Tender strips of seared steak, golden mushrooms, and silky onions are simmered in a creamy wine‑and‑beef‑stock sauce, then spooned over buttery egg noodles. This streamlined version keeps all the classic flavors while getting dinner on the table in half an hour.

Ingredients

1 lb (450 g) wide egg noodles
¼ cup butter, divided
1½ lb (680 g) flank steak, thinly sliced against the grain
Fine sea salt and freshly cracked black pepper
1 small white onion, thinly sliced
1 lb (450 g) mushrooms, sliced (button and/or baby bella)
4 garlic cloves, minced
½ cup dry white wine*
1½ cups beef stock
1 Tbsp Worcestershire sauce
3 Tbsp all‑purpose flour
½ cup plain Greek yogurt (or light sour cream)
Chopped fresh parsley, for garnish (optional)

*Substitute extra beef stock if you prefer to cook without wine.

Instructions

Cook the Noodles
Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente according to package directions. Drain and set aside. (For seamless timing, drop the noodles into the boiling water when you start cooking the steak in Step 2.)
Sear the Steak
While the water heats, melt 2 Tbsp butter in a wide sauté pan over medium‑high heat. Spread the steak in a single layer, season with salt and pepper, and sear for about 3 minutes without moving. Flip and cook 2–3 minutes more, until nicely browned. Transfer the steak to a plate. (If your pan is crowded, work in two batches, using 1 Tbsp butter per batch.)
Sauté the Vegetables
Add the remaining 2 Tbsp butter to the pan. Stir in the onions and cook 3 minutes. Add the mushrooms and sauté 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden and the onions are soft. Stir in the garlic and cook 1 minute more.
Deglaze and Build the Sauce
Pour in the white wine, scraping up the browned bits with a wooden spoon. Simmer 3 minutes to reduce slightly. In a small bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan, bring to a simmer, and cook 5 minutes, stirring occasionally, until thickened.
Finish
Stir in the Greek yogurt and the reserved steak (plus any juices). Warm through, taste, and adjust seasoning with more salt and pepper if needed.
Serve
Mound the hot egg noodles on plates, spoon the stroganoff over the top, and garnish with parsley and an extra grind of pepper. Serve immediately.

Why You’ll Love This Recipe

Speedy comfort food: All the coziness of traditional stroganoff—ready in 30 minutes.
One‑pan sauce: Minimal cleanup, maximum flavor from deglazing the steak drippings.
Lighter creaminess: Greek yogurt keeps the dish rich yet lighter than heavy cream.

Tips

Slice the steak very thin against the grain for tenderness.
Pat steak dry before searing to ensure a deep brown crust.
Use a hot pan and avoid overcrowding for proper browning.
Keep yogurt at room temperature to prevent curdling when added to the hot sauce.

Variations and Substitutions

Variation	How to Do It
Mushroom‑Forward	Swap half the steak for extra mushrooms.
Chicken Stroganoff	Use thinly sliced chicken thighs and chicken stock.
Gluten‑Free	Replace flour with 1 Tbsp cornstarch mixed into cold stock.
Creamier	Substitute heavy cream or crème fraîche for yogurt.
No Alcohol	Omit wine and add the same amount of beef stock plus 1 tsp Dijon mustard for brightness.

FAQs

Can I use a different cut of beef?
Yes—sirloin, rib‑eye, or top round work well. Just slice thinly.

Will leftovers reheat well?
Absolutely. Store in an airtight container up to 3 days. Reheat gently on the stove with a splash of stock or milk to loosen the sauce.

Can I freeze stroganoff?
The sauce may separate slightly, but it freezes fine for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving

Classic over wide egg noodles
Spoon onto mashed potatoes or rice
Pair with a crisp green salad or steamed green beans
Add crusty bread to mop up extra sauce

Suggestions

Double the sauce if you like it extra creamy.
Stir in a handful of baby spinach at the end for color and nutrients.
Finish with a dash of smoked paprika for subtle warmth. Enjoy!