Homemade Beef Stroganoff with From Scratch Cream of Mushroom: This is an updated version of a classic American dish, Beef Stroganoff. A creamy gravy tossed with fresh mushrooms and beef and served over egg noodles is a hearty, comforting dish that is made with wholesome ingredients you can feel proud to serve your family or friends. 
Memories of my husband’s favorite childhood dishes usually started with a box of hamburger helper or a can of cream of mushroom soup.
Now while these foods are not even close to the foods I grew up eating, I know how much I cherish and crave dishes from my past, and I want to recreate the dishes that my husband on rare occasion craves.
I just want to make them better.
Better tasting AND with better ingredients.
Thankfully, my hubbie agrees that my sauces put any can or box to shame but still capture the essence of a dish that he used to love. And as he states, he would probably have a hard time choking down the processed version of his favorite foods now. I have corrupted him! In fact I have corrupted him SO much that after he tried to eat his favorite packaged snack by the name of Little So and So, he threw it away! Shame on me 🙂
So back to the my version of Homemade Beef Stroganoff with From Scratch Cream of Mushroom.
Good news for all of you hooked on canned cream of mushroom in your beef strognoff: This is nearly as fast and 10, I mean 100 times better!! 
The Process
- The first step is start by sauteing mushrooms. I prefer a mixture of baby creminis and baby portabello mushrooms for the best meaty flavor.
- Then you create a roux. This sound fancy, it is NOT. you are simply adding flour and liquid to the fat you sauteed the mushroom in and creating a creamy base to build your gravy from.
- Once you have created this mixture, you will simply mix with additional stock and milk, browned beef, and let simmer away on the stove or place in your slow cooker on low–the choice is yours.
- To finish off the meal, my choice is dish the sauce generously over whole wheat egg noodles that have been cooked and tossed with a bit of butter and salt, but mashed potatoes are a great base as well.
My tips and tricks:
- I use mushroom stock for my gravy. You can buy mushroom stock, or you can make your own by soaking dried mushrooms in hot water overnight and using the reserved liquid. (Then you just dice those mushrooms up and use in place of fresh mushrooms if desired. Or skip the mushroom broth and use beef broth to compliment the
- I add a dry red wine to the cooking liquids for additional depth of flavor–but can be left out with great results.
- Use any cut of beef you like, just be sure to brown the meat before adding to the sauce. I used ground beef because it was quick cooking, but stew meat or sirloin chunks are great–just be sure to adjust the cooking time to cook until the meat is tender (I find this happens best in the slow cooker.)
- When using ground beef, you can add the ground beef to the mushrooms while they are sauteing so that you can skip dirtying another pan to brown the meat.
So now you have no excuses–this dish comes together nearly as quick as you opening up a can of cream of mushroom and the taste is of no comparison. Trust me, this WILL be your new comfort food go-to and will be one you can feel good about eating!
Homemade Beef Stroganoff with From Scratch Cream of Mushroom
Ingredients
- 2 tablespoons butter
- 1 cup diced baby portabello and cremini mushrooms
- 1 teaspoon thyme
- 2 teaspoons salt divided
- 1 teaspoon pepper
- 1 clove garlic minced
- 1 teaspoon onion powder
- 2 tablespoons flour
- 1/2 cup dry red wine or 1/2 cup additional stock
- 1 cup milk divided
- 1 1/2 cups mushroom or beef stock
- 1 pound lean ground beef.
- 1 package whole wheat egg noodles for serving cooked
Instructions
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Melt butter in heavy bottomed stock pan over medium heat. Add mushrooms, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until mushrooms are beginning to soften--about 5 to 7 minutes. You can also add raw ground beef at this point and allow the beef to cook as mushrooms do.
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Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
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Deglaze pan with wine and bring to a boil, whisking to incorporate flour into liquid. Add 1/2 cup milk and whisk well until mixture is quite thick.
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Add remaining stock and milk. Bring to a boil, then reduce to simmer. Add meat (if not already in pan) and cover. Allow to simmer for 20 minutes until flavors are well married. Taste and season with additional 1 teaspoon of salt if needed.
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Serve over egg noodles that have been cooked and tossed with 1-2 tablespoons butter.
What was your favorite childhood meal?
Original Picture
I laughed at the mention of hamburger helper beef stroganoff. It’s my grandson’s favorite meal. I’m going to make yours so he’ll forget about that horrible stuff. My daughter makes most things from scratch, except this. Your version sound and looks incredibly delicious. I’m sharing it with her, too.
Oh yes, make it for him so he will never want the nasty processed stuff again! Thanks for passing the recipe onto your daughter. Maybe when she sees this version is nearly just as easy, she will be won over!
This looks like a modern sophosticated version of beed stroganoff. Love it, and the recipe seems easy. Pinning it for later!
It is so much more sophisticated than the old version. Enjoy it!
This is one of my favorite foods, will try it soon
I hope you love this version Hirra!
My childhood was the same way. Now, I can never go back to any of those meals!! This recipe looks really amazing and tasty!
I hear ya! Sometimes I cringe thinking about things we didn’t know! This is such a better version–better tasting and better for you!
Beef Stroganoff is something I have never made. This looks absolutely delicious and the gravy looks heavenly! I will be making this soon!
Oh Artney, I do hope you make this and enjoy it! Let me know!
This is a must try for me. My hubby loves meat and creamy, so I will try this for him.
Yes, your husband will love this Tammy! Thanks.
This looks amazing! Such beautiful photography! I have to admit I have never made beef stroganoff, but after seeing this recipe I’m going to have to try it!
Thanks Sarah. Well if you have never tried Beef Strognoff, this is the recipe to try it out on. I hope you enjoy it!
Don’t mind me, just licking the screen over here! I cannot wait to try this recipe!
I hope you enjoy it–the actual recipe, not the screen. LOL!!
This definitely looks so much better than any processed version, the gravy looks amazing!
Thanks! I can promise you that it is!
Homemade Stroganoff is a family favorite! I’ll try and healthify it with your recipe 🙂
I hope your family LOVES it!!
I love beef stroganoff and this looks really mouth-watering. 🙂
Thanks! You will LOVE this version!
This looks perfectly comforting. Thanks!
It will deliver in comfort for sure!
So, if I wanted to brown the meat and then put in crockpot, what should I do? I’m using some beef tips.
Hey Jessica! Well, follow steps one and two as directed (using your beef tips). For step 3, follow as directed, but omit milk. Then add that mixture and remaining beef broth to slow cooker. Cook on low for 8 hours or high for 4-6 hours. Add in milk and additional salt if desired. Cook on high for additional 30 minutes. Enjoy–those beef tips will be fabulous!
I make something very similar. Adding 3-4 tablespoons of cream cheese at the end gives it extra tang and richness.
Carol that is a fabulous idea!