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 (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, for garnish)

There’s something incredibly comforting about a creamy, garlicky sauce paired with tender beef and mushrooms. This Quick Beef Stroganoff with Mushrooms Recipe is exactly that — a cozy meal you can whip up in about 30 minutes that tastes like it simmered all day. Let me walk you through why it’s become a favorite go-to in my kitchen.

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 my share of beef stroganoff over the years, and what I love most about this Quick Beef Stroganoff with Mushrooms Recipe is its simplicity without sacrificing flavor. It’s perfect for busy weeknights when you want something indulgent but fast.

Speedy Comfort: Ready in just 30 minutes, so you can have dinner on the table quickly.
Rich and Creamy Sauce: The tangy Greek yogurt adds creaminess without weighing the dish down.
Beautiful Mushrooms: Using a mix of button and baby bella mushrooms boosts the earthy depth.
Easy to Customize: Whether you want gluten-free noodles or a dairy-free swap, this recipe adapts well.

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 in this Quick Beef Stroganoff with Mushrooms Recipe plays a key role in layering flavors and textures. From the juicy thinly sliced steak that tenderizes quickly, to the deglazing with white wine—the magic is in the details.

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, flat shape holds the sauce perfectly.
Butter: Adds richness and helps get a good sear on the steak and sauté the veggies.
Thinly-Sliced Steak (flank steak is my favorite): Cooks quickly and stays tender when sliced thin.
Sea Salt and Freshly-Cracked Black Pepper: Essential for seasoning each component well.
White Onion: Adds mild sweetness and depth when sautéed until soft.
Mushrooms (button and baby bella mix): They soak up the sauce beautifully and add earthiness.
Garlic: Brings that punch of aroma and flavor.
Dry White Wine: Perfect for deglazing the pan, lifting those browned bits for extra savoriness.
Beef Stock: Creates the base for the sauce with meaty depth.
Worcestershire Sauce: Adds umami complexity and a slight tang.
All-Purpose Flour: Thickens the sauce to a luscious consistency.
Plain Greek Yogurt or Light Sour Cream: Makes the sauce creamy without a heavy feel.
Fresh Parsley (optional): A fresh finish that brightens the rich sauce.

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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 the things I appreciate about this Quick Beef Stroganoff with Mushrooms Recipe is how easy it is to tweak. I often swap Greek yogurt for sour cream just based on what I have, and I love throwing in a little smoked paprika for a subtle twist.

Variation: I once tried it with ground beef instead of steak—it was a great shortcut when I was in a pinch but wanted the same rich, creamy feel.
Dairy-Free: Swap Greek yogurt for coconut cream and use dairy-free butter to make it allergy-friendly. The sauce stays luxuriously creamy.
Low-Carb: Serve the stroganoff over cauliflower rice or zucchini noodles for a fresh take.

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

Step 1: Cook Your Noodles Just Right

Start by boiling your wide egg noodles in well-salted water until just al dente—this helps them soak up the sauce without getting mushy later. I usually time adding the noodles right when I start cooking the steak, so everything finishes closely together, saving time.

Step 2: Sear the Steak for Flavor

Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Arrange the thin steak slices in a single layer and season well with salt and pepper. Let them cook for about 3 minutes without moving—this is crucial to get a nice brown crust. Flip and cook the other side for 2-3 minutes, then remove with a slotted spoon to a clean plate. Remember, if your pan’s small, cook the steak in batches so it doesn’t steam and lose that perfect sear.

Step 3: Sauté Onions, Mushrooms & Garlic

Add the remaining butter to the pan, then toss in your sliced onions. Cook them for about 3 minutes until they’re soft and translucent. Next, add your mushroom mix and sauté for 5-7 minutes until they release their moisture and develop caramelized flavor. Toss in the garlic last and cook just a minute longer to avoid bitterness.

Step 4: Deglaze and Build the Sauce

Pour the white wine into the pan and use your wooden spoon to scrape up all those delicious browned bits stuck to the bottom—that's flavor gold right there! Let it simmer for about 3 minutes to reduce slightly.

Step 5: Thicken and Finish the Sauce

While the wine reduces, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this into the pan, stir everything up, and let the sauce simmer for 5 minutes until thickened. Finally, stir in the Greek yogurt and add back in your cooked steak. Warm everything through gently, then taste and adjust the salt and pepper.

Top Tip

I’ve learned a few tricks over time to nail this Quick Beef Stroganoff with Mushrooms Recipe every time. Adjusting the heat properly and not crowding the pan for the steak makes all the difference.

Perfect Sear: Don’t move the steak slices too soon; letting them brown undisturbed seals in juices and builds flavor.
Deglazing Matters: Scrape those brown bits with the wine—they add a depth you won’t get otherwise.
Gently Reheat Yogurt: Adding Greek yogurt off direct high heat prevents splitting and keeps your sauce silky.
Avoid Overcrowding: Cook steak in batches if necessary to keep the pan temperature steady and avoid steaming your meat.

How to Serve Quick Beef Stroganoff with Mushrooms Recipe

Garnishes

I always finish mine with a sprinkle of freshly chopped parsley and a good crack of black pepper. The parsley adds such a fresh pop against the creamy sauce—it really wakes up the dish.

Side Dishes

While egg noodles are classic and dreamy here, I love pairing this stroganoff with buttered green beans or simple roasted carrots. A crisp side salad can also balance out the richness nicely on warmer days.

Creative Ways to Present

For a dinner party, serving this stroganoff in individual shallow bowls over a bed of polenta adds a touch of elegance. Garnish with thyme sprigs and a drizzle of truffle oil for a gourmet feel that will impress guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover stroganoff into an airtight container and refrigerate it for up to 3 days. The flavors actually deepen overnight, making it just as good (if not better) the next day.

Freezing

While I rarely freeze this dish because it’s so quick to make, it does freeze well if needed. Leave out the noodles, freeze the stroganoff portion separately, then thaw gently and reheat with fresh noodles when ready to serve.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally. Adding a splash of beef stock or water helps loosen the sauce without drying it out. Avoid microwaving if you can—it tends to make the beef tough.

Frequently Asked Questions:

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

Absolutely! Thinly sliced skirt steak or sirloin work well, too. Just make sure to keep slices thin and cook quickly over high heat to stay tender.

What can I substitute for white wine in the sauce?

If you don’t have white wine on hand, a splash of extra beef stock mixed with a teaspoon of lemon juice or white wine vinegar works well as a substitute.

Can I make this recipe gluten-free?

Yes! Use gluten-free all-purpose flour or cornstarch to thicken the sauce, and serve over gluten-free pasta or rice.

How do I avoid the sauce breaking when adding yogurt?

To prevent the sauce from splitting, remove the pan from heat before stirring in the Greek yogurt. Stir gently, then warm through on low heat without boiling.

Final Thoughts

This Quick Beef Stroganoff with Mushrooms Recipe is one of those dishes that feels like a warm hug on a plate. Whether you’re feeding family or impressing friends, it delivers comfort and flavor without demanding all night in the kitchen. Give it a try—you might just find yourself making it on repeat like I do!