Beef Stroganoff with Mushrooms (Printable Version)
Tender beef in creamy mushroom gravy served over egg noodles for a hearty meal.
# What You'll Need:
→ Beef
01 - 1.1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 10 oz cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup beef broth
11 - 1 tbsp Dijon mustard
12 - 2/3 cup sour cream, at room temperature
13 - 1 tbsp Worcestershire sauce
14 - Salt and pepper, to taste
→ To Serve
15 - 9 oz egg noodles, cooked according to package instructions
16 - 2 tbsp fresh parsley, chopped (optional)
# How to Make It:
01 - Season the beef strips with 1/2 tsp salt and 1/4 tsp black pepper, ensuring even coating on all sides.
02 - Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add beef in batches and sear quickly until browned but not cooked through, about 1-2 minutes per side. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add remaining butter and oil to the skillet. Sauté onions for 2-3 minutes until softened. Add mushrooms and cook until they release their juices and start to brown, about 5-7 minutes. Stir in garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in beef broth while stirring constantly, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
06 - Stir in Dijon mustard and Worcestershire sauce until well incorporated. Reduce heat to low to prevent curdling when adding cream.
07 - Gently whisk in sour cream until well combined and smooth. Do not allow the sauce to boil as this may cause the cream to separate.
08 - Return beef and any accumulated juices to the skillet. Simmer gently for 2-3 minutes until beef is just cooked through. Adjust seasoning with salt and pepper to taste. Serve immediately over cooked egg noodles, garnished with fresh parsley if desired.
# Expert Insights:
01 -
- The beef stays incredibly tender because you sear it quickly and finish it gently in the sauce
- That velvety mushroom gravy manages to feel rich and indulgent while still being surprisingly simple to pull together on a weeknight
02 -
- Never let the sauce boil after adding the sour cream or it will separate and become grainy instead of silky smooth
- Patting your beef completely dry before seasoning is the secret to getting that restaurant-quality sear instead of steaming the meat
03 -
- If your sauce seems too thick, add the beef broth one tablespoon at a time until it reaches the consistency you like
- Touch the beef with your finger while searing, it should feel springy and offer slight resistance when its medium-rare