This post may contain affiliate links. Please read our disclosure policy.
Wonderful Beef Stroganoff Recipe For One – Tender beef cooked in a rich, creamy, flavorful sauce served over buttered noodles. Easy to make and made without cream of mushroom soup. Cooks in just 30 minutes!
Beef stroganoff is one of my favorite meals. Tender cuts of beef, onions, and mushrooms simmer in a creamy, homemade sauce served over buttered noodles.
Why This Recipe Works
- We thinly slice the beef so that it cooks quickly and is so tender.
- This beef stroganoff is made with simple ingredients.
- Beef stroganoff is easy to make and cooks in just 30 minutes.
- This small batch recipe yields the perfect amount for one or two people.
RELATED: Comfort Food Recipes For One
Ingredient Notes
See below for ways to use leftover ingredients.
- Steak: I recommend beef sirloin, beef tenderloin, or boneless rib eye. Be sure to thinly slice the steak against the grain so that it will be tender. While I prefer using sliced beef, consider using 4-ounces of ground beef instead.
- What Does It Mean To Cut The Steak Against The Grain?
- When you look at your meat, notice the long, white strands running across it. Those are the muscle fibers that are resilient and tough. When a piece of meat has a lot of those fibers, it can be hard to eat. Do not cut the meat parallel to those lines. Cutting against the grain will sever the fibers which will make the meat more tender and easier to eat.
- What Does It Mean To Cut The Steak Against The Grain?
- Stroganoff Sauce ingredients: Salted butter, onions, garlic, white wine, beef broth, Worcestershire sauce, flour, plain yogurt or sour cream, salt and pepper are used to make an incredibly delicious, rich homemade beef stroganoff sauce. If you don’t want to cook with wine, just add in a little beef broth instead.
- Mushrooms: Just about any variety or combination of mushrooms will work in this recipe. If you aren’t a fan of mushrooms, leave them out altogether. If you want to make this a meatless stroganoff, double the mushrooms and leave out the beef.
- Egg noodles: I grew up eating beef stroganoff with egg noodles but you could also serve it with rice, quinoa, polenta, or mashed potatoes.
How To Make This Recipe
See the recipe box below for ingredient amounts and full recipe instructions.
- Melt 1 tablespoon of butter in a 10 inch skillet over medium heat. Season both sides of the beef with salt and pepper, add the beef to a skillet and cook until browned. Remove from pan and set aside.
- Cook the onions, garlic and mushrooms until softened.
- Stir in wine and cook about 3 minutes.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce and flour. Pour into the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in yogurt or sour cream and season to taste with salt and pepper.
- Stir in the cooked beef.
- Serve over cooked noodles.
Expert Tips
- Steak is easier to slice if it’s partially frozen. Just about 20 minutes in the freezer can chill the steak enough so that it is easier to slice.
- It is important to create a slurry with the flour and the broth so that the mixture blends well with the other ingredients. Bringing the mixture to a simmer will cook away any flour taste.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this single serving beef stroganoff recipe you might like to consider using them in any of these single serving and small batch recipes:
- Beef: Beef Stew, Irish Stew, Carne Asada, Steak Fajitas
- Onions: Meat Sauce, Baked Ziti, Vegetable Casserole, Vegetable Soup
- Mushrooms: Pork Stir Fry, Thai Shrimp Soup, Green Curry, Chicken and Rice Casserole
- White wine: Chicken Cacciatore, Risotto, Baked Stuffed Fish
- Beef broth: Swedish Meatballs, Lentil Stew, Salisbury Steak, Rice Pilaf
- Worcestershire sauce: Crawfish Etouffee, Shrimp Creole, Sloppy Joe, Reuben Sandwich
- Yogurt: Tropical Smoothie, Curried Butternut Squash Soup, Butter Chicken, Fruit Quesadilla
- Noodles: Chicken Noodle Soup, Goulash, Roasted Vegetable Pasta
Frequently Asked Questions
Yes, the sauce can be made up to 1 day in advance. Reheat and mix with cooked noodles before serving.
Feel free to use ground beef instead of steak. If you’d like to make a vegetarian stroganoff, use vegetable broth instead of beef broth, double the number of mushrooms you use, and leave out the beef.
You sure can! To make a chicken stroganoff, use one boneless, skinless chicken breast or thigh.
Any of these single serving and small batch recipes would be perfect:
Roasted Carrots
Roasted Brussels Sprouts
Cornbread
French Bread
If you have any beef stroganoff leftover, cover it in an airtight container and store the stroganoff in the refrigerator for up to 4 days.
What To Serve With Beef Stroganoff
The traditional accompaniment is noodles but you could also serve beef stroganoff with rice or polenta. For a low carb alternative, use a cauliflower mash.
I use a 10-inch skillet in this beef stroganoff recipe. For best results, use a pan of a similar size. If you would like information on the baking dishes I use, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried this beef stroganoff recipe or any recipe on One Dish Kitchen 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
Recipe
Beef Stroganoff For One
Equipment
Ingredients
- 2 ½ tablespoons salted butter , divided
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 6 ounces beef sirloin steak , thinly sliced
- 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
- ¼ cup plain yogurt , or sour cream
- 2 ounces uncooked wide egg noodles (about 1 cup dried noodles)
Instructions
- Melt 1 tablespoon of butter in a 10 inch skillet over medium heat.
- Season both sides of the beef with the salt and pepper. Add in a single layer to the pan and cook until browned. About 3 minutes per side.
- Remove beef from the pan and transfer to a large plate.
- Add 1 tablespoon of butter to the pan and when the butter has melted, add the chopped onions. Cook 3 minutes, stirring occasionally. Add the garlic and mushrooms to the pan and cook an additional 5-7 minutes until mushrooms are softened, stirring occasionally.
- Stir in the white wine and cook about 3 minutes.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce and flour. Pour into the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in yogurt or sour cream and season to taste with salt and pepper. Add the cooked meat back into the pan and simmer an additional 3 minutes.
- Meanwhile, cook noodles in a medium-sized pot of boiling water until tender about 8 minutes. Drain. Transfer to a plate or bowl. Toss with 1/2 tablespoon butter. Top with beef and sauce.
Video
Notes
- Steak is easier to slice if it’s partially frozen. Just about 20 minutes in the freezer can chill the steak enough so that it is easier to slice.
- It is important to create a slurry with the flour and the broth so that the mixture blends well with the other ingredients. Bringing the mixture to a simmer will cook away any 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.
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!!