An easy 30 minute beef Stroganoff recipe made without sour cream or canned soup. A delicious weeknight meal with homemade Stroganoff sauce from scratch for an ultimate comfort food experience.
We love rich pasta dishes like this macaroni bechamel and tetrazzini for our dinner table. Try them out to wow your family.
Table of contents
Why This Recipe Works
This beef stroganoff with steak shows up often in my menu. Creamy, easy to prepare and kid friendly with a homemade mushroom gravy done from scratch. A comforting meal of beef and pasta that everyone in my house like.
To build flavor for this classic dish beef strips are browned in the pan first then mushroom and the pan is deglazed with beef broth for a robust sauce. the sauce is thickened with a little flour and some of milk for richness.
Recipe Ingredients
Ingredient Notes
- You will need a good cut of beef steak to make sure it is tender and not tough. More about that in the FAQs section below.
- Flour is used to thicken the sauce, I haven't tried using heavy cream or any low carb substitute before.
- Beef broth is better for a flavorful sauce than chicken.
- For the pasta you can use whatever you have.
Recipe Instructions
- Cook pasta according to package directions, meanwhile sear the steak in butter.
- Turn it once then remove to a plate and let it rest. Do not cram the pan.
- Reduce heat, add more butter to the pan and saute some garlic. Add mushrooms and cook until almost tender.
- Sprinkle some flour on the mushrooms and cook for less than a minute.
- Add broth and milk then stir everything well together.
- Adjust seasonings and make sure to scrape the goodies, those dark beef drippings, off the pan while you are mixing the sauce. These give the sauce flavors that you do not want to miss.
- and add the meat back into the pan.
Recipe Expert Tips
- Flatten the steak before slicing to ensure even cooking.
- Make sure to thinly cut your steak and sear them on high briefly on each side, around 30 to 45 seconds each. This will lock the moisture in ensuring a tender beef.
- Do not cram your skillet when you have crowded skillet the meat will steam rather than sear.
- Sprinkling the flour over mushroom is easier and quicker than trying to mix the flour in the broth or milk then adding them to the pan.
- Using homemade beef stock elevates this recipe to a restaurant quality one.
Recipe FAQs
The first question that many people ask is about the meat cut. Well I've tried this recipe with rib eye steak and flank steak and both worked well but the rib eye came out more tender. You can use sirloin steak tips and beef tenderloin but if you are on a budget you can get away with round or rump steak, just make sure you thinly cut the slices and sear briefly .
Many people fear that sour cream might curdle after freezing the stroganoff, and others reported a yellow layer developed after freezing. To get myself out of this mess, I do not add sour cream to my stroganoff as I usually make a big batch and freeze leftovers for lunches during the week.
You can keep leftovers in the fridge for up to 4 days. Reheat when ready to consume.
Recipe Variations
I've made several variations of beef stroganoff before with ground meat, meatballs and chicken. But the beef steak one wins in my home of carnivorous. Boys and hubby prefer beef, but ground beef works great and is a less expensive option.
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Beef Stroganoff
Ingredients
- 4 Tablespoons unsalted butter divided.
- 1.5 - 2 pounds Beef sirloin steak thinly sliced.
- 4 garlic cloves.
- 1 pound sliced mushrooms.
- ¼ cup flour.
- 1.5 cups beef broth.
- 1.5 cups milk.
- 1 Tablespoon Worcestershire sauce.
- 1 (12 oz) Packet of wide egg noodles.
- Salt and pepper. to taste
Instructions
- Cook noodles according to package directions.
- In a pot over medium-high heat melt two tablespoons of butter then add the steak in single layer. Season with salt and pepper and sear quickly for about 30 to 45 seconds on each side. Work in batches if needed.
- Transfer the meat to a plate and set aside.
- Reduce heat and add the remaining butter, sauté garlic until fragrant for about 15 seconds then add mushrooms.
- Cook mushrooms and garlic for about 4 more minutes until tender.
- Sprinkle flour over the mushroom and cook for 1 minute, scrapping the bottom of the pan as you stir.
- Pour in the beef broth, Worcestershire sauce and milk stirring everything well. Simmer the sauce for 5 minutes more on medium-low heat. Check the seasonings.
- Add in the cooked beef and mix everything well for another minute.
- Serve over cooked noodles.
Video
Notes
- Flatten the steak before slicing to ensure even cooking.
- Make sure to thinly cut your steak and sear them on high briefly on each side, around 30 to 45 seconds each. This will lock the moisture in ensuring a tender beef.
- Do not cram your skillet when you have crowded skillet the meat will steam rather than sear.
- Sprinkling the flour over mushroom is easier and quicker than trying to mix the flour in the broth or milk then adding them to the pan.
- Storing: leftovers keep for up to 4 days in the fridge and can be frozen as well.
Nutrition
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First published Mar 26, 2018 . Last updated December 28, 2020 with important tips, clear step by step instructions and readability.
Melanie
Love this recipe it was delicious.
Thank you
Rached D.
This was very delicious and easy to make. I did not have broth so I used water and milk instead, still turned out very good. Thank you for the recipe.
Amira
Thank you for trying this recipe out. I'm glad you liked it even without the broth.
Lindsay Massie
This was delicious. I made it following the directions exactly and it was a major hit in the house! Thanks for the easy weeknight recipe that still tastes like I’ve been cooking for hours! This will be something I will make again!
Amira
Thank you Lindsay for your comment and feedback, I am happy you liked it.
Fanica
This was very good, no wonder you make it often. Thank you!
Amira
Happy you liked it Fanica.
Evelyne CulturEatz
Wow your beef stroganoff looks really amazing. it has been a while since I made some. And awesome tip Amira on making your own mushroom creamé
Amira
Thanks Eve, it is a very simple recipe that I think you would like too :).
John / Kitchen Riffs
I haaven't made Beef Stroganoff in ages! And it's a great dish. Like this variation -- so flavorful. Thanks!
Karen (Back Road Journal)
Your stroganoff looks great...I've got leftover steak in the fridge and will adapt to your recipe. By the way, pop ups keep covering your post almost entirely. You can only read a couple of lines at a time...thought you should know.