Beef Stroganoff with Mushroom Gravy (Printable)

Tender beef and mushrooms in a creamy gravy served atop buttered egg noodles for a hearty feast.

# What You Need:

→ Beef

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

→ Vegetables & Aromatics

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced

→ Gravy

10 - 3/4 cup plus 1 tbsp beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1/2 cup sour cream
14 - 1 tbsp fresh parsley, chopped

→ For Serving

15 - 10.5 oz wide egg noodles
16 - 1 tbsp unsalted butter (for noodles)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain, toss with 1 tbsp butter, and set aside.
02 - In a bowl, toss beef strips with flour, salt, and black pepper until evenly coated.
03 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add beef in a single layer and sear for 1 to 2 minutes per side until browned but not fully cooked. Remove beef to a plate and cover loosely.
04 - Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Sauté onions for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds.
05 - Add mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 5 to 7 minutes.
06 - Stir in beef broth, Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the skillet. Simmer for 5 minutes to reduce slightly.
07 - Return beef and any accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until beef is just cooked through.
08 - Reduce heat to low. Stir in sour cream and chopped parsley until smooth and warmed through, avoiding boiling. Adjust seasoning with salt and pepper as needed.
09 - Serve beef and mushroom gravy over buttered egg noodles. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • The sauce clings to every noodle without feeling heavy or greasy.
  • You can prep everything in under twenty minutes and still feel like you cooked something special.
  • Leftovers taste even better the next day when the flavors have melted together.
02 -
  • Don't cook the beef all the way through in the first sear or it will turn tough and dry when you add it back to the gravy.
  • Stir the sour cream in off the heat or on the lowest setting, because high heat will break the cream and leave you with a curdled mess.
  • Let the mushrooms cook undisturbed for a minute or two at a time so they caramelize instead of steaming in their own liquid.
03 -
  • Slice the beef while it's partially frozen so you get clean, even strips that cook at the same rate.
  • Use a wide skillet with plenty of surface area so the mushrooms brown instead of steaming in a crowded pan.
  • Taste the gravy before adding the sour cream and adjust the salt, because the cream will mellow everything out.

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