Homemade 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. This recipe will serve 6.

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 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

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!

Prep the beef:

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.

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

A cold steak is a lot easier to slice thin.

See?!

Throw it into a bowl.

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

Toss it all around to coat the steak.

Now prep the veggies.

Slice 4 to 5 mushrooms. I like cremini (aka baby portobellos) but button would work too.

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

Then about a teaspoon of chopped garlic.

Make The Stroganoff:

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

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

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

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

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.

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.

Sprinkle in 3 tablespoons of all purpose flour.

And whisk, cooking the roux for a couple minutes.

Pour in the beef broth while whisking.

A quarter cup (give or take 😉) of a dry white wine.

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

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

Then add about 3/4 cup of sour cream…

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

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

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!

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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.

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Ingredients

• 1½ pounds steak, like ribeye, sliced
• 4 tablespoons unbleached 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 cloves
• 2 tablespoons butter
• 1¼ cup beef broth
• 1/4 cup dry white wine, Pinot Grigio
• 1 tablespoon worcestershire sauce
• 3/4 cup sour cream
• kosher salt, to taste
• freshly ground black pepper
• 12 ounces egg noodles, cooked as directed on package
• chopped fresh parsley, for garnish

Instructions 

• 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}.
• 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.
• 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.
• Remove the beef and onion mixture to a clean bowl and set it off to the side.
• 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.
• 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.
• Heat through and serve over cooked egg noodles.

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

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Russian