Beef and Mushroom Stroganoff (Printable)
Tender beef and mushrooms in a rich, creamy sour cream sauce served over egg noodles.
# What You'll 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 and 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 for garnish
→ To Serve
15 - 10 oz egg noodles, cooked according to package instructions
# How to Make It:
01 - Season the sliced beef thoroughly with salt and pepper on all 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.
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 browned and liquid has evaporated, approximately 5 minutes.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour over the vegetables, stirring well 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 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 accumulated juices to the pan. Simmer gently for 2-3 minutes until the beef is just cooked through.
08 - Remove from heat and stir in the sour cream until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
09 - Serve immediately over cooked egg noodles, garnished with chopped fresh parsley.
# Expert Suggestions:
01 -
- The sauce develops this incredible depth from caramelized mushrooms and beef juices that you just cant get from shortcuts
- Everything comes together in one skillet, meaning less cleanup and more time eating
02 -
- Never let the sauce boil after adding sour cream or it will separate and become grainy
- Patting the mushrooms dry before cooking helps them brown instead of steam in their own moisture
03 -
- Reserve about 1/4 cup of pasta water to thin the sauce if it thickens too much while standing
- A splash of the pasta water right before serving helps the sauce cling to every noodle perfectly