The perfect comfort food: Make this beef stroganoff recipe in just 30 minutes

My favorite indulgence (apart from great whiskey) is comfort food that’s greasy and flavorful, warm and cozy, and tastes like grandma made it. Chicken and dumplings, braised ribs, pasta with cream sauce for days — I want them all. If it was made with a pound of butter and dumped over a pile of carbs, I’m a fan.

What meal tops it all? Beef stroganoff. This is a dish with flavors that just make you fall in love with the bowl. Perfect for cold days or chilly nights by the fireplace. If possible, the next day is better. Beefy and creamy, the mushroom earthy sauce absolutely sings when paired with the egg noodles, and there’s nothing better in the world. you would be wrong is not.

This beef stroganoff recipe isn’t too good. Rarely has anything so rich and decadent come to fruition in his half hour. Somehow, miraculously, this dish does. If you’re looking for the ultimate in comfort food that takes just 30 minutes from start to finish, look no further than this easy Beef His Stroganoff recipe.

please give me an oven

(from Oven please)


  • 1 wide egg noodles, uncooked
  • 1/4 cup butter, split
  • 1 1/2 pound sliced ​​steak
  • Season with fine sea salt and freshly ground black pepper
  • 1 white onion, thinly sliced
  • 1 pounded slices of mushrooms
  • Four garlic (chopped or pressed)
  • 1/2 cup dry white wine
  • 1 1/2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 3 tbsp flour
  • 1/2 cup plain greek yogurt or sour cream
  • fresh parsley, chopped (optional)


  1. Cook egg noodles according to package directions and set aside.
  2. In a large sauté pan over medium-high heat, melt 2 tablespoons butter.
  3. Add steak to skillet and season with salt and pepper. Grill for about 3 minutes on each side.
  4. Remove steak from pan and set aside.
  5. Add the remaining 2 tablespoons butter to the skillet. Fry the onions for about 3 minutes.
  6. Add mushrooms and sauté, stirring occasionally, for an additional 5 to 7 minutes or until mushrooms are cooked and onions are tender.
  7. Add garlic and sauté for 1 minute, stirring occasionally.
  8. Deglaze pan with white wine and scrape brown debris from bottom of pan. Simmer mixture for an additional 3 minutes.
  9. Add the beef stock, Worcestershire sauce, and cake flour to another bowl and mix until smooth.
  10. Pour beef stock mixture into sauté pan, stir to combine, and simmer, stirring occasionally, for 5 minutes.
  11. Add the Greek yogurt (or sour cream) to the skillet and stir to combine. Season to taste.
  12. Serve over the prepared egg noodles and garnish with parsley if desired.

Beef Stroganoff Tips and Tricks

  • The pictures here are beautiful, but stroganoff tastes best when the noodles are stirred into the beef and gravy mixture and then warmed before being eaten. Then stir the baby.
  • This dish is best reheated on the stove. Simply place the stroganoff in a pot splashed with beef stock, stir to combine, and heat through.
  • The gravy in this dish is really great. Serve with lots of good, crusty, buttery bread to wipe it all down.

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