Beef Stroganoff Creamy Mushroom Sauce (Printable View)
Tender beef in rich creamy mushroom sauce served over noodles. Ready in 45 minutes.
# 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
# How-To Steps:
01 - Season beef strips generously with salt and freshly ground black pepper on both sides.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear half the beef strips until browned, about 1–2 minutes per side. Remove from skillet and set aside. Repeat with remaining beef, adding more oil if needed. Set all seared beef aside.
03 - Reduce heat to medium. Add butter to the same skillet. Sauté chopped onions for 2 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until softened and golden. 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. Add white wine if using and let it 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 combined and smooth. Simmer gently for 3–4 minutes; do not allow sauce to boil to prevent curdling.
07 - Return seared beef and any accumulated juices to the skillet. Simmer for 2–3 minutes until beef is heated through and sauce has thickened to desired consistency. Adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately over cooked egg noodles or steamed rice. Garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce achieves that impossibly rich restaurant quality while coming together in under 30 minutes
- Leftovers actually taste better the next day as the flavors deepen and meld together
02 -
- Never let the sauce come to a rolling boil after adding sour cream or it will separate into an unappealing curdled mess
- The beef continues cooking even after being removed from heat, so undercook slightly during the initial searing
03 -
- If the sauce seems too thick, add the broth one tablespoon at a time until you reach your desired consistency
- Room temperature sour cream incorporates more smoothly than cold from the refrigerator