Beef Stroganoff Mushroom Gravy (Printable)
Tender beef strips in creamy mushroom gravy served over egg noodles for a hearty, comforting meal.
# What You Need:
→ Beef
01 - 1.1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
04 - 1 tbsp all-purpose flour
→ Mushroom Gravy
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 10 oz cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp tomato paste
11 - 1 cup beef broth
12 - 1/2 cup sour cream
13 - 1 tsp Dijon mustard
14 - 1 tsp Worcestershire sauce
15 - Salt and ground black pepper, to taste
→ Noodles
16 - 10.5 oz egg noodles
→ Garnish
17 - 2 tbsp fresh parsley, chopped
# How To Make:
01 - Combine beef strips with salt and black pepper, then toss evenly with flour to coat.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add beef in batches and sear 1-2 minutes per side until browned. Remove and set aside.
03 - Add remaining 1 tbsp butter to skillet. Sauté onions for 3 minutes until translucent, then add mushrooms and cook 5-7 minutes until softened and golden.
04 - Stir in minced garlic and tomato paste; cook for 1 minute to blend flavors.
05 - Pour in beef broth, scraping up browned bits from skillet. Bring to a simmer and reduce for 3-4 minutes.
06 - Reduce heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth. Return beef and juices to skillet. Simmer gently 2-3 minutes without boiling. Adjust seasoning with salt and pepper.
07 - Prepare egg noodles according to package instructions. Drain thoroughly.
08 - Plate noodles and top with beef and mushroom gravy. Garnish with chopped parsley before serving.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you spent all day on it.
- The creamy, savory gravy clings to every strand of egg noodle in the most satisfying way.
- You can prep everything while the beef cooks, making it genuinely manageable on a weeknight.
02 -
- Sour cream curdles if it boils, so once it's in the pan, keep the heat gentle and the sauce at a bare simmer—this is where patience pays off.
- Thinly slice your beef ahead of time and cook it in batches; overcrowding the pan steams the meat instead of searing it, and you lose that crucial crust.
03 -
- If your stroganoff sits while you finish cooking noodles, gently reheat it over low heat, stirring occasionally, so the sour cream doesn't separate.
- The flour on the beef isn't just for browning—it also gently thickens the gravy as the beef cooks, so don't skip it even though it seems small.