Beef Stroganoff Mushroom Gravy (Printable)
Tender beef with creamy mushroom gravy, served over noodles or rice for a comforting dish.
# What You Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, sliced into thin strips
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
→ Vegetables
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 2 garlic cloves, minced
09 - 10 oz cremini or white button mushrooms, sliced
→ Sauce
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup beef broth
13 - 1/2 cup sour cream
14 - 1 tbsp Worcestershire sauce
→ To Serve
15 - 9 oz egg noodles or cooked rice
16 - 2 tbsp fresh parsley, chopped (optional)
# How To Make It:
01 - In a bowl, toss beef strips with flour, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Sear beef strips in batches for 1 to 2 minutes until browned. Remove and set aside.
03 - Reduce heat to medium. Add remaining butter to the skillet. Sauté onions for 3 minutes until translucent, then add garlic and cook for 30 seconds.
04 - Add sliced mushrooms and cook for 5 to 7 minutes until browned and moisture has evaporated.
05 - Stir in tomato paste and Dijon mustard, cooking for 1 minute to blend flavors.
06 - Pour in beef broth and Worcestershire sauce, scraping up browned bits from the skillet. Bring to a simmer and cook for 3 minutes.
07 - Return the beef with any accumulated juices to the pan. Simmer gently for 3 to 4 minutes to meld flavors.
08 - Reduce heat to low. Stir in sour cream until smooth and warmed through. Avoid boiling to prevent curdling.
09 - Plate over egg noodles or rice. Garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- The sour cream transforms into something luxurious and velvety without any fuss or pretension.
- Mushrooms soak up all those caramelized beef flavors and become almost meaty themselves.
- It comes together in under an hour but tastes like you've been simmering it all day.
02 -
- Add the sour cream off the heat and stir constantly—boiling it will split it into grainy, separated sadness, a discovery I made the hard way.
- Don't skip browning the mushrooms properly; they're what gives this dish its richness and keep the sauce from tasting one-dimensional.
03 -
- Slice your beef against the grain and make the slices as thin as you can manage—this is where tenderness comes from, not from cooking time.
- Room temperature beef browns better than cold beef, so pull it from the fridge a few minutes before you start cooking.