Making this beef stroganoff recipe at home is easy, and it tastes great! It doesn’t use any cream soups and is made from scratch.
Beef stroganoff is a comforting, hearty dish that’s perfect for busy weeknights. Many traditional recipes call for canned cream of mushroom soup to make the sauce. But you can easily make delicious beef stroganoff without cream of mushroom soup!
This homemade version uses simple ingredients like broth, sour cream, mustard and flour to create a rich, flavorful sauce. It comes together in just 30 minutes with minimal dishes to wash.
Keep reading for my easy step-by-step method and pro tips for outstanding beef stroganoff made from scratch
Why Ditch the Canned Soup
Cream of mushroom has been a staple in beef stroganoff recipes for generations It provides a quick, creamy base for the sauce
However, canned soups come with some downsides:
- Extremely high in sodium – a single can often has over 900mg, which is nearly half the daily recommendation
- Lacking in flavor beyond salty and metallic tasting
- Not customizable for different tastes and dietary needs
By making your own sauce, you can control the sodium content. And you can adjust spices, texture and tanginess to your preferences
Benefits of Homemade Beef Stroganoff
Ditching the canned soup provides several advantages:
- Create a lighter, fresher tasting sauce
- Use better quality ingredients like full fat dairy
- Customize the flavor with herbs, spices, wine, etc.
- Lower the sodium content significantly
With just 10 everyday ingredients, you can have hearty beef stroganoff ready in 30 minutes or less. Keep reading for the easy recipe!
Ingredients Needed
To make seasoning sauce for beef stroganoff, you’ll need:
- 1 1⁄2 lbs ground beef (90/10 or 85/15 works best)
- 3 tbsp butter, divided
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 1⁄2 cups low sodium beef broth
- 1⁄2 cup full fat sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Egg noodles, cooked per package instructions
- Salt, pepper and paprika to taste
That’s it! With a few basic cooking techniques, these ingredients transform into a luxurious, restaurant-worthy stroganoff.
Step-by-Step Method
Follow these simple steps for incredible beef stroganoff without canned soup:
1. Cook the mushrooms and onions
- Heat 1 tbsp butter in a large skillet over medium high heat
- Add mushrooms and onions and cook for 5-7 minutes until browned
- Stir in minced garlic and cook 1 minute more
- Transfer mixture to a bowl and set aside
2. Cook the ground beef
- Add remaining 2 tbsp butter to the skillet
- Crumble in ground beef and cook until no pink remains, about 5-7 minutes
- Use a wooden spoon to break up any large chunks
- Drain excess grease if needed
3. Make the roux
- Reduce heat to medium and stir in the flour
- Cook for 2 minutes, stirring constantly
- The flour will soak up the fat and make a thick paste
4. Whisk in the broth
- Gradually whisk in the beef broth
- Bring to a simmer and cook for 2-3 minutes to thicken
5. Add seasonings and cream
- Stir in Worcestershire sauce, Dijon mustard, salt and pepper
- Add back the cooked mushrooms and onions
- Reduce heat to low and stir in the sour cream
- Heat through but do not boil to prevent curdling
6. Serve over egg noodles
- Cook egg noodles according to package directions
- Divide cooked noodles onto plates and top with beef stroganoff
- Garnish with a dash of paprika if desired
And that’s it! With this easy cooking method, you’ll have a rich, satisfying beef stroganoff in 30 minutes without grabbing a can of soup.
Tips for the Best Flavor
Follow these tips for maximum flavor in homemade beef stroganoff:
- Use 85/15 ground beef for well-browned crumbles that won’t dry out
- Cook the mushrooms well to caramelize their natural sugars
- Make a blond roux with equal parts butter and flour
- Simmer the sauce to thicken, about 2-3 minutes
- Add sour cream at the end, just until heated through
- Season assertively with Worcestershire, mustard, salt and pepper
- Finish with a dash of smoked paprika for color and flavor
With practice, you’ll be able to whip up this hearty skillet meal any night of the week. The secret is slowly developing the flavors rather than dumping in canned soup.
Customize It!
Once you have the basic technique down, feel free to customize your beef stroganoff to suit your tastes:
- Use different spices like garlic powder, onion powder, red pepper flakes, etc.
- Splash in a bit of white wine or sherry for extra flavor
- Mix in frozen peas or diced carrots for more veggies
- Garnish with chopped parsley or green onions
- Serve over mashed potatoes instead of noodles
There are so many possibilities! Making it yourself lets you change up this comforting classic.
Storage and Reheating
Properly stored, leftover beef stroganoff will keep in the fridge for 3-4 days. Here are some serving tips:
- Let cool completely before storing in airtight containers
- Reheat gently in the microwave or on the stovetop
- Add a bit of beef broth or cream if the sauce seems dry
- Stir frequently to distribute sauce evenly when reheating
- Avoid boiling or overcooking which can cause the sauce to curdle or separate
With a few minor adjustments, leftovers will taste just as amazing as the original meal. This makes homemade beef stroganoff ideal for easy weeknight dinners.
Frequently Asked Questions
What can I use instead of flour to thicken the sauce?
Cornstarch or arrowroot starch can be used instead of flour. Whisk 1-2 tablespoons into the hot liquid until smooth and thickened.
What if I don’t have Worcestershire sauce?
Substitute an equal amount of balsamic vinegar or brown sugar. Soy sauce also provides similar umami flavor.
Do I have to use beef broth?
No. Chicken or vegetable broth can be substituted for all or half of the beef broth. Just be aware the flavor will be slightly different.
Can I prepare this stroganoff in a slow cooker?
Yes, just cook the ground beef ahead of time. Add all ingredients except sour cream to the slow cooker and cook 3-4 hours on high or 6-8 hours on low. Stir in the sour cream at the end.
What sides go well with homemade beef stroganoff?
Egg noodles or mashed potatoes are classic. You can also serve with roasted potatoes or veggies, steamed broccoli, salad, crusty bread or biscuits.
Make It a New Family Favorite
Once you realize how easy it is to make your own creamy sauce, this homemade beef stroganoff will become a new family favorite.
The secret is cooking the ingredients slowly to build amazing flavor. Ditch the canned soup for a fresher, healthier and tastier version of this cozy classic.
HOW TO MAKE GROUND BEEF STROGANOFF (WITH NO CREAM SOUPS):
In a large non-stick skillet melt butter over medium-high heat. Add diced onion (and sliced mushrooms, if using) and cook until mushrooms are soft and onion is translucent.
Remove from skillet and set aside on a plate. Add ground beef to skillet. Cook and crumble until brown. Drain any grease.
Sprinkle flour over beef.
Then pour in beef broth. Stir and continue to cook until mixture thickens.
Add the onions (and mushrooms) back in to skillet then gently stir in sour cream. Season with salt and pepper to taste. Let simmer over low heat for another 5 minutes until heated through.
Serve over cooked egg noodles and enjoy!
You can garnish with fresh chopped parsley, if desired.
TIPS FOR MAKING THIS EASY WEEKNIGHT DINNER:
- Mushrooms are optional in this.
- For extra heat, you can add cayenne pepper or red chili flakes.
- Heavy cream can be substituted for the sour cream.
- Do you want a different take on this dish? Try my Ground Beef Stroganoff recipe. Cream of mushroom soup and a little garlic are used in that recipe.
