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!
Beef Stroganoff
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.
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I don’t know what you’re talking about, this looks incredible! If you ask me the dish which is extremely hard to take a good picture of is Boeuf Bourguignon. It’s just a brown, gooey mess. Your pictures look fantasitc.
Um…You sure may this look pretty dang gorgeous if you ask me! I would eat a plate any day! Your pictures make this stroganoff look just as amazing as it taste!
Thanks Tieghan!
This was always a staple in my house when I was a kid, but I never liked any of the recipes (so many ingredients like you said above). This one looks good, can’t way to try it, love the pictures.
I just bought a skirt steak to make some stir fry with snap peas…I wanted to try to get my husband to like peas but he put his foot down ha . So I’ll make this with it instead.
I think you did a pretty darn good job at making me want this stroganoff. I haven’t made this in years and now I’m going to save this for later.
I don’t care how unattractive it is, beef stroganoff is one of the best things in the world, ever. That’s how much I love it. Not even exaggerating. 🙂
Beef stroganoff is the bes! I can’t wait to try your version!
Ahhhh:) Pure comfort food. I love Stroganoff and especially with petit peas and butter. Thanks for a gorgeous recipe. Can’t wait to make it this weekend.
What is the coversion for coconut flour instead of regular flour?
Great question! I’ve not yet dove into the coconut flour world but I did find a post about how to use it! Here is the link… I hope this helps! http://healthimpactnews.com/2013/how-to-use-coconut-flour-2/
Fabulous picture, by the way!!
Thanks Jennie!
I just made this for dinner & my husband and I LOVED it! Now I have to make it for my dad because this is one of this favorite meals.
Made this a couple of weeks ago and o.m.g. so yummy! Me and the hubby enjoyed it!
I LOVE this recipe! I made it last night with some alterations for my current eating regimen, and it was still great! I subbed 0% greek yogurt with a small spoonful of LF cream cheese for the sour cream and used garbanzo flour so the whole stroganoff would be protein. i subbed mini-lasagne corn noodles for the egg noodles and they worked great! i probably used a little less oil (no butter, just canola) in both spots and slightly less wine to reduce sugar and fat content. i was really happy with it both last night and today for lunch. thanks!
What can i use instead of wine? Please suggest. wanna make this tonight for dinner.
My husband loves beef.. I love the way you have explained every detail of the procedures.
Hi Lubna! Thanks! I would just use chicken broth 🙂 Enjoy!
Finally was able to get this recipe done and….WOW! Who knew this could be so good? Thanks for ANOTHER great recipe! YOU ROCK!
Made this for dinner exactly as written. Perfect amount for 2 if you use half the amount of egg noodles. Thanks for the recipe. I found it on Pinterest. Would definitely recommend and make again.
I’m so glad! Thank you Veronica!
Excellent recipe…. One thing I did add instead of using white wine…. I used a red…..
Absolutely delicious!!! I made this tonight and it was wonderful! I am new to your website but thoroughly enjoying it. I also made the Perfect Grilled Turkey Burgers last week and they were awesome!
Yay! I’m so glad Cyndy! enjoy!
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Making this right now! It looks gorgeous!
I’m so glad i found your blog. Because of sodium issues I have to make everything from scratch, even condiments, so this really helps. I love beef stroganoff. I learned to cook it back in the 60s and then it always contained dill. So without it it just doesn’t taste like stroganoff to me. As luck would have it I have some fresh dill in the fridge and a skirt steak in the freezer. Guess what I’m having for dinner tomorrow night? Thank you again for doing it all from scratch.
I’m so glad too! Enjoy this yummy recipe Maralyn!
Any idea on which gluten free flour alternative works best here?
Just made it & it was fabulous!!
Delicious!! I did this with left over crane asada steak that we made, and it worked wonderfully! I just skipped the step of cooking the meat before adding the onion, garlic, and mushrooms. 🙂
Can you make this with beef stew meat?
This will now be my go-to Stroganoff recipe. Simple and quick and OMG so delicious. Thank you.
First time on your website, and absolutely love that you do everything from scratch! I loved this recipe, I made it for myself, my boyfriend and his parents, with a few changes. I used dry sherry, venison backstrap, omitted the mushrooms (my boyfriend isn’t too fond of them), did not use parsley, and used safflower oil, and it was fantastic! I’m not too “familiar” in the kitchen, but I got great compliments and was told that it was definitely worthy of seconds. Thank you so so much!!
Thanks for the recipe. It’s easy and delicious!
Used your recipt for stroganoff but left out the worstershire by acident and fo
Tried your recipe but for got worshire and mushrooms until the end so left out worshire sauce altogether but sautéed mushrooms in more butter then add to rest.Used water with beef bullion instead of wine. Very good and family enjoyed much. Also used beef stew meat cut very thin, good budget cut.
I have been searching for a scratch stroganoff recipe that comes close to what I remember my grams recipe was and I think I just found it, my 30 yrs of look is over. I will try this recipe very soon and and I will let you know the out come.
I made this last night, kickass recipe!!!
I’m so glad! <3
Best stroganoff I have ever made! So quick and easy! Even my picky eater loved it! Thanks again for another great dinner!
I’m so glad to hear it, Kim!
Delicious Laurie!
I’m so happy you liked it Peggy!!
The only minor thing I did differently was use left over rib roast and didn’t coat it in flour prior to warming (since it was already cooked) in the pan after sautéing the onions and mushrooms. I never like to use canned cream of mushroom. The sauce was a perfect creamy balance. Thank you for this simple yet delicious recipe!
How far in advance on the day you plan to serve this, can you make the stroganoff?
Great flavor to this stroganoff. Unfortunately I ran into some issues (not the recipe’s fault). I’m a bit, shall we say, challenged with roux making. It should be easy, but it never turns out right for me for some reason. The 3 tblsp of flour to 2 tblsp of butter ended up being very lumpy and dry for me. I added more butter and it evened out a bit. But when I added the broth and wine, it was super thick to start – like paste! I added more broth and wine and finally got it gravy-like, but I still feel like I messed something up.
Any tips from master roux-makers are much appreciated.
My missteps aside, the recipe is very tasty. I will be attempting again!