Easy Homemade Beef Stroganoff

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.

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.

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

• 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.

• 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.

More Classic Recipes

• Homemade Hamburger Helper 
• Chicken Pot Pie
• 5 Ingredient Slow Cooker Pot Roast
• Classic Meatloaf from The Wholesome Dish

Homemade Beef Stroganoff

A classic beef stroganoff recipe is updated with a homemade creamy mushroom sauce. 

4.87 from 15 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes 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

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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

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