Beef Stroganoff Mushroom Gravy (Print version)

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

# What you need:

→ Beef

01 - 1.1 lbs beef sirloin or rump steak, sliced into thin strips
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper

→ Vegetables

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 2 garlic cloves, minced
09 - 10 oz cremini or white button mushrooms, sliced

→ Sauce

10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup beef broth
13 - 1/2 cup sour cream
14 - 1 tbsp Worcestershire sauce

→ To Serve

15 - 9 oz egg noodles or cooked rice
16 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - In a bowl, combine beef strips with all-purpose flour, salt, and black pepper. Toss until evenly coated.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Sear beef strips in batches for 1 to 2 minutes until browned. Remove beef and set aside.
03 - Reduce heat to medium. Add remaining butter to the skillet. Sauté finely chopped onions for 3 minutes until translucent. Add minced garlic and cook for 30 seconds.
04 - Add sliced mushrooms and cook for 5 to 7 minutes until browned and moisture evaporates.
05 - Stir in tomato paste and Dijon mustard. Cook for 1 minute to combine flavors.
06 - Pour in beef broth and Worcestershire sauce, scraping up browned bits from the pan. Bring to a simmer and cook for 3 minutes.
07 - Return the seared beef and its juices to the skillet. Simmer gently for 3 to 4 minutes to meld flavors.
08 - Reduce heat to low. Stir in sour cream until smooth and warmed through without boiling.
09 - Plate over cooked egg noodles or rice, garnishing with chopped fresh parsley if desired.

# Expert advice:

01 -
  • The mushrooms create an umami backbone that makes the whole dish feel like it's been simmering for hours, even though it takes less than an hour.
  • Sour cream transforms into something silky and sophisticated, nothing like what you'd expect if you've never made this before.
  • It's forgiving enough to cook on a weeknight but impressive enough to serve when people are coming over.
02 -
  • The sour cream has to be added at the very end over low heat—I learned this the hard way when boiling cream turned my sauce grainy and split.
  • Don't skip browning the beef properly or it will taste boiled instead of seared, which changes the whole character of the dish.
  • Mushrooms release water, so cook them long enough to let that water evaporate, or your sauce will be thin and watery.
03 -
  • Slice your beef against the grain—it sounds fussy but it's the difference between tender bites and chewy strips.
  • Room-temperature sour cream stirs in smoothly without breaking; cold sour cream straight from the fridge can shock when it hits the warm sauce.

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