Beef and Mushroom Stroganoff (Printable)

Creamy beef and mushroom dish with tender strips of sirloin in a rich sour cream sauce over egg noodles.

# What goes in:

→ 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

# Directions:

01 - Season the sliced beef thoroughly 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 pan and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Sauté onions for 2-3 minutes until softened, then add mushrooms. Cook until browned and liquid evaporates, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth while scraping up browned bits from the bottom. Add Dijon mustard and Worcestershire sauce. Simmer until sauce thickens, about 3 minutes.
07 - Reduce heat to low. Return beef and accumulated juices to the pan. Simmer gently for 2-3 minutes until beef is just cooked through.
08 - Remove skillet from heat. Stir in sour cream until sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Serve immediately over hot egg noodles. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The sauce develops this incredible velvety texture that clings perfectly to every noodle
  • It comes together in under 45 minutes but tastes like it simmered all day
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Always remove the pan from heat before adding sour cream or it will separate and curdle
  • Never crowd the pan when searing beef or it will steam instead of develop that gorgeous crust
  • Let the mushrooms cook undisturbed long enough to release all their moisture and brown properly
03 -
  • Freeze your beef for 20 minutes before slicing to get those perfect thin strips
  • Pat your mushrooms dry before cooking to help them brown instead of steam

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