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; 1/4 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); 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)

There’s something irresistibly cozy about a rich, creamy beef stroganoff, especially when you can whip it up in no time. This 30-Minute Beef Stroganoff Recipe brings together tender steak, earthy mushrooms, and a garlicky sauce that will have you coming back for seconds.

A large white bowl filled with several layers of wavy egg noodles mixed with thick slices of brown mushrooms, all coated in a creamy light beige sauce. Bright green chopped herbs are sprinkled evenly on top, adding a pop of color. A wooden spoon with a rich dark wood grain is placed in the bowl, resting near the right side, lifting some noodles and mushrooms. The bowl sits on a white marbled surface with a folded burnt orange cloth visible at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 30-Minute Beef Stroganoff Recipe
Top Tip
How to Serve 30-Minute Beef Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
30-Minute Beef Stroganoff Recipe

Why You'll Love This Recipe

I remember the first time I made this 30-Minute Beef Stroganoff Recipe—it was a busy weeknight, and I didn’t want to sacrifice flavor for speed. The result? A dish that felt comforting and homemade but came together incredibly fast. That balance is what makes it a staple in my kitchen.

Speedy but Satisfying: You get a hearty, rich meal in just half an hour, perfect for busy evenings.
Simple Ingredients: Ingredients you likely have on hand, with flexible swaps to fit your pantry.
Great Texture: Tender steak and creamy sauce with noodles that aren’t mushy—always just right.
Customizable Comfort: Easy to tweak for dietary preferences or to elevate for guests.

A white plate is filled with three layers: the bottom layer is a bed of yellow curly egg noodles with soft, wavy texture. On top, there is a thick layer of brown cooked mushrooms mixed with a creamy light beige sauce, covering the noodles fully. Small green herb pieces are sprinkled over the top, adding color contrast. A silver fork rests in the noodles on the left side of the plate. The plate sits on a white marbled surface with a brown cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a part in making this 30-Minute Beef Stroganoff Recipe come alive. The key is using thinly sliced steak for quick cooking, fresh mushrooms for depth, and Greek yogurt to keep the sauce creamy but light.

Flat lay of wide egg noodles arranged in a neat pile, a few cubes of golden butter, thinly sliced raw flank steak with a deep red color, a small white onion thinly sliced into rings, a cluster of fresh button and baby bella mushrooms with smooth caps, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with pale dry white wine, a small white ceramic bowl with rich dark beef stock, a small white ceramic bowl holding smooth Worcestershire sauce, a small white ceramic bowl containing fine all-purpose flour, a small white ceramic bowl with creamy plain Greek yogurt, a small bunch of bright green chopped fresh parsley, whole clean brown eggs, coarse sea salt crystals scattered artfully, freshly cracked black peppercorns piled tastefully—all ingredients fresh and natural, balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide egg noodles: Their broad shape holds the sauce beautifully, soaking in all that flavor without getting mushy.
Butter: Adds richness and helps get the perfect sear on the steak and softness in the veggies.
Flank steak: Thinly sliced, it cooks quickly and stays tender—just be careful not to overcook!
White onion: Sliced thin for sweetness that balances the earthy mushrooms.
Mushrooms: I use a mix of button and baby bella for variety in texture and flavor.
Garlic: Freshly minced garlic adds that unmistakable savory kick.
Dry white wine: Great for deglazing the pan to capture those caramelized bits and add depth.
Beef stock: Forms the base of the sauce with a rich, meaty backbone.
Worcestershire sauce: An umami powerhouse that boosts the sauce’s savoriness.
All-purpose flour: Thickens the sauce to that perfect creamy consistency.
Greek yogurt or light sour cream: Adds creamy tanginess without making the sauce too heavy.
Fresh parsley (optional): Brings a fresh pop of color and subtle herbaceous note for serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this 30-Minute Beef Stroganoff Recipe is how easy it is to tweak. I like to swap in different mushrooms depending on the season or add a bit of smoked paprika for a twist. Don’t hesitate to make it your own.

Variation: I’ve tried using sour cream instead of Greek yogurt for a slightly richer sauce, and both ways are delicious!
Protein Swap: Sometimes I use ground beef or even chicken breast if that's what I have—just adjust cooking times accordingly.
Low-carb option: Serve stroganoff over cauliflower rice or spiralized zucchini noodles for a lighter meal.

Step-by-Step: How I Make 30-Minute Beef Stroganoff Recipe

Step 1: Cook the Noodles Perfectly

Start by bringing a large pot of generously salted water to a boil. Add your wide egg noodles and cook until just al dente—usually a minute or two less than the package says. This way, they’ll soak up the sauce when tossed later but won’t become mushy. Drain and set aside while you finish the sauce.

Step 2: Sear the Steak to Lock in Juices

Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season your thinly sliced flank steak generously with sea salt and black pepper. Add it in a single layer and let it cook undisturbed for about 3 minutes to get a nice caramelized sear. Flip and brown the other side for 2-3 minutes. Don’t crowd the pan—if needed, cook steak in batches with a bit more butter. Once done, remove with a slotted spoon and set aside on a plate.

Step 3: Build the Flavor with Onions and Mushrooms

Add the remaining butter to the pan. Once melted, toss in the sliced onions. Sauté for 3 minutes until they soften. Next, add your mushrooms and cook another 5-7 minutes, stirring occasionally, until the mushrooms release their juices and start browning. Then stir in the minced garlic and cook for just 1 more minute—garlic burns fast, so keep an eye on it.

Step 4: Deglaze and Simmer the Sauce

Pour in the dry white wine to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom with your spoon. Let it simmer for about 3 minutes so the alcohol cooks off and flavors concentrate. While that’s reducing, whisk together beef stock, Worcestershire sauce, and flour in a bowl until smooth. Pour this mixture into the pan and stir to combine. Simmer gently for 5 minutes, allowing the sauce to thicken and become luscious.

Step 5: Finish with Creaminess and Steak

Turn the heat to low and stir in the Greek yogurt (or sour cream) to add creamy tang without heaviness. Then fold in the cooked steak so it warms through but doesn’t overcook. Taste your sauce and add more salt or pepper as needed. Now it’s ready to serve!

Top Tip

Over the years, I’ve found a few little tricks that help this 30-Minute Beef Stroganoff Recipe come out perfect every time—whether it’s for a busy weeknight or a casual dinner party.

Don’t Overcrowd the Pan: Searing the steak in batches if necessary keeps the meat from steaming and helps develop that beautiful crust.
Careful with the Cream: Adding yogurt at low heat prevents it from curdling and keeps your sauce silky smooth.
Timing is Everything: Start boiling your noodles right as you begin cooking the steak to sync up cooking times perfectly and get dinner on the table fast.
Wine Substitute: If you prefer no alcohol, just swap white wine for extra beef stock plus a splash of lemon juice for brightness.

How to Serve 30-Minute Beef Stroganoff Recipe

Garnishes

I love a sprinkle of freshly chopped parsley to brighten the rich sauce, plus an extra crack of black pepper right before serving. If you’re feeling fancy, a few fried crispy shallots on top adds a delightful crunch.

Side Dishes

This dish is a meal all on its own over noodles, but if you want to round it out, a simple green salad with lemon vinaigrette or steamed green beans tossed with butter and garlic work wonderfully.

Creative Ways to Present

For gatherings, I like serving the stroganoff family-style in a big, shallow bowl with noodles on the side so everyone can customize their portions. You can also swirl the sauce over roasted cauliflower steaks for a gluten-free twist that still feels indulgent.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills, so before reheating, add a splash of beef stock or water to loosen it up again.

Freezing

This stroganoff freezes fairly well. Just pop cooled portions into freezer-safe bags or containers for up to 2 months. Defrost overnight in the fridge before reheating gently on the stove to avoid curdling the yogurt.

Reheating

I reheat leftovers slowly over low heat on the stove, stirring often, and add a little extra stock or water to restore the sauce’s creamy texture. Microwave works too, but watch the temperature to prevent yogurt from separating.

Frequently Asked Questions:

Can I use other cuts of beef for this recipe?

Absolutely! While flank steak is ideal for quick cooking and tenderness, you can also use sirloin or strip steak sliced thinly. Just adjust cooking time so you don’t overcook thinner or leaner cuts.

What if I don’t have white wine?

No worries! You can substitute the white wine with additional beef stock and a splash of lemon juice or apple cider vinegar to brighten the sauce without the alcohol.

Can I make this recipe dairy-free?

Yes! Swap the butter for a dairy-free margarine or olive oil and use a coconut cream or cashew cream substitute instead of Greek yogurt or sour cream. The sauce will still be creamy and delicious.

What sides go best with beef stroganoff?

Classic buttered noodles are always a hit, but you can also serve it with mashed potatoes, rice, or even polenta. A crisp green salad or steamed veggies round out the meal perfectly.

Final Thoughts

This 30-Minute Beef Stroganoff Recipe has become one of my go-to dinners whenever I want comfort without fuss. There’s a certain magic in how quickly you transform straightforward ingredients into a satisfying meal that feels like a warm hug on a plate. I hope you’ll enjoy making it as much as I do—and maybe even share it with someone you care about.