Beef Stroganoff Mushroom Gravy (Print Version)

Tender beef in mushroom gravy served atop buttery egg noodles for a comforting dish.

# What You Need:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, thinly sliced
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Vegetables & Aromatics

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced

→ Gravy

10 - 3/4 cup plus 1 tbsp beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1/2 cup sour cream
14 - 1 tbsp fresh parsley, chopped

→ For Serving

15 - 10.5 oz wide egg noodles
16 - 1 tbsp unsalted butter for noodles

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain, toss with 1 tablespoon butter, and set aside.
02 - In a bowl, toss beef strips with flour, salt, and black pepper until evenly coated.
03 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef in a single layer and sear 1 to 2 minutes per side until browned but not fully cooked. Remove beef and cover loosely.
04 - Reduce heat to medium and add remaining 1 tablespoon butter to the skillet. Sauté onions for 2 to 3 minutes until softened, then add garlic and cook for 30 seconds.
05 - Add sliced mushrooms and cook, stirring occasionally, until browned and liquid has evaporated, about 5 to 7 minutes.
06 - Stir in beef broth, Worcestershire sauce, and Dijon mustard. Scrape up browned bits from the skillet. Simmer for 5 minutes to reduce slightly.
07 - Return beef and any accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until beef is cooked through.
08 - Lower heat to low. Stir in sour cream and chopped parsley until smooth and warmed through, avoiding boiling. Adjust seasoning with salt and pepper as needed.
09 - Plate buttered egg noodles and spoon beef stroganoff over them. Garnish with additional parsley.

# Expert Tips:

01 -
  • The sour cream gravy clings to every noodle without feeling heavy or overly rich.
  • You can have this on the table in under an hour, even on a weeknight.
  • It tastes like you spent all day in the kitchen but requires just one skillet.
  • Leftovers somehow taste even better the next day after the flavors settle in.
02 -
  • Do not let the sauce boil after adding sour cream or it will curdle and look broken.
  • Slice the beef against the grain and as thin as you can manage for the most tender result.
  • If the gravy feels too thick, add a splash more broth instead of water to keep the flavor strong.
03 -
  • Let the mushrooms sit still in the pan for a full minute before stirring, they'll develop a deep golden crust that way.
  • If you're short on time, buy pre-sliced mushrooms and pre-cut stir-fry beef from the butcher.
  • Always taste the sauce before serving and adjust the salt, sometimes the broth and Worcestershire add enough and you won't need more.

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