Beef Stroganoff with Mushroom Gravy (Printable Version)

Tender beef in creamy mushroom gravy served over buttery egg noodles for a warm, comforting dish.

# What You'll Need:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp ground black pepper

→ Vegetables & Aromatics

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced

→ Gravy

10 - 3/4 cup plus 1 tbsp beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1/2 cup sour cream
14 - 1 tbsp fresh parsley, chopped (plus additional for garnish)

→ For Serving

15 - 10.5 oz wide egg noodles
16 - 1 tbsp unsalted butter (for noodles)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain, toss with 1 tablespoon unsalted butter, and set aside.
02 - In a bowl, combine beef strips with all-purpose flour, salt, and black pepper until evenly coated.
03 - Heat 1 tablespoon unsalted butter and olive oil in a large skillet over medium-high heat. Add beef strips in a single layer and sear for 1 to 2 minutes per side until browned but not fully cooked. Remove beef to a plate and cover loosely.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Cook chopped onions for 2 to 3 minutes until softened, then add minced garlic and cook for 30 seconds.
05 - Add sliced mushrooms and cook, stirring occasionally, until browned and moisture has evaporated, about 5 to 7 minutes.
06 - Stir in beef broth, Worcestershire sauce, and Dijon mustard. Scrape any browned bits from the pan. Simmer for 5 minutes to reduce slightly.
07 - Return beef along with any accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until beef is cooked through.
08 - Reduce heat to low. Stir in sour cream and chopped parsley until fully incorporated and heated through without boiling. Adjust seasoning with salt and pepper to taste.
09 - Plate buttered egg noodles and top with beef stroganoff. Garnish with additional chopped parsley.

# Expert Insights:

01 -
  • The sauce clings to every noodle with a silky, tangy richness that feels indulgent but comes together in under an hour.
  • Browning the mushrooms until they release their moisture turns them sweet and meaty, adding a depth you can't skip.
  • It reheats beautifully the next day, which means leftovers taste like a planned treat instead of an afterthought.
02 -
  • Never boil the sauce after adding sour cream or it will break and look curdled. Keep the heat low and stir gently.
  • Searing the beef in a single layer without moving it too much creates a crust that locks in juice and adds flavor to the pan.
  • If the sauce feels too thick, thin it with a splash of broth. If it's too thin, simmer it a minute longer before adding the cream.
03 -
  • Let the beef come to room temperature for 10 minutes before cooking so it sears instead of steaming.
  • Use a wide skillet with plenty of surface area so the mushrooms brown instead of crowding and releasing water.
  • Taste the sauce before serving and adjust with salt, pepper, or a few drops of Worcestershire until it sings.

Go Back