Wonderful Beef Stroganoff Recipe For One – Tender beef cooked in a rich, creamy, flavorful sauce served over buttered noodles. Easy to make and made without cream of mushroom soup.
I think Beef Stroganoff is one of my favorite comfort foods. How can anyone resist tender cuts of beef simmering in a creamy, made-from-scratch sauce along with sautéed onions, garlic, and mushrooms? As if this isn’t enough to get your mouth watering, I’ll continue by mentioning that it’s served over a bed of buttery noodles.
Beef Stroganoff
Beef Stroganoff was a popular dish when I was growing up. My mother made it often using either slices of beef or ground meat. The Beef Stroganoff of my childhood wasn’t particularly exciting but it’s such a classic recipe, I thought would be wonderful to recreate it and make Beef Stroganoff a dish to really get excited about.
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How To Make Beef Stroganoff
My mother used canned soup in her Beef Stroganoff and that might have been the biggest reason I wasn’t a huge fan of the dish.
Step 1
For this easy version, I decided to make a creamy sauce by melting butter in a skillet and then adding in chopped onions.
Step 2
After the onions soften slightly, add in the garlic and the mushrooms. When the vegetables have softened, add in a little white wine to deglaze the pan.
Step 3
Pour in a slurry of beef broth, Worcestershire sauce and flour and stir for a bit.
Step 4
The cooked beef is added in at the very end along with a little bit of plain yogurt.
Beef stroganoff is a meal where the ingredients can easily be substituted.
For example, while this Beef Stroganoff is made with sliced beef, consider using 1/2 cup of ground beef instead.
If you aren’t a fan of mushrooms, leave them out altogether and if you want to make this a meatless meal, double the mushrooms and leave out the beef.
You can also use yogurt in place of sour cream.
What To Serve With Beef Stroganoff
The traditional accompaniment is noodles but you could also serve Beef Stroganoff with rice or polenta.
For a low carb alternative, use a cauliflower mash.
I use a 10-inch skillet in this Beef Stroganoff recipe. For best results, use a pan of a similar size.
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Beef Stroganoff Recipe
Ingredients
- 2 1/2 tablespoons butter , divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 8 ounces beef sirloin steak , thinly sliced
- 1 cup chopped onions
- 1 clove garlic , minced
- 1/2 cup sliced mushrooms
- 1/4 cup white wine
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1/4 cup plain yogurt (could also use sour cream)
- 1 cup uncooked wide egg noodles
Instructions
- Melt 1 tablespoon of butter in a 10 inch skillet over medium heat.
- Season both sides of the beef with the salt and pepper. Add in a single layer to the pan and cook until browned. About 3 minutes per side.
- Remove beef from the pan and transfer to a large plate.
- Add 1 tablespoon of butter to the pan and when the butter has melted, add the chopped onions. Cook 3 minutes, stirring occasionally. Add the garlic and mushrooms to the pan and cook an additional 5-7 minutes until mushrooms are softened, stirring occasionally.
- Stir in the white wine and cook about 3 minutes.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce and flour. Pour into the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in yogurt or sour cream and season to taste with salt and pepper.
- Meanwhile, cook noodles in a medium-sized pot of boiling water until tender about 8 minutes. Drain. Transfer to a plate or bowl. Toss with 1/2 tablespoon butter. Top with beef and sauce.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I have been making a stroganoff recipe attributed to Jack Lalanne, published in the late 60s in the LA Times. Very much like your typical stroganoff recipe, except that it calls for sherry or burgundy rather than white wine, a can of tomato soup and a jar of horseradish (for a normal sized dish, not a solitary serving). It is SOOOOOOO much tastier than regular stroganoff. I always made a double batch because the flavor is better on day 2 or 3. Always froze a few servings for lunch or a quick evening dinner when we were in a rush.
Made the Beef Stroganoff for One last night and it was very, very good. There really isn’t much of anything I’d change. Husband really liked it too.
I’m so happy that you and your husband enjoyed the recipe. Thank you so much for letting me know.
Donna form Fayetteville: This is the best Beef Stroganoff I ever made and beats all the other recipes that I or my mother ever made. The meat was tender, the broth and sour cream gave it nice rich flavor that I pour over my butter noodles. I’m going to a extra for my brother.
Hi Donna,
We were just in Fayetteville last week with our daughter visiting the University of Arkansas for a campus tour. I fell in love with your city! The weather was perfect and such a pretty city. I told my husband I wanted to move there :). I am so happy you enjoyed the Beef Stroganoff and thank you so much for letting me know! Your comment absolutely made my day!
We loved this Beef Stroganoff recipe. It was perfect I wouldn’t change a thing! Although it said the recipe was for one it actually made enough for my husband and myself. We’ll be having this again really soon!
Wow! This beef stroganoff was so delicious. It made me smile when you mentioned how your mother would make hers using canned cream of mushroom soup, because that’s how my mom made hers too! I absolutely love your homemade butter/garlic/onion/mushroom sauce. It’s 100% better than how our moms did it! 🙂
So delicious! I love the your sauce recipe! It is so quick and tasty that I have already found other dishes to add the mushroom sauce to.
Yummy!! I can’t wait to get this on the table! Interesting one! Thanks a lot for sharing this wonderful recipe. Wish you all the best.
What could be used in place of the wine?
Hi Nancy,
You can use broth instead of wine.