Name: Quick Creamy Beef Stroganoff 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 flank steak; Fine sea salt and freshly-cracked black pepper; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mix of button and baby bella mushrooms); 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 rich, garlicky sauce coating tender strips of beef and mushrooms. This Quick Creamy Beef Stroganoff Recipe hits all those notes perfectly, giving you a luscious dinner that doesn't keep you waiting all night. You'll love how easy it is to pull together on a busy evening, yet it feels totally special.

A white bowl filled with creamy pasta shows about three layers: the bottom layer is light beige wide egg noodles with a soft texture; the middle layer is thick slices of browned mushrooms mixed in, some coated in cream; the top layer is chopped green parsley scattered over the dish adding a fresh pop of color. A wooden spoon with a smooth grain pattern is partly buried in the pasta on the right side of the bowl. The bowl rests on a white marbled surface with a folded rust-colored cloth peeking out at the bottom right corner. 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 Creamy Beef Stroganoff Recipe
Top Tip
How to Serve Quick Creamy Beef Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Creamy Beef Stroganoff Recipe

Why You'll Love This Recipe

I’ve made countless stroganoff recipes, but this quick creamy beef stroganoff stands out because it’s a winner on flavor and convenience. You don’t need hours or fancy ingredients — just straightforward steps and a few key techniques, and you're good to go.

Speed and ease: Ready in just 30 minutes, this recipe fits perfectly into busy weeknights without sacrificing taste.
Deliciously creamy sauce: The Greek yogurt adds a tangy creaminess that brightens rather than heavies up the dish.
Tender steak with great sear: Quick cooking with high heat locks in flavor and keeps the beef juicy.
Flexible and adaptable: You can swap noodles, try different mushrooms, or tweak the seasoning to suit your mood.

A white bowl holds three layers: the bottom layer is a bed of yellow curly egg noodles with a wavy texture, the middle layer is creamy beige sauce with smooth consistency covering the noodles, and the top layer consists of sliced brown mushrooms mixed into the sauce, sprinkled with small pieces of green herbs and black pepper flakes. A silver fork on the left side leans into the bowl, and a folded brown cloth napkin lies next to the bowl on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in building layers of flavor and texture. From the buttery sear on flank steak to the mix of mushrooms that lend earthiness, this combo consistently delivers a rich, cozy meal. When shopping, I like to grab fresh mushrooms and a good-quality white wine for best results.

Flat lay of wide egg noodles uncooked with smooth yellow ribbons, a small slab of golden butter, a thick pile of thinly-sliced raw flank steak with deep red color and marbling, a small white onion sliced into thin rings, a rustic mix of fresh button and baby bella mushrooms whole and halved, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with pale dry white wine, a small white ceramic bowl holding rich brown beef stock, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of fine all-purpose flour powder, a small white ceramic bowl filled with creamy plain Greek yogurt, a few sprigs of fresh chopped parsley scattered neatly, a small white ceramic bowl with coarse sea salt crystals, and a small white ceramic bowl with cracked black peppercorns — all 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 shape holds onto the sauce beautifully—don’t skip them!
Butter: This adds richness and helps get a great sear on the steak and soften the veggies.
Flank steak: Thin slices cook quickly and stay tender; flank is my go-to for stroganoff.
Sea salt and freshly cracked black pepper: Simple seasoning that really brings out the beef’s flavor.
White onion: Adds sweetness and depth once sautéed.
Mixed mushrooms (button and baby bella): A combination for earthiness and texture variations in every bite.
Garlic: For that aromatic punch that wakes up the sauce.
Dry white wine: Deglazes the pan and adds a subtle acidity balancing the creaminess.
Beef stock: Creates a savory base that amplifies the meaty flavors.
Worcestershire sauce: Adds umami complexity and a slight tang.
All-purpose flour: Thickens the sauce perfectly without lumps.
Plain Greek yogurt or light sour cream: Adds creaminess with a gentle tang—Greek yogurt keeps it light but rich.
Fresh parsley (optional): A fresh herbaceous note to brighten each serving.

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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

I love shifting this beef stroganoff just a little depending on what’s in my fridge or who I’m cooking for. You can easily swap Greek yogurt for sour cream or even cream cheese for a richer sauce. Also, adding a splash of Dijon mustard or smoked paprika can take it in a new direction that’s still insanely good.

Variation: Once, I added a handful of chopped fresh thyme while the mushrooms cooked—such a fragrant twist that played beautifully with the creamy sauce.

Step-by-Step: How I Make Quick Creamy Beef Stroganoff Recipe

Step 1: Cook your noodles while prepping everything else

Start a large pot of salted water to boil for the wide egg noodles and cook until just al dente. Timing it so you add the noodles right as you begin cooking the beef helps everything finish together perfectly. Drain and set them aside once done.

Step 2: Sear the steak for maximum flavor

Heat 2 tablespoons of butter in a large sauté pan on medium-high heat. Season the thinly sliced steak with salt and pepper, then cook it in a single layer without moving for about 3 minutes to get a beautiful brown crust. Flip and cook 2-3 more minutes. Remove the steak with a slotted spoon to keep that pan drippings for the sauce—trust me, it makes all the difference!

Step 3: Cook the onions and mushrooms

Add the remaining butter to the pan, toss in the onions and sauté for around 3 minutes until soft. Then add your mushrooms and cook 5–7 more minutes, stirring now and then until everything is tender and golden. Garlic goes in last, just for a quick minute—don’t let it burn!

Step 4: Deglaze, simmer, and thicken

Pour in the white wine and use your spoon to scrape up those tasty browned bits stuck at the bottom of the pan—that’s flavor gold! Let this cook down for about 3 minutes. Meanwhile, whisk together beef stock, Worcestershire sauce, and flour until smooth, then stir it all into the pan. Simmer for 5 minutes until your sauce thickens just right.

Step 5: Finish with yogurt and steak

Lower the heat and gently stir in the Greek yogurt (or sour cream). Add the cooked steak back to the pan, coat it in that luscious sauce, and warm through. Taste and adjust seasoning with salt and pepper. That’s it—your quick creamy beef stroganoff is ready to dig into!

Top Tip

Having made this Quick Creamy Beef Stroganoff Recipe several times, I learned some little tricks that really polish the dish and keep it stress-free.

Don’t overcrowd the pan: Cook the steak in batches if needed to get a proper sear instead of steaming the meat.
Save those browned bits: Deglazing with wine and scraping up the pan drippings is where the deep, savory flavor hides.
Use Greek yogurt: It adds creaminess without heaviness and a pleasant tang that brightens the sauce.
Timing is everything: Start cooking the noodles just as you begin the meat so nothing gets cold while you finish the sauce.

How to Serve Quick Creamy Beef Stroganoff Recipe

Garnishes

I usually sprinkle chopped fresh parsley and finish with a good twist of black pepper. The parsley adds a light, fresh color and flavor contrast, and the extra pepper brings a subtle kick that balances the richness perfectly.

Side Dishes

This stroganoff is perfect on its own over noodles, but sometimes I add a crisp green salad or steamed asparagus on the side for a fresh crunch. Roasted or sautéed green beans also round out the meal nicely.

Creative Ways to Present

For special occasions, I like serving it in individual ramekins over a nest of buttered egg noodles, topped with a sprig of fresh thyme or extra parsley. It makes the dish feel a little fancier without any extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and make sure to cool them completely before sealing. The sauce thickens up, so just add a splash of beef stock or water when reheating to loosen it back up nicely.

Freezing

This recipe freezes well if you leave the noodles out and freeze the stroganoff sauce and beef separately. When ready, thaw overnight and gently reheat, then toss with fresh noodles for best texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally and adding liquid as needed. Microwaving works too—just heat in short increments to keep the beef tender and the sauce silky.

Frequently Asked Questions:

Can I use a different cut of beef?

Absolutely! While flank steak is great for its quick cooking and tenderness, you can also use sirloin or ribeye, just be sure to slice it thinly against the grain for the best results.

Is it okay to substitute sour cream for Greek yogurt?

Yes, you can replace Greek yogurt with sour cream if you prefer a richer, slightly tangier sauce. Just add it off heat or on very low heat to prevent curdling.

Can I make this recipe dairy-free?

To make this stroganoff dairy-free, swap the butter for olive oil, and use a dairy-free sour cream alternative or coconut cream instead of Greek yogurt or sour cream.

What can I serve instead of egg noodles?

This stroganoff tastes fantastic over rice, mashed potatoes, or even creamy polenta—feel free to choose whatever base you prefer or have on hand!

Final Thoughts

This Quick Creamy Beef Stroganoff Recipe has become a staple in my kitchen for when I want something that feels indulgent but comes together fast. I hope you find the same joy making and sharing it as I do. It's that kind of dish that’s simple, satisfying, and hits the comfort-food spot every time—definitely worth adding to your weeknight rotation.