Beef stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious!

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 www.SimplyScratch.com

Beef Stroganoff was one of the first recipes I remember making in my early twenties. It was super easy and it was 5 ingredients instead of 14… which consisted of; hamburger, noodles, cream of mushroom soup and sour cream. It was pretty much grey on a plate. Gross.

So I’ still kept this recipe simple, I only jazzed it up to make it more “scratchy” and uh, duh delicious. Unfortunately, it’s still not a gorgeous dish but it sure does taste mighty fine. #cleanplateclub

ingredients

In this recipe, a little roux plus fresh mushrooms, onions, garlic and beef broth replace the cream of mushroom soup and thin slices of steak replace the ground hamburger. There’s still sour cream, but that’s sort of a must-have right? Oh! And there’s wine!

steak

You can use any really good steak. Today I’m using a ribeye only because I bought it for Pat to take up north to cook and eat while he was hunting. Since he didn’t end up grilling it and I really can’t let a good hunk of beef go to waste, so I thought why not make some strog?! But I personally prefer to use skirt or flank steak because it’s a little bit leaner.

cold steak

Start off with a chilled steak, straight out of the fridge.

slice

A cold steak is a lot easier to slice thin.

sliced

See?!

throw the beef in a bowl

Throw it into a bowl…

four and salt

Sprinkle with a half teaspoon of kosher salt and a heaping tablespoon of all purpose flour…

toss

Toss it all around to coat the steak.

prep prep

Now prep the veggies.

sliced mushrooms

Slice 4 to 5 mushrooms. I like crimini {baby portabellas} but button would work too.

diced onions

Slice and dice up a quarter cup {give or take} of a yellow onion. It’s roughly about half of a small onion.

chopped garlic

Then about a teaspoon of chopped garlic.

olive oil

Measure and add a couple tablespoons of olive oil into a 10-inch skillet and preheat over medium-high heat.

add meat to the hot pan

Add in the steak and let cook until a dark crust forms on the underneath.

mushrooms, onions and garlic

Give it a quick stir and add in the mushrooms, onions and garlic.

softened

Continue to cook until the mushrooms and onions are soft, which usually takes about 3-4 minutes.

transfer to a bowl

Transfer all that steak and mushroom goodness to a clean bowl and set it off to the side for a minute. I really could just eat this with a fork.

butter melting

Reduce the temperature of the pan to medium and give it a few minutes to cool down before adding two tablespoons of butter to the pan.

flour sprinkling

Sprinkle in 3 tablespoons of all purpose flour…

whisk

And whisk, cooking the roux for a couple minutes.

add broth

Pour in the beef broth while whisking.

wine time

A quarter cup {give or take 😉 } of a dry white wine, like pinot grigio. I thought I had some… but I only had sauvignon blanc… but trust me the pinot works best.

Worcestershire sauce

Lastly add a tablespoon of Worcestershire sauce and give it a stir.

steak mushrooms back in, salt and lots of black pepper

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

sour cream

Then add about 3/4 cup of sour cream…

heat through

Finally, stir to combine and then slowly heat through. Don’t bring to a boil or it could separate.

Beef Stroganoff ll www.SimplyScratch.com

See? So totally easy… and way better than opening a can.

Beef Stroganoff l www.SimplyScratch.com

I have always served my stroganoff with buttery sweet peas. And for some reason I can’t help but still mix them into my beef strog. I’m such a kid.

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 - www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Beef Stroganoff
Yield: 4 servings

Beef Stroganoff

Beef stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1-1/2 pounds of thinly sliced steak (like ribeye)
  • 4 tablespoons all-purpose flour, divided
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 cup sliced cremini mushrooms
  • 1/4 cup finely diced yellow onion
  • 1 teaspoon chopped fresh garlic {about 2 small cloves}
  • 2 tablespoons butter
  • 1-1/4 cup beef broth
  • 1/4 cup dry white wine (Pinot Grigio)
  • 1 tablespoon worcestershire sauce
  • 3/4 cup sour cream
  • Salt and black pepper, to taste
  • 12 ounces egg noodles, cooked as directed on package
  • chopped fresh parsley, for garnish

Instructions

  1. Slice up the steak into thin strips. Toss it in a bowl with 1/2 a teaspoon of kosher salt and 1 heaping tablespoon of all purpose flour. Set it off to the side so it comes up to room temperature {about 25 minutes}.
  2. Heat a 10-inch skillet over medium-high heat with 2 tablespoons of olive oil. Once hot add in the steak strips and let them cook undisturbed for 5 minutes so a brown crust forms.
  3. After the time is up stir the steak strips and add in the sliced mushrooms, diced onions and chopped garlic. Stir and cook until the mushrooms and onions are soft. About 4 minutes.
  4. Remove the beef and onion mixture to a clean bowl and set it off to the side.
  5. Reduce the heat under the pan to medium and give it a chance to cool down before adding two tablespoons of butter. Once melted add in the 3 tablespoons of all purpose flour. Whisk and cook the roux for 2 minutes.
  6. Pour in the beef broth and wine. Whisk and let it cook until thickened. Add a tablespoon of Worcestershire sauce, the beef and mushroom mixture, season with salt and pepper and stir in 1/2 to 3/4 cup of sour cream.
  7. Heat through and serve over cooked egg noodles.
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