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This classic Beef Stroganoff recipe comes together in less than 30 minutes! Choose your favorite cut of steak and cook it in an amazing creamy mushroom sauce, then serve it all over egg noodles for a fabulous hot lunch or dinner.
Mark it on the calendar.
Me, sharing a real food recipe that doesn’t involve chocolate TWICE in one week?!
You might think I’m losing it, but this, my friends is me totally gettin’ my groove back. Fall is a-comin’, and I’m ready for it with open arms. Welcome to Comfort Food 101.
This week, Sunday Supper is all about hot lunches for back to school season. Obviously, that doesn’t apply to our house, but that doesn’t mean The Hubs and I don’t like a good hot lunch! There’s a threshold to how many cold turkey & cheese sandwiches I can eat before I start craving something hearty, and I think I crossed it back in July.
Nana had a hot meal on the table for dinner almost every single night when I was growing up. She never grew out of the habit of cooking large meals after feeding a family of four for so many years, but that meant fantastic leftovers the following day for lunch.
Beef Stroganoff was one dinner she usually reserved for colder months, but I had a craving for it a couple of weeks ago, so out came her cookbook. I love having it to refer to, even if the end result never tastes as good as her versions did.
She never even followed her own recipes, so she was clearly a kitchen magician.
This beef stroganoff recipe is straight from her cookbook, but I’ve cut it in half for the sake of feeding two vs. four. If you plan on feeding your whole family, increasing it is SO easy – just click the “Adjust Servings” links in the recipe block below and type in the number of hungry mouths you have. It will automatically change the ingredient amounts to accommodate your needs.
You don’t even have to do any math.
Just because your kids have to go back to school doesn’t mean you do.
30-Minute Beef Stroganoff
- 8 ounces egg noodles boiled
- 3 tablespoons unsalted butter divided
- 8 ounces 1/2 pound sirloin steak, thinly sliced
- Sea salt to taste
- Black pepper to taste
- 1 small yellow onion thinly sliced
- 8 ounces baby portobella mushrooms sliced
- 3 cloves garlic minced
- 1/3 cup white wine or beef broth
- 3/4 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 1/2 tablespoons flour
- 1/4 cup sour cream
- Green onion for garnish
- While your pasta is boiling, melt 1 tablespoon butter in a large saute pan set over medium-high heat. Season the steak slices with salt and pepper to taste, then add them to the pan in a single layer. Sear each side for 2-3 minutes until evenly browned. Transfer steak to a separate plate and set aside.
- Melt the remaining butter in the pan, then add the onions and saute for 3-4 minutes. Stir in mushrooms and garlic and continue sauteing for 5-6 additional minutes, or until the mushrooms are cooked through and onions are softened. Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan with a spoon. Let the wine reduce for 2-3 minutes.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Stir the mixture into the pan, and allow to simmer for 5 minutes, stirring occasionally. Then stir in the sour cream until combined, and add the steak back in. Season with additional salt and pepper if desired. Serve over cooked egg noodles, and garnish with green onion.
Looking for more beefy recipes? How about another tasty pasta dish?
Hearty Hot Lunches
- Beef Stroganoff by The Crumby Kitchen
- Cheesy Chicken Mac by Cindy’s Recipes and Writings
- Lasagna Joes by A Kitchen Hoor’s Adventures
- Lunch Box Walking Tacos by Soulfully Made
- Potato Spinach Gnocchi by Caroline’s Cooking
- Raisin Bread Chicken Grilled Cheese by Pies and Plots
- Tuna Quesadillas by Basic N Delicious
Soups and Stews
- 5 Bean Chili by My Blissful Mess
- Broccoli and Cheese Soup by Palatable Pastime
- Buffalo Chicken Soup by Lowcarb-ology
- Italian Wedding Soup by Restless Chipotle
- Kielbasa Rice Bowl by The Freshman Cook
- Make It and Take It Burrito Bowl by Our Good Life
- One Pot Chili Mac and Cheese by Sunday Supper Movement
- Paleo Mason Jar Ramen by Bites Of Wellness
- Turmeric Cauliflower Soup by Cricket’s Confections
- Vegetable Beef Soup by That Skinny Chick Can Bake
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