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