Beef Stroganoff Creamy Mushroom Sauce (Print Version)
Tender beef strips in a rich, creamy mushroom sauce with Dijon mustard, served over egg noodles or steamed rice.
# Recipe Ingredients:
→ Meats
01 - 1.1 lbs beef sirloin or tenderloin, sliced into thin strips
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 9 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3/4 cup plus 1 tbsp sour cream
06 - 2 tbsp unsalted butter
→ Liquids & Broth
07 - 1/2 cup beef broth
08 - 1 tbsp Dijon mustard
09 - 2 tbsp dry white wine (optional)
→ Pantry
10 - 1 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp chopped fresh parsley for garnish
→ To Serve
14 - 10 oz egg noodles or steamed rice
# Directions:
01 - Season beef strips generously with salt and pepper on both sides.
02 - Heat 1 tbsp oil in a large skillet over medium-high heat. Sear half the beef until browned, about 1–2 minutes per side. Remove and repeat with remaining beef. Set all beef aside.
03 - Reduce heat to medium. Add butter to the same skillet, then sauté onions for 2 minutes until translucent. Add mushrooms and cook for 5 minutes until softened and golden. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over mushroom mixture and stir well to combine. Cook for 1 minute to remove raw flour taste, then add white wine if using and let it reduce for 1 minute.
05 - Gradually pour in beef broth while stirring constantly to prevent lumps. Bring to a gentle simmer and let the sauce begin to thicken.
06 - Stir in Dijon mustard and sour cream until fully incorporated and smooth. Simmer gently for 3–4 minutes; do not allow the sauce to boil as this may cause separation.
07 - Return beef and any accumulated juices to the pan. Simmer for 2–3 minutes until beef is heated through and sauce has reached desired consistency. Adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately over cooked egg noodles or steamed rice, sprinkled with fresh chopped parsley.
# Expert Advice:
01 -
- The beef stays tender because we sear it separately and let it reunite with the sauce at the end
- Mushrooms turn golden and savory, adding this earthy depth that balances the creaminess perfectly
02 -
- Never let the sauce boil after adding sour cream or it will separate and turn grainy
- Searing beef in batches prevents overcrowding the pan, which ensures proper browning
03 -
- Pat beef completely dry before seasoning for the best sear
- Room temperature sour cream incorporates more smoothly into the sauce