Beef Stroganoff

by Erin, The $5 Dinner Mom on March 11, 2010

I first had the idea to make this dinner after seeing it on Brandy’s site awhile back. But we can’t do canned soups, so I made it from scratch.

Here you go.

About 1 lb. steak ($2.67) On sale for $2.69/lb.
1 Tbsp oil ($.05)
Salt and pepper
3 Tbsp butter or margarine ($.30) I used dairy free margarine
3 Tbsp flour ($.05)
3 cups milk ($.30) I used rice milk
1 Tbsp Worcestershire sauce ($.10)
1/2 onion, finely chopped
1 4 oz. can sliced mushrooms ($.50) On sale at Walgreens this week!
Salt and pepper to taste
1/2 bag of no-yolk noodles ($.41) On sale for $1.82 and matched a $1 coupon! Just $.82 for the bag!!!
2 large heads of broccoli ($.79)


1. Add the steak, cut into cubes, to a large skillet with the oil and some salt and pepper.  Brown.

2. Remove the browned beef from the skillet and set aside.

3. In the same skillet that you used to brown the beef, add the butter/margarine and let melt.

4. Add the flour and stir it into the melted butter.

5. Whisk in the milk and turn heat to medium.

6. Add the Worcestershire sauce and let cook over medium heat for 6-8 minutes…

7. …or until starts to bubble and thicken.

8. Once bubbling, stir in the chopped onion and sliced mushrooms.

9.  Stir the beef back into the sauce.

10. Let simmer over medium heat for 15-20 minutes, or until sauce reaches desired consistency.

11. Prepare noodles as directed on package.

12. Steam broccoli in stove-top steamer or in microwavable bowl with 1/4 cup of water covered with plastic wrap for 4-5 minutes.

13. Serve Beef Stroganoff over No-Yolk Noodles with Broccoli.

Cost $5.17

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{ 20 comments… read them below or add one }

sara March 11, 2010 at 7:21 pm

This looks wonderful! Definitely adding it to my ‘to try’ list :)


K March 11, 2010 at 7:32 pm

Has anyone made Beef Stroganoff without mushrooms? Is it an integral part of the flavor of this dish? I am not a fan of mushrooms and was wondering if this would still be tasty if you left them out. Thanks for any feedback.


Sarah Cassill March 11, 2010 at 7:54 pm

I just made a similar stroganof with left over pork roast! (Somebody should make a list of how many gazillion ways there are to use leftover roast!)


HeatherS March 11, 2010 at 10:26 pm

I have round steak in my freezer, would that cut work for this? I get free beef from my in-laws and that cut seems to be one we get alot of. But I find that the round steak ends up tough no matter what I try to make with it. Any suggestions for that cut of beef?


Erin, The $5 Dinner Mom March 12, 2010 at 12:02 am


Round steak would work perfectly!


becky March 15, 2010 at 12:10 pm

@HeatherS, round steak is great in the crockpot. I like to cut it into 3″ x .5″ strips and cook it in an asian soy sauce based marinade for 4 hours on low. in the last 15 minutes, grill some veggie skewers while instant rice cooks, and serve all together with sauce from crockpot. yum! I’ve never had the round steak turn out tough, but you could cut the strips thicker if the cows tend to have tougher meat.


becky March 15, 2010 at 12:12 pm

@becky, Also, you can always make your own ground beef if you don’t care to use it as steak. Alton Brown on Food Network had a whole show on making your own ground beef…


April Driggers March 11, 2010 at 10:58 pm

I am a stroganoff freak and I must say that this does sound tasty. While I typically DO use the cream based soup (the ‘healthy’ version, albeit, but nevertheless still the canned, cream soup)… this sounds delicious, easy and filling. One thing I ALWAYS do before serving mine is stir in a few spoonfulls of sour cream. I love the twang. Something else I did recently to give just a tad different flavor — I put in a HINT of dill. That was really different and delcious! Thanks for another great recipe to try!


Melanie March 13, 2010 at 4:13 pm

I don’t do the soup version, but a from-scratch microwave version! Takes maybe 30 minutes total, mostly in the microwave, using ground beef, mushrooms, onion, garlic, beef bouillon, sour cream, egg noodles, and various spices. I have never had it come out poorly – which is more than I can say for most micro-ed meals!


shirley March 14, 2010 at 3:13 pm

I have an excellent beef stroganoff….using much of the same, and then about 1/4 cup ketchup…..see how that mixes up the flavor a bit and adds a slight color.


Erin, The $5 Dinner Mom March 14, 2010 at 3:33 pm


Love the ketchup idea!


Tina March 16, 2010 at 5:48 am

I want you all to know I made this for dinner last night. This was such a hit. My husband like it so much he took more meat out so I can make more. Now can I freeze just the sauce?


Erin, The $5 Dinner Mom March 16, 2010 at 3:41 pm


I have yet to try to freeze a white sauce. It should turn out OK, but I can’t make any guarantees!

Anyone else ever tried to freeze a white sauce?!?


The Prudent Homemaker March 19, 2010 at 7:28 pm


I hadn’t been on the computer much, and when I got on and looked at your site, I was delighted to see that you made my recipe! I had to smile, too, because your photos look like the way my mom used to make it! We make it on noodles sometimes too, but rice is cheaper (and works for those who can’t have noodles!)

My mom used to buy a really tough cut of meat for hers, cut it like you did, and cook the meat in a pressure cooker before adding it to the sauce. Her version was sour cream and an envelope of mix, over egg noodles. We had a neighbor who loved it so much that she used to tell my mom she’d trade her a homemade cheesecake (and oh was that good!) for my mom’s stroganoff.

When I buy my ground beef, I cook it up with dried onions and garlic, and then freze it. When I want to make stroganoff, I just take a bag of precooked meat out of the freezer.


sony_b March 26, 2010 at 1:19 pm

I like a mushroom heavy version where I use the liquid that cooks out of the mushrooms as the basis for the sauce.

A couple of easy additions to really round out the flavor of any version of stroganoff are red wine (add it early so the alcohol cooks off, you don’t want that flavor) and a tablespoon or two of mustard (anything from powder to dijon in your fridge will work). Add the mustard when you add the flour. It will not make the final product taste mustard-y at all – just adds a backround warmth and rounder flavor. I promise. It’s a good addition for a white sauce based mac and cheese too. And gravies.


Jenni Martz August 22, 2011 at 7:25 pm

Tried this one tonight….kids and hubby loved it!

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