Beef Stroganoff Creamy Mushroom (Printer-friendly)
Tender beef in creamy mushroom sauce over 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
# How to Prepare:
01 - Season beef strips generously with salt and freshly ground 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 1–2 minutes per side. Remove beef from skillet and set aside. Repeat with remaining beef, adding more oil if needed. Reserve all seared beef with accumulated juices.
03 - Reduce heat to medium. Add butter to the same skillet. 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 mushroom mixture, stirring constantly to coat. Cook for 1 minute to remove raw flour taste. Add white wine if using and allow to reduce for 1 minute, stirring to incorporate.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps from forming. Bring mixture to a gentle simmer, stirring until sauce begins to thicken slightly.
06 - Stir in Dijon mustard followed by sour cream until fully combined and smooth. Reduce heat to low and simmer gently for 3–4 minutes. Do not allow sauce to boil or sour cream may separate.
07 - Return beef strips and any reserved juices to the skillet. Simmer for 2–3 minutes, just 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. Garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce comes together in one pan and tastes like something from a proper Russian restaurant
- Leftovers reheat beautifully for lunch the next day
02 -
- Never let the sauce boil after adding the sour cream or it will separate and become grainy
- Slicing the beef against the grain makes a huge difference in tenderness
03 -
- Have all your ingredients measured and ready before you start cooking
- Room temperature sour cream incorporates more smoothly into the sauce