Easy to make Beef Stroganoff From Scratch is always a family favorite.


Homemade Beef Stroganoff was one of the first recipes I shared on the blog.

It's also our family's all time favorite dinner! I knew it was time for a few better picture's. Plus it was a great excuse to make Beef Stroganoff the other night and share our all time favorite meal.

There's just something about the beef and mushrooms in a creamy sour cream sauce smothered over noodles. 

This isn't that dreaded stuff that comes in a box folks! This is the real deal! 

If you've been looking for a Beef Stroganoff recipe look no further. This ones D-E-L-I-C-I-O-U-S! I stirred the egg noodles in for the pictures but I prefer the sauce over the top of the  noodles instead. (Like the picture below.) Just my own little opinion!

(Original picture of recipe above.)

My daughter has been asking me to make Beef Stroganoff from Scratch for a couple of weeks, for a kid that doesn't like mushroom, she doesn't even blink at them in stroganoff!

When the kids asked the other night what was for dinner and I said "stroganoff" they started dancing around and saying yippee!

 I should have taken a picture but I was over come with their excitement.

This is serious man food ladies! Sure to please!

One tip DO NOT, I repeat DO NOT use non stick cookware besides being bad for your health you will not achieve  ultimate caramelization!
UPDATE- This recipe has been highly reviewed on Tasty Kitchen one reviewer even made it with greek yogurt in exchange for the sour cream. I am going to give it a try and will update everyone with the out come.

Here's what you need: sirloin steak, onion, mushrooms, garlic, flour, salt, garlic powder, onion powder, pepper, butter, olive oil, beef broth, worcestershire sauce, sour cream and cooked egg noodles (not pictured).

Cube 1 1/4 pounds Steak into bit size pieces a little larger then the finished size.  (It will shrink)

I prefer using Sirloin Steak to make Beef Stroganoff because it's fairly tender, and affordable. The secret is to sear the outside of the steak, but keep the inside tender by not overcooking. That is why I remove it from the heat and stir it back into the stroganoff at the end to reheat.

Beef Tenderloin or any other tender flavorful steak like Ribeye could also be used. I avoid the traditional Round Steak or Rump Steak because they lack flavor and are extremely tough.
By browning the meat it gives a good base to make the stroganoff sauce, and seals in the juices.

I make a quick One Skillet Hamburger Beef Stroganoff which is still a family favorite when I need something easy, and a Crock Pot Beef Stroganoff which is a great way to use stew meat or chuck roast with the long slow cook offered from the slow cooker. 

  • 1 whole Onions in quarters and then slice
  • 8 ounces Mushrooms into slices
  • 5 cloves Garlic minced
Set aside.


  • 1/4 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder
  • Black Pepper to taste
Toss steak in flour mixture.

Caramelize onions in 2 tablespoons butter over medium-high heat.

By caramelizing the onions you are creating a delicious depth of flavor to build on.

Add mushrooms, and garlic. Cook until starting to brown.
Remove onions, mushrooms, and garlic to a separate bowl.
Melt another 2 tablespoons butter add steak.

Brown the meat on all sides and move to the bowl with mushrooms and onions.

When you remove the meat you will have this nice brown caramelization on the bottom of pan.

Turn down heat to medium. Slowly poor in 1/2 cup  beef broth while whisking or scraping bottom of pan,  add remaining beef broth, worcestershire sauce, and heat through.

Add beef, and mushroom mixture to sauce, and stir to combine. Cook until heated through. Remove from heat.

Add sour cream, and mix well until heated. (If you don't like as much sour cream feel free to reduce the amount to your taste.)

Finished! Yumm! Serve over Egg Noodles.
(This pictures old but I think it serves it's purpose.)


  • 1 1/4 pounds Sirloin Steak, Cut Into Bite Sized Pieces
  • 1 whole Onion, Quartered And Sliced Thin
  • 8 ounces Mushrooms, Sliced
  • 5 cloves Garlic, Minced
  • 1/4 cup All-Purpose Flour
  • 1/2 teaspoon Salt Or To Taste
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder
  • Pepper To Taste
  • 4 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 1/3 cup Beef Broth
  • 1 1/2 teaspoon Worcestershire Sauce
  • 2 cups Sour Cream (If you don't care for sour cream reduce to 1 cup, and add additional to your taste.)
  • 8 ounces Cooked Egg Noodles, Packaged Or Homemade


  1. Mix flour, salt, garlic powder, onion powder and pepper. Coat sirloin steak with seasoned flour.
  2. Melt 2 tablespoons butter over medium-high heat, add onions and caramelize until brown. Then add mushrooms, and garlic. Cook until mushrooms just start to have a nice brown color. Remove mushrooms, and onion mixture to a separate bowl.
  3. Heat remaining 2 tablespoons butter and 2 tablespoon olive oil over high heat, add steak and flour mixture and cook until steak has a nice brown crust on all sides. Remove to bowl with mushrooms.
  4. Over medium heat slowly poor into pan 1/2 cup on beef stock scraping brown bits off bottom of pan and forming a sauce. When smooth add other 1/2 cup stock, worcestershire sauce and meat/mushroom mixture. Cook until heated through.
  5. Turn stove to low and add sour cream mix until heated through. Enjoy over noodles or rice.