Beef and Mushroom Stroganoff (Printable)

Tender beef and mushrooms in a rich sour cream sauce, served over egg noodles for a comforting classic dinner.

# What You'll Need:

→ Beef

01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 0.5 tsp salt
03 - 0.25 tsp black pepper

→ Mushrooms & Vegetables

04 - 10 oz cremini or white mushrooms, sliced
05 - 1 medium onion, finely chopped
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 - 1 tsp Worcestershire sauce
13 - 1 cup sour cream
14 - 2 tbsp fresh parsley, chopped

→ To Serve

15 - 10 oz egg noodles, cooked according to package instructions

# How-To Steps:

01 - Season the sliced beef with salt and pepper, ensuring even coating on all sides.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1-2 minutes per side until browned but not cooked through. Remove and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Sauté onions for 2-3 minutes until softened, then add mushrooms. Cook until browned and liquid evaporates, about 5 minutes.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour over vegetables, stirring well to coat. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth, scraping up browned bits from the bottom. Add Dijon mustard and Worcestershire sauce. Stir until sauce begins to thicken, about 3 minutes.
07 - Reduce heat to low. Return beef and accumulated juices to the pan. Simmer gently for 2-3 minutes until beef is just cooked through.
08 - Remove from heat. Stir in sour cream until sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
09 - Serve immediately over cooked egg noodles. Garnish with chopped fresh parsley.

# Expert Suggestions:

01 -
  • This is the kind of dinner that makes people pause mid conversation and ask what smells so incredible
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for an even better lunch the next day
02 -
  • Never add sour cream to a boiling sauce or it will separate into an unappetizing mess
  • Pat your beef dry with paper towels before seasoning or it will steam instead of sear
  • Let the mushrooms brown properly instead of rushing this step they shrink significantly
03 -
  • Partially freeze the beef for 20 minutes before slicing to get thin, even strips
  • Use a wide skillet instead of a deep pan so the mushrooms brown instead of steam
  • Taste the sauce before serving the Worcestershire sauce adds salt, so adjust accordingly

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