Beef Stroganoff Creamy Mushroom Sauce (Printable)

Tender beef strips in a rich, creamy mushroom sauce served over egg noodles. Ready in 45 minutes.

# Ingredient List:

→ 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 to 2 minutes per side. Remove and set aside. Repeat with remaining beef and 1 tbsp oil.
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 until fragrant.
04 - Sprinkle flour over mushroom mixture and stir well to coat. Cook for 1 minute to remove raw flour taste. Add white wine if using and let it reduce for 1 minute.
05 - Gradually pour in beef broth while stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
06 - Stir in Dijon mustard and sour cream until fully combined and smooth. Simmer gently for 3 to 4 minutes; do not let the sauce boil to prevent curdling.
07 - Return beef and any accumulated juices to the pan. Simmer for 2 to 3 minutes until beef is heated through and sauce reaches desired consistency. Adjust seasoning with additional salt and pepper if needed.
08 - Serve hot over cooked egg noodles or steamed rice, sprinkled generously with fresh parsley.

# Expert Tips:

01 -
  • The sauce becomes impossibly rich and velvety without any fancy techniques
  • It transforms an ordinary weeknight into something that feels like a special occasion
02 -
  • Never let the sauce boil after adding sour cream or it will separate and become grainy
  • Room temperature sour cream incorporates more smoothly than cold from the refrigerator
03 -
  • Slice the beef against the grain for maximum tenderness
  • Pat the beef dry before searing to ensure proper browning

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