Beef Stroganoff Mushroom Gravy (Printable Version)

Tender beef strips and mushroom gravy served over egg noodles for a fulfilling meal.

# What You'll Need:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tbsp all-purpose flour

→ Mushroom Gravy

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 10 oz cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp tomato paste
11 - 1 cup beef broth
12 - 1/2 cup sour cream
13 - 1 tsp Dijon mustard
14 - 1 tsp Worcestershire sauce
15 - Salt and black pepper, to taste

→ Noodles

16 - 10.5 oz egg noodles

→ Garnish (optional)

17 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Season beef strips with salt and pepper, then toss evenly with flour.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add beef in batches, searing until browned, about 1-2 minutes per side. Remove and set aside.
03 - Add remaining butter to skillet. Sauté onions until translucent, about 3 minutes. Add mushrooms and cook until softened and golden, 5-7 minutes.
04 - Stir in garlic and tomato paste; cook for 1 minute until fragrant.
05 - Pour in beef broth, scraping up browned bits. Simmer for 3-4 minutes to reduce slightly.
06 - Lower heat and mix in sour cream, Dijon mustard, and Worcestershire sauce until smooth. Return beef and juices to skillet and gently simmer 2-3 minutes without boiling. Adjust seasoning with salt and pepper.
07 - Prepare egg noodles according to package instructions. Drain thoroughly.
08 - Plate stroganoff over noodles and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The beef stays impossibly tender while the gravy becomes this creamy, umami-rich blanket that clings to every noodle.
  • It comes together in under an hour, making it perfect for when you want to impress someone (or just impress yourself) without the stress.
  • The mushrooms develop this deep, caramelized flavor that makes the whole dish taste like you've been simmering it for hours.
02 -
  • The sour cream must go in at the end and over low heat—high heat will scramble it and break the sauce, turning it grainy and sad.
  • Pat your beef dry before seasoning and cooking; any moisture on the surface will steam instead of sear, and you'll lose that golden crust that makes it taste restaurant-quality.
03 -
  • Buy good beef—this dish lives or dies on the quality of your meat, so splurge on sirloin or tenderloin rather than cheaper cuts.
  • Don't rush the mushrooms; letting them sit undisturbed in the hot pan for a couple of minutes at a time develops way more flavor than constantly stirring.

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