This 30-Minute Beef Stroganoff is a quick and satisfying take on the classic comfort dish. With tender strips of beef, a rich mushroom and sour cream sauce, and egg noodles to soak it all up, this meal delivers bold flavors without hours in the kitchen.
Why You’ll Love This Recipe
I love this recipe because it comes together fast, yet tastes like it simmered all day. The beef is juicy and flavorful, the creamy sauce is packed with umami from the mushrooms, and it’s all ready in half an hour. It’s the kind of recipe I turn to when I want something hearty and homey, without spending all night cooking. It’s also easy to double for guests or to have leftovers ready for the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound beef sirloin or flank steak, thinly sliced into strips
Salt and pepper, to taste
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup sour cream
8 ounces egg noodles, cooked according to package instructions
Fresh parsley, chopped (optional, for garnish)
Directions
I heat the olive oil and butter in a large skillet over medium-high heat.
I season the sliced beef with salt and pepper, then add it to the skillet. I cook the beef until browned on all sides, about 4–5 minutes, then remove it from the pan and set it aside.
In the same skillet, I sauté the chopped onion and garlic for about 2 minutes, then add the mushrooms and cook until tender, about 5 minutes.
I sprinkle in the flour and stir well, letting it cook for 1 minute.
I pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. I let the mixture simmer for about 5 minutes until it starts to thicken.
I reduce the heat to low, stir in the sour cream, and return the cooked beef to the skillet. I let everything simmer gently for 2–3 minutes until heated through.
I serve the stroganoff over cooked egg noodles and top with chopped parsley if I want a little color and freshness.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
I sometimes swap the beef for ground beef when I want an even faster version.
For a twist, I’ve used Greek yogurt instead of sour cream—it’s tangy and works great.
I like to use baby bella mushrooms for deeper flavor, but white mushrooms work fine too.
I’ve made this dish gluten-free by using gluten-free flour and pasta.
Sometimes I add a splash of white wine while cooking the mushrooms for extra richness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally until heated through. If the sauce has thickened too much, I add a splash of beef broth or water to loosen it. I can also microwave it in short bursts, stirring in between.
FAQs
How do I keep the beef tender in stroganoff?
I slice the beef thinly against the grain and avoid overcooking it. Searing it quickly keeps it tender, and finishing it in the sauce ensures it stays juicy.
Can I use a different cut of beef?
Yes, I’ve used sirloin, flank, and even leftover roast beef. Just make sure to slice it thin and cook it briefly.
What if I don’t have sour cream?
I’ve substituted with plain Greek yogurt or even cream cheese in a pinch. It changes the flavor slightly but still gives a creamy texture.
Can I freeze beef stroganoff?
I usually don’t recommend freezing it with the sour cream sauce—it can separate. But I’ve frozen just the beef and mushroom mixture (without sour cream) and added the dairy after reheating.
What side dishes go well with beef stroganoff?
Besides egg noodles, I like it with mashed potatoes, rice, or even steamed veggies for a lighter option.
Conclusion
This 30-Minute Beef Stroganoff is my go-to when I want something comforting, flavorful, and fast. With tender beef, a creamy mushroom sauce, and satisfying noodles, it’s the kind of meal I keep coming back to. Whether I’m feeding my family on a busy weeknight or just craving something classic, this dish never disappoints.
A quick and comforting version of the classic Beef Stroganoff, featuring tender beef strips, a rich mushroom and sour cream sauce, all served over egg noodles—ready in just 30 minutes.
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound beef sirloin or flank steak, thinly sliced into strips
Salt and pepper, to taste
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup sour cream
8 ounces egg noodles, cooked according to package instructions
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil and butter in a large skillet over medium-high heat.
Season beef with salt and pepper. Add to skillet and cook until browned on all sides, about 4–5 minutes. Remove and set aside.
In the same skillet, sauté onion and garlic for 2 minutes. Add mushrooms and cook until tender, about 5 minutes.
Sprinkle in flour and stir well, cooking for 1 minute.
Add beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and simmer for 5 minutes until thickened.
Reduce heat to low. Stir in sour cream and return beef to skillet. Simmer gently for 2–3 minutes until heated through.
Serve over cooked egg noodles and garnish with chopped parsley if desired.
Notes
For a faster version, use ground beef instead of steak.
Greek yogurt can be used in place of sour cream for a tangy twist.
Baby bella mushrooms add a richer flavor than white mushrooms.
To make gluten-free, substitute gluten-free flour and pasta.
Add a splash of white wine when cooking mushrooms for added depth.
