Beef and Mushroom Stroganoff (Print Version)
Creamy beef strips with mushrooms in rich sour cream sauce over 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 for garnish
→ To Serve
15 - 10 oz egg noodles, cooked according to package instructions
# How to Prepare:
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 beef 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 evaporates, about 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. Add Dijon mustard and Worcestershire sauce. Stir until sauce thickens, about 3 minutes.
07 - Reduce heat to low. Return beef and any accumulated juices to the pan. Simmer gently for 2-3 minutes until beef is just cooked through.
08 - Remove from heat. Stir in sour cream until sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
09 - Serve immediately over cooked egg noodles. Garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between rich and tangy, coating everything in velvety comfort without feeling heavy
- Its deceptively simple, coming together in under an hour but tasting like something that simmered all afternoon
02 -
- Never let the sauce boil after adding sour cream, or it will separate into an unappealing, grainy mess
- The beef continues cooking in the hot sauce, so removing it while slightly underdone keeps it tender
03 -
- Pat the beef completely dry before seasoning for the best sear
- Room temperature sour cream incorporates more smoothly into the sauce