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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.

Watch How To Make This Recipe

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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.
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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.

  1. 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.
  2. Cooking the Vegetables: In the same skillet, add onions, garlic, and mushrooms, cooking them until they are soft and fragrant.
  3. Adding Wine: Pour in the white wine, letting it cook and reduce for about 3 minutes, which enhances the flavors.
  4. 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.
  5. Incorporating Dairy: Add yogurt or sour cream to the sauce, stirring well. Season with additional salt and pepper according to your taste preference.
  6. Reintroducing Beef: Return the cooked beef to the skillet, stirring it into the sauce to reheat and combine flavors.
  7. Final Serving Step: Serve the beef stroganoff over freshly cooked noodles, ensuring a perfect blend of flavors in each serving.
Six pictures showing how to make beef stroganoff in a skillet.

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

Can the sauce for Beef Stroganoff be made ahead of time?

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.

What are some meat alternatives I can use instead of steak in Beef Stroganoff?

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.

Is it possible to make Beef Stroganoff with chicken?

Definitely! Chicken Stroganoff is a delightful variation. Use one boneless, skinless chicken breast or thigh in place of beef for a tasty chicken version.

How should I store any leftover Beef Stroganoff?

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!

RELATED:  15 Easy Desserts For One


Your Cooking For One Source
Because you’re worth it

Beef Stroganoff For One

4.92 from 34 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 1 serving
Make a delicious, quick, and easy single serve Beef Stroganoff with tender beef, creamy sauce, no canned soup, and cooks in 30 minutes. A satisfying meal!

Ingredients 
 

  • 1 ½ tablespoons salted butter , divided
  • 6 ounces beef sirloin steak , thinly sliced
  • ¼ teaspoon kosher salt
  • 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)
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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

Serving: 1serving, Calories: 711kcal, Carbohydrates: 52g, Protein: 51g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 231mg, Sodium: 815mg, Potassium: 1188mg, Fiber: 2g, Sugar: 5g, Vitamin A: 975IU, Vitamin C: 1mg, Calcium: 153mg, Iron: 5mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




36 Comments

  1. J. Hegyi says:

    Terrific recipe.

  2. Shelly says:

    So delicious and just the right amount. Thank you Joanie!

  3. Par Jackson says:

    What can be used in place of white wine? I do have cooking sherry on hand.

    1. Joanie Zisk says:

      You can use a little broth instead of the wine.

  4. Dal wilder says:

    Can this be made without using flour as thickener but instead using cornstarch…E.g. gluten free…

    1. Joanie Zisk says:

      Yes, use 1/2 tablespoon of cornstarch.

  5. Laurel Cooley says:

    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…..

  6. Shirlee says:

    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.

  7. James Loeper says:

    Very good, easy to make just the right amount

  8. Gay says:

    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.

  9. Terrie says:

    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. 👍🏻👍🏻💕❗️

  10. Laura says:

    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 !

    1. Joanie Zisk says:

      I’m so happy you enjoyed it. Thank you for your feedback.