Name: Quick Beef Stroganoff Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Russian
Ingredients: 600 g / 1.2 lb scotch fillet steak / boneless rib eye; 2 tbsp vegetable oil, divided; 1 large onion (or 2 small onions), sliced; 300 g / 10 oz mushrooms, sliced (not too thin); 40 g / 3 tbsp butter; 2 tbsp flour (all purpose) or 1 tbsp cornstarch for gluten free; 2 cups / 500 ml beef broth, preferably salt reduced; 1 tbsp Dijon mustard; 150 ml / 2/3 cup sour cream; Salt and pepper to taste; 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice; Chopped chives, for garnish (optional)

If you’re like me and love comfort food that comes together in a flash, this Quick Beef Stroganoff Recipe is about to become your new go-to. It’s rich, creamy, and packed with tender strips of beef and earthy mushrooms—all finished in under 30 minutes. Trust me, the minute your family tastes it, you’ll hear those happy sighs and requests for seconds. Stick with me here because this fan-freaking-tastic dish might just convince you that weeknight dinners can be both quick and deeply satisfying.

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Why You’ll Love This Recipe

Speedy and Simple: Ready in just 30 minutes, perfect for busy weeknights.
Tender Beef Every Time: I’ll show you how to get melt-in-your-mouth strips without fuss.
Classic Creamy Flavor: The perfect blend of sour cream and mustard that makes this dish so comforting.
Versatile Serving Options: Delicious over noodles, mashed potatoes, or even rice.

This image shows a close-up of a creamy dish with several layers visible. The base layer is a thick, light brown sauce with a smooth, slightly shiny texture, pooling around the other ingredients. Mixed in the sauce are slices of light beige mushrooms with soft, rounded edges and a slightly wet look. Also present are pieces of browned meat, which have a slightly rough texture and are coated in the same sauce. Small green chive pieces are scattered on top, adding little spots of bright green color throughout. A silver spoon is partially dipped into the dish, resting on the edge of a white bowl. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Quick Beef Stroganoff, easy beef stroganoff, creamy beef stroganoff, weeknight beef dinner, tender beef mushroom sauce

Ingredients You’ll Need

The ingredients here are straight from classic Beef Stroganoff but with a few tweaks that keep things quick and flavorful. Quality beef makes a huge difference, so I’ll share my tips for picking the best cuts without breaking the bank.

Flat lay of a fresh whole boneless rib eye steak, a large sliced yellow onion, a small pile of thick-sliced brown mushrooms, a few pats of golden butter on a white ceramic plate, a small mound of plain white flour on a white ceramic dish, a small white bowl filled with rich beef broth, a small white bowl of smooth sour cream, a small white bowl containing golden vegetable oil, a small white bowl with bright yellow Dijon mustard, two whole brown eggs with uncracked clean shells, a portion of uncooked short egg noodles neatly arranged, and a small pile of finely chopped fresh green chives, all arranged in perfect symmetry on a simple white ceramic surface, placed 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 - Quick Beef Stroganoff, easy beef stroganoff, creamy beef stroganoff, weeknight beef dinner, tender beef mushroom sauce

Scotch fillet steak / boneless rib eye: I recommend these cuts for tenderness and quick cooking, but I’ll also tell you how to handle less expensive options.
Vegetable oil: For searing the beef, choose a neutral oil with a high smoke point.
Onion: Adds a sweet base flavor; you can use one large or two small onions depending on size.
Mushrooms: Go for button or cremini, sliced not too thin to keep them meaty.
Butter: Adds richness and helps with sautéing the veggies.
Flour: Plain all-purpose flour works best for thickening, or you can substitute cornstarch to keep it gluten-free.
Beef broth: I use low-sodium so I can control the salt, but store-bought is totally fine.
Dijon mustard: Gives the sauce a subtle tang and depth.
Sour cream: The secret to that classic creamy texture and flavor.
Salt and pepper: To season throughout all the layers of flavor.
Pasta or egg noodles: I prefer short pasta shapes for easy forks-full, but noodles are traditional too.
Chopped chives: A fresh garnish that adds color and a mild onion bite.

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.

Variations

One thing I love about this Quick Beef Stroganoff Recipe is how easy it is to make it your own. Over time, I’ve played around with different tweaks depending on what’s in my pantry or my mood. Don’t be afraid to take liberties here—you’ll enjoy how adaptable it is!

Use pork instead of beef: When I wanted a change, I swapped the beef for pork tenderloin, and it turned out surprisingly tender and just as delicious.
Add a splash of white wine: I sometimes add a bit of dry white wine before adding broth for extra depth—the kitchen smells incredible!
Gluten-free version: Substituting cornstarch for flour keeps it gluten-free without compromising on sauce thickness.
Veggie-packed: My family loves when I toss in some fresh spinach or peas at the end for some extra greens.

How to Make Quick Beef Stroganoff Recipe

Step 1: Prep and Slice Your Beef Just Right

Start by gently flattening your steak to about ¾ cm (or 1/3 inch) thick—using your fist, rolling pin, or mallet works great. This helps the meat cook quickly and stay tender. Then slice into thin strips, about 5 mm (1/5 inch) wide. If any strips are too long, just cut them in half. A quick sprinkle of salt and pepper on the beef preps it for a juicy sear without drawing out too much moisture too soon.

Step 2: Sear the Beef to Lock in Flavor

Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Don’t overcrowd the pan—spread about half the beef as evenly as possible. Let it sit for 30 seconds without moving, then flip and sear the other side for another 30 seconds. You don’t need to cook it through here; just a quick golden-brown sear is the goal. Remove and set aside, then repeat with the remaining beef using the second tablespoon of oil.

Step 3: Sauté Onions and Mushrooms Until Golden

Turn the heat down to medium-high and add the butter to the skillet. Once melted, throw in the sliced onions and cook for about a minute until they soften. Add the mushrooms next, and keep cooking until they’re nicely browned. Don’t forget to scrape the bottom of the pan often to lift all those delicious golden bits—they’re packed with flavor and will boost your sauce!

Step 4: Build the Sauce—Flour, Broth, Sour Cream, and Mustard

Sprinkle the flour over the onions and mushrooms, stirring constantly for about a minute—that cooks out the raw flour taste and begins thickening. Gradually pour in half of your beef broth while stirring steadily to avoid lumps. Once incorporated, add in the rest of the broth. Now stir in your Dijon mustard and sour cream. Don’t worry if the sauce looks a little “split” at first; it all comes together once it heats gently.

Step 5: Simmer, Season, and Finish

Bring the sauce up to a gentle simmer, then reduce to medium-low and let it thicken for 3–5 minutes. You’re aiming for a pourable cream-like consistency. Taste and season with salt and pepper. Finally, gently stir the beef and its juices back into the sauce and let it warm through for just a minute before taking it off the heat—remember, you don’t want to overcook the beef here!

Step 6: Serve and Garnish

Serve this rustic, creamy delight over your choice of pasta or egg noodles—short shapes are my favorite for ease—and sprinkle with fresh chopped chives if you like that mild oniony freshness. You’ll find that this simple but luscious dish looks as great as it tastes.

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Pro Tips for Making Quick Beef Stroganoff Recipe

Don’t Overcrowd the Pan: Searing beef in batches gives you that beautiful caramelization without steaming your meat.
Handle the Sour Cream Gently: Adding it off the heat or at low simmer prevents curdling and keeps your sauce silky smooth.
Save Those Pan Bits: Scraping up the fond after sautéing mushrooms adds layers of flavor you won’t want to miss.
Timing is Everything: Add the beef back only at the end and heat through quickly to avoid toughening the steak strips.

How to Serve Quick Beef Stroganoff Recipe

Garnishes

I always sprinkle fresh chopped chives on top—it adds a lovely pop of color and a subtle oniony brightness that cuts through the richness. Sometimes, if I’m feeling fancy, I toss on a little fresh parsley or even a grating of nutmeg for a cozy aroma.

Side Dishes

This stroganoff shines over egg noodles, but I also love serving it over creamy mashed potatoes when my week’s been tough, or alongside buttery polenta for a slightly Italian twist. Rice works too—and honestly, any carb that soaks up that luscious sauce is a winner in my book.

Creative Ways to Present

For special occasions, I like to plate stroganoff in pretty shallow bowls with a sprinkle of chives and a dollop of sour cream on top. Sometimes, I garnish with a few roasted cherry tomatoes or crispy fried onions to add texture and color. When guests are over, it’s fun to serve it family-style with a big platter of noodles and everyone helping themselves.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to four days. The sauce thickens as it cools, so you might want to stir in a splash of broth or water when reheating to loosen it back up.

Freezing

This Quick Beef Stroganoff Recipe freezes beautifully. I portion it out in freezer-safe containers and thaw overnight in the fridge. Just be mindful that the mushrooms might soften more after freezing, but the flavor stays spot on.

Reheating

Reheat gently on the stove over low to medium heat with a splash of broth or water. Stir frequently to prevent the sauce from sticking and to keep the beef tender. Avoid using high heat, which can toughen those delicate strips of meat.

FAQs

Can I use a different cut of beef for this Quick Beef Stroganoff Recipe?

Absolutely! While I recommend tender cuts like boneless rib eye or sirloin for the best texture, you can use other cuts if you tenderize them properly. Avoid tougher cuts like skirt or hanger steak unless you use a velveting technique to keep the beef soft and juicy.
Is it possible to make this dish gluten-free?

Yes! Simply swap the all-purpose flour for cornstarch or another gluten-free thickener. Make sure your beef broth is gluten-free as well to keep the dish safe for gluten sensitivities.
Can I prepare parts of the Quick Beef Stroganoff Recipe ahead of time?

For sure. You can slice and season the beef a few hours ahead, and chop your onions and mushrooms earlier in the day. Just keep them refrigerated until you’re ready to cook. The full cooked dish also reheats well as mentioned above.
What should I serve with Beef Stroganoff besides noodles?

Great alternatives include mashed potatoes, rice, or creamy polenta. All of these do a fantastic job soaking up the rich sauce and complementing the tender beef perfectly.

Final Thoughts

This Quick Beef Stroganoff Recipe has become a household staple for me because it’s just so dependable—quick to make, packed with flavor, and anyone can whip it up without stress. I hope you find it as comforting and crowd-pleasing as my family does. Seriously, give this recipe a go next time you want dinner on the table fast that tastes like it took hours. You’re going to love it!