Is there a more satisfying meal than classic beef stroganoff from scratch? Warm up your soul with this hearty classic!
For better or worse, when I think of a classic Wisconsin family supper, I think of beef stroganoff made from scratch. My mother made this dish for us frequently throughout my childhood, though my taste buds’ appreciation for the meal lagged behind a few decades. Back then I enjoyed beef stroganoff strictly for the naked buttered noodles I could inhale devoid of any mushroom based topping that I was convinced was more akin to a caloric-based torture than edible grub.
In my mother’s defense, there was nothing wrong with her beef stroganoff. I was just an incredibly picky child who was careening down a path that showed no discernible signs of becoming a future foodie.
It wasn’t until last year that I even realized I like beef stroganoff. I spent the past fifteen years of adulthood fearing any cream of mushroom type substance with greater fervor than a Herbalife consultant fears a meal cooked by Julia Child. My father had asked me to make him a batch in exchange for fixing my car, so, of course, I sampled my concoction and you know what? It tasted great!
Who knew beef stroganoff tasted so good? Well, I guess everyone but me.
I find the best pan to cook this in is a straight sided sauté pan. The straight sides are ideal for holding a larger volume of liquid, while the wide, flat base is perfect for searing the beef. I’ve been using the Calphalon Contemporary pans for years, and I highly recommend them.
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- 1 1/2 pounds beef sirloin steak cut into 1" cubes or sliced thin
- 8 ounces fresh mushrooms sliced
- 2 medium onions thinly sliced
- 3 cloves garlic minced
- 1/4 cup butter
- 1 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1/4 cup flour
- 1 cup sour cream
- Salt and Fresh Ground Pepper to taste
- 12 oz bag of egg noodles
Using a saute pan, saute mushrooms and onions in butter over medium heat, stirring occasionally. Cook until onions are tender, add minced garlic and cook 1-2 minutes longer, until garlic is fragrant but not burnt.
Remove mushroom, onions, and garlic from pan.
Add beef to the same pan and sear till exterior browns. Add 1 cup of beef broth and Worcestershire sauce, bring to a boil, reduce heat, and cover and simmer for 15 minutes.
Boil noodles according to package instructions while beef simmers.
Stir in remaining beef broth into flour then add to beef mixture.
Add mushroom/onion mixture back to pan and heat till boiling.
Once boiling stir in sour cream and turn off the heat once the mixture is hot enough to serve.
Serve over bed of egg noodles.
Slicing the sirloin thinly against the grain is a great alternative to cubing the beef.
Add a few tablespoons of butter to the cooked noodles if desired.
This recipe was originally published on FoxValleyFoodie.com March 16, 2016.
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