Easy Homemade Beef Stroganoff

By zhanghengshuo

6 Person

35 Minutes

188 Calories

This is an easy recipe for Homemade Beef Stroganoff with homemade cream of mushroom soup. A creamy gravy tossed with fresh mushrooms and beef and served over egg noodles is hearty, comforting Healthier Beef Stroganoff that is made with wholesome ingredients you can feel proud to serve your family or friends.

Ingredients

1 package whole wheat egg noodles, cooked
1 1/2 cups mushroom stock or beef stock
1 cup milk, divided
1/2 cup dry red wine
2 tbsp. flour
1 tsp. onion powder
1 clove garlic, minced
1 tsp. pepper
2 tsp. salt, divided
1 tsp. thyme
1 pound lean ground beef
1 cup diced baby portabello and cremini mushrooms
2 tbsp. butter

Method

01

Melt butter in a heavy-bottomed stock pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
02

Add in ground beef, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until beef is browned.
03

Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
04

Add flour to the pan and stir to coat. Allow cooking for 1 additional minute.
05

Deglaze pan with wine and bring to a boil, whisking to incorporate the flour into the liquid. Add 1/2 cup milk and whisk well until the mixture is quite thick.
06

Add remaining stock and milk. Bring to a boil, then reduce to simmer. Allow simmering for 20 minutes until flavors are well married. Taste and season with additional 1 teaspoon of salt if needed. Serve over egg noodles.
07

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.
08

I prefer a mixture of baby creminis and baby portabello mushrooms for the best meaty flavor, but any mushroom works. If you would like a thick Stroganoff sauce, stir in 1/2 cup to 1 cup sour cream after your sauce has simmered.

Related Tags

Beef Stroganoff Recipes

Easy Homemade Beef Stroganoff

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 188 Kcal
Prep Time 5 Mins
Cook Time 30 Mins
Total Time 35 Mins

02 Ingredients

1 package whole wheat egg noodles, cooked

1 1/2 cups mushroom stock or beef stock

1 cup milk, divided

1/2 cup dry red wine

2 tbsp. flour

1 tsp. onion powder

1 clove garlic, minced

1 tsp. pepper

2 tsp. salt, divided

1 tsp. thyme

1 pound lean ground beef

1 cup diced baby portabello and cremini mushrooms

2 tbsp. butter

03 Method

Step 1

Melt butter in a heavy-bottomed stock pan over medium heat. Add mushrooms, and saute for 2-3 minutes.

Step 2

Add in ground beef, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until beef is browned.

Step 3

Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.

Step 4

Add flour to the pan and stir to coat. Allow cooking for 1 additional minute.

Step 5

Deglaze pan with wine and bring to a boil, whisking to incorporate the flour into the liquid. Add 1/2 cup milk and whisk well until the mixture is quite thick.

Step 6

Add remaining stock and milk. Bring to a boil, then reduce to simmer. Allow simmering for 20 minutes until flavors are well married. Taste and season with additional 1 teaspoon of salt if needed. Serve over egg noodles.

Step 7

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.

Step 8

I prefer a mixture of baby creminis and baby portabello mushrooms for the best meaty flavor, but any mushroom works. If you would like a thick Stroganoff sauce, stir in 1/2 cup to 1 cup sour cream after your sauce has simmered.

04 Author