Name: Quick Beef Stroganoff with Mushrooms Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Russian-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; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mix of button and baby bella); 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)

Nothing quite beats the comforting, creamy goodness of a classic dish whipped up in no time. This Quick Beef Stroganoff with Mushrooms Recipe is one of those weeknight heroes—rich, flavorful, and steaming hot on your plate before you even realize it. Trust me, you’ll want to keep this one in your regular rotation.

A white bowl filled with creamy pasta where the base layer consists of curly, light yellow noodles covered in a smooth, light brown sauce. Mixed in are slices of cooked mushrooms, brown with a slightly shiny surface, scattered evenly throughout. Fresh, chopped green herbs are sprinkled on top, adding a touch of brightness and color contrast. A wooden spoon rests inside the bowl, partially covered with the pasta and sauce, on a white marbled surface with a reddish-brown cloth nearby. 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

What really makes this Quick Beef Stroganoff with Mushrooms Recipe stand out for me is how effortlessly it comes together without ever skimping on flavor. Whether you’re cooking for family or friends, it has that comforting warmth that never disappoints.

Speedy Comfort: Ready in just 30 minutes, it’s perfect for busy days when time is tight but you still crave a hearty meal.
Deep, Savory Flavors: The combination of seared steak, earthy mushrooms, and garlicky sauce keeps every bite bursting with taste.
Easy to Customize: You can switch up the noodles, add herbs, or swap sour cream for Greek yogurt — whatever suits your mood or pantry.
One-Pan Ease: Most of the cooking happens in a single sauté pan, so cleanup is a breeze after enjoying your meal.

Ingredients & Why They Work

This recipe’s magic is in the balance — tender flank steak, soft mushrooms, and a luscious, creamy sauce all come together to create a dinner that’s both satisfying and simple. When shopping, look for fresh mushrooms and a good-quality beef stock, which really lifts the flavors.

Flat lay of wide egg noodles uncooked in a small pile, a few tablespoons of pale yellow butter cubes, thinly sliced raw flank steak fanned out, a small white onion thinly sliced into rings, a mix of fresh button and baby bella mushrooms whole and halved, four peeled garlic cloves whole, a small white ceramic bowl with dry white wine, a small white bowl with rich brown beef stock, a small white bowl with dark Worcestershire sauce, a small white bowl with light beige all-purpose flour, a small white bowl with creamy white Greek yogurt, a few sprigs of bright green chopped fresh parsley, a few whole brown eggs with clean shells, arranged symmetrically and balanced 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 shape holds the creamy sauce beautifully, soaking up every bite.
Butter: Adds richness and helps develop a nice sear on the steak and softness in the onions and mushrooms.
Thinly-Sliced Steak (flank steak preferred): Cooks quickly and stays tender when sliced thin.
White Onion: Softens nicely and adds gentle sweetness to the sauce.
Sliced Mushrooms (button and baby bella mix): Give earthy depth and meaty texture that complements the beef perfectly.
Garlic: Infuses the sauce with aromatic warmth.
Dry White Wine: Deglazes the pan, loosens up those browned bits, and adds subtle acidity for balance.
Beef Stock: The base of the sauce, enhancing all the savory flavors.
Worcestershire Sauce: Delivers a tangy, umami boost you didn’t know you needed.
All-Purpose Flour: Thickens the sauce to the perfect silky consistency.
Plain Greek Yogurt or Light Sour Cream: Adds creaminess with just the right tang, keeping the sauce luscious but not heavy.
Fresh Parsley (optional): A fresh, bright finish that lifts the dish.

📝

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

I love tweaking this dish depending on what I have on hand or the season. You’ll find that it’s super flexible and very forgiving—perfect for making it truly your own.

Variation: I once swapped the white wine for a splash of sherry, which added a lovely nutty note. If you’re avoiding alcohol, just use extra beef stock—it still shines!
Healthier option: Using Greek yogurt instead of sour cream cuts the fat slightly but keeps the creaminess intact—win-win.
For a richer sauce: Stir in some Dijon mustard or a bit more Worcestershire sauce to punch up the flavor even more.
Seasonal twist: Toss in some fresh thyme or tarragon in the last few minutes to brighten the dish.

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

There are four white pans shown on a white marbled surface with a light brown cloth nearby. The first pan is filled with cooked dark brown beef strips, and a wooden spoon is mixing them. The second pan contains cooked sliced mushrooms that are golden brown with some caramelized bits, being stirred with a wooden spoon by a woman's hand. The third pan shows a mix of layers: a base of light brown sauce with sliced mushrooms, topped with white creamy sauce, and cooked beef strips on top, with a wooden spoon resting beside them. The last pan contains a creamy light brown mixture where beef strips and mushrooms are coated with sauce, garnished with chopped green herbs and some black pepper sprinkled on top, with the wooden spoon partly inside the mixture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the noodles while searing your steak

Start by boiling salted water for the egg noodles. I always add them the moment I begin cooking the steak so nothing waits around. While they cook to al dente perfection, melt half the butter in a pan over medium-high heat and lay your seasoned steak out in a single layer. Don’t fuss with it—let it get that beautiful sear for about 3 minutes before flipping. This is key to locking in juices. If your pan can’t hold all the steak at once, do it in batches with a touch more butter.

Step 2: Sauté the veggies and build flavor

After removing the steak, add the remaining butter and toss in your sliced onions. Let them soften up for around 3 minutes. Then, add your mushrooms and cook until they’ve released their delicious moisture and softened—usually 5 to 7 minutes. Stir in garlic and sauté for a minute more before pouring in the white wine. Use a wooden spoon to scrape up all those tasty browned bits on the pan’s bottom; this step creates serious flavor depth.

Step 3: Whisk, simmer, and combine

While the wine reduces, whisk together the beef stock, Worcestershire sauce, and flour in a bowl until smooth. Pour this in, stir, and let it bubble on a gentle simmer for 5 minutes to thicken. Then, stir in the Greek yogurt or sour cream and your cooked steak. Give it a taste and add salt or pepper if you feel it needs more personality.

Step 4: Serve over your hot noodles

Drain your noodles and mound them on plates. Spoon the saucy stroganoff over them, and finish with a sprinkle of chopped parsley and a crack of fresh black pepper. The fresh green parsley really brightens the entire plate and makes it look as good as it tastes.

Top Tip

I’ve made this recipe countless times, and here are a few nuggets I’ve learned that make it foolproof and extra delicious every single time.

Pat the steak dry: To get a great sear, I always pat my slices dry with paper towels before seasoning. Moisture is the enemy of browning.
Don’t overcrowd the pan: Cook the steak in batches if needed so it doesn’t steam. Browning means flavor!
Use the deglazing step: Keeping those tasty browned bits from the pan makes the sauce seriously rich and umami-packed.
Stir in yogurt off the heat: To prevent curdling, I always add the Greek yogurt or sour cream once the pan is off the direct heat.

How to Serve Quick Beef Stroganoff with Mushrooms Recipe

Garnishes

I always top my stroganoff with a generous sprinkle of fresh chopped parsley—something about those bright green flecks against the creamy sauce just feels so inviting. An extra crack of black pepper adds a little punch and makes every forkful pleasantly complex.

Side Dishes

This stroganoff holds its own, but I like serving it alongside a simple green salad dressed in lemon vinaigrette to cut through the richness. Sometimes, I throw in steamed green beans or roasted asparagus—adds color and freshness to the meal.

Creative Ways to Present

For a cozy dinner party, I’ve served this stroganoff over silky mashed potatoes instead of noodles—it was a total hit. Another time, I spooned it into baked sweet potato halves for a creative and comforting twist that felt special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I always let leftovers cool fully before storing them in an airtight container in the fridge. They keep well for up to 3 days, which is great for lunches or a quick reheat dinner when you don’t feel like cooking.

Freezing

While I rarely freeze this stroganoff because it’s so quick to make fresh, I have frozen leftovers successfully by keeping noodles separate from the sauce. Thaw overnight in the fridge, then gently reheat on the stovetop for best texture.

Reheating

Reheat stroganoff on low heat in a skillet, stirring gently and adding a splash of beef stock or water if it’s a little thick. This keeps the sauce smooth and prevents it from drying out. Avoid the microwave if you want the best texture, but it works in a pinch!

Frequently Asked Questions:

Can I use a different cut of beef for this stroganoff?

Absolutely! Flank steak is great because it’s tender and quick-cooking, but you can also use sirloin or ribeye thinly sliced. Just be sure to slice against the grain for tenderness.

What can I substitute if I don’t have white wine?

If you prefer to skip the wine, extra beef stock, a splash of apple cider vinegar, or even a bit of lemon juice can provide the acidity you want for balancing richness.

Can this recipe be made dairy-free?

Yes! Replace the butter with a dairy-free alternative like olive oil or vegan margarine, and swap Greek yogurt or sour cream for a plant-based yogurt or coconut cream for creaminess.

What noodles work best with beef stroganoff?

Wide egg noodles are classic and excellent for holding the sauce, but you can also use fettuccine, pappardelle, or even rice or polenta for a different twist.

Final Thoughts

This Quick Beef Stroganoff with Mushrooms Recipe is one of those comforting meals that feels like a warm hug after a busy day. I keep it in my regular rotation because it’s reliable, forgiving, and just plain delicious every time. I hope you give it a try—it’s like sharing a little piece of my kitchen with you!