Beef Stroganoff from Scratch

5 from 9 votes

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

Cook Time20

Total Time35

Course: Entree

Cuisine: American

Servings: servings

Calories: 555kcal

Author: Fox Valley Foodie

Equipment

Ingredients

1 ½ 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
¼ cup butter
1 ½ cup beef broth
1 teaspoon Worcestershire sauce
¼ cup flour
1 cup sour cream
Salt and fresh ground pepper to taste
12 ounce 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 over medium high heat until the 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.

Leftovers should be stored for up to one week, with the sauce and noodles kept in separate airtight containers.

Nutrition