Beef Stroganoff Mushroom Gravy (Printable Version)
Tender beef in a creamy mushroom gravy, served over egg noodles or rice for a hearty meal.
# What You'll Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1 tablespoon all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 1 medium onion, finely chopped
08 - 2 garlic cloves, minced
09 - 10 ounces cremini or white button mushrooms, sliced
→ Sauce
10 - 1 tablespoon tomato paste
11 - 1 teaspoon Dijon mustard
12 - 1 cup beef broth
13 - 1/2 cup sour cream
14 - 1 tablespoon Worcestershire sauce
→ To Serve
15 - 9 ounces egg noodles or cooked rice
16 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - In a bowl, toss the beef strips with flour, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Sear beef strips in batches for 1 to 2 minutes until browned. Remove and set aside.
03 - Reduce heat to medium. Add remaining butter to the skillet. Sauté onions for 3 minutes until translucent, then add garlic and cook for 30 seconds.
04 - Add sliced mushrooms and cook for 5 to 7 minutes until browned and moisture has evaporated.
05 - Stir in tomato paste and Dijon mustard. Cook for 1 minute to develop flavor.
06 - Pour in beef broth and Worcestershire sauce, scraping up browned bits. Bring to a simmer and cook for 3 minutes.
07 - Return beef and juices to the pan. Simmer gently for 3 to 4 minutes to meld flavors.
08 - Reduce heat to low. Stir in sour cream until smooth and warmed through without boiling.
09 - Serve over egg noodles or rice. Garnish with fresh parsley if desired.
# Expert Insights:
01 -
- The mushrooms caramelize into something almost sweet, grounding the entire dish with umami depth.
- Searing the beef properly means tender, browned strips that don't taste boiled or gray.
- It's a weeknight dinner that feels like you've been cooking for hours, but takes under an hour total.
02 -
- Never let the sour cream boil—stir it in off the heat or over very low heat, otherwise it'll curdle and separate into grainy flecks.
- If your beef looks gray and steamed instead of browned, the pan wasn't hot enough or you crowded it; low-and-slow cooking isn't what gives stroganoff its appeal.
03 -
- Slice the beef against the grain and keep the strips thin—this is the secret to restaurant-quality tenderness in just 1–2 minutes of cooking.
- Don't skip the step of letting mushroom moisture evaporate completely; watery mushrooms make watery sauce, and that changes everything.