Beef Stroganoff from Scratch
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5 from 5 votes

Beef Stroganoff from Scratch

Is there a better hearty supper than making beef stroganoff from scratch? Tender seared beef, sauteed mushrooms and onions swim in a creamy sauce that is slathered on a bed of buttered noodles!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Cuisine: American
Servings: 6 servings
Author: Fox Valley Foodie

Ingredients

  • 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

Instructions

  • 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.

Notes

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.