There’s something incredibly satisfying about a rich, comforting plate of stroganoff, and this Quick Creamy Beef Stroganoff Recipe hits all the right notes with its silky sauce and tender beef. It’s a total weeknight hero you’ll want on repeat.
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Why You'll Love This Recipe
I remember the first time I made this Quick Creamy Beef Stroganoff Recipe; it was a lifesaver after a long day. It’s not just quick—it’s got this luscious blend of flavors that make you feel like you’ve spent hours cooking, even when you haven’t.
- Super Fast: Ready in just 30 minutes, perfect for busy evenings when you want comfort food without the wait.
- Rich, Creamy Sauce: The combination of Greek yogurt and mushrooms creates a dreamy, silky sauce that clings perfectly to every bite.
- Simple Ingredients: Mostly pantry staples and fresh veggies, nothing fancy but incredibly flavorful.
- Flexible Serving Options: Serve it over egg noodles, rice, or even creamy polenta—whatever makes you happiest.
Ingredients & Why They Work
This Quick Creamy Beef Stroganoff Recipe is all about combining ingredients that bring out the classic flavors while keeping the dish simple and fast. Each one plays a role in building that luxurious, savory sauce and the perfect texture.

- Wide egg noodles: Their broad shape holds the creamy sauce beautifully, making every bite satisfying.
- Butter: Used twice—first to sear the steak for a flavorful crust, then to soften onions and mushrooms.
- Thinly sliced steak (flank steak is my fave): Cooks super fast and stays tender without needing hours to braise.
- White onion: Adds subtle sweetness and depth, balancing the richness.
- Mushrooms (button and baby bella mix): Their earthiness deepens the sauce’s flavor and adds hearty texture.
- Garlic: Essential for that warm, inviting aroma and a little kick.
- Dry white wine: Helps deglaze the pan, lifting those tasty browned bits, and adds acidity to cut through the creaminess.
- Beef stock: The flavor backbone of the sauce, boosting the meaty richness.
- Worcestershire sauce: Adds a tangy, umami punch that makes the sauce irresistible.
- All-purpose flour: Thickens the sauce for that perfect creamy texture.
- Plain Greek yogurt or light sour cream: Gives creaminess without heaviness, with a slight tang that brightens the sauce.
- Chopped fresh parsley (optional): Adds freshness and a pop of color when serving.
Make It Your Way
One of the best parts about this Quick Creamy Beef Stroganoff Recipe is how easy it is to personalize. I like to swap out mushrooms depending on what I have on hand, and sometimes I add a splash of cream instead of yogurt for extra indulgence.
- Variation: I once added a handful of fresh thyme while cooking the mushrooms—which gave it a lovely herbal twist that paired nicely with the rich sauce.
- Dietary Swap: For a lighter version, you can replace the butter with olive oil and use low-fat sour cream without losing much creaminess.
- Seasonal Touch: In the fall, I sometimes throw in some diced roasted butternut squash for a subtle sweetness and extra texture.
Step-by-Step: How I Make Quick Creamy Beef Stroganoff Recipe

Step 1: Cook the Egg Noodles Just Right
Start by getting a big pot of salted water boiling. Drop in your wide egg noodles and cook according to package instructions until just al dente—meaning they should have a little bite so they don’t get mushy later. Drain and set aside. A pro tip: I usually start boiling the noodles right when I move on to cooking the steak to save time and keep everything coming together smoothly.
Step 2: Sear the Steak for Maximum Flavor
While the water heats up, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season your sliced steak generously with salt and pepper, then add it in a single layer. Resist the urge to stir! Let it sear undisturbed for about 3 minutes—it should develop a beautiful brown crust. Flip and cook for another 2-3 minutes until browned but still tender inside. Transfer the steak to a plate to rest. If your pan is small, cook the steak in two batches so you get a perfect sear on every piece.
Step 3: Build a Flavorful Base with Onions and Mushrooms
Add the remaining butter to the pan, then toss in the sliced onions. Sauté for about 3 minutes until they start to soften. Next, add your mushrooms and keep stirring occasionally for another 5 to 7 minutes until the mushrooms have released their juices and everything is beautifully golden. Toss in the garlic last, cooking just 1 minute until fragrant so it doesn’t burn.
Step 4: Deglaze and Simmer the Sauce
Pour in the white wine and use a wooden spoon to scrape up those tasty browned bits stuck to the pan—this is where the magic happens! Let the wine cook down for about 3 minutes to concentrate flavors and mellow the acidity. While that’s simmering, whisk together your beef stock, Worcestershire sauce, and flour until smooth. Pour this mix into the pan, stir well, and simmer gently for 5 minutes until the sauce thickens.
Step 5: Finish with Greek Yogurt and Steak
Reduce the heat to low and stir in the Greek yogurt or light sour cream—this gives the sauce its signature creaminess with a tangy lift. Add your cooked steak back into the pan, stirring until it's all coated and heated through. Give it a taste and season with more salt or pepper if needed.
Step 6: Serve It Up
Pile the luscious stroganoff over your warm egg noodles, sprinkle with fresh parsley for a pop of color, and maybe a little extra black pepper. Then dig in and enjoy!
Top Tip
Through countless times making this Quick Creamy Beef Stroganoff Recipe, I've learned that timing and texture are everything. These tips helped me nail it every time and will make your version taste like a restaurant dish.
- Don’t overcrowd the pan: Cooking the steak in batches ensures a proper sear instead of steaming the meat, which keeps it tender.
- Save the browning bits: Those little caramelized bits on your pan are packed with flavor—make sure to scrape them up when deglazing with wine.
- Use Greek yogurt over sour cream: It gives you creamy tang without curdling or adding heaviness, especially if you stir it in off the heat.
- Cook noodles just right: Al dente is key—overcooked noodles get mushy once sauced.
How to Serve Quick Creamy Beef Stroganoff Recipe

Garnishes
I like to keep it simple with a handful of fresh chopped parsley—it adds a fresh, herbal note that brightens the rich sauce and a lovely pop of green on the plate. A fresh grind of black pepper over the top gives just the right bit of warmth and texture, too.
Side Dishes
This stroganoff is pretty much a meal on its own but if you want a veggie side, sautéed green beans or a crisp garden salad with lemon vinaigrette contrast beautifully. Mashed potatoes or creamy polenta are also wonderful base options if you’re skipping noodles.
Creative Ways to Present
For a cozy dinner party, I like to serve Quick Creamy Beef Stroganoff Recipe in individual cast iron skillets for a rustic look. Adding a sprinkle of crispy fried onions on top adds a lovely crunch and an extra layer of flavor that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually pack leftovers into airtight containers and refrigerate them for up to 3 days. The flavors actually meld beautifully overnight, making the dish even tastier the next day. Just be sure to keep the noodles separate if you want to avoid sogginess.
Freezing
This stroganoff freezes well in portions, though I recommend freezing the sauce and beef separately from the noodles if you can. When thawed and reheated, it still tastes wonderful—just gently warm it on the stovetop to keep the sauce silky.
Reheating
I reheat leftovers gently in a pan over low heat, adding a splash of beef stock or water if the sauce has thickened too much. This keeps the sauce creamy and prevents it from splitting, especially since it contains yogurt.
Frequently Asked Questions:
Absolutely! While I recommend flank steak for its tenderness and quick cooking, sirloin or ribeye thinly sliced works well, too. Just be sure to cook it quickly over high heat to avoid toughness.
Yes, if you prefer to skip alcohol, you can substitute the white wine with additional beef stock and a splash of lemon juice or white vinegar for acidity. The sauce will still be flavorful and balanced.
To prevent curdling, I always stir in the Greek yogurt off the heat or over the lowest possible temperature at the end of cooking. Avoid boiling the sauce once the yogurt is added to keep it smooth and creamy.
Definitely! Wide egg noodles are classic, but this stroganoff tastes just as good over rice, mashed potatoes, or creamy polenta. Choose whatever base you and your family love most for a comforting meal.
Final Thoughts
This Quick Creamy Beef Stroganoff Recipe holds a special place in my weeknight rotation because it manages to feel indulgent without any fuss. It’s perfect for those evenings when you want something warm, satisfying, and completed in under 30 minutes. Trust me, once you try it, you’ll find yourself reaching for this recipe whenever the craving for cozy comfort food strikes.
Print
Quick Creamy Beef Stroganoff Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This 30-Minute Beef Stroganoff is a classic comfort dish featuring tender seared steak in a garlicky, creamy mushroom sauce, served over wide egg noodles. Quick to prepare and packed with rich flavors from mushrooms, onions, and a touch of white wine, it delivers hearty satisfaction perfect for a weeknight dinner.
Ingredients
Pasta
- 1 pound uncooked wide egg noodles
Beef and Sauce
- ¼ cup butter, divided
- 1 ½ pounds thinly-sliced steak (flank steak recommended)
- fine sea salt and freshly-cracked black pepper, to taste
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella mushrooms)
- 4 cloves garlic, minced or pressed
- ½ cup dry white wine
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- ½ cup plain Greek yogurt or light sour cream
- chopped fresh parsley (optional)
Instructions
- Cook Noodles: Bring a large pot of generously salted water to a boil and cook the egg noodles until al dente according to package instructions. Drain and set aside.
- Sear Steak: While pasta water is heating, melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper and place them in a single layer in the hot pan. Cook undisturbed for about 3 minutes to sear, then flip and cook another 2 to 3 minutes until browned. Remove steak with a slotted spoon to a plate. If needed, cook steak in batches using 1 tablespoon butter for the second batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan, melt over medium heat. Add sliced onions and cook for 3 minutes until soft. Add mushrooms and cook another 5 to 7 minutes, stirring occasionally until mushrooms release moisture and soften. Add minced garlic and sauté for 1 more minute.
- Deglaze Pan: Pour in white wine and use a wooden spoon to scrape up browned bits from the pan bottom. Let the wine reduce and cook down for 3 minutes to concentrate flavor.
- Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with vegetables, stir to combine, and simmer for 5 minutes, stirring occasionally, until thickened.
- Finish Stroganoff: Stir in Greek yogurt or sour cream and the cooked steak slices. Combine well and season with additional salt and pepper to taste. Allow to heat through gently without boiling.
- Serve: Spoon the creamy beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve immediately for best taste and texture.
Notes
- Use flank steak or any thinly sliced tender cut of beef for best results.
- Substitute Greek yogurt with light sour cream or full-fat sour cream for creamier texture.
- Feel free to use any kind of noodles, rice, or polenta as a base if egg noodles are unavailable.
- Deglazing with white wine adds depth; substitute with beef broth or chicken broth if preferred.
- Cook steak in batches to avoid overcrowding the pan and ensure proper searing.
- Do not boil the sauce after adding yogurt or sour cream to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg


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