Homemade Beef Stroganoff (Edit recipe)

This homemade beef stroganoff recipe is made from scratch with a super creamy sauce. The ultimate comfort food that the whole family will enjoy!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	619
Fat:	25 g
Carbohydrates:	62 g
Protein:	36 g
Cholesterol:	52 g
Sodium:	528 mg
Fiber:	3 g
Sugars:	5 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

1.5 lb Beef Loin Sirloin Steak (Top Sirloin)
1.5 tsp Kosher Salt
.5 tsp Black Pepper
1 whole Yellow Onion, medium
8 oz Crimini Mushrooms
3 Tbsp Unsalted Butter
3 Tbsp All Purpose Flour
2.5 cups Beef stock
1.5 tsp Dijon Mustard
3 Tbsp Worcestershire Sauce
6 oz Sour Cream
1 lb Wide Egg Noodles, homemade or store-bought

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the steak into thin slices and season with salt and pepper. Set aside.
Heat a large skillet or dutch oven over medium heat.
While the pan is heating, cut the onion and mushrooms into thin slices.
Add the butter to the hot pan and when it's melted, add the steak in an even layer, working in batches to cook, if needed. Cook for 1-2 minutes on each side and then remove from the pan to a plate to rest. Repeat with the remaining meat as needed.
Add the onions to the pan and saute for 2-3 minutes until they start to soften and turn light brown.
Add the mushrooms and cook for 2 more minutes, then sprinkle the flour over the top of the mushrooms and onions. Stir and cook for 1-2 minutes until the flour is absorbed.
Deglaze the pan by adding the beef stock and scraping the bottom to remove any stuck on bits.
Stir in the dijon mustard and worcestershire sauce and then add the beef with any juices that have collected on the plate.
Let the beef simmer in the sauce for 2-3 minutes until thickened and remove from the heat.
Stir in the sour cream and season with salt and pepper to taste. Serve with freshly cooked egg noodles.

Notes

Beef - Chuck roast, beef tenderloin, or boneless ribeye can also be used. Ground beef can be substituted for a less expensive option. Mushrooms - These can be omitted, if desired. Dairy free - Use a dairy free or plant based substitute for both the sour cream and butter. Make sure the egg noodles do not contain dairy either. Gluten free - Use a gluten free substitute for the flour and egg noodles.