Beef Stroganoff Creamy Mushroom Sauce (Print version)

Tender beef in a rich, creamy mushroom sauce served over noodles or rice

# 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

# 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.
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.
04 - Sprinkle flour over mushroom mixture, stirring well. Cook for 1 minute, then add white wine if using and let reduce for 1 minute.
05 - Gradually pour in beef broth, stirring constantly to avoid 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.
07 - Return beef and any accumulated juices to the pan. Simmer for 2-3 minutes until beef is heated through and sauce has thickened. Adjust seasoning with salt and pepper if needed.
08 - Serve immediately over cooked egg noodles or rice, sprinkled with fresh parsley.

# Expert advice:

01 -
  • The sauce comes together faster than you'd think and tastes like something from a high end restaurant
  • Leftovers reheat beautifully making it perfect for meal prep or unexpected guests
02 -
  • Never let the sauce boil after adding sour cream or it will separate and become grainy
  • The beef continues cooking in the hot sauce so undercook it slightly during the initial sear
03 -
  • Freeze the beef for 30 minutes before slicing to get perfectly thin strips every time
  • Worcestershire sauce or smoked paprika can add an extra layer of depth if you want to experiment

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