30-Minute Beef Stroganoff

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Tender strips of beef in a rich, creamy, wine-kissed sauce that comes together quickly and works just as well over noodles, rice, or mashed potatoes.

Creamy beef stroganoff with a smoky-orange hue spooned over golden buttered egg noodles, garnished with fresh chives and smoked paprika on a stainless steel kitchen worktop.

Prep: 10 Minutes

Cook: 20 Minutes

Serves: 4

Best served over egg noodles, rice, mashed potatoes, or roasted vegetables.

Ingredients

  • 450 g (1 lb) beef sirloin or flank steak, thinly sliced against the grain
  • Salt and cracked black pepper
  • 2 tbsp (30 ml) neutral oil (grapeseed or avocado)
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 250 g (about 9 oz) cremini mushrooms, sliced
  • 120 ml (½ cup) dry white wine (or broth if preferred)
  • 250 ml (1 cup) beef broth
  • 1 tbsp Dijon mustard
  • 120 ml (½ cup) sour cream or crème fraîche
  • 1 tsp Worcestershire sauce
  • 250 g (8–9 oz) egg noodles or pasta of choice
  • Chopped parsley, for garnish

Instructions

  1. Bring a pot of well-salted water to a boil and cook the egg noodles according to package directions. Reserve about ½ cup of the pasta water before draining.
  2. Meanwhile, season the beef generously with salt and pepper. Heat the neutral oil in a wide skillet over medium-high heat. Add the beef in a single layer and sear quickly until browned but still tender, about 2–3 minutes. Remove the beef and set aside.
  3. In the same pan, add the sliced onion and mushrooms. Sauté until the onions soften and the mushrooms begin to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  4. Deglaze the pan with white wine, scraping any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  5. Add the beef broth and Dijon mustard, stirring to combine. Let the sauce simmer and reduce slightly, about 3–4 minutes.
  6. Reduce the heat to low and stir in the sour cream and Worcestershire sauce until smooth. If the sauce seems thick, loosen it with some reserved pasta water.
  7. Return the beef to the pan, warm through, and then fold in the cooked noodles until they are coated in the sauce.
  8. Remove from heat and garnish with chopped parsley before serving.

Why This Recipe Works

Quick searing and deglazing build concentrated flavor without overcooking the beef. Simmering the sauce briefly with wine and broth develops a savory backbone, while finishing with sour cream adds richness and silkiness without curdling. The reserved pasta water creates cohesion between sauce and noodles.

Pairing Suggestion

Serve this stroganoff with simple steamed greens or a crisp salad to offset the creaminess of the sauce. Light acidic sides like pickled cucumbers or lemon-dressed greens brighten the plate without competing with the beef’s flavor.

Leftover Strategy

Refrigerate any leftovers in an airtight container for up to two days. Reheat gently on the stovetop with a splash of broth or pasta water to restore the sauce’s smooth texture. Leftover stroganoff also works well folded into baked pastas or spooned over roasted vegetables for another meal.

Make It Yours

  • Spice variation: Add a pinch of smoked paprika or a few drops of Worcestershire for a deeper profile.
  • Acid swap: Stir in a teaspoon of lemon juice at the end for brightness.
  • Heat adjustment: Add cracked black pepper or a dash of hot sauce to taste.
  • Texture tweak: Fold in wilted spinach or roasted red peppers for color and bite.

Foundation:
(to be linked – Creamy Sauce Base)

Next Dish:
(to be linked – Stroganoff Shepherd’s Pie / Beef Stroganoff Casserole)

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