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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.
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Ingredients
If you have any ingredients leftover from this 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 for a lighter take.
- Savory Mushroom Sauce: Skip the meat and double the mushrooms for a vegetarian option.
- Spicy Beef Stroganoff: Add a pinch of cayenne or extra black pepper for a little heat.
- Extra Creamy Sauce: Stir in more sour cream or a splash of heavy cream for a richer texture.
How To Make Beef Stroganoff
These step-by-step photos and instructions help you visualize how to make this easy Beef Stroganoff recipe. See the recipe box below for ingredient amounts and full recipe 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.
- 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 single serving 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!
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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
-
- 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.
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.