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This classic Beef Stroganoff recipe is made from scratch, but it still manages to be easy enough for a weeknight—the best of both worlds! When it comes to comfort food dinners, you can’t beat juicy sirloin steak, meaty mushrooms, and creamy sauce served over egg noodles.

a pan of creamy beef stroganoff made without cream of mushroom

Why You’ll Love This Easy Beef Stroganoff Recipe

  • Comfort Food Goodness. With mushrooms, beef, and a creamy-dreamy sauce served over noodles, traditional beef stroganoff is a nostalgic dish that fills the tummy and warms the heart. While we love Ground Beef Stroganoff, Slow Cooker Beef Stroganoff and Instant Pot Beef Stroganoff, this is the original!
  • Budget-Minded. Stroganoff gives you more bang for your buck when you splurge on beef, so you can feed a large crowd for less.
  • One-Pot Dinner. Like my other one-pot recipes, everything cooks in the same pot—even the noodles!—for easy clean up.
  • Grandma-Approved. I have so many wonderful memories of my Grandma Dorothy cooking creamy beef stroganoff for my sisters and me. To this day, I can taste the love. You will too! Your whole family will love this easy stroganoff tonight, and for years to come.
no cream of mushroom needed to make this pan of beef stroganoff

5 Star Review

“I just have to say this will be my go to Beef Stroganoff recipe going forward! Very easy to follow and I love how it used simple ingredients while being so flavorful!”

— Amy —

How to Make Beef Stroganoff

The Ingredients

  • Steak. Sirloin is my favorite beef for stroganoff because it is lean and stays tender when cooked quickly.
  • Seasoning. Season up the beef with salt, pepper, garlic powder, and onion powder. Simple and perfect.
  • Mushrooms. Save the wild mushrooms for Mushroom Risotto or Mushroom Pasta. For a hearty, stick-to-your-ribs stroganoff, baby bella (cremini) mushrooms have good flavor and are more affordable and easy to find.
  • Beef Stock. Use unsalted so it doesn’t get too salty.
  • Greek Yogurt. This beef stroganoff recipe is made without sour cream or heavy cream. Greek yogurt is my forever-favorite substitution. It adds protein to the dish and a nice tang. Use full-fat Greek yogurt, as nonfat will curdle.
  • Worcestershire. Oomphs up the savory factor.
  • Dijon. Paired with the Worcestershire, this dish is unstoppable.
  • Thyme. Fresh thyme adds a final earthy flavor and additionally garnish the dish.

The Directions

beef being sliced for easy beef stroganoff recipe
  1. Cut the Steak into Strips. Pat dry first.
seasoning beef for beef stroganoff from scratch
  1. Season. Salt and pepper bring out the flavors in the meat.
browning meat for beef stroganoff on the stove
  1. Sear the Meat. Get the sides brown, cooking the beef in even layers.
mushrooms browning for beef stroganoff
  1. Sauté the Mushrooms. Do this in butter for the best flavor.
adding flour for creamy and thick beef stroganoff
  1. Add Flour. This will thicken the stroganoff.
adding broth to a pan of browning mushrooms for traditional beef stroganoff
  1. Add the Broth. Do this slowly while stirring.
egg noodles added to a pan for beef stroganoff
  1. Simmer the Noodles. The cook right in the pot! EASY.
greek yogurt for creamy and thick beef stroganoff
  1. Temper the Greek Yogurt. Stirring it with some of the hot liquid will make sure the sauce doesn’t curdle.
thick beef stroganoff in a pan
  1. Cornstarch Slurry. This makes the stroganoff thicker.
beef stroganoff from scratch
  1. Stir It All Together. Serve hot with additional fresh thyme. ENJOY!

Dietary Note

To make gluten-free beef stroganoff, swap the all-purpose flour 1:1 for gluten-free flour, and serve over your favorite gluten-free pasta, Instant Pot Brown Rice, or zoodles.

a large pot of easy Beef Stroganoff

Stroganoff Variations

  • Vegan Mushroom Stroganoff. For vegans and non-vegans alike, this pasta dish is a healthy and filling dinner.
  • Instant Pot Beef and Noodles. Beef and noodles is similar to beef stroganoff and every bit as comforting, but it is made with a broth-based sauce (great for those who are dairy free!).
  • Chicken Stroganoff. A one-pot stroganoff with ground chicken.
  • Pork Stroganoff. Swap sliced pork tenderloin for the sirloin.
the best beef stroganoff in a bowl with creamy sauce

What to Serve with Beef Stroganoff

Recipe Tips and Tricks

  • Use Sirloin. I prefer sirloin for beef stroganoff, because it balances tenderness with affordability. While you can also use another tender cut like tenderloin or ribeye instead, these cuts are expensive, so I prefer to save them for enjoying on their own, like Air Fryer Steak.
  • Don’t Skip Patting the Steak Dry. This allows the seasoning to stick better and it also helps the beef get a nice sear, which makes your stroganoff a little bit more delicious and flavorful.
  • Give the Steak Some Space. If you can’t fit it in a single layer in the Dutch oven, sear it in batches. Crowding the steak into the Dutch oven will prevent it from properly browning. (The saddest two words in the English language are “steamed beef.”)
  • Cook the Flour. It can be hard to tell when it’s cooked since the mushrooms will darken its color, but if you stir it constantly for a minute or two, you should be good. Adding the flour and then pouring in broth right away will give your beef stroganoff sauce a raw flour flavor.  
beef stroganoff made of mushrooms, no heavy cream, and steak

Beef Stroganoff

4.83 from 56 votes
If meaty mushrooms, juicy steak and creamy sauce are your love language, this easy beef stroganoff recipe belongs on your dinner menu ASAP!

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Servings: 5 servings


  • 1 1/2 pounds boneless sirloin steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 16 ounces cremini mushrooms (baby bella), sliced
  • 4 cups unsalted beef stock divided
  • 8 ounces whole wheat egg noodles or penne, rotini, or similar short noodle
  • 2/3 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
  • 2 teaspoons chopped fresh thyme plus additional for serving


  • Pat the steak dry. Cut against the grain into thin strips. Cut the strips crosswise so you have 1-inch x 2-inch pieces the beef (they will look rather large, but this size stays more tender). Place in a bowl and top with the salt, pepper, garlic powder, and onion powder. Stir to evenly coat.
  • In a Dutch oven or similar large, deep pot, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the beef in a single layer. Let cook undisturbed for 3 minutes. Stir and spread back into an even layer. Turn the pieces as needed so that they cook on both sides. Let cook on the other side until the beef is browned all over, about 2 minutes more. Transfer to a plate and cover to keep warm.
  • Reduce heat to medium-low. To the pot, add the butter and mushrooms. Stir to melt the butter and coat the mushrooms. Continue to cook the mushrooms, stirring periodically, until they brown nicely but have not yet given up their liquid, about 7 to 9 minutes.
  • Sprinkle the flour over the top of the mushrooms. Stir continually, until all of the white bits of the flour disappear. Splash in about one-third of the broth. Stir to scrape off any bits that have stuck to the bottom of the pot.
  • Add the rest of the beef broth and increase the heat to a simmer. Add the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and recovering the pot every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
  • While the noodles cook, place the Greek yogurt in a medium bowl. Scoop out a few spoonfuls of the simmering broth and stir it in with the Greek yogurt. Stir in the Worcestershire and mustard. Set aside (this step deters curdling).
  • Once the noodles are cooked, uncover the pot and add the cornstarch slurry. Stir and let simmer until the broth at the bottom of the pot thickens slightly, about 1 minute. Remove from the heat and let cool 1 minute.
  • Stir in the beef along with any juices that have collected on the plate, thyme, and the Greek yogurt mixture. Taste and adjust seasonings as desired (we usually add a pinch or two of additional pepper). Let rest a few minutes, then serve hot with additional fresh thyme sprinkled on top.



  • TO STORE: Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.


Serving: 1of 4Calories: 527kcalCarbohydrates: 44gProtein: 45gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 134mgPotassium: 1474mgFiber: 2gSugar: 5gVitamin A: 217IUVitamin C: 3mgCalcium: 134mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This was relatively easy and super yummy! The family loved it and it will definitely be in the meal planning rotation from now on. I also plan to vary it up with extra veggies and different types of protein.5 stars

  2. Thank you for this amazing, healthy beef stroganoff! I am not a big red meat eater, so my husband was overjoyed when I told him we were having beef stroganoff! We both loved it, and I love the fact that this a healthy version and a perfect weekday meal!5 stars

  3. Tried this last night and it was a hit with my husband and I. Due to his diet restrictions he doesn’t get red meat very often. Needless to say he was very happy with this dinner. The only thing I would change is the amount of Worcestershire sauce. For my tastes it was a little on the heavy side. I will try it next time with a little less, 2 TBSP instead. Used london broil for our choice of meat and didn’t cook it through so that it was tender in this dish. This is a keeper! Thanks!5 stars

  4. I made this dish tonight, a couple of hours after your post was published. It was absolutely amazing! My hubby, three years old and 15 months old loooved it too!!5 stars

  5. I was looking forward to trying this recipe as I had fond memories of my Mom’s stroganoff when I was growing up. That being said, my first bite was a disappointment. In my opinion, the Greek yogurt was too strong of a flavor, making the sauce too sour. I actually debated replacing the yogurt with sour cream while preparing it, but decided i wanted to follow the recipe for the purpose of submitting a review. The meat was well seasoned and had a good flavor. I liked the idea of a one pot meal. Would I make this again? Maybe with sour cream!!!
    Keep up the great work! I love your cookbook and have a number of favorites that I’ve made more than once!3 stars

    1. I’m sorry to hear this wasn’t to your taste, Pam. The flavorings have worked well for myself (and others) so I wished it would of been a hit for you too! I know how disappointing it can be to try a new recipe and not have it come out as you would like.

  6. I was excited to participate in the march cooking challenge and decided to make this for my husband, kids, and parents for a family dinner tonight. I paired it with a kale salad, garlic bread, and red vino. We all loved it! Our favorite part was the mushrooms! Next time we think we could even omit the meat and enjoy this as a lovely mushroom stroganoff!5 stars

  7. This recipe was phenomenal. My husband and I both loved it. The sauce was so flavorful and the beef was nice and tender. Definitely going to be in our dinner rotation!5 stars

  8. Sublime. The flavors here hit way better than ye olde stroganoff. It’s a classed-up, powerful dish. I could make this weekly…5 stars

  9. This was a huge hit! Hubby was traveling for work for a few days so I wanted a special meal for him when he returned this was exactly IT! Hearty and comforting with a nostalgic feel. I appreciate the fact that it came together quickly and it has healthy swaps! Pasta is, and always will be, my love language.5 stars

  10. I just have to say this will be my go to Beef Stroganoff recipe going forward! Very easy to follow and I love how it used simple ingredients while being so flavorful! I couldn’t find whole-wheat egg noodles but Banza Chickpea rotini worked perfect in this dish. This will definitely be in the meal rotation.5 stars

  11. This was delicious! My mom always made stroganoff, but did it with cream of mushroom soup cans and ground beef. I prefer to make everything from scratch, so I tried this. Beef was soft and tender. I love the sauce it has a perfect balance of flavour and creaminess5 stars

  12. Just made this, it’s as good as the hype. It was darned delicious. I don’t always crave beef stroganoff, but when I do it needs to check all the boxes. I finally found the recipe that makes my taste buds sing!! Definitely a keeper! I am going to try more of your recipes. Thank you!5 stars

  13. SO GOOD! In the past three weeks, my husband and I have made this once a week. Very easy to make and the leftovers are so delicious! We double the recipe so there are enough for leftovers. We add some shredded parmesan to the sauce for a little more richness.5 stars

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