Beef and Mushroom Stroganoff (Printable version)

Tender beef and mushrooms in rich sour cream sauce over egg noodles

# List of ingredients:

→ Beef and Seasoning

01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Mushrooms and Vegetables

04 - 10 oz cremini or white mushrooms, sliced
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced

→ Sauce Components

07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - 1 cup beef broth
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon Worcestershire sauce
13 - 1 cup sour cream
14 - 2 tablespoons fresh parsley, chopped

→ To Serve

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

# Directions:

01 - Season the sliced beef strips evenly with salt and black pepper on both sides.
02 - Heat 1 tablespoon 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 fully 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. Cook onions for 2-3 minutes until softened, then add mushrooms. Sauté until mushrooms are browned and liquid has evaporated, approximately 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 thickens, about 3 minutes.
07 - Reduce heat to low. Return beef and accumulated juices to the skillet. Simmer gently for 2-3 minutes until beef is 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 - Plate the stroganoff over cooked egg noodles. Garnish generously with chopped fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • The sour cream sauce creates velvety richness without feeling heavy
  • Everything cooks in one pan meaning minimal cleanup maximum flavor
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Never let the sour cream boil or it will separate into an unappealing texture
  • Pat the beef dry before searing or it will steam instead of developing a proper crust
  • Let the mushrooms brown fully without rushing as this creates the deepest flavor base
03 -
  • Freeze the beef for 30 minutes before slicing for easier thin cuts
  • Room temperature sour cream incorporates more smoothly into the sauce

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