Beef Stroganoff Mushroom Gravy (Printable Version)
Tender beef strips in creamy mushroom gravy served over egg noodles for a satisfying meal.
# What You Need:
→ Beef
01 - 1.1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 10 oz cremini or button mushrooms, sliced
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 - 2/3 cup sour cream, at room temperature
13 - 1 tbsp Worcestershire sauce
14 - Salt and pepper, to taste
→ To Serve
15 - 9 oz egg noodles, cooked according to package instructions
16 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Season the beef strips with 1/2 tsp salt and 1/4 tsp black pepper, ensuring even coating on all pieces.
02 - Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add beef in batches and sear quickly until browned but not cooked through, about 1-2 minutes per side. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add remaining butter and oil to the skillet. Sauté onions for 2-3 minutes until softened. Add mushrooms and cook until they release their juices and start to brown, about 5-7 minutes. Stir in garlic and cook for 30 seconds.
04 - Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in beef broth while stirring, scraping up any browned bits from the pan. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
06 - Stir in Dijon mustard and Worcestershire sauce. Reduce heat to low to prepare for cream addition.
07 - Gently whisk in sour cream until well combined and smooth. Do not boil to prevent curdling.
08 - Return beef (and any juices) to the skillet. Simmer gently for 2-3 minutes until beef is just cooked through. Adjust seasoning with salt and pepper to taste.
09 - Serve immediately over cooked egg noodles, garnished with fresh parsley if desired.
# Expert Advice:
01 -
- The gravy develops this incredible depth that comes from properly browning everything in stages, not rushing the process like most weeknight recipes demand
- It hits that perfect balance between rich comfort food and something elegant enough for company without any pretension
02 -
- Cold sour cream will curdle instantly in hot sauce, so let it sit on the counter while you prep everything else
- Dont overcrowd the pan when searing beef or it will steam instead of brown, ruining that crust
03 -
- Cut beef when partially frozen for easier, more uniform slices
- Whisk the sour cream with a little warm sauce first before adding it to the main pan