Beef Stroganoff, From-scratch Style

Make From-scratch Beef Stroganoff without a mix without opening a can of condensed soup! This from-scratch version of my go-to childhood old-school is completely savory! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles. This dish 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 truly unfussy to prepare and it was only 5 ingredients. My old recipe consisted of ground beef, egg noodles, cream of mushroom soup, milk (or was it beef broth?) and sour cream. It was pretty much looked like grey on a plate. Gross.

Over the years, I’ve upgraded that recipe. Swapping in steak instead of ground beef and making my own creamy sauce.. I tried to keep this method relatively simple, only making it more from the pantry, and of course, more flavor-packed. Unfortunately, it still won’t win and pretty dish awards but it sure does taste standout.

For this Kitchen-made Beef Stroganoff Set out:

• steak – I like to use ribeye for this method.
• unbleached all-purpose flour – Aids in browning the beef and thickening the sauce.
• kosher salt – Enhances the flavors in the recipe.
• olive oil – Or substitute with avocado oil.
• mushrooms (sliced) – Use white button or cremini.
• yellow onion – Adds a sweet and subtle onion flavor to the soup.
• garlic – Adds distinct punchy flavor.
• dry white wine – Like chardonnay or sauvignon blanc. Use a wine you like to sip! Or simply omit.
• butter – Adds richness and flavor and is needed to create the roux which will thicken the sauce.
• low-sodium beef broth – The base for the creamy sauce.
• sour cream – Adds flavor-packed tang and creaminess.
• Worcestershire sauce – Adds some depth and flavor. Use from-scratch or store-bought.
• freshly ground black pepper – This will add some subtle bite and flavor.
• egg noodles – I like to use extra wide egg noodles.
• parsley – Adds a pop of color and herbaceous freshness when serving. (optional)

Prep the beef:

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 it thin. Once sliced add it into a mixing bowl.

Sprinkle with 1/2 teaspoon of kosher salt and 2 tablespoon of unbleached all-purpose flour.

Toss well to coat coat the steak and set aside.

Make The Stroganoff:

Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat.

Work in batches to sear and cook the sliced steak.

Once you’ve added a single layer of steak, let cook until a dark crust forms on the underneath. About 3 to 4 minutes. Adjust the heat as needed to avoid burning and add more oil as needed.

Once cooked, transfer the browned beef to a clean plate.

Meanwhile, fill a large pot with water and bring to a boil.

Sauté the veggies:

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.

Next, pour in 1/4 cup of a dry white wine, like chardonnay or sauvignon blanc. Simmer this until reduced by half. If you don’t like or drink wine, simply omit.

Transfer the mushroom mixture and any remaining 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 (if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

With the pan still heated to medium-low, add in 2 tablespoons of butter.

While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter.

Stir and cook for 2 minutes.

While stirring, pour in 14 ounces low-sodium beef broth. Increase the heat to medium and simmer until thickened slightly.

Reduce the heat to low and add in 3/4 cup of sour cream, 1 tablespoon of Worcestershire sauce and some freshly ground black pepper. Stir well to combine.

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

Stir to combine and slowly heat through. Don’t bring to a boil or the sauce could separate. Taste and season with more salt and pepper if desired.

Lastly add in the cooked egg noodles, gently toss to combine and serve!

What To Serve With Beef Stroganoff:

• Don’t like egg noodles? Serve beef stroganoff over Mashed Potatoes.
• buttered peas
• Air-Fryer Brussels Sprouts
• 10-Minute Roasted Broccoli
• soft dinner rolls

How To Reheat Beef Stroganoff:

While preparing, reserve 1 cup of more of pasta water. Add a serving of the beef stroganoff to a bowl and drizzle with a little of the pasta water. Reheat at 80% power in 45 second increments until heated through.

Enjoy! And if you give this From-scratch Beef Stroganoff recipe a try, let me know! Snap a photo and tag me on twitter or instagram!