Beef and Mushroom Stroganoff (Printable Version)
Tender beef and mushrooms in a rich sour cream sauce, served over egg noodles for a comforting meal.
# What You'll Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Mushrooms & Vegetables
04 - 10 oz cremini or white mushrooms, sliced
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup beef broth
11 - 1 tbsp Dijon mustard
12 - 1 tsp Worcestershire sauce
13 - 1 cup sour cream
14 - 2 tbsp fresh parsley, chopped
→ To Serve
15 - 10 oz egg noodles, cooked according to package instructions
# Directions:
01 - Season the sliced beef with salt and pepper, ensuring even coating on both sides.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1-2 minutes per side until browned but not cooked through. Remove and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Sauté onions for 2-3 minutes until softened, then add mushrooms. Cook until browned and liquid evaporates, about 5 minutes.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Sprinkle flour over vegetables, stirring well to coat. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth, scraping up browned bits from the bottom. Add Dijon mustard and Worcestershire sauce. Stir until sauce thickens, about 3 minutes.
07 - Reduce heat to low. Return beef and accumulated juices to the pan. Simmer gently for 2-3 minutes until just cooked through.
08 - Remove from heat. Stir in sour cream until sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
09 - Serve immediately over cooked egg noodles. Garnish with chopped fresh parsley.
# Expert Advice:
01 -
- Its the kind of dinner that makes people pause and take a second bite before saying anything
- The sauce comes together faster than you can boil a pot of noodles
02 -
- Sour cream will separate and curdle if it boils, so always remove the pan from heat first
- Room temperature sour cream incorporates more smoothly than cold from the fridge
03 -
- Slice your meat when its slightly frozen for perfect thin strips every time
- Never skip searing the beef in batches, overcrowding leads to steaming instead of browning