Serve with cooked egg noodles or rice- it's a delicious addition to both! This simple stroganoff recipe is made from scratch and is super easy to make too! From juicy and soft pieces of meat to the nicely browned mushrooms and creamy sauce, this comforting meal is delicious and heartwarming.
Beef and mushroom stroganoff
We love frugal comfort meals around here and almost any dish that includes egg noodles or rice is a huge hit with the kids. Getting them to eat mushrooms is no easy task, but "hide" them in a sauce, and plates practically get licked clean.
This beef stroganoff recipe is really simple and it's made from scratch without cream of mushrooms or cream cheese. It starts with a unique marinade for the beef, which helps add flavor and tenderizes the meat. That marinade is then used in the sauce so that there's no waste.
I love serving homemade stroganoff over egg noodles but beef stroganoff with rice is always popular too. Which way do you serve it? With noodles or rice?
Creamy beef stroganoff ingredients
For the Marinade, you will need:
- Beef broth
- Worchestershire Sauce
- Soy sauce
- Garlic
- Beef stew meat
Other Ingredients needed include:
- Butter
- Onion
- Mushrooms
- Half and half
- Sour cream
- Black pepper
What you’ll need to make this recipe
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- Mixing bowl or Ziploc bag
- Skillet
- Measuring cups
- Measuring spoons
- Whisk
Tips for making simple beef stroganoff
This recipe is simple, just like I like it. But a good thing to note is that after the meat has been marinated, it takes a few minutes to cook out the excess liquid in it before the meat begins to brown.
This is fine because the juice that comes out of the meat as it's sizzling will darken and stick to the bottom of the pan a bit. When you add in the other liquids, you'll deglaze the pan by whisking everything around and that's where a lot of the delicious flavors can blend together.
It's pretty fun watching it go from start to finish in your skillet because at first, you think there's simply no way this is working right, but then it ends up getting to that familiar point and you think it's looking good and you're a master chef all of a sudden. haha. Of course, maybe that's just my own mindless thoughts every time I make this dish.
FAQ's about creamy stroganoff
I have used beef stew cuts, thinly sliced flank steak, or even regular steaks that were sliced thinly. Any thin cut of beef can work nicely. Just remember you want to be able to chew it and the smaller it is the more the marinade helps.
This sauce thickens as it finishes cooking and cooling, but if you want it even thicker, you can achieve this by adding a small cornstarch slurry at the end.
How to make creamy beef stroganoff
Pour the marinade and the meat into a Zipper topped bag or in a plastic wrap covered large glass bowl. Let rest (in the fridge) for 30 minutes or up to 4 hours. Reserve marinade after.
Remove the meat and then cook for 2-5 minutes per side until it's been cooked through and the sides have browned.
remove the meat and place it on a clean plate to the side.
Add your mushrooms and onions to the skillet and cook until soft and caramelized looking. This should take about 5-10minutes.
Stir in the flour and combine.
Whisk in the reserved marinade.
Slowly add in the half and half, ground pepper, and sour cream. Stir until thickened.
Add the meat back into the skillet and then stir to combine.
Serve over egg noodles or rice.
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Creamy Beef Stroganoff
Ingredients
Marinade
- 2 cups beef broth
- 2 teaspoon Worchestershire Sauce
- 1 tablespoon Soy sauce
- 2 cloves minced garlic
- 1 lb beef stew meat
Other Ingredients
- 2 tablespoon butter
- 1 cup diced onion
- 2 cups sliced/chopped mushrooms
- 1 cup half and half
- ½ cup sour cream
- ½ teaspoon black pepper
Instructions
- Place the meat into a zipper topped bag or large glass bowl filled with the marinade and let rest for 30 minutes or up to 4 hours. Reserve marinade afterwards!
- Remove meat from marinade and cook the steak on a skillet for 2-5 minutes per side until cooked through and browned on all sides.
- Place the meat on a plate to the side to rest. Place the mushrooms and onions in the skillet until soft and caramelized looking. About 5-10 minutes.
- Add in flour and stir to combine. Pour in the reserved marinade, whisking to combine.
- Slowly add in the half and half, ground pepper, and sour cream. Stir and cook until thickened.
- Add the meat back into the skillet and then stir to combine.
- Serve over rice or egg noodles, as desired.
Nutritional Information
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