Beef and Mushroom Stroganoff (Printable)
Tender beef and mushrooms in a creamy sour cream sauce, served over buttery 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
# How To Make It:
01 - Season the sliced beef evenly with salt and pepper on both 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 from skillet and set aside with any accumulated juices.
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 any liquid has evaporated, approximately 5 minutes.
04 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Sprinkle flour evenly over the vegetables, stirring constantly to coat everything. Cook for 1 minute to remove the raw flour taste.
06 - Gradually pour in beef broth while scraping up any browned bits from the bottom of the pan. Add Dijon mustard and Worcestershire sauce. Stir continuously until the sauce begins to thicken, about 3 minutes.
07 - Reduce heat to low. Return the beef and any reserved juices to the pan. Simmer gently for 2-3 minutes until the beef is just cooked through. Do not overcook.
08 - Remove skillet from heat completely. Stir in sour cream until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Serve immediately over hot cooked egg noodles. Garnish generously with chopped fresh parsley.
# Expert Suggestions:
01 -
- The velvety sour cream sauce creates that restaurant quality texture without any fancy techniques
- Everything comes together in one pan, making cleanup almost as easy as the cooking itself
02 -
- Never let the sauce boil after adding sour cream, it will separate and ruin the texture
- Slicing meat when its slightly frozen makes those thin strips much easier to achieve
03 -
- Pat your beef completely dry before seasoning for the best sear
- Let the stroganoff rest for 5 minutes before serving to let flavors meld together