Beef Stroganoff Creamy Mushroom Sauce (Printable)

Tender beef in a rich, creamy mushroom sauce served over egg noodles or rice

# What You Need:

→ 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

# How to Make It:

01 - Season beef strips generously with salt and pepper on all 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 set aside. Repeat with remaining beef, using additional oil if needed. Set all beef aside.
03 - Reduce heat to medium. Add butter to the 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 evenly over mushroom mixture, stirring constantly. Cook for 1 minute to remove raw flour taste. Add white wine (if using) and let it reduce for 1 minute.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps. Bring to a gentle simmer.
06 - Stir in Dijon mustard and sour cream until fully incorporated. Simmer gently for 3–4 minutes; do not let the sauce boil to prevent curdling.
07 - Return beef and any accumulated juices to the pan. Simmer for 2–3 minutes until beef is heated through and sauce has thickened. Adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately over cooked egg noodles or steamed rice, garnished with fresh chopped parsley.

# Expert Tips:

01 -
  • The sauce transforms simple ingredients into something restaurant worthy
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Never let the sauce boil after adding sour cream or it will separate
  • Searing the beef in batches prevents overcrowding and ensures proper browning
03 -
  • Cook egg noodles al dente since they will continue to soften in the sauce
  • Warm your serving bowls so the dish stays hot longer

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