Name: Beef Stroganoff with Creamy Mushroom Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound uncooked wide egg noodles; 1 1/2 pounds thinly-sliced steak (flank steak recommended); fine sea salt, to taste; freshly-cracked black pepper, to taste; 1/4 cup butter, divided; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (mix of button and baby bella mushrooms); 4 cloves garlic, minced or pressed; 1/2 cup dry white wine; 1 1/2 cups beef stock; 1 tablespoon Worcestershire sauce; 3 tablespoons all-purpose flour; 1/2 cup plain Greek yogurt or light sour cream; chopped fresh parsley (optional)

There’s something undeniably comforting about a rich, velvety sauce paired with tender beef and mushrooms — that’s exactly why this Beef Stroganoff with Creamy Mushroom Sauce Recipe has become my go-to weeknight favorite. It’s quick, satisfying, and seriously delivers on that cozy, home-cooked dinner vibe.

A large white bowl filled with several layers of wavy egg noodles mixed with thick slices of brown mushrooms, all coated in a creamy light beige sauce. Bright green chopped herbs are sprinkled evenly on top, adding a pop of color. A wooden spoon with a rich dark wood grain is placed in the bowl, resting near the right side, lifting some noodles and mushrooms. The bowl sits on a white marbled surface with a folded burnt orange cloth visible at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Stroganoff with Creamy Mushroom Sauce Recipe
Top Tip
How to Serve Beef Stroganoff with Creamy Mushroom Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Stroganoff with Creamy Mushroom Sauce Recipe

Why You'll Love This Recipe

I remember the first time I made this Beef Stroganoff with Creamy Mushroom Sauce Recipe—it felt fancy yet was so straightforward. What makes it truly stand out is the luscious mushroom sauce that dances perfectly with the tender steak and silky noodles, all ready in half an hour. I’ve since made it for busy weeknights and special family dinners alike!

Quick and Easy: This recipe comes together in just 30 minutes, great when you want comfort food without the wait.
Rich, Creamy Sauce: The mushroom and garlic-packed sauce is smooth but not heavy, combining Greek yogurt for tang and silkiness.
Tender Steak: Searing the thinly sliced steak quickly locks in juices and flavor, making each bite satisfying.
Versatile Serving: While egg noodles are traditional, this stroganoff sauce pairs wonderfully with rice, polenta, or even mashed potatoes.

A white plate is filled with three layers: the bottom layer is a bed of yellow curly egg noodles with soft, wavy texture. On top, there is a thick layer of brown cooked mushrooms mixed with a creamy light beige sauce, covering the noodles fully. Small green herb pieces are sprinkled over the top, adding color contrast. A silver fork rests in the noodles on the left side of the plate. The plate sits on a white marbled surface with a brown cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Beef Stroganoff with Creamy Mushroom Sauce Recipe pulls its weight to build that perfect balance of flavors and textures. Choosing fresh mushrooms and a good quality steak makes a huge difference. Here’s what you’re working with and why:

Flat lay of wide egg noodles arranged in a neat pile, a few cubes of golden butter, thinly sliced raw flank steak with a deep red color, a small white onion thinly sliced into rings, a cluster of fresh button and baby bella mushrooms with smooth caps, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with pale dry white wine, a small white ceramic bowl with rich dark beef stock, a small white ceramic bowl holding smooth Worcestershire sauce, a small white ceramic bowl containing fine all-purpose flour, a small white ceramic bowl with creamy plain Greek yogurt, a small bunch of bright green chopped fresh parsley, whole clean brown eggs, coarse sea salt crystals scattered artfully, freshly cracked black peppercorns piled tastefully—all ingredients fresh and natural, balanced symmetry, 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

Wide egg noodles: Their broad ribbons are perfect for catching all that creamy sauce, making every mouthful indulgent.
Butter: For sautéing, butter gives richness and helps caramelize the steak and veggies to deepen flavor.
Thinly sliced steak (flank steak recommended): Flank steak cooks quickly and stays tender when sliced thinly against the grain.
White onion: Adds a subtle sweetness that balances the savory sauce beautifully.
Mushrooms (button and baby bella): The mix offers a variety of earthy notes and textures.
Garlic: Just the right amount to add warmth and aroma without overpowering.
Dry white wine: Helps deglaze the pan and brings a subtle acidity that lifts the sauce.
Beef stock: Builds a meaty, flavorful base for the sauce to shine.
Worcestershire sauce: A secret weapon for that umami punch.
All-purpose flour: Thickens the sauce for that luscious consistency.
Greek yogurt or light sour cream: Adds creaminess and slight tang without heaviness—choose whichever you prefer.
Fresh parsley: A bright finishing touch that adds color and a fresh hint.

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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.

Make It Your Way

I love tweaking this Beef Stroganoff with Creamy Mushroom Sauce Recipe depending on what I have at home or the mood. It’s super forgiving and makes it easy to make it your own.

Variation: Sometimes I swap the white wine for a splash of sherry or even mushroom broth when I’m out of wine, and it still tastes amazing.
Dietary tweaks: For a lighter meal, using Greek yogurt instead of sour cream cuts fat but keeps creaminess, and you can swap noodles for zoodles or cauliflower rice for a low-carb twist.
Mushroom options: Feel free to mix in shiitake or cremini mushrooms if you want a more intense earthy flavor.

Step-by-Step: How I Make Beef Stroganoff with Creamy Mushroom Sauce Recipe

Step 1: Boil Your Noodles

Start by cooking the wide egg noodles in a large pot of boiling salted water. They should be al dente—meaning tender but with a little bite. I usually throw them in just as I start cooking the steak so everything finishes around the same time. Once cooked, drain and set aside.

Step 2: Sear the Steak

Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Season your thinly sliced steak generously with sea salt and cracked pepper, then add it in a single layer. Let it sear undisturbed for about 3 minutes to get that gorgeous caramelized crust. Flip and cook for another 2-3 minutes. If your pan is small, do this in batches—don't crowd the meat or it won’t brown properly. Remove the steak to a plate and keep warm.

Step 3: Sauté Onions and Mushrooms

Add the remaining butter to the pan. Once melted, toss in the sliced onions and cook for about 3 minutes until they start to soften. Then add your mushroom mix and keep stirring occasionally for 5 to 7 minutes until the mushrooms release their moisture and brown beautifully. Toss in the minced garlic and sauté for just a minute until fragrant.

Step 4: Deglaze and Build the Sauce

Pour in the dry white wine to deglaze—use your spoon to scrape the tasty browned bits off the bottom of the pan (this step is pure flavor magic). Let the wine reduce for about 3 minutes, concentrating the flavor. Meanwhile, whisk together the beef stock, Worcestershire sauce, and flour in a bowl until smooth. Pour it all into the pan, stir, and simmer for 5 minutes. This will thicken your sauce.

Step 5: Finish with Cream and Steak

Turn the heat down to low, stir in the Greek yogurt (or sour cream) until the sauce is creamy and smooth. Add the seared steak back in, combining gently so the meat warms through without overcooking. Give it a taste and adjust salt and pepper as you like.

Step 6: Serve and Enjoy!

Plate the warm egg noodles and spoon the rich stroganoff over the top. I always sprinkle some fresh chopped parsley and an extra crack of black pepper for that bright finish.

Top Tip

Having made this Beef Stroganoff with Creamy Mushroom Sauce Recipe many times, I’ve learned a few key things that really help it shine and keep the process stress-free.

Sear in Batches: Avoid over-crowding your pan with steak; it steams instead of sears, and you won’t get that lovely crust.
Don’t Overcook the Steak: Since it’s sliced thinly, it cooks fast—pull it off as soon as it browns to keep it juicy and tender.
Deglaze Well: Scraping those brown bits after adding wine is where you build deep, rich flavor—don’t skip it!
Yogurt vs. Sour Cream: Greek yogurt adds creaminess without heaviness, but if you want a tangier, richer bite, sour cream is your friend.

How to Serve Beef Stroganoff with Creamy Mushroom Sauce Recipe

Garnishes

I like to finish the dish with a generous sprinkle of fresh chopped parsley—it brightens the rich sauce and adds a burst of color. Occasionally, I’ll add a few twists of freshly cracked black pepper right on top for a little kick that contrasts the creamy sauce beautifully.

Side Dishes

Classic wide egg noodles are my favorite base, but I’ve also served this over creamy mashed potatoes or buttery polenta with great success. For a veggie side, some steamed green beans or roasted asparagus pairs beautifully and lightens the meal.

Creative Ways to Present

For a special dinner, try serving this stroganoff in individual cast iron skillets or over polenta cakes to impress guests. I once layered it over creamy cauliflower mash and topped with crispy fried sage leaves for a fall-inspired twist that was a big hit!

Make Ahead and Storage

Storing Leftovers

Leftover stroganoff keeps beautifully in an airtight container in the fridge for up to 3 days. I store the sauce and noodles together because the noodles soak up flavors overnight and almost taste better the next day!

Freezing

I’ve frozen this stroganoff a few times with success, though I recommend freezing the sauce separately from the noodles if you can. This helps keep the noodles from getting too mushy when thawed. Just thaw overnight in the fridge before reheating.

Reheating

Gently reheat stroganoff on the stove over low heat to preserve the creaminess and avoid curdling. A splash of beef stock or water helps loosen the sauce if it’s thickened too much. Avoid microwaving at high heat, which can make the yogurt or sour cream separate.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is great for its tenderness and quick cooking, you can also use sirloin or ribeye sliced thinly. Just make sure to slice against the grain for the best texture.

What can I substitute for white wine in the sauce?

If you prefer to skip alcohol, you can substitute white wine with extra beef stock, mushroom broth, or even a splash of white grape juice mixed with a bit of vinegar for acidity.

Can I use sour cream instead of Greek yogurt?

Yes! Sour cream works wonderfully as a creamy finishing ingredient and adds a slight tang. Just be sure to stir it in off the heat to prevent curdling.

How do I keep the steak tender and not overcooked?

Because the steak is thinly sliced, it cooks very quickly. Sear it just long enough to get a nice brown crust—3 minutes per side usually does it. Adding it back at the very end to the sauce helps it warm through without overcooking.

Final Thoughts

This Beef Stroganoff with Creamy Mushroom Sauce Recipe has quickly earned a permanent spot in my kitchen rotation, especially when I want something hearty, comforting, and fuss-free. I hope you enjoy making and savoring it as much as I do—the creamy sauce combined with tender beef and mushrooms never disappoints. So next time you want a dinner that feels like a warm hug on a plate, give this recipe a try and let me know how it turns out!