Beef and Mushroom Stroganoff (Printable)

Tender beef and mushrooms in a rich sour cream sauce, served over egg noodles for a comforting meal ready in 45 minutes.

# What You’ll Need:

→ Beef

01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1/2 tsp salt
03 - 1/4 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 for garnish

→ To Serve

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

# Directions:

01 - Season the sliced beef evenly with salt and pepper 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 beef and set aside on a plate.
03 - Reduce heat to medium. Add remaining olive oil and butter to the same skillet. Sauté onions for 2-3 minutes until softened, then add mushrooms. Cook until mushrooms are browned and liquid has evaporated, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour over the vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth while scraping up browned bits from the bottom of the pan. Add Dijon mustard and Worcestershire sauce. Stir continuously until sauce begins to thicken, about 3 minutes.
07 - Reduce heat to low. Return beef and any accumulated juices to the pan. Simmer gently for 2-3 minutes until beef is just cooked through.
08 - Remove skillet from heat. Stir in sour cream until sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Serve immediately over cooked egg noodles. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • The sauce develops this incredible depth from searing the beef first and using those browned bits as flavor foundation
  • Everything comes together in under an hour but tastes like it simmered all afternoon
  • The combination of earthy mushrooms and tangy sour cream creates this perfect balance of rich and bright
02 -
  • Never let the sour cream come to a boil after adding it or it will separate and curdle
  • Pat the mushrooms dry with paper towels before cooking so they brown properly instead of steaming
  • Room temperature sour cream incorporates more smoothly than cold straight from the refrigerator
03 -
  • Freeze the beef for 30 minutes before slicing to get those perfectly thin, even strips
  • Use a wide skillet instead of a deep pot so the mushrooms brown rather than steam in their own liquid

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