Classic Beef Stroganoff with Mushroom Sauce (Print Version)
Tender beef strips simmered in a rich, creamy mushroom sauce, perfect served over egg noodles or rice.
# 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
# Steps:
01 - Season beef strips generously with salt and pepper on all sides.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear half the beef strips until browned, about 1 to 2 minutes per side. Remove and set aside. Repeat with remaining beef and 1 tbsp more oil. Set all beef aside.
03 - Reduce heat to medium. Add butter to the skillet. Sauté onions for 2 minutes until translucent. Add mushrooms and cook for 5 minutes until softened and golden brown. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over the mushroom mixture, stirring constantly. 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 continuously to prevent lumps. Bring mixture to a gentle simmer.
06 - Stir in Dijon mustard and sour cream until fully incorporated. Simmer gently for 3 to 4 minutes. Do not allow sauce to boil or sour cream may separate.
07 - Return beef and any accumulated juices to the pan. Simmer for 2 to 3 minutes until beef is heated through and sauce reaches desired consistency. Adjust seasoning with additional salt and pepper as needed.
08 - Serve immediately over cooked egg noodles or steamed rice. Garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The sauce transforms basic ingredients into something restaurant-worthy in under an hour
- Leftovers taste even better the next day as the flavors deepen and marry together
02 -
- Never let the sauce boil after adding sour cream or it will separate into an unappealing mess
- Pat the beef strips dry before searing or they will steam instead of develop that gorgeous brown crust
03 -
- Freeze the beef for 30 minutes before slicing to get those restaurant-thin strips effortlessly
- Room temperature sour cream incorporates more smoothly into the hot sauce