Beef and Mushroom Stroganoff (Printer View)
Rich beef and mushrooms simmer in creamy sauce for a hearty, comforting meal.
# Components:
→ Main
01 - 1 pound beef sirloin, sliced into thin strips
02 - 10 ounces cremini mushrooms, sliced
03 - 1 medium yellow onion, finely chopped
→ Sauce
04 - 2 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 1 cup beef broth
07 - 1 cup sour cream
08 - 2 teaspoons Dijon mustard
09 - 2 tablespoons unsalted butter
→ Seasoning
10 - 1 teaspoon kosher salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 2 tablespoons chopped fresh parsley
→ Accompaniments
13 - 12 ounces wide egg noodles, cooked per package instructions
# Method steps:
01 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add beef strips and sear until browned on all sides, about 2 minutes. Transfer beef to a plate and set aside.
02 - Add remaining butter to the skillet. Sauté onion and garlic until softened, about 2 minutes. Add mushrooms and cook until tender and golden, 5 minutes.
03 - Sprinkle flour over mushrooms and stir to coat. Pour in beef broth, then simmer while stirring until sauce thickens, approximately 4 minutes.
04 - Lower heat to medium. Return beef and any juices to skillet and mix in mustard and sour cream. Simmer gently until beef is just cooked through, 2 minutes. Season with salt and pepper.
05 - Spoon stroganoff over hot egg noodles and garnish with chopped parsley before serving.
# Expert Advice:
01 -
- Uses everyday ingredients you probably have on hand
- Ready in about 35 minutes
- Flexible with affordable cuts of beef
- Both hearty and rich without being heavy
- Packed with savory flavors thanks to mushrooms and onions
02 -
- This dish is great for meal prep
- It reheats beautifully without drying out
- Perfect way to use up leftover bits of beef or mushrooms
03 -
- Sear beef in batches so you do not crowd the pan or risk steaming
- Always caramelize onions fully for sweetness
- Let the sauce cool a bit before stirring in sour cream so it does not curdle