Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles. This recipe will serve 6.

Beef Stroganoff

If there was a list of the worlds least attractive meals, beef stroganoff would be on it.

And it’s probably at the top.

Beef Stroganoff was one of the first recipes I remember making in my early twenties. It was super easy to prepare and it was only 5 ingredients. My old recipe consisted of ground beef, egg noodles, cream of mushroom soup, milk (or was it beef broth?) and sour cream. It was pretty much looked like grey on a plate. Gross.

Beef Stroganoff

Over the years, I’ve upgraded that recipe. Swapping in steak instead of ground beef and making my own creamy sauce.. I tried to keep this recipe relatively simple, just making it more from scratch, and of course, more delicious. Unfortunately, it still won’t win and pretty dish awards but it sure does taste amazing.

ingredients for Beef Stroganoff

To Make This Homemade Beef Stroganoff You Will Need:

  • steakI like to use ribeye for this recipe.
  • unbleached all-purpose flourAids in browning the beef and thickening the sauce.
  • kosher saltEnhances the flavors in the recipe.
  • olive oilOr substitute with avocado oil.
  • mushrooms (sliced) – Use white button or cremini.
  • yellow onionAdds a sweet and subtle onion flavor to the soup.
  • garlicAdds distinct punchy flavor.
  • dry white wineLike chardonnay or sauvignon blanc. Use a wine you like to sip! Or simply omit.
  • butterAdds richness and flavor and is needed to create the roux which will thicken the sauce.
  • low-sodium beef brothThe base for the creamy sauce.
  • sour creamAdds delicious tang and creaminess.
  • Worcestershire sauceAdds some depth and flavor. Use homemade or store-bought.
  • freshly ground black pepperThis will add some subtle bite and flavor.
  • egg noodlesI like to use extra wide egg noodles.
  • parsleyAdds a pop of color and herbaceous freshness when serving. (optional)

thinly sliced steak in bowl

Prep the beef:

Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice it thin. Once sliced add it into a mixing bowl.

sliced steak with salt and flour

Sprinkle with 1/2 teaspoon of kosher salt and 2 tablespoon of unbleached all-purpose flour.

sliced steak tossed with salt and flour

Toss well to coat coat the steak and set aside.

olive oil in pan

Make The Stroganoff:

Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat.

Work in batches cooking steak

Work in batches to sear and cook the sliced steak.

crispy browned sliced beef

Once you’ve added a single layer of steak, let cook until a dark crust forms on the underneath. About 3 to 4 minutes. Adjust the heat as needed to avoid burning and add more oil as needed.

transfer browned beef to plate

Once cooked, transfer the browned beef to a clean plate.

bring a pot of water to boil, add a palmful of salt

Meanwhile, fill a large pot with water and bring to a boil.

add mushrooms, onion and garlic to pan

Sauté the veggies:

Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt.

cook until softened

Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.

pour in wine and reduce

Next, pour in 1/4 cup of a dry white wine, like chardonnay or sauvignon blanc. Simmer this until reduced by half. If you don’t like or drink wine, simply omit.

transfer mushroom mixture to plate with beef

Transfer the mushroom mixture and any remaining liquids to the same plate with the steak.

Beef Stroganoff

Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

add butter to pan

With the pan still heated to medium-low, add in 2 tablespoons of butter.

once melted, sprinkle in flour

While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter.

stir and cook 2 minutes

Stir and cook for 2 minutes.

stir while pouring in broth

While stirring, pour in 14 ounces low-sodium beef broth. Increase the heat to medium and simmer until thickened slightly.

add sour cream, Worcestershire sauce and black pepper

Reduce the heat to low and add in 3/4 cup of sour cream, 1 tablespoon of Worcestershire sauce and some freshly ground black pepper. Stir well to combine.

add beef and mushrooms to sauce

Next reduce the temperature to low and add in the steak and mushrooms.

stir to combine

Stir to combine and slowly heat through. Don’t bring to a boil or the sauce could separate. Taste and season with more salt and pepper if desired.

Add cooked noodles and toss to combine

Lastly add in the cooked egg noodles, gently toss to combine and serve!

Beef Stroganoff in skillet

What To Serve With Beef Stroganoff:

Beef Stroganoff

How To Reheat Beef Stroganoff:

While preparing, reserve 1 cup of more of pasta water. Add a serving of the beef stroganoff to a bowl and drizzle with a little of the pasta water. Reheat at 80% power in 45 second increments until heated through.

Beef Stroganoff

Enjoy! And if you give this Homemade Beef Stroganoff recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Beef Stroganoff

Beef Stroganoff
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Yield: 6 servings

Beef Stroganoff

Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles.

Ingredients

  • pounds ribeye steak, thinly sliced
  • 4 tablespoons unbleached all-purpose flour, divided
  • kosher salt, to taste
  • olive oil
  • 8 ounces sliced mushrooms, white button or cremini
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine, like chardonnay or sauvignon blanc, or simply omit
  • 2 tablespoons butter
  • 14 ounces low-sodium beef broth
  • 3/4 cup sour cream
  • 1 tablespoon worcestershire sauce
  • freshly ground black pepper, to taste
  • 12 ounces egg noodles
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions 

  • Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice thin. Once sliced add it into a mixing bowl with 2 tablespoons flour and 1/2 teaspoon kosher salt. Toss to coat.
  • Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat. Once hot, work in batches adding some of the sliced steak in an even layer and cooking 3 to 4 minutes before turning and cooking for another 2 to 4 mintues. Add more oil if needed and adjust the heat (as needed) to avoid burning.
  • Transfer the browned beef to a clean plate and repeat with the remaining.
  • Bring a large pot of salted water to boil.
  • Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt. Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.
  • Once tender, pour in the dry white wine. Simmer this until reduced by half. Transfer the mushroom and onion mixture and any liquids to the same plate with the steak.
  • Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (only used if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.
  • While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter. Sprinkle in the remaining 2 tablespoons of flour. Stir and cook for 2 minutes. While stirring, pour in the beef broth. Increase the heat to medium and simmer until slightly thickened.
  • Reduce the heat to low and add in the sour cream, Worcestershire and some freshly ground black pepper. Stir well to combine.
  • Lastly add in the steak and mushrooms. Stir to combine. Taste and season with more salt and pepper as desired.
  • Add in the cooked egg noodles. Gently stir to combine and gradually heat through. Avoid bringing to a boil to keep the sauce from separating.
Serving: 1g, Calories: 601kcal, Carbohydrates: 47g, Protein: 33g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 536mg, Potassium: 612mg, Fiber: 2g, Sugar: 3g, Vitamin A: 350IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 4mg