Beef Stroganoff Creamy Mushroom Sauce (Printable version)

Tender beef in a rich, creamy mushroom sauce over egg noodles. Ready in 45 minutes.

# What you 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

# How to make it:

01 - Season beef strips generously with salt and freshly ground black pepper on all sides.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Sear half the beef strips until browned, 1–2 minutes per side. Remove browned beef and set aside. Repeat with remaining beef, adding more oil if needed. Set all beef aside with accumulated juices.
03 - Reduce heat to medium. Add butter to the same skillet. Once melted, add chopped onions and sauté for 2 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until softened and golden brown. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over the mushroom mixture, stirring constantly to coat. Cook for 1 minute to remove raw flour taste. If using white wine, add now and let reduce for 1 minute, scraping up any browned bits from the bottom of the pan.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
06 - Stir in Dijon mustard and sour cream until fully combined and smooth. Reduce heat to low and simmer gently for 3–4 minutes. Do not let the sauce boil to prevent curdling.
07 - Return beef and any reserved juices to the pan. Simmer for 2–3 minutes, just until beef is heated through and sauce reaches desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately over cooked egg noodles or steamed rice. Sprinkle with fresh chopped parsley for garnish.

# Expert tips:

01 -
  • The sauce achieves restaurant-quality silkiness without any fancy techniques
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers somehow taste even better the next day
02 -
  • Never let the sauce boil after adding sour cream or it will separate
  • Slicing beef while partially frozen makes getting thin strips much easier
  • The sauce continues thickening as it stands off the heat
03 -
  • Add a splash of Worcestershire sauce for extra depth
  • Greek yogurt works as a lighter alternative to sour cream
  • A pinch of smoked paprika adds wonderful complexity

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