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    Home » Real Food » Beef Recipes » Easy Homemade Beef Stroganoff

    Easy Homemade Beef Stroganoff

    By Kristen Chidsey | 44 Comments | Published December 11, 2018 | Updated September 16, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Skip the canned soup, and make Beef Stroganoff from scratch with an easy, creamy, rich mushroom gravy and ground beef. This recipe for Homemade Beef Stroganoff is not only lower in sodium and fat, and MUCH better tasting, it is also easy to make.  

    Skip the canned soup, and make Beef Stroganoff from scratch with an easy, creamy, rich mushroom gravy and ground beef. This recipe for Homemade Beef Stroganoff is not only lower in sodium and fat, and MUCH better tasting, it is also easy to make.  

    Even with a from-scratch sauce, Beef Stroganoff comes together in less than 30 minutes. Serve this rich stroganoff over buttered noodles or mashed potatoes with a side of sauteed green beans for a simple, hearty, comforting family meal you can feel proud to serve.

    Bowl of Homemade Beef Stroganoff topped with parsley

    This recipe for Beef Stroganoff puts all other versions to shame.

    Why is the Beef Stroganoff the best?

    • Instead of using a can of cream of mushroom, this dish is started with the same base I use for my homemade cream of mushroom soup. No MSG. No preservatives. No ingredients you can't pronounce.
    • Cremini and baby portabello mushrooms replace button mushrooms, giving this stroganoff recipe more flavor and meatiness.
    • Red wine is added to the gravy which gives the sauce dimension and sophistication.
    • This dish is ready in less than 30 minutes--in fact, Homemade Beef Stroganoff comes together nearly as quick as any recipe that uses canned soup and the taste is of no comparison.
    • This recipe is also picky-eater approved. My husband grew up on stroganoff made with canned soups, and he loved it--this recipe is now the ONLY way he will enjoy this classic dish.

    Key Ingredients

    • Mushrooms: While any mushrooms work in this recipe, baby creminis and baby portabello mushrooms give this dish the best meaty flavor.
    • Meat: Lean ground beef is traditional for stroganoff, but you can use ground turkey or ground chicken.
    • Red Wine: This is optional, but adds a ton of flavor and depth to the homemade sauce. Feel free to replace it with beef stock.
    • Beef Stock: I recommend using a high-quality stock for the best flavor and one that is low in sodium, to control the salt yourself.
    • Milk: Instead of sour cream, milk or cream is added for rich, creaminess to the sauce. The higher the fat percentage of your milk, the richer the sauce.

    How to Make Homemade Beef Stroganoff

    • Saute mushrooms in butter with seasonings.

    Mushrooms in saute pan

    • Once mushrooms have begun to break down, add in ground meat. Cook until the mushrooms and beef until beef is browned.

    Ground beef in skillet with mushrooms

    • Drain off all but ½ tablespoon of the rendered fat from the pan, if needed.
    • Add in flour and cook for 1 minute to remove any raw flour taste and then add in red wine and cook the wine off for 1-2 minutes.
    • Slowly whisk in beef stock and milk.

    Beef Stroganoff in stock pan

    • Bring this mixture to a boil and then reduce heat to a simmer.
    • Allow to simmer covered for 15 to 20 minutes, or until sauce is thickened.
    • Stir in Worchestire sauce once and taste to season with salt and pepper.
    • Serve over egg noodles or mashed potatoes.

    Homemade Beef Stroganoff

    More Classic Recipes

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    Homemade Beef Stroganoff

    Homemade Beef Stroganoff

    A classic beef stroganoff recipe is updated with a homemade creamy mushroom sauce. 
    4.84 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 188kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 tablespoons butter
    • 1 cup diced baby portabello and cremini mushrooms
    • 1 pound lean ground beef
    • 1 teaspoon thyme
    • 2 teaspoons salt divided
    • 1 teaspoon pepper
    • 1 clove garlic minced
    • 1 teaspoon onion powder
    • 2 tablespoons flour
    • ½ cup dry red wine or ½ cup additional stock
    • 1 cup milk divided
    • 1 ½ cups beef stock low sodium
    • 1 teaspoon Worcestershire Sauce optional
    • 12 ounces cooked egg noodles for serving
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Melt butter in heavy bottomed stock pan over medium heat. Add mushrooms, and saute for 2-3 minutes. 
    • Add in ground beef, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until beef is browned. 
    • Drain off all but ½ tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all. 
    • Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
    • Deglaze pan with wine and bring to a boil, whisking to incorporate flour into liquid. Let that mixture cook for 1 minute. Add ½ cup milk and whisk well until mixture is quite thick.
    • Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low.  Simmer for 20 minutes until flavors are well married. Taste and season with additional salt if needed.
    • Serve over egg noodles or mashed potatoes.

    Notes

    • Feel free to use additional beef stock in place of the wine.
    • If you don't like beef, you can use ground turkey or ground chicken in this Stroganoff recipe.
    • I prefer a mixture of baby creminis and baby portabello mushrooms for the best meaty flavor, but any mushroom works.
    • Use milk or cream of any fat percentage, but keep in mind the higher the fat percentage, the richer the dish. 
    • If you would like a really thick Stroganoff sauce, stir in ½ cup to 1 cup sour cream after your sauce has simmered. 

    Nutrition

    Calories: 188kcal | Carbohydrates: 5g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 878mg | Potassium: 368mg | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 2.1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

     

     

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. john

      December 08, 2020 at 8:04 pm

      4 stars
      I'd leave out the thyme next time. All I can taste is thyme.

      Reply
      • Kristen Chidsey

        December 09, 2020 at 1:59 pm

        Glad you enjoy John! If you used ground thyme it can overpower. I recommend thyme leaves, but certainly, you can omit 🙂

        Reply
    2. Kathy

      September 23, 2020 at 6:54 pm

      Where did you get your noodles? Are they homemade? All of the packaged noodles I am finding these days are twisty and awful!

      Reply
      • Kristen Chidsey

        September 24, 2020 at 6:23 am

        Hi Suzanne. I am sorry you are having issues with egg noodles. Now that you say that my last batch was broken into small pieces. I typically use Mueller's whole grain wide egg noodles. But pictured here are frozen noodles.

        Reply
    3. Rachal

      May 20, 2020 at 6:00 pm

      4 stars
      This recipe is great! I will say that I'm glad I went through and read the post, because the recipe itself doesn't include a couple things:
      1. Cover during the simmering step
      2. Worcestershire sauce
      I used extra wide egg noodles (what I grew up with) but I think next time I'll do a smaller egg noodle or even a fettuccine.
      I also think that the next time I make this, I will double it. My husband likes leftovers for lunch and we try to stretch one dinner over two days to help us save, so I think this doubled would be perfect. It's super cheap to make so it wouldn't cause an issue with our budget to double it.
      Thanks for a great meal!

      Reply
      • Kristen Chidsey

        May 20, 2020 at 7:08 pm

        You are right, adding 1 teaspoon of Worcestershire sauce at the end is a great way to improve the flavor.

        Reply
    4. Ashley

      February 03, 2019 at 3:08 pm

      We made this a couple months back (We don't cook all too often as it's just the two of us) and my fiance was begging for me to make it again. I forget to favorite the page, so I just spent a half hour trying to find it again! This recipe is absolutely delicious, and has quickly made it's way to our top ten list of recipes!

      Reply
      • Kristen Chidsey

        February 03, 2019 at 5:35 pm

        Oh I am so glad you found the recipe again Ashley!! And I am so glad you both enjoyed!

        Reply
    5. Cass

      January 15, 2019 at 5:27 pm

      5 stars
      So happy I found this recipe! Went to make HanyHelper as my kiddos call it and found I had only one box. So tonight, we are having a battle of the boxed vs from scratch beef stroganoff. I can already tell which will be better and this was so easy. Can't wait for the next ten minutes to let everyone taste test. I love homemade pasta, but I cannot hand roll mine as thin as would be needed for this dish, but I am hoping in a couple months to get a pasta roller for my birthday and then this will indeed become a hands-down family favorite with homemade pasta as the star. Thanks again for sharing this wonderful recipe.

      Reply
      • Kristen Chidsey

        January 15, 2019 at 5:57 pm

        I am SO glad you found this recipe too. I hope that this from scratch recipe will win your family over as well!!! Enjoy!!

        Reply
    6. Taryn

      December 14, 2018 at 11:46 am

      5 stars
      This is a great recipe for beef stroganoff! Thank you!

      Reply
      • Kristen Chidsey

        December 14, 2018 at 2:13 pm

        You are so welcome, glad you enjoy it!

        Reply
    7. Britni

      December 14, 2018 at 11:32 am

      5 stars
      We love this recipe, thank you!

      Reply
      • Kristen Chidsey

        December 14, 2018 at 2:16 pm

        You are so welcome!

        Reply
    8. Jessica

      July 30, 2015 at 10:42 am

      So, if I wanted to brown the meat and then put in crockpot, what should I do? I'm using some beef tips.

      Reply
      • Kristen Chidsey

        July 30, 2015 at 11:31 am

        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!

        Reply
    9. Mandy @Mandy's Recipe Box

      March 17, 2015 at 5:14 pm

      This looks perfectly comforting. Thanks!

      Reply
      • Kristen Chidsey

        March 18, 2015 at 8:04 am

        It will deliver in comfort for sure!

        Reply
    10. Jhuls | The Not So Creative Cook

      March 12, 2015 at 6:44 am

      I love beef stroganoff and this looks really mouth-watering. 🙂

      Reply
      • Kristen Chidsey

        March 12, 2015 at 7:25 am

        Thanks! You will LOVE this version!

        Reply
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