Beef Stroganoff Mushroom Gravy (Printable)

Tender beef and mushrooms in creamy gravy served atop egg noodles for a hearty, comforting dish.

# Ingredient List:

→ Beef

01 - 1.1 lb sirloin steak, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Salt and freshly ground black pepper, to taste

→ Mushroom Gravy

05 - 2 tbsp unsalted butter
06 - 1 medium onion, finely chopped
07 - 9 oz cremini or white mushrooms, sliced
08 - 2 garlic cloves, minced
09 - 2 tbsp all-purpose flour
10 - 1 cup beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1/2 cup sour cream
14 - 1 tbsp fresh parsley, chopped

→ Noodles

15 - 10.5 oz wide egg noodles
16 - Salt, for boiling water

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and optionally toss with a little butter. Set aside.
02 - Pat beef strips dry with paper towels and season with salt and pepper.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add beef in batches and sear 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
04 - In the same skillet, melt butter and sauté onions for 2 minutes until softened. Add mushrooms and cook 5-6 minutes, stirring often, until golden and most liquid has evaporated. Add garlic and cook for 30 seconds.
05 - Sprinkle flour over mushrooms and stir to coat evenly. Gradually pour in beef broth while stirring, scraping up browned bits. Add Worcestershire sauce and Dijon mustard. Simmer 3-4 minutes until sauce thickens slightly.
06 - Reduce heat to low. Stir in sour cream until smooth without boiling. Return beef and juices to skillet. Simmer gently 2-3 minutes until beef is cooked through and sauce is creamy. Adjust seasoning with salt and pepper.
07 - Plate beef stroganoff over warm egg noodles. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It feels fancy enough to impress someone, but honest enough that your mistakes turn into happy accidents.
  • The whole thing comes together in less than an hour, which means weeknight comfort food without the stress.
  • Creamy, savory, and deeply satisfying without requiring skills you don't have yet.
02 -
  • Don't skip drying the beef before searing—any moisture on the surface prevents browning and makes the whole dish taste less developed.
  • The moment the sour cream hits the sauce and it turns from gravy-colored to luxurious and pale is the moment you know you're done; don't overcook after that or it hardens.
  • Worcestershire sauce isn't optional—it's what makes people say this tastes better than expected, even if they can't name why.
03 -
  • Make this dish the day before and reheat it gently—the flavors actually deepen overnight and everything tastes even better.
  • If the sauce seems too thick when you're reheating, add beef broth a tablespoon at a time to loosen it back up without watering down the flavor.
  • For extra elegance, finish with fresh dill instead of parsley, or add a tiny splash of brandy to the sauce if you want to make it feel special.

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