Beef Stroganoff Creamy Mushroom Sauce (Printable)

Tender beef strips in a creamy mushroom sauce, served over egg noodles for a comforting Russian-inspired meal.

# What You Need:

→ 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 tablespoon sour cream
06 - 2 tablespoons unsalted butter

→ Liquids & Broth

07 - 1/2 cup beef broth
08 - 1 tablespoon Dijon mustard
09 - 2 tablespoons dry white wine (optional)

→ Pantry

10 - 1 tablespoon all-purpose flour
11 - 2 tablespoons vegetable oil
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley (for garnish)

→ To Serve

14 - 10 oz egg noodles or steamed rice

# Directions:

01 - Season beef strips generously with salt and freshly ground black pepper on all sides.
02 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Sear half the beef strips until browned, approximately 1–2 minutes per side. Remove browned beef and set aside. Repeat with remaining beef, adding more oil if necessary. Set all seared beef aside with accumulated juices.
03 - Reduce heat to medium. Add butter to the skillet and allow to melt. Sauté chopped onions for 2 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until softened and golden brown. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over the mushroom mixture, stirring constantly to coat. Cook for 1 minute to remove raw flour taste. If using white wine, add now and allow to reduce for 1 minute.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps from forming. Bring mixture to a gentle simmer, stirring until sauce begins to thicken slightly.
06 - Stir in Dijon mustard and sour cream until fully incorporated and smooth. Reduce heat to low and simmer gently for 3–4 minutes; do not allow sauce to boil as this may cause dairy to separate.
07 - Return seared beef and any accumulated juices to the skillet. Simmer for 2–3 minutes, just until beef is heated through and sauce reaches desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately over cooked egg noodles or steamed rice. Garnish generously with chopped fresh parsley.

# Expert Tips:

01 -
  • The sauce achieves that perfect restaurant quality velvety texture without any complicated techniques
  • Everything happens in one pan which means less cleanup and more flavor developing together
  • It strikes that ideal balance between rich indulgence and simple wholesome ingredients
02 -
  • Never let the sauce come to a rolling boil after adding the sour cream or it will separate and ruin the texture
  • Slicing the beef against the grain and keeping it in thin strips ensures each bite stays tender despite the quick cooking time
03 -
  • Pat your beef strips completely dry before seasoning them to achieve a proper sear
  • Room temperature sour cream incorporates more smoothly into the sauce without curdling

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