THE RECIPE JOURNAL · Main Course
Homemade Beef Stroganoff from Susan
This comforting dish combines tender beef and mushrooms in a creamy, flavorful sauce that's perfect for any night of the week. It's easy to make and sure to become a family favorite in no time.
FROM THE KITCHEN • Homemade Beef Stroganoff from Susan
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Flavored Mexican rice
Something delicious to watch next.
01
Step 1
Start by heating a large skillet over medium heat. Add the beef and cook it, stirring now and then, until some of the fat starts to melt away, about 1 to 2 minutes. Toss in the onion and keep cooking everything together until the beef is nicely browned, which should take around 5 more minutes.
02
Step 2
Next, pour in the water and crumble in the beef bouillon. Turn the heat down to low and let it simmer gently, uncovered, until most of the liquid has evaporated—this will take about an hour and a half, so be patient and give it a stir occasionally.
03
Step 3
Once the liquid has reduced, stir in the cream of mushroom soup and let it cook for another 5 to 7 minutes until everything is heated through and creamy.
04
Step 4
While the beef mixture is finishing up, bring a large pot of salted water to a boil. Cook the egg noodles until they’re tender but still have a little bite, about 5 minutes. Drain them well.
05
Step 5
Serve the noodles on plates and spoon the beef mixture over the top. Enjoy!
Why you’ll love it
This dish is rich and creamy with tender beef and a savory mushroom sauce. It’s comforting and easy to make, perfect for a cozy dinner. The combination of flavors feels both classic and satisfying.
How to serve
Serve the stroganoff over egg noodles or mashed potatoes to soak up the delicious sauce. A side of steamed green beans or a simple salad adds freshness and balance to the meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much. Avoid freezing as the sour cream may separate.
