Beef and Mushroom Stroganoff (Print)

Juicy beef and mushrooms in creamy sauce, served with egg noodles for cozy comfort anytime.

# Components:

→ Beef

01 - 1.1 lb beef sirloin or rump steak, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 medium onion, finely chopped
07 - 3 cloves garlic, minced
08 - 10 oz cremini or white mushrooms, sliced

→ Sauce

09 - 2 tbsp all-purpose flour
10 - 1 cup beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tbsp Dijon mustard
13 - 3/4 cup sour cream

→ To Serve

14 - 10.5 oz egg noodles, cooked according to package directions
15 - 2 tbsp fresh parsley, chopped

# Method:

01 - Season the thinly sliced beef with salt and black pepper.
02 - Heat 1 tablespoon of unsalted butter and the olive oil in a large skillet set over medium-high heat. Sear the beef in batches for 1 to 2 minutes per side until just browned. Remove the beef from the skillet and set it aside on a plate.
03 - Reduce the skillet heat to medium. Add the remaining 1 tablespoon of unsalted butter. Sauté the finely chopped onion for 2 to 3 minutes until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the sliced mushrooms to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms soften and turn golden brown.
05 - Sprinkle the all-purpose flour over the cooked vegetables and mushrooms. Stir well for 1 minute to toast the flour and eliminate its raw taste.
06 - Gradually pour in the beef broth while stirring constantly to prevent any lumps from forming. Incorporate the Worcestershire sauce and Dijon mustard.
07 - Allow the sauce to simmer for 3 to 4 minutes, stirring occasionally, until it has slightly thickened.
08 - Reduce the heat to low. Gently stir in the sour cream until the sauce is smooth and fully incorporated; avoid bringing the sauce to a boil. Return the seared beef and any accumulated juices to the skillet. Stir gently to coat the beef with the sauce and allow it to warm through for 2 to 3 minutes.
09 - Taste and adjust seasoning as needed. Serve the Beef and Mushroom Stroganoff immediately over cooked egg noodles, garnished with freshly chopped parsley.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses ingredients you likely already have in your pantry
  • Perfect balance of savory flavors and creamy texture
  • Impressive enough for guests but easy enough for weeknights
02 -
  • High in protein with 36g per serving
  • Can be prepared ahead through step 5 then finished just before serving
  • Freezes well without the sour cream which can be added after reheating
03 -
  • For the most tender beef, always slice against the grain and at a slight angle. Partially freezing the meat for 20 minutes before slicing makes this task much easier.
  • When cooking mushrooms, resist the urge to stir too frequently—letting them sit undisturbed helps develop that beautiful golden caramelization that adds tremendous flavor.
  • And perhaps most importantly, never let your sauce boil after adding the sour cream, as this is the secret to achieving that silky smooth texture that makes stroganoff so irresistible.

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