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This single serve Beef Stroganoff recipe offers all the comfort of the classic dish. It includes juicy beef strips in a homemade creamy sauce, bursting with the taste of onions and mushrooms, atop buttered noodles. This easy-to-make recipe avoids canned cream of mushroom soup, ensuring a fresh, homemade flavor. Ready in just 30 minutes, it’s an ideal choice for a fast, yet indulgent meal.
For more satisfying and flavorful single serving meals, explore our rich and creamy Tuscan Chicken, tender Coq au Vin, soft and pillowy Potato Gnocchi, and robust and comforting Lasagna.
Why You’ll Love This Beef Stroganoff Recipe
- Quick and Easy: Cooks in 30 minutes, perfect for a fast, filling meal.
- Rich and Creamy Sauce: A homemade sauce that’s flavorful and comforting.
- No Cream of Mushroom Soup: Fresh ingredients for a better taste.
- Tender Beef: Cooked to perfection, offering a satisfying texture.
- Versatile and Customizable: Easily adaptable to suit your taste preferences.
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Ingredients
This section provides a quick rundown of the ingredients used in this easy Beef Stroganoff recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Steak Choices: For the best results, select beef sirloin, tenderloin, or boneless rib eye. Thinly slicing the steak against the grain ensures tenderness. Alternatively, 4 ounces of ground beef can be used for a different texture. If you’ve leftover beef, consider using it in any of these single serving recipes: Sheet Pan Steak and Potatoes, Beef Bulgogi, Mongolian Beef, and Beef Stew.
- Cutting Steak Against the Grain: Observe the long, white muscle fibers in the meat. Cutting against these fibers (not parallel) breaks them down, resulting in a more tender and enjoyable eating experience.
- Stroganoff Sauce Ingredients: Create a rich and flavorful sauce with salted butter, onions, garlic, white wine, beef broth, Worcestershire sauce, flour, and plain yogurt or sour cream. Season with salt and pepper to taste. If cooking with wine isn’t preferred, substitute with additional beef broth.
- Mushrooms: Versatility is key – almost any variety or combination of mushrooms fits this recipe. For those who don’t prefer mushrooms, feel free to omit them. For a vegetarian twist, double the mushroom quantity and exclude the beef. Consider using any leftover mushrooms in a creamy Mushroom Casserole or Risotto.
- Egg Noodles: A traditional pairing with beef stroganoff, egg noodles can be replaced with rice, quinoa, polenta, or mashed potatoes for variety or personal preference.
Recipe Variations
Explore creative twists on classic Beef Stroganoff with variations like spicy paprika-infused sauce, vegetarian mushroom stroganoff, or a creamy chicken alternative, catering to all taste preferences and dietary needs.
- Chicken Stroganoff: Swap beef for chicken for a lighter twist.
- Mushroom Stroganoff: Omit the meat and replace with extra mushrooms for a vegetarian version.
- Spicy Stroganoff: Add a dash of paprika or cayenne for heat.
- Creamier Sauce: Incorporate a bit more sour cream or a splash of cream.
How To Make Beef Stroganoff
These step-by-step photos and instructions help you visualize how to make Beef Stroganoff. See the recipe box below for ingredient amounts and full recipe instructions.
- Butter and Beef Preparation: Begin by melting 1 tablespoon of butter in a 10-inch skillet over medium heat. Season the beef slices with salt and pepper, then add to the skillet, cooking until browned on both sides. Once browned, remove the beef from the skillet and set it aside.
- Cooking the Vegetables: In the same skillet, add onions, garlic, and mushrooms, cooking them until they are soft and fragrant.
- Adding Wine: Pour in the white wine, letting it cook and reduce for about 3 minutes, which enhances the flavors.
- Creating the Sauce: In a separate bowl, mix the beef broth, Worcestershire sauce, and flour together. Whisk until smooth, then pour this mixture into the skillet. Bring the sauce to a simmer, cooking for 5 minutes and stirring occasionally to ensure a smooth consistency.
- Incorporating Dairy: Add yogurt or sour cream to the sauce, stirring well. Season with additional salt and pepper according to your taste preference.
- Reintroducing Beef: Return the cooked beef to the skillet, stirring it into the sauce to reheat and combine flavors.
- Final Serving Step: Serve the beef stroganoff over freshly cooked noodles, ensuring a perfect blend of flavors in each serving.
Expert Tips
- Efficient Steak Slicing: For easier slicing, place your steak in the freezer for about 20 minutes before cutting. This partial freezing firms up the meat, allowing for cleaner, more precise cuts.
- Creating a Smooth Sauce: To ensure a lump-free sauce, first mix the flour with the broth to form a smooth slurry. When added to the pan and brought to a simmer, this technique helps the sauce blend seamlessly with the other ingredients and eliminates any raw flour taste.
What To Serve With Beef Stroganoff
Enhance your Beef Stroganoff with flavorful options like fluffy quinoa, creamy mashed potatoes, or traditional egg noodles, perfect for complementing the rich, savory flavors.
Enjoy your Beef Stroganoff with:
- A Side Salad: A fresh tomato salad balances the richness.
- Sautéed Vegetables: Like green beans, for a healthy addition.
- A Glass of Red Wine: Complements the creamy sauce beautifully.
- Crusty Bread: Homemade French bread is great for sopping up the extra sauce.
- A Light Dessert: Such as Ambrosia to finish off the meal.
Frequently Asked Questions
Absolutely! The Beef Stroganoff sauce can be conveniently prepared up to a day in advance. Simply reheat the sauce when needed and combine it with freshly cooked noodles for serving.
For a different twist, ground beef is a great substitute for steak in Beef Stroganoff. For a vegetarian version, replace the beef broth with vegetable broth, double the quantity of mushrooms, and omit the beef altogether.
Definitely! Chicken Stroganoff is a delightful variation. Use one boneless, skinless chicken breast or thigh in place of beef for a tasty chicken version.
To store leftover Beef Stroganoff, place it in an airtight container and refrigerate. It will keep well for up to 4 days, ensuring you can enjoy your delicious meal over several servings.
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 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!
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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
- ¼ cup plain yogurt , or sour cream
- 2 ounces uncooked wide egg noodles (about 1 cup dried noodles)
Instructions
- Begin by melting 1 tablespoon of butter in a 10-inch skillet over medium heat. Season the beef slices with salt and pepper, then add to the skillet, cooking until browned on both sides. Once browned, remove the beef from the skillet and set it aside.
- In the same skillet, add onions, garlic, and mushrooms, cooking them until they are soft and fragrant.
- Pour in the white wine, letting it cook and reduce for about 3 minutes, which enhances the flavors.
- In a separate bowl, mix the beef broth, Worcestershire sauce, and flour together. Whisk until smooth, then pour this mixture into the skillet. Bring the sauce to a simmer, cooking for 5 minutes and stirring occasionally to ensure a smooth consistency.
- Add yogurt or sour cream to the sauce, stirring well. Season with additional salt and pepper according to your taste preference.
- Return the cooked beef to the skillet, stirring it into the sauce to reheat and combine flavors.
- 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 ½ tablespoon butter. Top with beef and sauce.
Notes
- Efficient Steak Slicing: For easier slicing, place your steak in the freezer for about 20 minutes before cutting. This partial freezing firms up the meat, allowing for cleaner, more precise cuts.
- Creating a Smooth Sauce: To ensure a lump-free sauce, first mix the flour with the broth to form a smooth slurry. When added to the pan and brought to a simmer, this technique helps the sauce blend seamlessly with the other ingredients and eliminates any 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.