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30-Minute Beef Stroganoff

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.

Serves 2     adjust servings

Preparation 5m Cook Time 25m Total Time


  • 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.


Recipe Notes

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