Beef Stroganoff Mushroom Gravy (Print version)
Tender beef in creamy mushroom gravy served over egg noodles with savory spices and fresh parsley.
# What you need:
→ Beef
01 - 1.1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 10 oz cremini or button mushrooms, sliced
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 - 2/3 cup sour cream, room temperature
13 - 1 tbsp Worcestershire sauce
14 - Salt and pepper to taste
→ To Serve
15 - 9 oz egg noodles, cooked per package directions
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Season beef strips with 1/2 tsp salt and 1/4 tsp black pepper, coating evenly.
02 - Heat 1 tbsp butter and 1 tbsp olive oil in large skillet over medium-high heat. Sear beef in batches 1-2 minutes per side until browned but not fully cooked. Transfer to plate.
03 - Reduce heat to medium. Add remaining butter and oil. Sauté onions 2-3 minutes until softened. Add mushrooms and cook 5-7 minutes until browned. Stir in garlic 30 seconds.
04 - Sprinkle flour over vegetables, stirring to coat. Cook 1 minute to remove raw flour taste.
05 - Gradually pour in beef broth while stirring, scraping browned bits from pan. Simmer 3-4 minutes until slightly thickened.
06 - Stir in Dijon mustard and Worcestershire sauce. Reduce heat to low.
07 - Whisk in sour cream until smooth and combined. Do not boil to prevent separation.
08 - Return beef with juices to skillet. Simmer gently 2-3 minutes until just cooked through. Adjust seasoning. Serve over egg noodles garnished with parsley.
# Expert advice:
01 -
- The combination of tender beef and earthy mushrooms creates that perfect comfort food vibe that makes everyone ask for seconds
- Homemade stroganoff puts restaurant versions to shame while being surprisingly straightforward to pull off on a weeknight
02 -
- Never let the sauce boil after adding sour cream or it will separate and ruin that gorgeous texture
- The beef continues cooking in the residual heat, so removing it while still slightly underdone is crucial
03 -
- Room temperature sour cream is the difference between restaurant-quality sauce and home-cook disappointment
- Patting the beef completely dry before searing ensures you get that gorgeous brown crust instead of steamed meat