30-Minute Beef Stroganoff
Ingredients
- 1 pound uncooked wide egg noodles
- 1/4 cup butter
divided
- 1 1/2 pounds thinly-sliced steak
I recommend flank steak
- fine sea salt and freshly-cracked black pepper
- 1 small white onion
thinly sliced
- 1 pound sliced mushrooms
I used a mix of button and baby bella mushrooms
- 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
Directions
- 1
Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
- 2
Sauté the steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
- 3
Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- 4
Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
- 5
Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
30-Minute Beef Stroganoff
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Based on 243 ratings
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About this Recipe
Craving a rich, comforting beef stroganoff but short on time? This 30-Minute Beef Stroganoff recipe delivers that classic, deeply savory flavor with a creamy mushroom sauce in a fraction of the usual time. You'll love how quickly this hearty meal comes together, making it perfect for any weeknight.
What makes this dish a weeknight hero is its ability to build incredible depth of flavor so quickly. The secret lies in perfectly seared, thinly sliced flank steak, combined with a luxurious, garlicky mushroom sauce that comes together in mere minutes, transforming simple ingredients into a truly satisfying meal. This approach ensures maximum flavor without a lengthy simmer.
You can anticipate a wonderfully tender, thinly-sliced steak enveloped in a rich, velvety sauce brimming with savory mushrooms and the aromatic punch of fresh garlic. The sauce achieves its perfect creamy consistency thanks to a thoughtful blend of beef stock, a touch of dry white wine, and the tang of Greek yogurt or sour cream. It’s a comforting, hearty dish that feels both indulgent and surprisingly easy to prepare, offering a taste experience that rivals your favorite restaurant.
While flank steak is highly recommended for its flavor and quick cooking, you can experiment with other thinly sliced, quick-cooking cuts of beef. If you prefer to skip the dry white wine, you can substitute with extra beef stock, though it will subtly alter the nuanced flavor profile. For an extra touch of freshness and color, don't forget the optional chopped fresh parsley.
This quick and delicious stroganoff is ideal for a satisfying family dinner on a busy evening. Serve it warm over your preferred base—wide egg noodles, fluffy rice, or creamy polenta—garnished with a sprinkle of fresh chopped parsley for a bright finish.