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!
I think beef stroganoff is one of my favorite comfort foods. How can anyone resist tender cuts of beef simmering in a creamy, made-from-scratch sauce along with sautéed onions, garlic, and mushrooms? As if this isn't enough to get your mouth watering, it's served over a bed of buttery noodles.
Beef stroganoff was a popular dish when I was growing up. My mother made it often using either slices of beef or ground meat. The beef stroganoff of my childhood wasn't particularly exciting but it's such a classic recipe, I thought would be wonderful to recreate it and make beef stroganoff a dish to really get excited about.
Why This Recipe Works
- We recommend thinly slicing the beef so that it cooks quickly and is tender.
- This beef stroganoff is made with simple ingredients.
- Beef stroganoff is easy to make and cooks in 30 minutes.
- This recipe yields the perfect amount for one or two people.
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Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Steak: I recommend beef sirloin, but just about any cut of steak will do. 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.
- 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 meal, 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
- 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 left over from this 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
- Onions: Meat Sauce, Baked Ziti, Vegetable Casserole
- Mushrooms: Pork Stir Fry, Thai Shrimp Soup, Green Curry
- White wine: Chicken Cacciatore, Risotto, Baked Stuffed Fish
- Beef broth: Swedish Meatballs, Lentil Stew, Salisbury Steak
- Worcestershire sauce: Crawfish Etouffee, Shrimp Creole, Sloppy Joe
- Yogurt: Tropical Smoothie, Curried Butternut Squash Soup, Butter Chicken
- Noodles: Chicken Noodle Soup, Goulash, Roasted Vegetable Pasta
Frequently Asked Questions
Yes, 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 version, use vegetable broth instead of beef broth, double the amount of mushrooms you use and leave out the beef.
You sure can! To make a chicken stroganoff, use one boneless, skinless chicken breast of thigh.
Any of these single serving and small batch recipes would be perfect:
Roasted Carrots
Roasted Brussels Sprouts
Cornbread
French Bread
Serving Suggestion
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!
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Ingredients
- 2 1/2 tablespoons salted butter , divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 8 ounces beef sirloin steak , thinly sliced
- 1 cup chopped onions
- 1 clove garlic , minced
- 1/2 cup sliced mushrooms
- 1/4 cup white wine
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1/4 cup plain yogurt (could also use sour cream)
- 1 cup uncooked wide egg noodles
How To Video
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.
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.
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.