Beef Stroganoff Mushroom Gravy (Print Version)
Tender beef and mushrooms in a creamy sauce served atop buttery noodles, perfect for a comforting dinner.
# What You'll Need:
→ Beef Preparation
01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp all-purpose flour
→ Vegetables and Aromatics
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion, finely chopped
08 - 10 oz cremini or white button mushrooms, sliced
09 - 2 garlic cloves, minced
→ Sauce Components
10 - 1 tbsp tomato paste
11 - 1 cup beef broth
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp Dijon mustard
14 - 2/3 cup sour cream
15 - Salt and pepper, to taste
→ For Serving
16 - 10.5 oz egg noodles, cooked according to package instructions
17 - 2 tbsp fresh parsley, chopped
# How to Cook:
01 - Pat the beef strips dry with paper towels. Season with salt and pepper, then dust with flour to coat evenly.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Sear the beef in two batches until browned but still pink inside, about 1–2 minutes per side. Remove beef to a plate and set aside.
03 - Reduce heat to medium. Add the remaining 1 tbsp butter to the same skillet. Sauté onions for 3–4 minutes until translucent. Add mushrooms and cook for 5–6 minutes, stirring occasionally, until golden and softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add tomato paste, stir to coat vegetables, then pour in beef broth, Worcestershire sauce, and mustard. Scrape up any browned bits from the pan.
06 - Bring to a simmer and let the sauce reduce slightly, about 5 minutes.
07 - Lower the heat to low. Whisk in sour cream until smooth and heat gently without boiling. Adjust seasoning with salt and pepper.
08 - Return beef and any juices to the pan. Stir to coat and heat through for 2–3 minutes.
09 - Serve hot over cooked egg noodles. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- The creamy mushroom sauce transforms ordinary beef into something that feels fancy enough for dinner guests but comforting enough for a Tuesday night
- Leftovers somehow taste even better the next day when the sauce has had time to really sink into everything
02 -
- Never let the sauce boil after adding sour cream or it will separate and become grainy, a mistake I made once during a dinner party and had to start completely over
- Patting the beef dry before seasoning is crucial for getting that proper sear instead of steaming the meat in its own juices
03 -
- Cut your beef when it is partially frozen for cleaner, thinner strips that cook more evenly
- Have all your ingredients measured and ready before you start cooking because this recipe moves quickly once you hit the stove