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!
Servings: 6 servings
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 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.
Add a few tablespoons of butter to the cooked noodles if desired.