This easy Beef Stroganoff recipe can be made in about 30 minutes, it’s full of savory steak and mushrooms, and it’s absolutely delicious. Feel free to serve over noodles, rice, polenta…you name it.
One of the questions I’ve been asked most since marrying Barclay is — “So what’s it like now living with a vegetarian?!”
My answer? He’s sure a handsome one. ? ? Also, not much has actually changed around here food-wise!
Before we met, I was already cooking primarily plant-based meals for myself when eating at home, with the occasional splurge once a week or so on a dish that included meat. And that rhythm has continued to be a good balance for me, and has worked well for us as a couple. It’s been a blast getting to introduce him to so many of my vegetarian favorites (and having him as an extra-willing taste tester as I’m tinkering around with new recipes). Then on the nights when I get a craving for some meat, I’ll make it count with a dish that I really, really love. (Which probably means that a bacon or steak splurge will be involved, yum. Or once we move to Spain, I’m already looking forward to that Iberian ham!) Sometimes Barc will snag a plate before I add the meat, but usually he’ll take the evening as an opportunity to make himself an enormous green salad for the night, which is his genuine idea of a dream dinner. And it’s been a total win-win for us.
Anyway, today’s recipe for lightened-up Beef Stroganoff clearly fell into the “me night” category this month. I actually shared this one on the blog for the first time four years ago, but thought I would bump it back up to the top of the blog today with some updated photos and a step-by-step video. It’s long been one of my throwback comfort food faves. But I especially love it because it’s quick and easy to make in just 30 minutes, plus I’ve lightened it up with a few modern updates, and it’s always so comforting and delicious. Tons of our readers have also tried it and agreed.
So if you happen to fall in the steak-loving dinner camp, you’ve gotta try this one. ?
Beef Stroganoff Recipe | 1-Minute Video
To make this recipe, begin by gathering a bunch of mushrooms. I’m partial to baby bellas, but just about any variety (or combo) of mushrooms will work here. Slice them up into bite-sized pieces, then do the same with your steak of choice (I usually use flank steak).
Sauté the steak in a skillet until it is nice and browned. Then set it aside, and sauté all of those mushrooms with some onions and garlic until they are nice and tender and ready to go. Deglaze the pan with some white wine, being sure to scrape up any of those flavor-packed brown bites that are hiding on the bottom of the pan. Add in your sauce, and let it simmer until it’s nice and thickened. Add the steak back in, along with in some sour cream or Greek yogurt to make it nice and creamy.
Sprinkle with some fresh parsley for a bit of freshness. (And, let’s be real, a bit of color to break up all of that brown!)
Then this deliciousness will be ready to dish up! You can go the traditional route and serve it over egg noodles, or anything from rice to quinoa to polenta would also be delicious. Sprinkle with one final crack of black pepper…
…and then dinner will be ready to go.
I’ve made this one literally dozens of times, and it never disappoints. Hope you all enjoy it too!
Yield: About 4-6 servings
30-Minute Beef Stroganoff
Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes!
- 1 pound wide egg noodles
- 4 tablespoons (1/4 cup) butter, divided
- 1.5 pounds thinly-sliced steak (I used flank steak)
- Kosher salt and freshly-cracked black pepper
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
- 1/2 cup dry white wine (or you can substitute in more beef broth)
- 1.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour
- 1/2 cup plain Greek yogurt or light sour cream
- optional garnishes: chopped fresh parsley, extra black pepper
- Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons butter in a large saute 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, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside. (**If your pan is not big enough to fit all of the steak in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch.**)
- Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. 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.
- Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.
- Serve over the egg noodles, garnished with parsley if desired.
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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I’d love to see what you cook!