Beef Stroganoff with Mushrooms (Printable Version)

Tender beef strips cooked in a creamy mushroom sauce, served over warm egg noodles.

# What You Need:

→ Meat & Protein

01 - 1.1 lbs beef sirloin, sliced into thin strips
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 9 oz cremini or white mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 1 tbsp all-purpose flour
08 - 1 cup beef broth
09 - 1 tbsp Dijon mustard
10 - ½ cup sour cream
11 - 1 tbsp Worcestershire sauce
12 - Salt and black pepper, to taste

→ To Serve

13 - 9 oz egg noodles, cooked according to package instructions
14 - Fresh parsley, chopped (for garnish)

# How to Make It:

01 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef strips in batches and sear quickly until browned, about 1 to 2 minutes per side. Remove beef and set aside.
02 - In the same skillet, melt remaining butter. Cook chopped onions until soft and translucent, approximately 3 to 4 minutes.
03 - Add mushrooms and sauté until golden and their juices release, about 5 minutes. Stir in garlic and cook for an additional 1 minute.
04 - Sprinkle flour over vegetables and stir continuously for 1 minute to remove raw taste.
05 - Slowly pour in beef broth while stirring to prevent lumps. Add Dijon mustard and Worcestershire sauce. Simmer for 2 to 3 minutes until sauce thickens.
06 - Reduce heat to medium-low. Return seared beef and any accumulated juices to skillet. Stir in sour cream and warm gently without boiling. Season with salt and pepper.
07 - Plate hot egg noodles and spoon beef and mushroom sauce on top. Garnish with chopped parsley.

# Expert Tips:

01 -
  • It looks fancy enough to impress dinner guests, but honestly, it's simple enough that even on a weeknight you can pull it off without stress
  • The combination of tender beef with creamy mushroom sauce is pure comfort—the kind of dish that makes everything feel right in the world
  • You can have this on the table in under an hour, and it tastes like you spent all day cooking
02 -
  • The sour cream will curdle if you boil it—keep that heat on medium-low and add the sour cream only once the beef is back in. I learned this the hard way with my first batch, which was a soupy, separated mess
  • Don't skip searing the beef properly. That brown crust isn't just color—it's flavor that comes from the Maillard reaction, and it's the difference between good stroganoff and exceptional stroganoff
03 -
  • Make this ahead and reheat it gently—stroganoff actually tastes even better the next day when the flavors have had time to meld together
  • If your sauce seems too thick, whisk in a splash of beef broth or even a tablespoon of sour cream to loosen it up—cooking times vary based on how much your mushrooms release

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