Beef Mushroom Stroganoff Cream (Printable Version)
Tender beef strips and mushrooms cooked in a creamy, tangy sauce, perfect over noodles or rice.
# What You Need:
→ Meats
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
→ Vegetables
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 3/4 cup plus 1 tbsp heavy cream
06 - 2 tbsp sour cream
07 - 2 tbsp unsalted butter
→ Pantry
08 - 2 tbsp vegetable oil
09 - 1 tbsp all-purpose flour
10 - 1/2 cup beef broth
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste
→ To Serve
14 - 10.5 oz egg noodles or rice
15 - Chopped fresh parsley, for garnish
# How to Make It:
01 - Prepare egg noodles or rice according to package directions, drain, and set aside.
02 - Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Add beef strips in batches, searing each side for 1 to 2 minutes until browned but still slightly pink inside. Remove from skillet and set aside.
03 - Reduce heat to medium. Add remaining oil and butter to skillet. Sauté chopped onions for 2 to 3 minutes until softened, then add minced garlic and cook for an additional 30 seconds.
04 - Add sliced mushrooms to the skillet, cooking and stirring occasionally until golden brown and most moisture has evaporated, about 5 to 6 minutes.
05 - Sprinkle flour evenly over vegetables and stir continuously for 1 minute to incorporate.
06 - Pour beef broth into the skillet, scraping up any browned bits from the bottom. Stir in Dijon mustard and Worcestershire sauce. Simmer for 2 to 3 minutes until the sauce thickens slightly.
07 - Lower heat to low, then stir in heavy cream and sour cream until the sauce is smooth. Return beef strips along with their juices to the pan and simmer gently for 3 to 4 minutes to heat through. Season with salt and freshly ground black pepper to taste.
08 - Plate the stroganoff over cooked noodles or rice and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- It's faster than takeout but tastes like you've been tending to it all afternoon.
- One pan means less cleanup when you're already tired.
- That tangy-rich sauce is the kind you'll want to scrape straight from the bottom with a spoon.
02 -
- Don't add the cream until the very end and keep the heat low; high heat will curdle it and ruin everything in one second.
- The beef must be cut thin so it cooks fast; thick pieces won't get tender in the time the sauce needs to come together.
03 -
- Use homemade beef broth if you have it; the flavor difference is noticeable enough to matter.
- Don't crowd the pan when searing beef or it will steam instead of brown—work in batches and be patient.