This beef stroganoff is a comforting, homemade version of the classic: tender flank steak, sautéed mushrooms and onions, and a rich, creamy sauce made with sour cream and Greek yogurt for extra protein and silkiness. It’s served over extra-wide egg noodles for the authentic stroganoff experience.
Our midwestern-inspired take is made entirely from scratch — no canned soups here. The secret to the sauce is a blend of sour cream and Greek yogurt that adds tang, body and a little extra protein without overpowering the dish. The mushrooms contribute umami, while a splash of red wine and Worcestershire sauce deepen the overall flavor profile.
What You Need for Beef Stroganoff
The sauce is the backbone of this recipe. Instead of using cream-of-mushroom soup, we build flavor with butter, flour to thicken, beef broth, sour cream and Greek yogurt. Worcestershire sauce and a small amount of red wine add depth. For best texture, use extra-wide egg noodles and a tender, affordable cut of beef such as flank steak. The recipe also relies on mushrooms, onion and garlic to round out the savory notes.
Recipe Variations
- Swap the beef: Ribeye, New York strip, or beef tenderloin all work nicely if you prefer a different cut; slice thinly and cook briefly.
- Slow cooker option: Use a chuck roast and cook with mushrooms until tender, then shred and combine with the finished sauce before serving over noodles.
- Ground beef version: Brown 1 pound of ground beef with the spices and proceed with the recipe for a quicker, budget-friendly alternative.
Try ground beef!
Ground beef makes a different but delicious stroganoff. Cook 1 pound of ground beef with the same seasonings, then follow the sauce steps as written.
Recipe FAQ
How do you add flavor to beef stroganoff?
Season in layers. A little salt added at several stages draws moisture and concentrates flavors from the meat, mushrooms and onions. Worcestershire sauce is an easy way to boost savory depth — add another teaspoon if you prefer a bolder taste. Finishing with fresh thyme or cracked black pepper brightens the final dish.
Can I make this beef stroganoff gluten free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend when thickening the sauce, and use gluten-free egg-style noodles or another gluten-free pasta.
Salt in layers
This recipe calls for a total of 3/4 teaspoon of salt. Sprinkle some salt on each layer (meat, vegetables, and sauce) as you cook to help extract and build flavor from every component.
Storage Suggestion
For best texture, store the cooked sauce separately from the noodles. Allow the sauce to cool completely before sealing in an airtight container. Refrigerate up to 3–5 days. Reheat gently on the stovetop to avoid breaking the dairy.
Can you freeze beef stroganoff?
Freezing noodles typically affects their texture negatively, so we do not recommend freezing the complete dish. If you must freeze, freeze the sauce only (without noodles) and thaw slowly before reheating and serving over freshly cooked pasta.
More of our Favorite…
Pasta Recipes
- Instant Pot Beef Stroganoff
- Mushroom Stroganoff
- 30 Minute Pasta Primavera
- Creamy Vegan Asparagus Pasta
- Easy Chicken Alfredo
How to Serve Beef Stroganoff
Serve the stroganoff over extra-wide egg noodles and finish with freshly cracked black pepper. A warm loaf of sourdough makes a comforting accompaniment, while a simple garden salad or a lemony kale salad adds a bright, fresh contrast.
Easy Beef Stroganoff Recipe
Made with tender beef, mushrooms, and a creamy sauce that combines sour cream and Greek yogurt for texture and tang.
Ingredients
- 12 oz extra-wide egg noodles
- 4 tablespoons salted butter, divided
- 1/2 tablespoon garlic powder
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 lb flank steak
- 1 cup diced crimini mushrooms
- 1/4 cup red wine
- 1/2 large white onion, minced
- 3 cloves garlic, minced
- 3 tablespoons white whole wheat flour (or regular flour)
- 2 cups beef broth
- 1/4 cup sour cream
- 1/3 cup Greek yogurt
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, then drain, rinse with cold water and set aside.
- Place the flank steak on a cutting board, cover with parchment or plastic, and gently pound to about 1-inch thickness. Slice thinly against the grain into strips.
- Toss the beef strips with garlic powder, 1/4 teaspoon salt and pepper to season evenly.
- Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons butter. When bubbling, add the beef strips and sear quickly—about 30 seconds—just to brown. Remove beef to a plate, keeping any juices.
- Add 1 tablespoon butter to the pan. Add diced mushrooms and a pinch of salt; sauté 4–5 minutes until browned. Deglaze with red wine, stirring to lift browned bits.
- Add the minced onion and garlic to the mushrooms and cook 3–4 minutes until the onion is translucent.
- Add the remaining 1 tablespoon butter, then sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly whisk in 1 cup of beef broth until the sauce thickens. Reduce heat to medium-low.
- Stir in sour cream, Greek yogurt, Worcestershire sauce, the remaining cup of beef broth, fresh thyme and the rest of the salt. Whisk until smooth.
- Return the seared beef strips to the pan, bring the sauce to a gentle boil, then reduce heat and simmer for 5 minutes to meld flavors and finish cooking the beef.
- Toss in the cooked egg noodles, mix to coat, and serve immediately with fresh cracked pepper.
Tips & Notes
- Sour cream and Greek yogurt can be substituted for one another if needed — use all sour cream or all Greek yogurt if you prefer.
- If you’d like more body in the sauce, reserve 1 cup of starchy pasta water before draining the noodles and use some in place of part of the broth.
- Keep the sauce and noodles separate if you plan to serve later to preserve noodle texture.
Nutrition
Calories: 542 kcal, Carbohydrates: 58 g, Protein: 30 g, Fat: 21 g, Fiber: 3 g, Sugar: 6 g
Nutrition information is an approximation.