Beef Stroganoff with Mushroom Gravy (Print)

Tender beef strips in creamy mushroom gravy over egg noodles

# Ingredient List:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 10 oz cremini or button mushrooms, sliced
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 - 2/3 cup sour cream, at room temperature
13 - 1 tbsp Worcestershire sauce
14 - Salt and pepper, to taste

→ To Serve

15 - 9 oz egg noodles, cooked according to package instructions
16 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Season the beef strips with 1/2 tsp salt and 1/4 tsp black pepper, ensuring even coating.
02 - Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add beef in batches and sear quickly until browned but not cooked through, about 1-2 minutes per side. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add remaining butter and oil to the skillet. Sauté onions for 2-3 minutes until softened. Add mushrooms and cook until they release their juices and start to brown, about 5-7 minutes. Stir in garlic and cook for 30 seconds.
04 - Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in beef broth while stirring, scraping up any browned bits from the pan. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
06 - Stir in Dijon mustard and Worcestershire sauce. Reduce heat to low to prepare for cream addition.
07 - Gently whisk in sour cream until well combined and smooth. Do not boil to prevent curdling.
08 - Return beef and any accumulated juices to the skillet. Simmer gently for 2-3 minutes until beef is just cooked through. Adjust seasoning with salt and pepper to taste.
09 - Serve immediately over cooked egg noodles, garnished with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The sauce achieves that impossibly velvety texture that makes restaurant versions so memorable
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Room temperature sour cream is non-negotiable unless you want a separated grainy sauce
  • Patting beef dry before searing creates the beautiful brown crust that adds depth
  • Never boil the sauce after adding sour cream or it will break and ruin the texture
03 -
  • Cut beef while partially frozen for easier slicing into thin strips
  • Use a wide skillet instead of a deep pan for better evaporation and browning

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