Easy Beef Stroganoff Recipe with Butter Noodles
by Sommer Collier — last updated on Oct 17, 2025 
This easy recipe for Beef Stroganoff with Butter Noodles features tender pieces of thick-cut steak and egg noodles in a luscious, buttery mushroom sauce. It makes a fabulous main course for the holidays or any evening, and is ready to serve in less than an hour!
Sommer’s Recipe Notes
Waaay back in the day, before this whole “internet” thing really took off, I hosted in-person cooking classes that focused on fabulous yet easy recipes… The ladies always requested quick, fresh meals they could throw together once they got home from work. So I took my slow-cooking traditional Beef Stroganoff recipe and revamped it for speed.
The result? A Beef Stroganoff Recipe with Steak and Butter Noodles that’s a full-bodied, full-flavored, all-or-nothing dish in a fraction of the time!
Why You’ll Love This Steak Stroganoff Recipe
- Better, Faster – Most beef stroganoff recipes call for a lower-quality cut that needs to be slow-cooked to break down and tenderize. By simply using a better cut of steak, you cut out hours of cooking time!
- Quick and Easy – You can make this dish in only 30-45 minutes if you’re a good chopper. Or you could buy pre-sliced mushrooms, I won’t tell.
- Surefire Hit – Featuring a rich, luscious and tangy mushroom cream sauce hugging tender egg noodles and meaty pieces of juicy steak, this dish is always a crowd-pleaser at holiday gatherings and family dinners!
Ingredients and Tips
- Thick steak – We’re talking a 1 to 1 1/2-inch thick New York strip, filet, ribeye, or other quality cut you prefer.
- Egg noodles – I like wide egg noodles to catch all of the sauce. But extra wide egg noodles or other pastas like pappardelle will work well.
- Stroganoff sauce – This heavenly cream sauce includes olive oil, butter and flour, shallots, mushrooms, garlic, fresh thyme, dijon mustard, beef stock, and cognac for incredible flavor. Finish the sauce up with sour cream before serving for that signature stroganoff tanginess!
Recipe Variations
- Gluten-free – Use your favorite GF all-purpose flour substitute and gluten-free noodles.
- Thicker sauce – This easy recipe includes sour cream to give the sauce a tangy note and silky texture but is not thick. If you love a thick sauce you can double the amount of flour used below.
How to Make Steak Stroganoff with Noodles
Tip for Success – Let the seared steak rest for a full 5 minutes before slicing, to allow the juices to redistribute and keep the meat juicy.
Find the full Easy Beef Stroganoff recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Keep leftover steak stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezing – I don’t recommend freezing steak and butter noodles with a creamy sauce.
- Reheating – Reheat leftovers slowly in a microwave at 50% power, in short 10-15 second bursts.
Serving Suggestions
Keep things simple with classic, no-fuss vegetable side dishes. Our easy recipes for roasted or steamed broccoli, roasted broccoli and cauliflower, and air fryer asparagus are terrific options for a hearty veggie!
For a fresher side to balance out all of that rich, creamy sauce goodness, consider serving with a fresh green salad. Since we are talking about steak and butter noodles, you can’t go wrong with a steakhouse-style romaine salad!
Frequently Asked Questions
Both of these recipes are typically made with beef and noodles. However, a goulash is more of a saucy, broth-y dish while stroganoffs have a richer cream sauce.
When it comes to slicing cooked meat so they are juicy and tender, you always want to cut against the grain. Take a look at the steak… Notice those faint lines running through it, similar to wood grain? Slice through going the opposite direction (perpendicular).
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Easy Beef Stroganoff Recipe with Steak and Butter Noodles
Ingredients
- 1 1/2 pound thick steak (New York strip, filet, ribeye…)
- 1 pound wide egg noodles
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3-4 shallots, thinly sliced
- 2 pounds mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped thyme leaves + 1 teaspoon for steaks
- 2 tablespoons Dijon mustard
- 3 cups beef stock
- 1/2 cup cognac
- 1 cup sour cream
- 2-3 tablespoons chopped parsley
Instructions
- Place a large pot of water on high heat and bring to a boil. In a separate large saucepan combine oil, 2 tablespoons butter, and the flour over medium-high heat. Whisk well to eliminate clumps. Add the sliced onions and stir for 2-3 minutes.
- Add the mushrooms, garlic, 2 tablespoons thyme, and 1/2 teaspoon salt. Move around the pan continuously for 5 minutes or so, until the mushrooms have started to soften. Then add cognac, beef stock, and Dijon mustard. Mix well, and let the sauce simmer another 15-30 minutes. (Until reduced to a dark color with a thin gravy texture.)
- Meanwhile, preheat the grill or a skillet to high heat. Rub the steaks with oil, salt, pepper and thyme. Grill 3-5 minutes per side, depending on thickness (1 1/2 inches = 5 minutes per side.)
- Boil the noodles according to package directions. After draining, add 2 tablespoons butter, 1 tablespoon parsley, and salt to taste. Cover and set aside.
- After the steaks have rested 5 minutes, slice into thin strips. Add the sour cream to the sauce and whisk well. Salt and pepper the sauce to taste. Immediately plate the noodles topped with sauce. Then lay the steak across the top. Garnish with extra parsley!
Notes
- Storing Leftovers – Keep leftover steak stroganoff in an airtight container in the refrigerator for up to 3 days.
- Reheating – Reheat leftovers slowly in a microwave at 50% power, in short 10-15 second bursts.
I've never had beef stroganoff before and didn't know exactly what it was, and this looks perfect for this chilly time of year. Your daughter sounds so cute!!
I love your daughter, how fun!! I can imagine she is as spunky as you sommmer..what a delight! I have not had beef stroganoff in what seems like forever, how luscious..thanks fro tempting me again!!
sweetlife
Looks wonderful! I think Cook's Illustrated also recommends using a better cut of beef and if you like the flavor profiles in the dish then doing so will give you much more satisfaction. The first meal I EVER cooked was Beef Stroganoff in a pressure cooker when I was 12 so it has a special place in my heart (stomach).
love hearing the story about your daughter…no doubt she will go far in life. Recipe looks great, but I don't like beef. might work for venison tho! thx
your daughter sounds like mine :). love easy dishes like this one…
Your daughter sounds adorable! And your stroganoff look incredible!
Your daughter is so cute…haha. Love your pasta dish….simple, comforting and delicious…yum
I could almost taste all the BIG flavors you've infused together here. Your pictures are jumping off my screen. I love those mushrooms being drizzled with cognac.. mmmm good!
Love the addition of the cognac! We've always used wine in stroganoff so this gives me a new twist to try :-) Your daughter sounds like she's certainlly taking after her mom!! Enjoy your weekend, Kate @ kateiscooking
Beautiful photography, I think you've really captured the essence of this luscious dish, great job:)
your daughter sounds like such a cutie! I see event planning in her future!
That is great!
Also, wanted to remind you Merry Monday's theme is Mint! Hope you can join!
http://clearlyclaireblog.blogspot.com/2010/11/anyone-care-to-join-merry-mondays.html
Your little girl will make a great even planner when she grows up! Your stroganoff looks so good; all those wonderful mushrooms!!!