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, to taste; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mix of button and baby bella preferred); 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, for garnish)

There’s something so comforting about a rich and creamy beef dinner that comes together quickly, and this Quick Beef Stroganoff with Mushrooms Recipe is exactly that. It hits all the right notes—tender steak, earthy mushrooms, and a luxurious sauce—all ready in just half an hour.

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 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 countless times because it strikes the perfect balance between speed and hearty flavor. Whether you’re cooking for family or just for yourself after a busy day, it never disappoints.

Speedy prep: This dish comes together in about 30 minutes, making it perfect for weeknights when time feels short.
Velvety sauce: The creamy mushroom and garlic sauce coats every bite beautifully for that true comfort food vibe.
Versatile base: You can serve it over egg noodles, rice, or even polenta—whatever you have on hand works great.
Simple ingredients: The pantry staples and fresh mushrooms come together without fuss, yet the flavor feels gourmet.

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

Each ingredient in my Quick Beef Stroganoff with Mushrooms Recipe plays a role in building layers of flavor and luscious texture. Using good-quality thinly sliced steak and fresh mushrooms really makes a difference, and I’ve got some tips to help you shop smart.

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 surface catches the creamy sauce in every bite—definitely my favorite pairing here.
Butter: Using it in stages adds richness and helps perfectly caramelize both the steak and vegetables.
Thinly sliced steak (flank is my go-to): It sears quickly, stays tender, and slices nicely into bite-sized pieces.
White onion: Cooking it slowly breaks down its sharpness, bringing sweetness that balances the dish.
Mushrooms (button and baby bella): A mix boosts depth—baby bellas add earthiness, button mushrooms add mildness.
Garlic: Don’t skip it! Minced or pressed, it releases aroma and flavor that makes this stroganoff sing.
Dry white wine: It deglazes the pan, lifting those delightful browned bits and adding subtle acidity. (You can substitute beef broth if you prefer no alcohol.)
Beef stock: This builds the savory backbone of your sauce, so use a good-quality one or homemade if you have it.
Worcestershire sauce: Adds umami punch and complexity that rounds out the flavors beautifully.
All-purpose flour: Thickens the sauce to just the right consistency without clumping.
Greek yogurt or light sour cream: I love using Greek yogurt for a slightly tangy, creamy finish that’s a bit lighter and less prone to curdling.
Chopped fresh parsley: A simple garnish that brings freshness and color at the end.

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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 often tweak this Quick Beef Stroganoff with Mushrooms Recipe depending on what I’ve got or who I’m feeding. It’s such a forgiving recipe that you can really tailor it without losing the magic.

Variation: Sometimes I swap the Greek yogurt for sour cream when I want a richer taste—and it’s just as delicious.
Dietary tweak: For a dairy-free version, I substitute coconut cream and skip the butter, which surprisingly turned out great!
Seasonal change: In winter, I add a handful of thyme or rosemary for an earthy note that warms things up.

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

Step 1: Start with perfectly cooked noodles

Bring a large pot of water to boil, salt it generously, and cook your wide egg noodles according to the package directions until al dente. This timing is key—I usually start these noodles right as I’m sautéing the steak to keep everything coordinated. Drain and set aside so they’re ready to serve as soon as the sauce is done.

Step 2: Sear the steak for that beautiful crust

Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the thinly sliced steak with salt and fresh pepper, then add it in a single layer without crowding. Let the meat sear without moving it for about 3 minutes until it forms a rich golden crust—this caramelization adds incredible flavor. Flip and cook the other side 2-3 minutes more. Remove the steak with a slotted spoon and set aside. If your pan can’t fit all the steak in one batch, do it in two, adding more butter as needed.

Step 3: Build flavor with onions and mushrooms

Add the remaining 2 tablespoons of butter to your pan. Once melted, toss in the sliced onions and sauté for roughly 3 minutes until they soften. Then stir in your mushrooms and cook for 5-7 minutes, stirring occasionally, until juicy and tender. This step fills your kitchen with that cozy mushroom aroma we all love. Add the garlic last and sauté for about a minute—don’t let it burn, just enough to release that fragrant garlicky aroma.

Step 4: Deglaze & simmer the sauce

Pour in the dry white wine and use your spoon to scrape any browned bits from the pan bottom—this is where loads of flavor hides. Let the wine reduce for about 3 minutes to intensify. Then whisk together beef stock, Worcestershire sauce, and flour in a separate bowl to avoid lumps, before stirring it all into the pan. Let this simmer gently for 5 minutes, stirring now and then, until the sauce thickens beautifully.

Step 5: Finish with creaminess and steak

Stir in the Greek yogurt (or sour cream) for a luscious finish, then gently fold the cooked steak back into the sauce so it warms through. Taste now and season with extra salt and pepper if needed—it’s all about balancing the flavors here. Serve this over your cooked egg noodles, garnished with chopped parsley and an extra crack of black pepper if you like.

Top Tip

Over time, I’ve learned a few little tricks that help this Quick Beef Stroganoff with Mushrooms Recipe shine even brighter and come together more smoothly.

Sear without stirring: Let the steak sit undisturbed to develop a rich crust—moving it too soon means less flavor.
Deglaze thoroughly: Scraping the browned bits from the pan adds complexity and depth to your sauce you don’t want to miss.
Use Greek yogurt carefully: Stir it in at the end and avoid boiling after adding it to prevent curdling, keeping your sauce silky smooth.
Cook noodles simultaneously: Starting the pasta while you cook the steak saves precious time and keeps everything hot and fresh.

How to Serve Quick Beef Stroganoff with Mushrooms Recipe

Garnishes

I always finish with a generous sprinkle of fresh parsley—it adds a pop of color and a hint of brightness that cuts through the creaminess. A few twists of freshly cracked black pepper on top bring an extra layer of warmth that I just can’t resist.

Side Dishes

Though this stroganoff is satisfying on its own over noodles, I like serving it alongside a crisp green salad or roasted vegetables for some contrast. This keeps the meal balanced and adds fresh textures.

Creative Ways to Present

For special gatherings, I’ve served this stroganoff in individual ramekins topped with a little extra parsley and a drizzle of truffle oil—it feels upscale without extra fuss. You could also serve it stuffed inside puff pastry for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and it stays fresh for up to 3 days. The flavors deepen overnight, making it even better the next day!

Freezing

This stroganoff freezes well in portions. Just cool completely before freezing in freezer-safe containers. When thawed, the sauce might separate slightly but a gentle stir on reheating brings it back together nicely.

Reheating

I usually reheat leftovers gently on the stove over low heat to prevent the yogurt from curdling. Adding a splash of beef stock can help loosen the sauce if it thickened too much overnight.

Frequently Asked Questions:

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

Yes! While flank steak is my favorite for its flavor and quick cooking, you can use sirloin, ribeye, or even tenderloin if you prefer. Just make sure to slice the meat thinly for quick cooking and tender results.

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

If you’d prefer to skip the wine or don’t have any on hand, you can substitute beef broth instead. A splash of lemon juice or a teaspoon of vinegar added with the broth can mimic the wine’s acidity.

Can I make this recipe dairy-free?

Absolutely! Replace butter with olive oil or a dairy-free alternative. Swap the Greek yogurt or sour cream for coconut cream or your favorite dairy-free cream substitute. The sauce will still be wonderfully creamy.

What’s the best way to prevent the sauce from curdling?

To avoid curdling, add the Greek yogurt or sour cream at the end of the cooking process off the heat or on very low heat. Stir it gently and avoid boiling the sauce after adding it to keep it smooth and creamy.

Final Thoughts

This Quick Beef Stroganoff with Mushrooms Recipe has become one of my absolute comfort go-tos. It’s approachable, speedy, and full of layers of flavor that taste like you’ve been slow-cooking it for hours. I know you’ll love making it your own and sharing it with loved ones—there’s something really special about that creamy sauce and tender steak combination that never gets old. Give it a try soon, and I promise it’ll become a favorite in your kitchen too.