Beef Stroganoff: The 30-Minute Challenge

Stephie Swope | Eat Your Heart Out

This beef stroganoff recipe can be made in under 30 minutes. No, really! Try it for yourself.

Beef Stroganoff Picture

Several months ago, while I was visiting my parents, my mother turned to me and announced, “Your father and I bought a cow.”

“Ex-excuse me?” I stuttered, visions of my parent’s tiny backyard inhabited by a less-than-tiny cow filling my mind.

“Well, we bought a quarter of a cow, to be exact. From the vet! Organic, grass-fed Black Angus. It will be delicious!”

And when, a couple of months later, the fresh beef was delivered and my parents discovered that they now had 55 pounds of ground beef alone to store in their freezer, I was more than happy to take some roast, round steak and stew meat home with me. Oh, the sacrifices we make for those we love.

In an effort to use up some of this delicious beef, I recently went on the hunt for quick and easy beef stroganoff recipes. Unfortunately, it was not uncommon to discover that “quick and easy” was synonymous with “canned soup recipes." Hmm…

One of the recipes that I found promised that their version of beef stroganoff could be made in 30 minutes. Ok, challenge accepted. I would make mine in 30 minutes as well – no canned soup involved.

And so I present you with my adapted version of beef stroganoff – just as quick (you can totally make this in 30 minutes, prep time included), just as easy, and, most importantly, just as delicious.

    6 Servings


  • 1 1/2 pounds flank steak, cut into thin strips
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 1/4 cups beef stock
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1/2 cup sour cream
  • chives, for garnish
  • whole wheat wide egg noodles, for serving


  1. In wide bowl, combine the flour, salt and pepper. Add the sliced steak and toss to thoroughly coat. Set aside.
  2. In a large skillet, heat the butter over medium-high heat. Add the floured steak, and cook until no longer pink, 2-3 minutes. Remove steak to a plate and set aside.
  3. Add the diced onion to the skillet and cook 1-2 minutes, until onion starts to soften and turn translucent.
  4. Add the garlic and cook 1 minute more. Add the mushrooms, broth, tomato paste and paprika, and cook for 2 minutes, until the sauce starts to thicken. Return the cooked steak to the skillet and heat through.
  5. Remove from heat and add the yogurt or sour cream. Serve hot over cooked egg noodles, and garnish with chopped chives.


For some extra color – and to sneak in some extra veggies – you could add some sliced red bell pepper when you add the onion, or even wilt some kale into the final sauce.


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About Stephie

Stephie is all about encouraging the art of cooking in her friends and family through her blog, Eat Your Heart Out. We love that she's also encouraging classic favorites as our Copycat Recipe expert, taking back of the box favorites and updating them for the way we eat today.

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    I've got to make this for the hubs! He adores beef stroganoff, and I haven't made it in years.