Are you in the mood for something different at meal time? This beef stroganoff recipe is one I pull out when I am sick of making -and eating- the same old things week after week.

The last few days here have been wet and dreary. And I’ve had to be out in it more than I’d like.  I needed a meal that was warm and comforting today. This hit the spot perfectly.

It is creamy and savory and a big hit at our house! I hope you enjoy it, too.

Easy and Creamy Homemade Beef Stroganoff


  • 1.5 pound of chopped roast beef
  • 4 tablespoons vegetable oil
  • Minced onion
  • Salt and pepper
  • One regular sized can of beef broth
  • Tablespoon of Wochestershire sauce
  • One mushroom gravy packet (Not pictured, whoops)
  • Family sized can of cream of mushroom soup
  • Sour cream
  • 3 cups of unprepared egg noodles
  • Fresh green beans



Heat the vegetable oil in your pan.

Add the beef and minced onion.

Season generously with salt and pepper.

Cook on high for around 7 minutes, stirring frequently, to sear all sides of the meat.

Okay, let’s talk about the meat for a minute.  I chopped up a blade roast this time because we had one on hand.  In the past I’ve always bought a package of ‘stew meat’ at the store.  I’ve seen other recipes call for chopped sirloin.  I thought the blade roast was perfect, but if you’re going to be buying your beef, maybe ask your butcher to chop it.  Cutting it up was not fun or easy.  Plus getting meat from a butcher rather than purchasing from and Superstore type place results in better meat and supporting your local economy.  We just got an old-timey butcher shop in my town, and I can’t wait to utilize it more.

Add your beef broth, worchestershire, and the package of mushroom gravy.

Stir it all togther and let simmer for 20  minutes on medium heat with the pan covered. This will help your meat to be tender.


Boil your noodles according to package directions. Drain and return to the pot.

Once your meat is cooked, dump in your can of mushroom soup. No need to dilute it or anything. Whisk it up until the sauce is smooth.

Add a spoonful of sour cream. Heat the mixture to just before boiling, and then shut it off.

At this point I put the meat and gravy mix in with the drained noodles. Stir it well so the noodles are all coated.


I serve my beef stroganoff with steamed whole green beans. They go perfectly with the creamy sauce. Plate it up with bread and butter for a delicious meal for your whole family.


My Ivy even loves it 🙂


And Tim likes to make a little sandwich with his bread and butter.


I came back for two helpings. So did Tim, and there was still some left for him to take to work for supper.


I’m so glad to have written this recipe along with making it this week because this was the best pot of beef stroganoff I have ever made. I don’t always make it exactly the same way, but I think I will from here on out. Delicious!

I can guarantee you’ll love it! When you try this recipe, please take a picture for instagram and tag it #smithfamilyrecipes !

There are lots of ways to make beef stroganoff.  I’d love to hear other ways you’ve prepared it! Thanks for sharing 🙂