Beef Stroganoff Mushroom Gravy (Print version)

Rich mushroom gravy coats tender beef strips, served atop buttered egg noodles for a comforting dish.

# What you need:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, thinly sliced
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Vegetables & Aromatics

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced

→ Gravy

10 - 3/4 cup plus 1 tbsp beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1/2 cup sour cream
14 - 1 tbsp fresh parsley, chopped

→ For Serving

15 - 10.5 oz wide egg noodles
16 - 1 tbsp unsalted butter (for noodles)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and toss with 1 tablespoon butter. Set aside.
02 - In a bowl, combine beef strips with flour, salt, and black pepper until evenly coated.
03 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef in a single layer and sear 1 to 2 minutes per side until browned but not fully cooked. Remove beef and keep warm.
04 - Lower heat to medium. Add remaining 1 tablespoon butter to skillet. Sauté onions for 2 to 3 minutes until softened, then add garlic and cook 30 seconds.
05 - Add mushrooms and cook, stirring occasionally, until browned and liquid evaporates, about 5 to 7 minutes.
06 - Stir in beef broth, Worcestershire sauce, and Dijon mustard. Scrape browned bits from skillet. Simmer for 5 minutes to reduce slightly.
07 - Return beef and accumulated juices to skillet. Simmer gently for 2 to 3 minutes until beef is just cooked through.
08 - Reduce heat to low. Stir in sour cream and chopped parsley until smooth and warmed through without boiling. Adjust seasoning with salt and pepper to taste.
09 - Plate buttered egg noodles and spoon beef mixture over them. Garnish with additional parsley if desired.

# Expert advice:

01 -
  • The mushroom gravy clings to every noodle and coats the beef without feeling heavy or floury.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • Leftovers reheat beautifully, and the flavors deepen overnight in the fridge.
02 -
  • Always pull the beef from the heat before it's fully cooked, it finishes in the gravy and stays tender instead of turning tough and dry.
  • Never boil the sauce after adding sour cream, gentle heat keeps it creamy while high heat causes it to curdle and split.
  • Let the mushrooms cook undisturbed for a minute or two before stirring so they develop a deep brown crust instead of steaming.
03 -
  • Slice the beef as thin as you can manage, thinner strips sear faster and soak up more of the gravy's flavor.
  • Taste the gravy before adding the sour cream and adjust the salt, sometimes the broth and Worcestershire bring enough on their own.
  • If the sauce looks too thick after adding the cream, a splash of broth or even a little pasta water loosens it back to a silky consistency.

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