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This single serve Beef Stroganoff is a classic comfort food made with tender steak, a rich and creamy sauce, and hearty egg noodles. With just a handful of simple ingredients, you can have a flavorful, homemade meal on the table in 30 minutes—no canned soup needed!
Enjoy your Beef Stroganoff with garlic-sautéed green beans, a slice of French bread, and a serving of Ambrosia for a refreshing finish.
Why You’ll Love This Recipe
- Quick & Easy: Ready in 30 minutes for a satisfying dinner.
- Rich, Creamy Flavor: A smooth, homemade sauce made with fresh ingredients—no canned soup needed.
- Tender Beef: Thinly sliced steak, cooked just right for a melt-in-your-mouth texture.
- Doubles Well: Double the ingredients to make Beef Stroganoff for two.
Beef Stroganoff has always been one of my favorite comfort meals, but most recipes make far too much for one person. This single serving version gives you all the rich, creamy flavor of the classic dish without leftovers. It’s perfectly portioned, easy to make, and ideal for when you want a hearty, homemade meal without a lot of fuss.
RELATED: Comfort Food Recipes For One
Ingredients
If you have any ingredients leftover from this single serving Beef Stroganoff recipe, check out our Leftover Ingredients Recipe Finder.
- Steak Choices: For the best results, use beef sirloin, tenderloin, or boneless ribeye. If you prefer, 4 ounces of ground beef works well for a different texture. Leftover beef? Use it in Sheet Pan Steak and Potatoes, Beef Bulgogi, Mongolian Beef, or Beef Stew.
- Stroganoff Sauce: The rich and flavorful sauce comes together with salted butter, onions, garlic, white wine, beef broth, Worcestershire sauce, flour, and plain yogurt or sour cream. Season with salt and black pepper. If you’d rather skip the wine, replace it with extra beef broth.
- Mushrooms: Use any variety or a mix. If you’re not a fan, leave them out. Leftover mushrooms? Try them in Mushroom Casserole or Risotto.
- Egg Noodles: A classic choice, but rice, quinoa, polenta, or mashed potatoes work just as well.
Recipe Variations
Beef Stroganoff is easy to customize with a few simple swaps. Here are some popular variations:
- Chicken Stroganoff: Replace the beef with chicken.
- Savory Mushroom Sauce: Skip the meat and double the mushrooms.
- Spicy Beef Stroganoff: Add a pinch of cayenne or extra black pepper.
- Extra Creamy Sauce: Stir in more sour cream or a splash of heavy cream.
How To Make Beef Stroganoff
These photos and instructions will guide you through making this easy Beef Stroganoff. For ingredient amounts and the full recipe, check the recipe card below.
- Cook the Beef: Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Season the beef with salt and pepper, then add it to the skillet. Cook until browned on both sides, then transfer to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the onions, garlic, and mushrooms. Cook until softened and fragrant.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the pan. Let it cook for about 3 minutes until slightly reduced.
- Make the Sauce: In a small bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Pour the mixture into the skillet, stir, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add the Dairy: Stir in the yogurt or sour cream, mixing well. Taste and adjust seasoning with salt and pepper.
- Finish the Dish: Return the beef to the skillet, stirring to coat it in the sauce. Let it warm through for about a minute.
- Serve: Spoon the beef stroganoff over freshly cooked noodles and enjoy.
Expert Tips
- Slice Steak Against the Grain: Look for the long muscle fibers in the meat and slice across them (not parallel) for a more tender bite.
- Easier Slicing: Partially freeze the steak for about 20 minutes before cutting. This firms up the meat, making it easier to slice thinly and evenly.
- Smooth Sauce: Always whisk the flour into the broth first to create a lump-free slurry before adding it to the pan. This helps the sauce thicken evenly and prevents a raw flour taste.
Frequently Asked Questions
You can replace the white wine with extra beef broth for a non-alcoholic option.
Yes, but for the best texture, store the sauce and noodles separately. Reheat the sauce gently on the stove and cook fresh noodles when ready to serve.
Yes, double the ingredient amounts and use a larger skillet.
Store the beef and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Beef Stroganoff recipe or any One Dish Kitchen recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
RELATED: 15 Easy Desserts For One
Beef Stroganoff For One
Watch How To Make This
Equipment
Ingredients
- 1 ½ tablespoons salted butter -divided
- 6 ounces beef sirloin steak -thinly sliced
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 cup chopped onions
- 1 clove garlic -minced
- ½ cup sliced mushrooms
- ¼ cup white wine
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 2 ounces uncooked wide egg noodles (about 1 cup dried noodles)
- ¼ cup plain yogurt or sour cream
Instructions
- Cook the Beef: Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Season the beef with salt and pepper, then add it to the skillet. Cook until browned on both sides, then transfer to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the onions, garlic, and mushrooms. Cook until softened and fragrant, about 3 minutes.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the pan. Let it cook for about 3 minutes until slightly reduced.
- Make the Sauce: In a small bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Pour the mixture into the skillet, stir, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Cook the Noodles: While the sauce simmers, bring a medium pot of water to a boil. Add the noodles and cook for about 8 minutes or until tender. Drain, toss with ½ tablespoon of butter, and set aside.
- Finish the Sauce: Stir the yogurt or sour cream into the skillet until fully incorporated. Taste and adjust seasoning with salt and pepper.
- Combine & Serve: Return the beef to the skillet, stirring to coat it in the sauce. Let it warm through for about a minute, then spoon the stroganoff over the buttered noodles and serve.
Notes
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- Slice Steak Against the Grain: Look for the long muscle fibers in the meat and slice across them (not parallel) for a more tender bite.
-
- Easier Slicing: Partially freeze the steak for about 20 minutes before cutting. This firms up the meat, making it easier to slice thinly and evenly.
-
- Smooth Sauce: Always whisk the flour into the broth first to create a lump-free slurry before adding it to the pan. This helps the sauce thicken evenly and prevents a raw flour taste.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
1. You can’t go wrong following Joanie’s recipe. 2. You can adapt it to ingredients you have available. i had gravy left over from pot roast and rouladen and pork chunks for stew. I used that in place of the beef and broth plus a handful of spinach and followed Joanie’s recipe. Turned out absolutely delicious. Thank You Joanie, because of you this old man eats well.
What a great way to put that leftover gravy and pork to work. So glad the recipe stretched to fit what you had, and that you’re eating well. Thank you.
Even though this says “for one”, I have enough for dinner tomorrow! Hallelujah!
In the past, when I’ve left a comment on a recipe I enjoyed, any recipe, I will write that it was delicious, yummy, etc. I’ve never said “It is the best I’ve ever had”. I absolutely love beef stroganoff, so I’ve tried and eaten many variations in my 55 years. Let me say this, “This is THE BEST beef stroganoff I’ve ever eaten!” The sauce was absolutely perfect, rich and creamy without being overpowering. It is the first recipe I’ve made with the beef bone broth I just canned. I may even eat more vegetarian meals so I can buy a steak each week to make this! Now, I need to find the next recipe of yours I’m going to make!
The best in 55 years might be the nicest thing anyone’s said to me all week. So glad it landed that well for you, and your homemade bone broth surely didn’t hurt. Enjoy that second helping tomorrow!
Perfect for my Granddaughter and myself. Brilliant!
i just made this from 1 person recipes, and it was very good 5 stars
I’m so happy you enjoyed it!
Great recipe, used 1/4 lb ground beef instead of steak. Also used red wine white just doesn’t go with beef.
I’m so glad you enjoyed the recipe! Red wine can certainly be used, though it does give the sauce a deeper, stronger flavor. I use white wine because it brightens the sauce and balances the richness of the beef and cream without overpowering the other flavors.I love hearing how you made it your own.
I added a tsp of Dijon mustard & a pinch of thyme to this recipe to give deeper flavor
This is a wonderful recipe. I used half the flour and I’m sensitive to sour taste so I subbed heavy cream for the sour cream It was to die for!! Joanie you are a very talented cook All your recipes have so much flavor and don’t take long to make. I appreciate you so much
I’m so happy you enjoyed the stroganoff! Your substitutions sound delicious, and I’m glad you’re finding the recipes flavorful and quick to make.
Will this work as a mushroom stroganoff and no garlic. Husband can’t eat garlic.
Yes, this can absolutely be made as a mushroom stroganoff, and you can leave out the garlic if needed. To enhance the flavor without garlic, you could try adding a pinch of smoked paprika or a little onion powder. I hope you and your husband enjoy it!
Delicious! I had to substitute in red for white wine and milk for sour cream/yogurt, and it came out SO wonderful. I tend to cook for one but now I need to go back and make a huge batch of this to share with friends.
I love this beef stroganoff, husband doesn’t. I forgot the sour cream when I made it for him, my bad. It will go into my meal plans the weeks he travels.
Glad you enjoyed the beef stroganoff! The sour cream is a key ingredient, so that might be why it wasn’t a hit with your husband. Sounds like a perfect dish for you to enjoy when he’s away.
Just made this…just delicious! I didn’t have white wine, used chicken stock with splash of red wine vinegar, turned out great! For me it made enough for 2 servings. Will definitely make this again!
So glad to hear you enjoyed the beef stroganoff! Love that you got creative with the chicken stock and a splash of red wine vinegar—it’s a delicious substitute. And it’s always a win when you get a bonus serving! Can’t wait for you to make it again.
My husband is a picky eater and he has already made this twice. He loves it. Thank you so much for small portions.
You are most welcome! I’m so happy to know he loves the recipe.
I have tried other stroganoff recipes but this one hit the mark! I didn’t have wine on hand so just increased the broth as you will need the liquid. So good! This is a keeper!
JOANIE, ANOTHER GREAT RECIPE! I USED RIB EYE STEAKS FOR THIS RECIPE. I TRIMMED THE FAT AND REDUCED THE FAT AND SOME ATTACHED MEAT, AND USED THE GREASE TO COOK THE ONIONS, ETC. IT TURNED OUT QUITE GOOD. IT WAS MY LABS BIRTHDAY, SO HE GOT THE COOKED FAT/MEAT. HE WAS PLEASED WITH YOUR RECIPE!!
Terrific recipe.
So delicious and just the right amount. Thank you Joanie!
What can be used in place of white wine? I do have cooking sherry on hand.
You can use a little broth instead of the wine.
Can this be made without using flour as thickener but instead using cornstarch…E.g. gluten free…
Yes, use 1/2 tablespoon of cornstarch.
OMG! SOOOO YUMMY! This was my first time to use one of the onedishkitchen recipes and I am so happy with the results. Thank you! I made exactly as written EXCEPT I added about 1/4 cup of diced zucchini with the mushrooms. I put zucchini in just about everything…..
I made this today. It was delightful, but the tablespoon of flour was too much. I had to add about 1 1/4 cups of beef broth. Did anyone else have this problem. Wondering what I did wrong? Thank you for all your delicious recipes.
Very good, easy to make just the right amount
I made this with the sour cream option, lots of mushrooms and venison tenderloins. It was delicious. We were very satisfied and pleased. Thanks for sharing your version.
Awesome recipe that’s very close to my Grandmothers version. I was lucky to find the rich beef broth that’ I’d made and frozen some months ago, and it added just the right touch. Had to rely on what was in my pantry, so instead of GF egg noodles I used GF fettuccini. Heck, it’s practically all the same and I didn’t notice any real difference. 👍🏻👍🏻💕❗️
I loved this recipe ! But I tripled the mushrooms in it . I used a whole single serve container of FAGE yougurt in it and added just a little more better than bullion into it and it made enough for 2 extra large portions w/o the noodles. So I will save the other half for tomorrow and have it for lunch ! So happy I found a recipe for a single person to make and not a family size ! Thank you so much !
I’m so happy you enjoyed it. Thank you for your feedback.
I used left over meaty rib roast bones instead of ground beef. I increased the amount of beef broth and flour. Stripped the meat from the bones and mixed the noodles into the sauce meat and mushrooms. It was delicious. A nice meal for the 2 of us.
It sounds wonderful. I’m so happy you both enjoyed it.
First recipe I chose. GREAT, REALLY EXCELLENT. I only hope they all taste this good.
I’m so happy you enjoyed the recipe, Ronald. Please let me know if you try any others.
What could be used in place of the wine?
Hi Nancy,
You can use broth instead of wine.
Yummy!! I can’t wait to get this on the table! Interesting one! Thanks a lot for sharing this wonderful recipe. Wish you all the best.
So delicious! I love the your sauce recipe! It is so quick and tasty that I have already found other dishes to add the mushroom sauce to.
Wow! This beef stroganoff was so delicious. It made me smile when you mentioned how your mother would make hers using canned cream of mushroom soup, because that’s how my mom made hers too! I absolutely love your homemade butter/garlic/onion/mushroom sauce. It’s 100% better than how our moms did it! 🙂
We loved this Beef Stroganoff recipe. It was perfect I wouldn’t change a thing! Although it said the recipe was for one it actually made enough for my husband and myself. We’ll be having this again really soon!
Donna form Fayetteville: This is the best Beef Stroganoff I ever made and beats all the other recipes that I or my mother ever made. The meat was tender, the broth and sour cream gave it nice rich flavor that I pour over my butter noodles. I’m going to a extra for my brother.
Hi Donna,
We were just in Fayetteville last week with our daughter visiting the University of Arkansas for a campus tour. I fell in love with your city! The weather was perfect and such a pretty city. I told my husband I wanted to move there :). I am so happy you enjoyed the Beef Stroganoff and thank you so much for letting me know! Your comment absolutely made my day!
Made the Beef Stroganoff for One last night and it was very, very good. There really isn’t much of anything I’d change. Husband really liked it too.
I’m so happy that you and your husband enjoyed the recipe. Thank you so much for letting me know.
I have been making a stroganoff recipe attributed to Jack Lalanne, published in the late 60s in the LA Times. Very much like your typical stroganoff recipe, except that it calls for sherry or burgundy rather than white wine, a can of tomato soup and a jar of horseradish (for a normal sized dish, not a solitary serving). It is SOOOOOOO much tastier than regular stroganoff. I always made a double batch because the flavor is better on day 2 or 3. Always froze a few servings for lunch or a quick evening dinner when we were in a rush.