This homemade beef stroganoff is as comforting and delicious as it gets! Looking for a hearty, comforting, homemade recipe for a family dinner? This dinner is ready in less than 30 minutes!
Homemade Beef Stroganoff
As a kid, beef stroganoff was always one of my favorite recipes that my mother would make for our family dinner. I love the rich creamy pasta sauce, with delicious cuts of sirloin over soft egg noodles.
Thinking about this recipe not only makes my mouth water, but it takes me back and it has an instant comforting feeling about it.
Not only are the flavors insane, but this beef stroganoff is super easy to make. The prep and cook time is just 30 minutes and this will make enough servings for about 4-6 people. Making it the perfect option for a hearty and homemade family dinner!
Why We Love This Beef Stroganoff Recipe
- Quick and easy to make.
- The perfect comfort food dinner.
- Great recipe ready in 30 minutes
- The creamy sauce served over noodles makes for a one-and-done dinner.
- Kid-friendly and approved.
- Leftovers are even better on the second day!
Ingredients
- Egg noodles
- Top sirloin
- Salt and pepper
- Olive oil
- Butter
- Mushrooms
- Onion
- Minced garlic
- Flour
- Beef broth
- Dijon mustard
- Worcestershire sauce
- Sour cream
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How to Make Beef Stroganoff
- Cook the Pasta.
- Saute the Steak – season with olive oil and salt and pepper and set aside.
Pro-Tip: Keep it warm by covering it with foil. - Make the Sauce – Saute the onions, mushrooms, and garlic. Add in flour and beef broth. Stir in mustard, Worcestershire sauce and sour cream. Bring to a boil and simmer to thicken the sauce.
- Combine with the Steak.
- Remove from heat and serve over egg noodles.
Tips
- Here’s a tip for cleaning your mushrooms. Use a clean, damp, soft cloth or a dampened paper towel and gently wipe the dirt off of each of the mushrooms. Don’t rinse the mushrooms under running water, this won’t actually get them clean and will just make them wet which will affect the final consistency of your sauce.
- When making your egg noodles, just make enough for the number of people you will serve at that time. If you have leftover sauce, I recommend making more noodles at the time you will serve your leftovers. I have found the egg noodles are much better if served fresh, rather than being served as leftovers!
- There aren’t many options for substituting ingredients in this recipe. Changing even one item up can sometimes change the entire outcome. The only item that could possibly be changed out is the sour cream. I know some people really prefer to use greek yogurt in place of sour cream and you could choose to do that here without changing the overall outcome of your stroganoff.
Storage Tips
Store your leftover sauce in an air-tight container in the fridge and reheat in the microwave.
What to serve with Beef Stroganoff?
I love to make mixed veggies or a big hearty green salad with this, since it’s lacking in the vegetable department (besides the mushrooms).
I also love to serve homemade bread or garlic bread. It’s perfect for cleaning up all the leftover sauce on your plate. It’s too good not to get every last drop!
This homemade beef stroganoff is hands down the ultimate comfort food. The creamy, hearty sauce is so delicious and full of flavor, served over a warm bed of egg noodles. This has always been one of my favorite recipes as a kid and I love that I get to share it with my family now.
Other Easy Comfort Food Dinner Recipes
- Chili Cornbread Casserole
- Sloppy Joe Casserole
- Creamy Beef and Shells
- Chicken Pot Pie Bake
- Instant Pot Butternut Squash Soup
Beef Stroganoff
Ingredients
- 12 oz egg noodles cooked
- 1 pound top sirloin cut into thin strips
- Salt and pepper to season the steak
- 2 tbsp 2 tablespoons olive oil
- 2 tbsp butter
- ¾ pounds mushrooms sliced thick
- ⅓ cup onion chopped
- 2 tsp minced garlic
- 2 tbsp flour
- 1½ cups beef broth
- 1 tbsp Dijon mustard
- ½ tbsp Worcestershire sauce
- ½ cup sour cream
Instructions
- Cook the pasta per package directions, drain and keep warm
- In a large skillet heat the olive oil over medium/high heat. Once oil is heated add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. (do this in batches to not crowd the skillet).
- Remove meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
- Now add the butter to the skillet and saute the onions, mushrooms and garlic until tender.
- Sprinkle the flour over the pan and cook for one minute stirring constantly.
- Gradually add the beef broth.
- Stir in the mustard, Worcestershire sauce and sour cream until blended. Bring to a boil and then reduce to a simmer for 5-7 minutes to thicken the sauce.
- Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.
Jenn’s Notes
- Here’s a tip for cleaning your mushrooms. Use a clean, damp, soft cloth or a dampened paper towel and gently wipe the dirt off of each of the mushrooms. Don’t rinse the mushrooms under running water, this won’t actually get them clean and will just make them wet which will affect the final consistency of your sauce.
- When making your egg noodles, just make enough for the number of people you will serve at that time. If you have leftover sauce, I recommend to make more noodles at the time you will serve your leftovers. I have found the egg noodles are much better if served fresh, rather than being served as leftovers!
- There aren’t many options for substituting ingredients in this recipe. Changing even one item up can sometimes change the entire outcome. The only item that could possibly be changed out is the sour cream. I know some people really prefer to use greek yogurt in place of sour cream and you could choose to do that here without changing the overall outcome of your stroganoff.
