Beef Stroganoff creamy mushroom sauce (Printable)
Tender beef in rich creamy mushroom sauce with sour cream, served over egg noodles or rice for a comforting Russian-inspired dinner.
# What You'll Need:
→ Meats
01 - 1.1 lbs beef sirloin or tenderloin, sliced into thin strips
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 9 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3/4 cup plus 1 tbsp sour cream
06 - 2 tbsp unsalted butter
→ Liquids & Broth
07 - 1/2 cup beef broth
08 - 1 tbsp Dijon mustard
09 - 2 tbsp dry white wine (optional)
→ Pantry
10 - 1 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp chopped fresh parsley (for garnish)
→ To Serve
14 - 10 oz egg noodles or steamed rice
# Directions:
01 - Season beef strips generously with salt and pepper on both sides.
02 - Heat 1 tbsp oil in a large skillet over medium-high heat. Sear half the beef until browned, about 1–2 minutes per side. Remove and set aside. Repeat with remaining beef, adding more oil if needed.
03 - Reduce heat to medium. Add butter to the skillet, then sauté onions for 2 minutes until translucent. Add mushrooms and cook for 5 minutes until softened and golden. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the mushroom mixture, stirring well to coat. Cook for 1 minute to remove raw flour taste. Add white wine if using and let reduce for 1 minute.
05 - Gradually pour in beef broth while stirring constantly to prevent lumps. Bring to a gentle simmer.
06 - Stir in Dijon mustard and sour cream until fully combined. Simmer gently for 3–4 minutes; do not let the sauce boil to prevent separating.
07 - Return beef and any accumulated juices to the pan. Simmer for 2–3 minutes just until beef is heated through and sauce reaches desired thickness. Adjust seasoning with salt and pepper if needed.
08 - Serve hot over cooked egg noodles or steamed rice. Sprinkle with fresh chopped parsley just before serving.
# Cooking Tips:
01 -
- The rich velvety sauce comes together in minutes but tastes like it simmered all day
- Its the perfect comfort food that still feels elegant enough for dinner guests
02 -
- Never let the sauce boil after adding sour cream or it will separate and curdle
- Searing beef in batches prevents crowding the pan and ensures proper browning
03 -
- A pinch of smoked paprika in the sauce adds incredible depth without overpowering
- Worcestershire sauce is my secret weapon for extra umami richness