Homemade Beef Stroganoff is a classic easy dinner recipe you can have on the table with in 35 minutes.
It's also our family's all time favorite dinner! I knew it was time for a few better picture's. Plus it was a great excuse to make Beef Stroganoff the other night and share our all time favorite meal.
There's just something about the beef and mushrooms in a creamy sour cream sauce smothered over noodles.
This isn't that dreaded stuff that comes in a box folks! This is the real deal!
If you've been looking for a Beef Stroganoff recipe look no further. This ones D-E-L-I-C-I-O-U-S! I stirred the egg noodles in for the pictures but I prefer the sauce over the top of the Homemade Egg Noodles instead. (Like the picture below.) Just my own little opinion!
(Original picture of recipe above.)
My daughter has been asking me to make Beef Stroganoff from Scratch for a couple of weeks, for a kid that doesn't like mushroom, she doesn't even blink at them in stroganoff!
When the kids asked the other night what was for dinner and I said "stroganoff" they started dancing around and saying yippee!
I should have taken a picture but I was over come with their excitement.
This is serious man food ladies! Sure to please!
One tip DO NOT, I repeat DO NOT use non stick cookware besides being bad for your health you will not achieve ultimate caramelization!
UPDATE- This recipe has been highly reviewed on Tasty Kitchen one reviewer even made it with greek yogurt in exchange for the sour cream. I am going to give it a try and will update everyone with the out come.
Here's what you need to make Beef Stroganoff From Scratch: sirloin steak, onion, mushrooms, garlic, flour, salt, garlic powder, onion powder, pepper, butter, olive oil, beef broth, worcestershire sauce, sour cream and cooked egg noodles (not pictured).
Cube 1 1/4 pounds Steak into bit size pieces a little larger then the finished size. (It will shrink)
I prefer using Sirloin Steak to make Beef Stroganoff because it's fairly tender, and affordable. The secret is to sear the outside of the steak, but keep the inside tender by not overcooking. That is why I remove it from the heat and stir it back into the stroganoff at the end to reheat.
Beef Tenderloin or any other tender flavorful steak like Ribeye could also be used. I avoid the traditional Round Steak or Rump Steak because they lack flavor and are extremely tough.
By browning the meat it gives a good base to make the stroganoff sauce, and seals in the juices.
Cube 1 1/4 pounds Steak into bit size pieces a little larger then the finished size. (It will shrink)
I prefer using Sirloin Steak to make Beef Stroganoff because it's fairly tender, and affordable. The secret is to sear the outside of the steak, but keep the inside tender by not overcooking. That is why I remove it from the heat and stir it back into the stroganoff at the end to reheat.
Beef Tenderloin or any other tender flavorful steak like Ribeye could also be used. I avoid the traditional Round Steak or Rump Steak because they lack flavor and are extremely tough.
By browning the meat it gives a good base to make the stroganoff sauce, and seals in the juices.
I make a quick One Skillet Hamburger Beef Stroganoff which is still a family favorite when I need something easy, and a Crock Pot Beef Stroganoff which is a great way to use stew meat or chuck roast with the long slow cook offered from the slow cooker.
Cut:
- 1 whole Onions in quarters and then slice
- 8 ounces Mushrooms into slices
- 5 cloves Garlic minced
Combine:
When you remove the meat you will have this nice brown caramelization on the bottom of pan.
Turn down heat to medium. Slowly poor in 1/2 cup beef broth while whisking or scraping bottom of pan, add remaining beef broth, worcestershire sauce, and heat through.
Add beef, and mushroom mixture to sauce, and stir to combine. Cook until heated through. Remove from heat.
Add sour cream, and mix well until heated. (If you don't like as much sour cream feel free to reduce the amount to your taste.)
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Granulated Garlic
- 1 teaspoon Onion Powder
- Black Pepper to taste
Caramelize onions in 2 tablespoons butter over medium-high heat.
By caramelizing the onions you are creating a delicious depth of flavor to build on.
By caramelizing the onions you are creating a delicious depth of flavor to build on.
Add mushrooms, and garlic. Cook until starting to brown.
Remove onions, mushrooms, and garlic to a separate bowl.
Melt another 2 tablespoons butter add steak.
Brown the meat on all sides and move to the bowl with mushrooms and onions.
When you remove the meat you will have this nice brown caramelization on the bottom of pan.
Turn down heat to medium. Slowly poor in 1/2 cup beef broth while whisking or scraping bottom of pan, add remaining beef broth, worcestershire sauce, and heat through.
Add beef, and mushroom mixture to sauce, and stir to combine. Cook until heated through. Remove from heat.
Add sour cream, and mix well until heated. (If you don't like as much sour cream feel free to reduce the amount to your taste.)
Finished! Yumm! Serve over Egg Noodles. If I have time I really like to serve these over Homemade Egg Noodles, but there are quite a few good options at the grocery store if you don't have time to make them. (This pictures is old but I think it serves it's purpose.)
Other favorite Beef Stroganoff Recipes we love are:
Yield: 6
Beef Stroganoff Recipe From Scratch
Beef Stroganoff Recipe in a sauce from scratch with tender beef, mushrooms, and onions over egg noodles. Recipe from Serena Bakes Simply From Scratch.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- 1 1/4 pounds Sirloin Steak, Cut Into Bite Sized Pieces
- 1 whole Onion, Quartered And Sliced Thin
- 8 ounces Mushrooms, Sliced
- 5 cloves Garlic, Minced
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Salt Or To Taste
- 1 teaspoon Granulated Garlic
- 1 teaspoon Onion Powder
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 1/3 cup Beef Broth
- 1 1/2 teaspoon Worcestershire Sauce
- 2 cups Sour Cream (If you don't care for sour cream reduce to 1 cup, and add additional to your taste.)
- 8 ounces Cooked Egg Noodles, Homemade or Packaged
Instructions
- Mix flour, salt, garlic powder, onion powder and pepper together. Coat sirloin steak with seasoned flour.
- Melt 2 tablespoons butter over medium-high heat, add onions and caramelize until brown. Then add mushrooms, and garlic. Cook until mushrooms just start to have a nice brown color. Remove mushrooms, and onion mixture to a separate bowl.
- Heat remaining 2 tablespoons butter and 2 tablespoon olive oil over high heat, add steak and flour mixture and cook until steak has a nice brown crust on all sides. Remove to bowl with mushrooms.
- Over medium heat slowly poor into pan 1/2 cup on beef stock scraping brown bits off bottom of pan and forming a sauce. When smooth add other 1/2 cup stock, worcestershire sauce and meat/mushroom mixture. Cook until heated through.
- Turn stove to low and add sour cream mix until heated through. Enjoy over noodles or rice.
Nutrition Facts
Calories
583.50Fat
41.61 gSat. Fat
18.80 gCarbs
21.11 gFiber
1.62 gNet carbs
19.49 gSugar
4.00 gProtein
31.43 gSodium
529.58 mgCholesterol
163.48 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
©2011 Serena Bakes Simply From Scratch
29 comments
I'm definitely trying your recipe! Yum!
Ohh, we haven't had stroganoff in sooo looong! I will have to make and try your recipe. :) Thank you for the pan tip! Have a wonderful day!
Great post, an I love the comment you made about using non-stick pans. I am 100% with you. Thanks for visiting my blog!
This recipe looks so much better than the stroganoff recipe I tried a few weeks ago. Thanks!
I am SO making this! It looks amazing. This was a popular family dinner when I was a kid.
I love beef stroganoff! Your's looks absolutely delicious! Creamy and flavorful! If your daughter will eat the mushrooms, I'm sure mine will too!
Thanks for the great recipe and photos! I linked to your recipe on my blog - thespilledmilk.com. Thanks again!
Made this today and even though I changed it up a bit using what ingredients I had (canned mushrooms and shredded chuck roast) it turned out really good! The caramelized onions really made a difference, I'm sticking with this recipe from now on. Thank you.
I have made stroganoff many times over the years. Everything from exotic Cook's Illustrated recipes to Hamburger Helper. This was the best. I used fat free Greek yogurt instead of sour cream - I'm sure sour cream is better, but this was still the best. Relatively simple, too.
Thanks.
Has anyone tried freezing the sauce from this recipe? Would it freeze well?
I've never tried freezing this recipe but if you made it up to the point before you added the sour cream and then added the sour cream when reheating it should hold together well. When the sour cream or greek yogurt is overheated it separates a little bit..
Beef Broth??? I thought you really do cook from scratch:(
I'm sorry you feel disappointed with my recipe calling for beef broth. Beef broth or stock can be made from scratch by boiling beef bones in water with onion, carrots, celery, thyme, rosemary, salt and pepper for 4-6 hours like making chicken stock. There are also many high quality beef broths available on the market for convience, I don't use cake mixes or condensed soups in my recipes.
I'm gonna try this for my wife tonight.
I'm not much of a cook, so wish me luck :)
John in Ohio
Let me know how it goes John! I think the biggest tip I can give you is make sure to remove the sauce from the heat before stirring in the sour cream so it doesn't curdle! I hope she loves it as much as we do!
I made this recipe last night, it was delicious. Even my husband who does not like mushrooms enjoyed this dish.
Hi Rachel, I'm so glad everyone love it! Thanks for letting me know!
A great "quick" stock is Better Than Boullin low sodium. I use it all the time when I run out of my home made stock. Making your own os best, but this a great substitute when your in a pinch.
Definitely going to try these, thank you !
Amazing! Added a little less sour cream and sliced petite sirloin!! Dish is outstanding!!!
Oh my gosh... This recipe is amazing!!!
Love this recipe!!! I have made some adjustments at times, but still fall back to original with no additions!! Great job Serena! Thank you.
I love beef stroganoff, it is the perfect meal for those cold Fall and Winter days. This recipe is delicious!! I will be making it over and over again this season for sure.
Thanks so much Olivia! I'm glad to hear you enjoyed it as much as our family. -Serena
Hi Lynn, Thank you so much for letting me know you enjoyed it. -Serena
Serena, Did you ever try Greek yogurt instead of sour cream? Thanks.
just made this Beef Stroganoff it was really good one thing I will do next time is make sure I use more onion. Make sure that you caramelize your onions well good and brown for this is where you get the back ground flavors slightly chard but not burnt follow instructions and you will not be disappointed ..I used a stew meat use a good cut of meat that can be cubed and you are good to go..YUUUUUMMMMMM :)
Yes, I have! It works great! Just made sure the sauce isn't boiling when you mix it in.
Just made this! It is delicious. I did omit mushrooms and i served it over noodles. I am looking forward to trying some of your other casserole recipes!
Post a Comment