Beef and Mushroom Stroganoff (Print version)
Tender beef and mushrooms in a 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
# Directions:
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 and set aside.
03 - Reduce heat to medium. Add the remaining olive oil and butter to the same skillet. Sauté the onions for 2-3 minutes until softened, then add mushrooms. Cook until mushrooms are browned and any liquid evaporates, about 5 minutes.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Sprinkle the flour over the vegetables, stirring well to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth, scraping up any browned bits from the bottom of the pan. Add Dijon mustard and Worcestershire sauce. Stir until the sauce begins to thicken, about 3 minutes.
07 - Reduce the heat to low. Return the beef and any accumulated juices to the pan. Simmer gently for 2-3 minutes until the beef is just cooked through.
08 - Remove from heat, then stir in the sour cream until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
09 - Serve hot over cooked egg noodles. Garnish generously with chopped fresh parsley.
# Expert advice:
01 -
- The sauce comes together with pantry staples you probably already have
- Its impressive enough for company but simple enough for a weeknight
02 -
- Sour cream will curdle if you boil it so always remove the pan from heat first
- Overcrowding the pan when searing beef steams it instead of browning it
03 -
- Cutting meat when it is partially frozen makes thin slices effortless
- Let the sauce rest for a few minutes off heat to thicken slightly