Beef Stroganoff with Creamy Mushroom Sauce (Print Version)
Tender beef strips in rich creamy mushroom sauce over egg noodles.
# What You'll Need:
→ Meats
01 - 1.1 lbs beef sirloin or tenderloin, sliced into thin strips
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 9 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3/4 cup plus 1 tbsp sour cream
06 - 2 tbsp unsalted butter
→ Liquids & Broth
07 - 1/2 cup beef broth
08 - 1 tbsp Dijon mustard
09 - 2 tbsp dry white wine (optional)
→ Pantry
10 - 1 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp chopped fresh parsley for garnish
→ To Serve
14 - 10 oz egg noodles or steamed rice
# Steps:
01 - Season beef strips generously with salt and black pepper on both sides.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear half the beef strips until browned, approximately 1 to 2 minutes per side. Remove beef from skillet and set aside. Repeat with remaining beef and additional oil if needed.
03 - Reduce heat to medium. Add butter to the skillet, then sauté chopped onions for 2 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until softened and golden brown. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over the mushroom mixture, stirring constantly to combine. Cook for 1 minute to remove raw flour taste. Add white wine if using and let it reduce for 1 minute.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 2 minutes until slightly thickened.
06 - Stir in Dijon mustard and sour cream until fully incorporated and smooth. Simmer gently for 3 to 4 minutes, being careful not to let the sauce boil to prevent curdling.
07 - Return the seared beef and any accumulated juices to the skillet. Simmer for 2 to 3 minutes until beef is heated through and sauce reaches desired consistency. Taste and adjust seasoning with additional salt and pepper if necessary.
08 - Serve immediately over cooked egg noodles or steamed rice. Sprinkle with freshly chopped parsley as a finishing garnish.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its one of those rare dishes that feels fancy enough for company but humble enough for a Tuesday night
02 -
- Never let the sauce boil after adding sour cream or it will separate and become grainy
- Patting your beef strips dry before searing makes all the difference in getting a good brown
03 -
- Chill your beef in the freezer for 20 minutes before slicing — it makes achieving those thin strips infinitely easier
- Room temperature sour cream incorporates more smoothly into hot sauces