I recently made one of my favorite comfort meals: Easy Homemade Beef Stroganoff. This post-World War II classic is a rich, satisfying dish that brings back warm childhood memories. It’s creamy, flavorful, and still one of the most requested recipes in my kitchen.
With cooler weather arriving and autumn in the air, stroganoff is exactly the kind of homey meal I crave. Growing up, my mother stretched inexpensive cuts of meat into filling family dinners. Often our plates were mostly noodles and sauce with a few strips of beef tucked in, and we loved every bite. Those simple meals shaped my appreciation for dishes that are both affordable and comforting.
At its most basic, beef stroganoff is sliced beef, onions, beef broth, and sour cream. Mushrooms were later welcomed into the recipe and now feel essential. For this version I used ingredients I had on hand; fresh mushrooms weren’t available, so I used mushroom powder to add depth and a savory, umami boost to the sauce.
Mushroom powder is a wonderful pantry secret. It adds concentrated mushroom flavor without needing to sauté fresh mushrooms and can brighten sauces, stews, and rubs. If you haven’t tried it, consider keeping a small jar on hand for an easy flavor upgrade.
For this recipe I used a gluten-free flour as a thickener and served the stroganoff over gluten-free noodles, but the method works equally well with regular flour and pasta. If you prefer a thicker sauce, finish with a cornstarch slurry—dissolve cornstarch in cool water, whisk into the simmering sauce, and bring to a full boil to activate the starch. If corn is not an option, any neutral starch will work.
If you’d like to try mushroom powder in this dish, I include the powder method in the instructions. It’s an easy way to replicate mushroom flavor when fresh produce isn’t available.
Give this Easy Homemade Beef Stroganoff a try the next time you’re craving comfort food—you’ll love the creamy sauce and tender beef served over a nest of buttered noodles. Have a lovely weekend and see you back here for Chocolate Monday!
If you make this recipe, please leave a rating in the recipe card, leave a comment, and share a photo on Instagram by tagging @theheritagecook. I love seeing your versions and hearing how they turned out!
Ingredients needed for Easy Homemade Beef Stroganoff:
- 1-1/2 lb (680g) cubed boneless beef (London broil, sirloin, or your preferred cut)
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 8 oz (227g) fresh mushrooms, trimmed and sliced, or 2 tsp mushroom powder (see notes)
- 1 tsp dried thyme or 2 tsp fresh thyme
- 2 tbsp gluten-free flour (rice, sorghum, millet, or a blend) or regular all-purpose flour if not gluten-free
- 2-3/4 cups (650ml) beef broth (gluten-free if needed)
- 2 tsp cornstarch dissolved in 3 tsp water, optional for extra thickness
- 1/3 cup (76g) sour cream
- Cooked noodles, gluten-free if needed (such as DeLallo or Barilla), tossed with butter
- Finely sliced green onions for garnish
PRO Tip:
Use a gluten-free flour while cooking the vegetables to help thicken the broth. For a firmer sauce, add a cornstarch slurry and bring to a full boil to activate it. If you prefer, use another starch in place of cornstarch.
How to make Easy Homemade Beef Stroganoff :
- Lightly season the beef cubes with salt and pepper. In a large skillet, heat the oil and butter over medium-high heat. When the butter is melted and the oil shimmers, brown the beef on all sides, tossing often. Transfer the beef to a plate or bowl with a slotted spoon.
- Using fresh mushrooms: Add the onions and mushrooms to the same pan, sprinkle with thyme, and cook 3–5 minutes until the onions soften, stirring often. Sprinkle with 2 tbsp flour (gluten-free if needed) and stir to coat the vegetables. Cook 2 minutes, stirring. Add the beef back to the pan and toss to combine.
- Stir in the beef broth, bring to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally. If you prefer a thicker sauce, whisk in the cornstarch slurry and bring to a boil until thickened. Adjust salt and pepper to taste.
- Just before serving, whisk in the sour cream until fully incorporated and no white streaks remain. Taste and adjust seasonings.
- Serve the stroganoff over cooked noodles, garnish with chopped green onions, and serve immediately.
- Using mushroom powder (alternate method): Dissolve 2 tsp mushroom powder into the beef broth and set aside. Brown the beef, then add the onions and cook until softened. Sprinkle with 2 tbsp flour and toss to coat. Pour in the mushroom-enhanced broth, bring to a boil, then reduce heat and simmer 30 minutes. Thicken with the cornstarch slurry if desired, whisk in the sour cream, and serve over noodles.
PRO Tips:
Use a deep, large skillet so you can cook the beef, vegetables, and sauce in one pan for easier cleanup. If you want to splurge on a tender cut, flat iron steak is a nice choice when available. For consistent results, weigh ingredients with a digital kitchen scale when possible.
Gluten-Free Tips:
Choose a gluten-free flour as the thickener and a reliable gluten-free pasta brand like DeLallo or Barilla, which hold up well to sauce and reheating. Always confirm product labels in case formulations change.
Easy Homemade Beef Stroganoff (GF)
This rich, comforting Beef Stroganoff is a favorite for chilly evenings and family meals. Creamy sauce, tender beef, and buttered noodles make a classic that everyone will enjoy.
15 minutes
45 minutes
30 minutes
1 hour 30 minutes
Ingredients
- 1-1/2 lb (680g) cubed boneless beef
- Kosher salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 8 oz (227g) fresh mushrooms, sliced, or 2 tsp mushroom powder
- 1 tsp dried thyme or 2 tsp fresh thyme
- 2 tbsp gluten-free flour or regular all-purpose flour
- 2-3/4 cups (650ml) beef broth
- 2 tsp cornstarch dissolved in 3 tsp water, optional
- 1/3 cup (76g) sour cream
- Cooked noodles, gluten-free if needed
- Finely sliced green onions for garnish
Instructions
1. Season beef with salt and pepper. Brown in oil and butter over medium-high heat and set aside.
2. For fresh mushrooms: cook onions and mushrooms with thyme until softened. Sprinkle with flour and cook 2 minutes, then return beef to pan.
3. Add broth, bring to a boil, then simmer 30 minutes. Thicken with cornstarch slurry if desired.
4. Whisk in sour cream before serving.
5. Serve over cooked noodles and garnish with green onions.
6. Mushroom powder method: dissolve 2 tsp powder in the broth, then proceed without fresh mushrooms—add onions, flour, broth, and simmer as above.
Notes
Use a gluten-free flour while cooking the vegetables to thicken the broth. To thicken further, use a cornstarch slurry and bring to a full boil. Weigh ingredients with a digital kitchen scale for best consistency. Confirm product labels for gluten-free status as formulations can change.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 692Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 138mgSodium: 1492mgCarbohydrates: 52gFiber: 3gSugar: 2gProtein: 49g
The nutritional information is an estimate. For medical needs, consult a trusted source for precise calculations.
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Welcome! The suggestions here are not dietary advice or a substitute for professional medical guidance. Unauthorized use or duplication of material from The Heritage Cook without approval is prohibited. This page may contain affiliate links and the author may earn a small amount from qualifying purchases. The author makes no claims regarding allergens and disclaims liability related to use of this site. This post was first shared in Jan 2017 and updated in 2025.