Beef and Mushroom Stroganoff (Printable Version)
Tender beef and mushrooms in a creamy sauce with egg noodles and fresh parsley garnish.
# What You Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables
04 - 2 tbsp unsalted butter
05 - 1 medium onion, finely chopped
06 - 2 garlic cloves, minced
07 - 10 oz cremini or button mushrooms, sliced
→ Sauce
08 - 1 tbsp all-purpose flour
09 - 1 cup beef broth
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp Dijon mustard
12 - 2/3 cup sour cream
→ To Serve
13 - 10 oz egg noodles or pappardelle
14 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain, toss with a little butter, and set aside.
02 - Season beef strips with salt and freshly ground black pepper.
03 - In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add beef in batches and sear quickly until browned, about 1 minute per side. Transfer beef to a plate and cover loosely.
04 - Add remaining butter to the skillet. Sauté onions for 2 to 3 minutes until softened. Add garlic and mushrooms, cooking until mushrooms are browned and moisture has evaporated, about 5 to 7 minutes.
05 - Sprinkle flour over the vegetables, stir well, and cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth while stirring to deglaze the pan. Add Worcestershire sauce and Dijon mustard. Bring mixture to a simmer.
07 - Reduce heat to low. Stir in sour cream until the sauce is smooth and warmed through. Avoid boiling to prevent curdling.
08 - Return beef and any accumulated juices to the pan. Simmer gently for 2 to 3 minutes until beef is cooked through. Taste and adjust seasoning as needed.
09 - Plate egg noodles and spoon stroganoff over them. Garnish with chopped fresh parsley.
# Expert Tips:
01 -
- It feels like sharing a secret with a friend when that rich sour cream sauce hits your taste buds unexpectedly smooth.
- The savory blend of mushrooms and perfectly seared beef makes this my go-to comfort food on chilly nights.
02 -
- Don't rush searing the beef; a quick, hot sear locks in juices and flavor.
- Adding sour cream off the heat keeps it from curdling and keeps your sauce perfectly smooth.
03 -
- Resting the beef off the heat lets carryover cooking finish it perfectly without drying.
- The secret is in that splash of Worcestershire sauce—it deepens the umami like magic.