Beef Stroganoff with Mushroom Gravy (Printable)
Enjoy tender beef strips in a creamy mushroom gravy over egg noodles.
# What You Need:
→ Beef
01 - 1.1 lbs sirloin steak, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Salt and freshly ground black pepper, to taste
→ Mushroom Gravy
05 - 2 tbsp unsalted butter
06 - 1 medium onion, finely chopped
07 - 9 oz cremini or white mushrooms, sliced
08 - 2 garlic cloves, minced
09 - 2 tbsp all-purpose flour
10 - 1 cup beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1/2 cup sour cream
14 - 1 tbsp chopped fresh parsley
→ Noodles
15 - 10.5 oz wide egg noodles
16 - Salt, for boiling water
# Directions:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain, toss with a little butter if desired, and set aside.
02 - Pat beef strips dry with paper towels and season generously with salt and pepper.
03 - In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter. Add beef in batches, searing quickly for 1-2 minutes per side until browned but not fully cooked. Remove to a plate and set aside.
04 - In the same skillet, add 2 tbsp butter. Sauté onions for 2 minutes until softened. Add mushrooms and cook for 5-6 minutes, stirring often, until golden and most liquid has evaporated. Add garlic and cook for 30 seconds.
05 - Sprinkle flour over mushrooms and stir to coat evenly. Gradually pour in beef broth while stirring, scraping up any browned bits from the bottom. Add Worcestershire sauce and Dijon mustard. Simmer for 3-4 minutes until the sauce thickens slightly.
06 - Reduce heat to low. Stir in sour cream until smooth, taking care not to boil the mixture. Return beef and any accumulated juices to the skillet. Simmer gently for 2-3 minutes until beef is just cooked through and sauce is creamy. Adjust seasoning with salt and pepper.
07 - Serve beef stroganoff over warm egg noodles. Garnish with chopped parsley.
# Expert Tips:
01 -
- Ready in under an hour, which means weeknight dinners feel restaurant-quality without the stress.
- The sour cream creates this silky, umami-rich sauce that tastes like you've been simmering it for hours.
- Tender beef melts into each bite, and the mushrooms add an earthy depth that makes every forkful satisfying.
02 -
- Sour cream curdles if you boil it, so keep the heat low once you add it—low and slow is the only way.
- Slicing the beef against the grain is non-negotiable; it's the difference between tender bites and chewy disappointment.
03 -
- A splash of dry white wine added when you sauté the mushrooms brings brightness and depth that takes the gravy from good to unforgettable.
- If sour cream isn't your thing, Greek yogurt works beautifully and adds a subtle tang that feels almost better.