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Beef Stroganoff

Beef Stroganoff

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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.
Course Mains & Entrees
Cuisine Russian
Keyword beef, comfor food, easy dinner, easy recipe, mushrooms, pasta
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6 servings
Calories 601
Author Laurie McNamara

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.

Nutrition

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