The BEST Beef Stroganoff Recipe! | Gimme Some Oven (2024)

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This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

The BEST Beef Stroganoff Recipe! | Gimme Some Oven (1)

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream). And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes. So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!

Easy Beef Stroganoff Recipe | 1-Minute Video

The BEST Beef Stroganoff Recipe! | Gimme Some Oven (2)

Classic Beef Stroganoff Ingredients:

First, a few quick notes about ingredients. (Amounts are included in the full recipe below.) To make the best beef stroganoff recipe, add the following to your grocery list:

  • Mushrooms:I’m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe.
  • Steak:I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. (Or you can opt to make beef stroganoff with ground beef instead, if you prefer.)
  • Sauce Ingredients:Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
  • Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious.
  • Garnishes:Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too.

The BEST Beef Stroganoff Recipe! | Gimme Some Oven (3)

How To Make Beef Stroganoff:

Full instructions are included in the recipe below. But as a quick overview, to make this recipe for beef stroganoff we will simply…

  1. Cook the noodles:First, heat the water for your pasta to cook, then cook the pasta until al dente and drain. (I recommend adding the pasta at the same that that you add in the beef stock in Step 4 for optimal timing.)
  2. Sauté the steak:While the pasta water is heating, sauté the steak in a single layer (you may need to do this in two batches) until browned, then transfer to a clean plate.
  3. Sauté the veggies:Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then we will add in some wine to deglaze and lift up all of those flavorful brown bits that are stuck to the bottom of the pan.
  4. Finish the sauce: And while the wine is deglazing the pan, we’ll whisk together the beef stock, Worcestershire sauce and flour. Then pour the mixture into the sauté pan and let it simmer for a bit, add in the steak and Greek yogurt, and season with salt and pepper as needed.
  5. Serve: Then serve it up nice and hot over noodles, rice or poleta, sprinkled with a bit of parsley if you would like, and enjoy!

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Beef Stroganoff Variations:

This classic beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! For example, you could also…

  • Add extra veggies: Feel free to add any other stir-fry-friendly veggies that you love to the veggie sauté. For example, asparagus, bell peppers, or broccoli would all be delicious additions.
  • Add extra heat: If you would like to give the sauce a bit of a kick, add in a pinch of crushed red pepper flakes.
  • Use ground beef:You could also swap ground beef for the steak if you would like to make this a ground beef stroganoff recipe.
  • Use a different protein: Or if steak isn’t your thing, this recipe is would also be delicious with chicken, pork or tofu.
  • Make it gluten-free: To make gluten-free beef stroganoff, you can either swap a1-to-1 gluten-free flour for the all-purpose flour. Or alternately, you can choose to thicken the sauce with a cornstarch slurry (equal parts cornstarch and cold water that have been whisked together), adding in a tablespoon at a time while the sauce is simmering until it reaches your desired level of thickness.
  • Make it vegetarian: My husband and I are also big fans of this vegetarian mushroom stroganoff recipe.

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What To Serve With Beef Stroganoff:

Here’s what I love to serve with this beef stroganoff recipe:

  • Green salad: A simple green salad, such as my everyday salad.
  • Side of veggies: Such as roasted asparagus or roasted Brussels sprouts.
  • Wine:It’s the perfect occasion to drink the rest of that bottle of crisp white wine that you used earlier in the recipe. Or of course, any full-bodied red would also taste delicious with the steak.
  • Dessert: And if you would like to balance out the savory with some sweet, you can’t go wrong with any of the cookies or dessert recipes on Gimme Some Oven.

The BEST Beef Stroganoff Recipe! | Gimme Some Oven (6)

30-Minute Beef Stroganoff

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 212 reviews

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
Print Recipe


This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.



  • 1 pound uncooked wide egg noodles
  • 1/4 cup butter, divided
  • 1 1/2 pounds thinly-sliced steak (I recommend flank steak)
  • fine sea salt and freshly-cracked black pepper
  • 1 small whiteonion, thinly sliced
  • 1 pound sliced mushrooms(I used a 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 tablespoonWorcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1/2 cup plain Greek yogurt or light sour cream
  • chopped fresh parsley(optional)


  1. Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
  2. Sauté the steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
  3. Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
  4. Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
  5. Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.


Wine substitute:If you prefer not to cook with white wine, you can just add in an extra 1/2 cup of beef stock instead.

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Leave a Reply

498 comments on “Beef Stroganoff”

« Previous1678

  1. Vanessa February 6, 2023 @ 9:18 am Reply

    One of my favorite recipes of yours, Ali!!!

  2. Seana Ray February 6, 2023 @ 7:48 pm Reply

    Delicious! This recipe is definitely a keeper!

  3. Greg February 20, 2023 @ 4:56 am Reply

    Absolutely delicious!

  4. Jill February 21, 2023 @ 7:21 pm Reply

    I’ve never been compelled to comment on a recipe before but this was a huge hit. I’m really here just to thank you for the timing of the cooking of the noodles! It really helped pull it all together perfectly. Thank you!

  5. Marylou February 24, 2023 @ 7:20 pm Reply

    This was excellent! My husband loved it & so did I. Thank you

  6. Jay March 4, 2023 @ 9:55 pm Reply

    Nice and simple recipe 👌

  7. N April 26, 2023 @ 11:36 am Reply

    Why white wine not red wine?

  8. Elle April 28, 2023 @ 10:01 pm Reply

    I made this recipe and loved it! Any chance I can find out calories per serving?

    • Ira November 11, 2023 @ 9:35 pm

      Really good! My wife usually says “needs more mushrooms” and didn’t! Very straightforward and comes together logically and easily.

  9. Betty June 4, 2023 @ 1:04 am Reply

    We really liked this dish but the times you listed as prep 5 minutes and ready to go time as 30 minutes is entirely unrealistic. Slicing the onions, mushrooms and meat takes far longer than 5 minutes. Am I not understanding.

  10. Karen September 21, 2023 @ 7:06 am Reply

    I made this for dinner last night. When my hubbie took the first bite his eyebrows went up and he said “mmmm-good”. I had three cans of the Costco brand precooked roast beef and used that instead of buying steak. I used the juice from the can as part of the broth, and the greek yogurt. We both gobbled it up! Since there is just the 2 of us we will have again for dinner today. Thanks for a great recipe! I do agree with another comment that the prep (for me) was much longer.

  11. Jess October 18, 2023 @ 9:26 am Reply

    This recipe checks all the boxes when I’m having a stroganoff craving! Sometimes I make this with elk instead of beef and it’s a beautiful way to use wild game. Delicious!!

  12. Susan Melanie Potter October 22, 2023 @ 12:08 pm Reply

    Wow, finally a beef stroganoff online recipe that is outstanding/excellent, thank you so very much!!!

  13. Susan October 22, 2023 @ 12:18 pm Reply

    I just commented on how outstanding/excellent this recipe is but I also even did it with turkey tenderloins, veggie broth and veggie butter and it was still outstanding/excellent!!! This one is a keeper, thank you!!! It just shows you how good this recipe is…..even when you don’t follow it exactly! So glad it didn’t call for mustard and it uses Worcestershire sauce instead! There was an online recipe I tried a couple months ago that called for mustard–it was horrific (but also mainly because it said to use so much of the mustard which drowned out all the other sautee’d flavors of the mushroom, onion and all you could taste was mustard (now I’m forever scarred from using mustard in a stroganoff recipe). Thanks again!

  14. Louise November 8, 2023 @ 3:30 pm Reply

    Thé video shows cornstarch and the recipe reads flour..Does it matter? Either one?

  15. Shannon Hemric November 14, 2023 @ 5:44 pm Reply

    I substituted the beef stock for the white wine and it was amazing! Made me think of my grandma!!

  16. kathy November 15, 2023 @ 5:25 pm Reply

    Really delicious .. very creamy .. my family agreed

  17. Alex December 7, 2023 @ 4:19 pm Reply

    Followed to a T. Very bland

  18. Stephanie December 13, 2023 @ 7:48 pm Reply

    This was a delicious recipe! We couldn’t find flank steak so we used flat iron steak and it worked really well. And then we switched out egg noodles for fettuccine. Everything else was to the T for this recipe. Very flavorful and filling. We will definitely make this again!

  19. Tricia December 24, 2023 @ 4:28 pm Reply

    The flavor was fantastic! I did use beef stock in place of wine. Personally, I would prefer more sauce, but that’s just my preference. This recipe is definitely a keeper. The whole family gobbled it up. I served it with roasted asparagus, and it was a big hit. Next time I’ll increase quantities to make more sauce, but otherwise it was perfect. When the whole family has clean plates, I know I have a winner. Thanks for sharing!

  20. Sydney January 6, 2024 @ 8:45 pm Reply

    Just tried this recipe! Started at 8pm, eating at 8:30. For an easier cut of the steak, placing the steak an hour before in the fridge will help you get a thinner and easier cut. I think next time I’ll double the mushrooms and the gravy because we are a mushroom and gravy family.

    To help with time for cooking:

    Start water
    Begin melting butter
    Cut steak
    Place steak in
    Begin cutting onion (halved and then cut into thin slices)
    Turn steak over
    Finish steak
    Place onions in
    Begin cutting mushrooms
    Water is probably boiling by now, place noodles in.
    Place mushrooms in
    Begin immediately with garlic
    For time remaining with garlic, begin mixture of stock, flour and sauce

  21. Anastasia S January 21, 2024 @ 5:19 pm Reply

    This is my go to beef stroganoff recipe. Thank you for sharing this recipe ❤️ 💙 💜 💖 💗

  22. Brittany Ringrose February 10, 2024 @ 8:26 pm Reply

    So so so food! Made a few substitutions as per family tastes, but amazing! Served over egg noodles. Everyone had two helpings!

  23. Rachel Gagnon February 17, 2024 @ 5:52 pm Reply

    The Greek yogurt ruined it! Use real sour cream and less of it.

  24. William Dornan February 26, 2024 @ 12:09 pm Reply

    Ended up with very thick sauce 3tablespoons of flour made it too thick, it went in the bin.

« Previous1678

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The BEST Beef Stroganoff Recipe! | Gimme Some Oven (2024)


What can I add to my beef stroganoff to give it more flavor? ›

Typically I'd use fish sauce, soy sauce, and marmite (or a combination thereof), but as Worcestershire sauce (another umami powerhouse) is so common in Stroganoff recipes, I decided to add a splash of it here in place of the marmite.

What is the sauce in beef stroganoff made of? ›

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it.

How do you add sour cream to stroganoff without curdling? ›

Keep Stroganoff Sauce from Curdling

Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.

How do you make stroganoff less bland? ›

I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.

How do you enhance Stroganoff? ›

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.

What can I add to beef to make it taste better? ›

Use a marinade: Marinate the ground beef in a flavorful liquid such as Worcestershire sauce, soy sauce, or red wine before cooking. Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor.

How can I thicken my beef stroganoff sauce? ›

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

What can I use in stroganoff instead of Worcestershire sauce? ›

We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.

What cut of meat is best for beef stroganoff? ›

Popular choices include boneless ribeye, sirloin, and tenderloin. You can technically make beef stroganoff with any beef, but the reason why chefs choose tender cuts is that stroganoff involves flash-frying thin strips of meat before cooking them briefly in a sauce.

Does stroganoff contain paprika? ›

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

How do you stop cream curdling in beef stroganoff? ›

Temper the cream first. Add a liitle bit of tomato sauce at a time to the cream until it is warm and then add it all back into the tomato sauce. This will keep it from curdling.

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

What if I add too much liquid to my beef stroganoff? ›

How to use cornstarch to fix a watery beef stroganoff. Adding cornstarch is very easy. First, in a separate bowl, create a cornstarch slurry by mixing equal parts of cornstarch (start with one or two tablespoons) and cold water. Ensure it's well mixed, aiming for a smooth consistency without lumps.

Why is my beef stroganoff so tough? ›

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

What to add to Hamburger Helper Stroganoff to make it taste better? ›

Be it cheesiness or something else. I'm not big on mushrooms and the like, so my usual goto of spicing it up is to add the meat, then garlic powder, onion powder, salt, pepper, pinch of paprika(sometimes none), small amount of cavenders, and occasionally, if Im in a sweet mood, brown sugar.

How do you deepen beef flavor? ›

  1. Add herbs and spices: Mix in dried herbs and spices such as cumin, chili powder, garlic powder, and onion powder to give your ground beef a bolder flavor.
  2. Use a marinade: Marinate the ground beef in a flavorful liquid such as Worcestershire sauce, soy sauce, or red wine before cooking.
Feb 28, 2021

How to add rich flavor to beef stew? ›

I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.

What to add to Hamburger Helper stroganoff to make it taste better? ›

Be it cheesiness or something else. I'm not big on mushrooms and the like, so my usual goto of spicing it up is to add the meat, then garlic powder, onion powder, salt, pepper, pinch of paprika(sometimes none), small amount of cavenders, and occasionally, if Im in a sweet mood, brown sugar.

What ingredient and taste that you would add to enhance the flavor of a bland stew without adding more salt? ›

Things like cinnamon, turmeric, curry powders, fresh ground peppercorns, sage, tarragon and dill can all pick up where you left the salt out. Allow yourself some discovery. Without the added sodium, herbs and spices can offer a different depth of flavor especially if you grind them up yourself.

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