easy weeknight meal
