Name: Quick Beef Stroganoff with Mushrooms Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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, to taste; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (button and baby bella mix); 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 incredibly comforting about a creamy, savory beef dish, and this Quick Beef Stroganoff with Mushrooms Recipe delivers just that in a flash. The rich mushroom sauce with tender steak tossed over egg noodles is exactly the kind of meal that feels like a warm hug after a busy day.

A white bowl filled with around three layers of curly egg noodles mixed with creamy brown mushroom sauce, thickly coating the noodles and mushrooms. The mushrooms are sliced, light to dark brown with a soft texture, scattered evenly through the noodles. Fresh green parsley flakes are sprinkled on top for a touch of color. A smooth wooden spoon rests in the bowl on the right side. The bowl is placed on a folded brown cloth on a white marbled surface. 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 Quick Beef Stroganoff with Mushrooms Recipe
Top Tip
How to Serve Quick Beef Stroganoff with Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Beef Stroganoff with Mushrooms Recipe

Why You'll Love This Recipe

I’ve made this Quick Beef Stroganoff with Mushrooms Recipe more times than I can count, and what keeps bringing me back is how quickly it comes together without compromising on flavors. It’s fancy enough to serve guests but simple enough for a weeknight dinner.

Speedy to Make: You can have dinner on the table in just 30 minutes, making it perfect for busy evenings.
Rich, Creamy Sauce: The garlicky mushroom sauce with tender steak is indulgent but not heavy.
Flexible Ingredients: Easily adaptable to what you have on hand, from different mushrooms to sour cream or Greek yogurt.
Comfort Food Classic: It’s the kind of dish that instantly feels like home, a guaranteed crowd-pleaser.

Ingredients & Why They Work

The magic in this Quick Beef Stroganoff with Mushrooms Recipe really lies in choosing the right ingredients and understanding how they play off each other. Each one adds a layer of flavor or texture that makes the dish come alive.

Flat lay of uncooked wide egg noodles arranged in a neat pile, a small mound of thinly-sliced raw flank steak with visible marbling, a small white onion thinly sliced into rings, a cluster of fresh button and baby bella mushrooms with rich brown caps, four whole garlic cloves unpeeled, two small white ceramic bowls—one filled with dry white wine, another with a smooth beige mixture of flour whisked with beef stock and Worcestershire sauce, a small white bowl holding a swirl of plain Greek yogurt, a few small chunks of bright yellow butter, a handful of fresh green chopped parsley scattered neatly nearby, and a few whole white eggs with clean shells placed singly for contrast; all ingredients fresh and natural, arranged symmetrically 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, flat surface catches the creamy sauce perfectly — no spoon needed!
Butter: Divided use brings richness and helps sear the steak and sauté the veggies beautifully.
Thinly-sliced Steak (Flank Steak recommended): Cooks quickly and stays tender if you don’t overdo it, providing meaty goodness.
White Onion: Adds just the right amount of sweetness after sautéing.
Mixed Mushrooms: Combining button and baby bella mushrooms gives a robust earthy flavor and pleasing texture.
Garlic: Brings an aromatic punch and depth to the sauce.
Dry White Wine: This brightens the sauce and deglazes the pan, capturing all those flavorful brown bits.
Beef Stock: The backbone of the sauce, providing a deep, savory base.
Worcestershire Sauce: Adds umami and complexity that lifts the dish.
All-Purpose Flour: Thickens the sauce perfectly to cling to every noodle and bite of steak.
Greek Yogurt or Light Sour Cream: Offers creaminess with a slight tang; Greek yogurt is my go-to for a lighter twist.
Fresh Parsley (optional): Adds a fresh herbal note at the end, brightening up the rich flavors.

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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

One of my favorite things about this Quick Beef Stroganoff with Mushrooms Recipe is how flexible it is. I often tweak it depending on what’s fresh or what I’m in the mood for — and I encourage you to do the same!

Variation: Sometimes I swap out the white wine for extra beef stock when I want to keep it alcohol-free, and it still turns out delicious.
Vegetarian Twist: You can leave out the steak and add extra mushrooms or some cooked lentils for a hearty veggie version.
Dairy Swap: Full-fat sour cream works great if you want a richer taste, or try crème fraîche for an elegant touch.
Herb Boost: Feel free to sprinkle in thyme or dill for a more aromatic experience.

Step-by-Step: How I Make Quick Beef Stroganoff with Mushrooms Recipe

The image shows four steps of making a creamy beef and mushroom dish in a white frying pan on a white marbled surface. In the first step, browned beef strips with a dark, rich brown color are spread evenly in the pan with a wooden spoon resting inside. The second step has sliced, cooked mushrooms with a golden-brown color mixed with small bits of onions being stirred with a wooden spoon held by a woman's hand. The third step shows a mix of the browned beef and mushrooms in the pan, covered partially by a swirl of white cream and brown sauce, with the wooden spoon inside. The final step displays the fully mixed dish with the beef and mushrooms coated in a thick, creamy light brown sauce, sprinkled with small green parsley pieces for garnish, all inside the white pan on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Noodles Cooking

I always start by bringing a large pot of salted water to a boil and adding the wide egg noodles. They take just about the same time as the sautéing steps, so getting them in early helps everything finish together perfectly. Trust me, timing noodles and sauce simultaneously is a game-changer!

Step 2: Sear the Steak for Maximum Flavor

While the noodles cook, I melt 2 tablespoons of butter in a big sauté pan over medium-high heat. Then, I arrange the thinly sliced steak (flank steak is my favorite) in a single layer, seasoning with salt and pepper. Let it brown undisturbed for around 3 minutes so you get that gorgeous sear—don’t move it! Flip and cook the other side for another 2-3 minutes, then scoop it out and set it aside. If your pan’s small, cook the steak in batches to get a good sear without overcrowding.

Step 3: Build that Flavor Base with Onions and Mushrooms

In the same pan, I add the remaining 2 tablespoons of butter. Once melted, toss in the sliced onions and sauté about 3 minutes until softened. Then add mushrooms—using a mix makes the textures more interesting—and cook for 5-7 minutes until they’re nicely browned and the onions are tender. Toss in the garlic last and cook for just a minute until fragrant; garlic burns fast, so keep an eye on it.

Step 4: Deglaze and Simmer That Sauce

Pour the white wine into the pan to deglaze, scraping the bottom with your spoon to lift all those tasty browned bits. Let it simmer and reduce for about 3 minutes. Meanwhile, whisk together the beef stock, Worcestershire sauce, and flour in a small bowl until smooth. Pour this mixture into your pan, stir well, and let it simmer gently for 5 minutes to thicken up.

Step 5: Bring It All Together With Cream and Steak

Once the sauce is nicely thickened, stir in your Greek yogurt or sour cream for that creamy tang, then add back the cooked steak. Stir everything together just until heated through—overcooking can toughen the steak, so keep it gentle here. Taste and adjust salt and pepper as needed.

Step 6: Serve It Up and Enjoy!

Drain your noodles and either toss them directly into the pan with the stroganoff or plate noodles and ladle the sauce over. Finish with a sprinkle of fresh parsley and a twist of black pepper. Dig in—the silky sauce coating tender steak and mushrooms is utterly satisfying!

Top Tip

Over the years, I've learned that the secret to a memorable Quick Beef Stroganoff with Mushrooms Recipe lies in a few key details that are easy to overlook. These tips helped me elevate my version from “just good” to a go-to favorite.

Don't Overcrowd the Pan: Cooking the steak in batches ensures each slice gets a beautiful sear and doesn’t steam, which affects texture.
Timing is Everything: Adding the noodles right as you start the sauce helps everything come together hot and fresh without waiting.
Be Careful With The Yogurt: Stir it in off the heat or over very low heat to avoid curdling and keep that silky texture.
Wine Alternatives: If you don’t have white wine, extra beef stock with a splash of lemon juice or vinegar can replicate the acidity nicely.

How to Serve Quick Beef Stroganoff with Mushrooms Recipe

Garnishes

I always top mine with a handful of freshly chopped parsley—it gives a fresh pop of green and brightens the rich sauce. A twist of freshly cracked black pepper right before serving adds a nice kick too. Sometimes, I scatter a few chives or even a sprinkle of smoked paprika for a fun twist.

Side Dishes

This stroganoff is hearty on its own, but I enjoy pairing it with a simple green salad dressed with lemon vinaigrette for a refreshing contrast. Roasted asparagus or steamed green beans are my favorite veggie sides, adding a bit of crunch and color to the plate.

Creative Ways to Present

For a dinner party, I've even served this stroganoff spooned over creamy mashed potatoes or a bed of buttery polenta instead of noodles — it feels elegant and unique. Using individual ramekins or shallow bowls sprinkled with herbs always makes it look extra inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps beautifully for up to 3 days. The flavors meld even more overnight, so sometimes it tastes better the next day!

Freezing

I’ve frozen this stroganoff sauce alone (without noodles) in portions and thawed it out on busy nights. It reheats well over low heat, though fresh noodles are always better. Avoid freezing if you’ve mixed in dairy; it can separate when thawed.

Reheating

To reheat, gently warm the stroganoff in a pan over low heat, stirring occasionally. If it looks too thick, splash in a little broth or water to loosen it up. Adding a spoonful of Greek yogurt when reheating can revive the creaminess.

Frequently Asked Questions:

Can I use different cuts of beef for this recipe?

Absolutely! While I recommend flank steak because it’s thin and cooks quickly, you can also try sirloin or tenderloin. Just be mindful of cooking times to avoid tough meat.

Is there a way to make this recipe dairy-free?

Yes, you can substitute the Greek yogurt or sour cream with a dairy-free yogurt or coconut cream. Just expect a slightly different flavor and texture, but it still turns out tasty and creamy.

Can I prepare any parts of this recipe ahead of time?

You can slice the steak and chop the mushrooms and onions in advance, storing them separately in the fridge. This helps speed up the cooking process on the day you want to make it.

What can I serve instead of egg noodles?

Wide egg noodles are classic, but you can serve the stroganoff over rice, mashed potatoes, polenta, or even spiralized veggie noodles for a low-carb option. The sauce is flexible and delicious over all of these.

Final Thoughts

Sharing this Quick Beef Stroganoff with Mushrooms Recipe feels like passing along a little treasure—it’s simple, quick, and packed with comforting flavors that never disappoint me. Give it a try on a night when you want something that tastes homemade but comes together fast. I’m pretty sure you’ll find it becoming a regular in your dinner rotation, just like it did in mine.