Craving a comforting, home-cooked meal that uses simple ingredients but delivers big flavor? Try this Mom’s Beef Stroganoff made with tender steak. Thin strips of beef simmer in a creamy, tangy sauce and are served over egg noodles for a classic, satisfying dinner.
This version is a faithful, straightforward family recipe. The sauce is creamy with a touch of tomato and mustard for brightness, and the meat becomes tender as it simmers slowly. It’s a recipe I grew up with and a perfect choice when you want cozy comfort food that’s easy to prepare.
If you’ve assumed stroganoff is complicated, this recipe will change your mind. The original recipe likely came from an old community cookbook, and it’s easy to follow. Mushrooms are included as an option—omit them if you don’t like them, or add them for more depth. The final result is a creamy, hearty sauce that clings to egg noodles and highlights the flavor of the steak.
Below you’ll find what you need and a clear, step-by-step method for making this easy steak stroganoff at home.
What you need to make Mom’s Beef Stroganoff
- Sirloin steak (or round)
- Onion(s), thinly sliced
- Mushrooms, sliced (optional)
- Beef bouillon cubes
- Tomato paste (or ketchup)
- Mustard
- Sour cream
- Flour
- Egg noodles
- Olive oil, salt and water
How to make this easy Steak Stroganoff Recipe
Start by slicing the steak into thin strips against the grain so the meat stays tender. Slice the onions and mushrooms (if using) so they cook evenly.
Heat oil in a large sauté pan over medium heat. Add the steak strips, sliced onions, and mushrooms. Cook, stirring occasionally, until the onions and mushrooms are golden and the beef is browned on all sides.
Stir in hot water, the beef bouillon cubes, tomato paste (or a little ketchup), mustard, and salt. Reduce the heat to low, cover the pan, and let the mixture simmer gently for about 30 minutes so the flavors meld and the meat becomes tender. If you use a tougher cut like round steak, simmer longer and add more water as needed until the meat is tender.
In a small bowl, whisk the flour into some cold water until completely smooth, then gradually stir that slurry into the simmering pot to thicken the sauce. Bring the sauce briefly to a low boil while stirring constantly until it thickens. Reduce the heat, then gently stir in the sour cream just until it’s fully incorporated and heated through—do not boil after adding sour cream to prevent curdling.
Cook egg noodles according to package directions and drain. Serve the stroganoff sauce spooned generously over the noodles. Garnish with a little extra sour cream or fresh parsley if desired, and enjoy a classic, comforting meal.
Mom’s Beef Stroganoff
Prep Time: 10 mins Cook Time: 40 mins
Course: Main Course
Ingredients
- 2 tbsp olive oil
- 2 lb sirloin steak, sliced into thin strips
- 1–2 medium onions, sliced
- 2 cups mushrooms, sliced (optional)
- 2 beef bouillon cubes
- 1.5 cups hot water, divided
- 2 tbsp tomato paste (or ketchup)
- 1 tsp mustard
- 1/2 tsp salt
- 2 tbsp flour
- 1/2–1 cup sour cream (to taste)
- 1 16-oz package egg noodles
Method
- Heat oil in a sauté pan over medium heat. Add steak strips, onions, and mushrooms.
- Sauté until meat and vegetables are golden brown.
- Add 1 cup hot water, the bouillon cubes, tomato paste, mustard, and salt. Stir to combine.
- Cover and simmer on low for about 30 minutes, until the meat is tender. If using round steak, simmer longer and add more water as needed.
- Mix flour with 1/2 cup cold water until smooth. Slowly stir the mixture into the hot sauce, stirring constantly; bring briefly to a boil until thickened.
- Reduce heat and stir in sour cream. Heat gently for 1–2 minutes—do not boil after adding sour cream.
- Serve over cooked egg noodles and enjoy.
Notes
* I used about 2/3 cup sour cream for creaminess.
* If you use a tougher cut like round steak, add more water and simmer an additional 30 minutes to an hour until tender.
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