Beef and Mushroom Stroganoff (Printable)
Tender beef and mushrooms in a rich, creamy sour cream sauce served over egg noodles.
# What You 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
→ To Serve
15 - 10 oz egg noodles, cooked according to package instructions
# Steps:
01 - Season the sliced beef thoroughly 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 and set aside on a plate.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the same skillet. Sauté the onions for 2-3 minutes until softened, then add mushrooms. Cook until mushrooms are browned and any liquid has evaporated, about 5 minutes.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Sprinkle the flour over the vegetables, stirring well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
06 - Gradually pour in the beef broth while stirring constantly, scraping up any browned bits from the bottom of the pan. Add Dijon mustard and Worcestershire sauce. Stir until the sauce begins to thicken, about 3 minutes.
07 - Reduce the heat to low. Return the beef and any accumulated juices back to the pan. Simmer gently for 2-3 minutes until the beef is just cooked through.
08 - Remove the skillet from heat completely. Stir in the sour cream until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
09 - Serve the stroganoff hot over cooked egg noodles. Garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The sour cream creates the silkiest sauce you have ever tasted
- It comes together in under an hour but tastes like it simmered all day
02 -
- Searing the beef in batches is non-negotiable if you want it to actually brown
- The sauce will look thin at first but thickens beautifully as it simmers
03 -
- Pat the beef completely dry before seasoning it or it will not sear properly
- Taste the sauce before adding the sour cream since you cannot easily adjust seasoning afterward