This homemade beef stroganoff recipe is made from scratch with a super creamy sauce. The ultimate comfort food that the whole family will enjoy!
Beef stroganoff is one of those delicious comfort food dishes made from simple ingredients and one that I loved growing up. Traditional beef stroganoff originated in Russia and is said to be named after one of the members of the influential Stroganov family.
This easy beef stroganoff recipe is made from scratch and perfect for busy weeknights or for a cozy Sunday dinner. Serve this classic beef stroganoff recipe, alongside a fresh spinach salad, green beans with bacon, with boston cream pie for dessert!
Jump to:
🥩 Ingredient notes
- Beef - My favorite meat to use for this recipe is top sirloin steak. It's on the less expensive side and stays tender. A large chuck roast can also be cut into thin slices and used. Beef tenderloin or a boneless ribeye are a more tender option, but they are also more expensive. For a quicker cooking, even less expensive option, try ground beef.
- Sauce - The homemade stroganoff sauce for this recipe is made using sour cream and without cream of mushroom soup. Instead, fresh mushrooms and onions are sautéed to add an earthy flavor to the base of the sauce. I prefer using cremini mushrooms or baby bella mushrooms, however, white button mushrooms will also work. Omit the mushrooms, if desired.
- Noodles - Either homemade egg noodles or store-bought egg noodles for this recipe. See my note below in the expert tips for cooking the noodles directly in the sauce.
📋 Substitutions and variations
- Dairy free - Use a dairy free or plant based substitute for both the sour cream and butter. Make sure your egg noodles do not contain dairy either.
- Gluten free - Use a gluten free all purpose flour and gluten free egg noodles.
🔪 Step by step instructions
First, cut the steak into thin strips and season it with salt and pepper. Heat a large skillet or dutch oven over medium heat on the stove top. While it's heating, slice the onion and mushrooms.
Add the butter to the pan and when it's melted completely, add the steak in an even layer, working in batches if needed. Cook beef for 1-2 minutes on each side until light brown and then remove and set off to the side on a plate. Repeat with the remaining meat, as needed.
Add the onions to the pan and saute them for a couple of minutes until they start to soften and turn light brown. Next, add the mushrooms and cook for another couple of minutes.
Sprinkle flour over the mushrooms and onions and stir together, cooking until all the flour is absorbed. Deglaze the pan by adding the beef stock and scraping any browned bits off the bottom of the pan.
Stir the dijon mustard and worcestershire sauce into the sauce. Then, add the beef, along with all the juices that have collected on the plate.
Let the meat simmer in the sauce until it starts to thicken and then turn off the heat and stir in the sour cream. Serve the beef with the sour cream sauce over cooked egg noodles.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Slice the steak into even thin strips so it cooks quickly and evenly. This will also make sure you have tender beef. Only lay the steak in an even layer and don't overcrowd the pan, otherwise, it will steam and not brown.
- Make sure to scrape the brown bits off the bottom of the pan as they add delicious flavor to the sauce.
- Fresh egg noodles can be cooked directly in the homemade beef stroganoff sauce. Add an additional cup of beef stock when deglazing the pan and add the noodles along with the beef. Let the noodles simmer in the sauce for 3-5 minutes until cooked through, then stir in the sour cream.
- Make sure to take the sauce off of the heat before adding the sour cream so it doesn't separate.
⏲️ Make ahead and storage instructions
This easy recipe can be made up to 2 days ahead of time. After cooking, make sure to cool completely and then store in an airtight container in the refrigerator. I recommend cooking the egg noodles fresh as they do not hold up as well during storage and reheating.
Leftover beef stroganoff will keep for 3-5 days in an airtight container in the refrigerator. Reheat in the microwave or in a pot on the stovetop over medium-low heat. Add a bit of beef broth or stock to loosen up the sauce if needed.
🥘 More cozy Sunday dinner recipes
If you loved this homemade beef stroganoff recipe with egg noodles, try these other cozy Sunday dinner recipes that I know you will love too!
- Cast Iron Skillet Pot Roast
- Carbonara Style Mac and Cheese
- Slow Cooker Pork Tenderloin
- One Pot Chicken & Rice
📖 Recipe
The Best Homemade Beef Stroganoff Recipe
Ingredients
- 1.5 pounds top sirloin steak
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion
- 8 ounces whole mushrooms cremini, baby bella or white button
- 3 Tablespoons unsalted butter
- 3 Tablespoons all purpose flour
- 2 ½ cups beef stock
- 1 ½ teaspoons dijon mustard
- 3 Tablespoons worcestershire sauce
- 6 ounces sour cream
- 1 pound homemade egg noodles cooked (or store-bought)
Instructions
- Cut the steak into thin slices and season with salt and pepper. Set aside.
- Heat a large skillet or dutch oven over medium heat.
- While the pan is heating, cut the onion and mushrooms into thin slices.
- Add the butter to the hot pan and when it’s melted, add the steak in an even layer, working in batches to cook, if needed. Cook for 1-2 minutes on each side and then remove from the pan to a plate to rest. Repeat with the remaining meat as needed.
- Add the onions to the pan and saute for 2-3 minutes until they start to soften and turn light brown.
- Add the mushrooms and cook for 2 more minutes, then sprinkle the flour over the top of the mushrooms and onions. Stir and cook for 1-2 minutes until the flour is absorbed.
- Deglaze the pan by adding the beef stock and scraping the bottom to remove any stuck on bits.
- Stir in the dijon mustard and worcestershire sauce and then add the beef with any juices that have collected on the plate.
- Let the beef simmer in the sauce for 2-3 minutes until thickened and remove from the heat.
- Stir in the sour cream and season with salt and pepper to taste. Serve with freshly cooked egg noodles.
Video
Notes
- Slice the steak into even thin strips so it cooks quickly and evenly and stays tender. Lay it in an even layer and don't overcrowd the pan, otherwise, it will steam and not brown.
- Fresh egg noodles can be cooked directly in the sauce. Add an additional cup of beef stock when deglazing the pan and add the noodles along with the beef. Let the noodles simmer in the sauce for 3-5 minutes, then stir in the sour cream.
- Make sure to take the sauce off of the heat before adding the sour cream so it doesn't separate.
Substitutions and Variations
- Beef - Chuck roast, beef tenderloin, or boneless ribeye can also be used. Ground beef can be substituted for a less expensive option.
- Mushrooms - These can be omitted, if desired.
- Dairy free - Use a dairy free or plant based substitute for both the sour cream and butter. Make sure the egg noodles do not contain dairy either.
- Gluten free - Use a gluten free substitute for the flour and egg noodles.
Comments
No Comments