Jun 15, 2024

Easy Economical Homemade Beef Stroganoff

This is an easy and inexpensive recipe that can serve four to six people
We could all use quick and easy ways to feed our families

One tender steak, half a bag of egg noodles, mushrooms, a little olive oil, butter, sour cream, and onion 
A delicious meal for busy days!


1  8 oz tender steak such as Ribeye

1 large onion  halved or quartered and sliced very thinly

2 Tablespoons self-rising flour

2 cups beef broth 

1 teaspoon Worcestershire sauce

1 Tablespoon yellow or Dijon mustard

3/4 cup sour cream

8 oz. fresh mushrooms sliced thinly

1/2 stick butter 

2 Tablespoons Olive oil 

1 Teaspoon Kitchen Bouquet - optional

Half a bag of egg noodles -  I used No Yolks Extra Broad

Salt & Pepper to taste


Bring a large pot of water to boil. Cook the egg noodles. 

Tenderize steak.  Slice very thin against the grain. Cut length to your liking. Add a little salt and pepper.


Heat oil in a large skillet on medium high heat add steak slices let them brown slightly for half a minute or so, then stir and heat another half a minute. Remove steak from skillet and set aside for now. 

Refrain from overcooking it may not be completely done but it will finish cooking later in the sauce.

Place butter into skillet melt, add onions and cook on medium-high heat until softened around one to two minutes.  

Add sliced mushrooms to skillet heat for a minute.  

Add flour and sprinkle on top of onions and mushrooms in skillet. Stir gently to mix. 

Cook for about 1 1/2 minutes to cook flour. Stir to prevent burning.  

Add 1 cup beef broth, Worcestershire sauce, pinch of salt and pepper.  Stir well.  

Add sour cream and stir until melted a few minutes on medium-low heat.  

Add the other cup of beef broth and Kitchen Bouquet stirring until smooth and heated.  

Add beef steak back into skillet.  Turn off the heat the gravy/sauce will heat the meat up without overcooking it.

Taste and add more seasonings if desired.  

Pour sauce/gravy into the cooked and drained noodles stirring gently.  

Serve immediately with a salad or green vegetable.  Top with parsley, chives, or green onions if you choose.

4 to 6 large servings


You may substitute instead of prepared mustard a 1/2 Tablespoon of dry mustard 

No fresh mushrooms you may use two small 4 oz. cans of sliced mushrooms

No beef broth use bouillon

No self-rising flour you may use all-purpose

No ribeye, so use a half pound of ground chuck. Brown, drain, and heat in the sauce 


  1. Made from Scratch tastes so much better and healthier too. I confess to making this with canned mushroom soup, but the salt and additives are not a good choice for healthy living. I will definitely be making this dish soon. Stay cool -- it's 98 degrees here today.

    1. Hi Eileen, I've been known to make it with mushroom soup too. Wow it is hot in Fla. It was pretty hot here too. Amazing how hot it is seems so early for that. Stay cool and enjoy the rest of the weekend.