Beef and Mushroom Stroganoff (Printer-friendly)
Tender beef and mushrooms in a rich sour cream sauce, served over egg noodles.
# 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
# Method:
01 - Season the sliced beef generously with salt and pepper, ensuring even coverage on all pieces.
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 fully cooked through. Remove beef and set aside on a plate.
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 has evaporated, approximately 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Sprinkle flour over the vegetable mixture, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth while scraping up browned bits from the bottom of the pan. Add Dijon mustard and Worcestershire sauce. Stir continuously until sauce begins to thicken, about 3 minutes.
07 - Reduce heat to low. Return beef and any accumulated juices to the pan. Simmer gently for 2-3 minutes until beef is just cooked through.
08 - Remove skillet from heat completely. Stir in sour cream until sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Plate the stroganoff over cooked egg noodles. Garnish with chopped fresh parsley and serve immediately while hot.
# Expert Tips:
01 -
- The beef stays impossibly tender because you sear it separately and finish gently
- That moment when sour cream hits the sauce and everything transforms into velvet
- It comes together in under an hour but tastes like something that simmered all day
02 -
- Sour cream will curdle if the sauce is too hot or if you boil it after adding. Always remove the pan from heat first and stir gently.
- Overcooking the beef makes it tough. Sear quickly, set aside, then only finish it at the very end to maintain tenderness.
03 -
- Partial freezing makes slicing beef thin much easier. Pop it in the freezer for 20 minutes before cutting.
- Room temperature sour cream incorporates more smoothly. Take it out of the fridge while you prep the other ingredients.