Beef Stroganoff Mushroom Gravy (Print Version)
Tender beef strips cooked in a creamy mushroom gravy, ideal served over egg noodles or rice.
# What You Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
→ Vegetables
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 2 garlic cloves, minced
09 - 10 oz cremini or white button mushrooms, sliced
→ Sauce
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup beef broth
13 - 1/2 cup sour cream
14 - 1 tbsp Worcestershire sauce
→ To Serve
15 - 9 oz egg noodles or cooked rice
16 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - In a bowl, toss the beef strips with flour, salt, and black pepper.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Sear the beef strips in batches for 1 to 2 minutes until browned. Remove and set aside.
03 - Reduce heat to medium and add remaining butter to the skillet. Sauté chopped onions for 3 minutes until translucent, then add minced garlic and cook for 30 seconds.
04 - Add sliced mushrooms and cook for 5 to 7 minutes until browned and moisture has evaporated.
05 - Stir in tomato paste and Dijon mustard, cooking for 1 minute.
06 - Pour in beef broth and Worcestershire sauce, scraping up any browned bits. Bring to a simmer and cook for 3 minutes.
07 - Return beef and any accumulated juices to the pan. Simmer gently for 3 to 4 minutes.
08 - Lower heat to low and stir in sour cream until smooth and heated through, taking care not to boil.
09 - Plate beef stroganoff over egg noodles or rice. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The beef turns impossibly tender while staying in control of your timing, meaning you're never waiting around wondering if dinner is ruined.
- It tastes like a restaurant dish but comes together faster than you'd think, which is exactly when a recipe becomes a weeknight staple.
- That sour cream sauce is tangy and rich in a way that makes you want to scrape the pan clean and maybe make extra noodles just for soaking up more.
02 -
- Sour cream breaks and separates if it boils, so add it off the heat and warm it through gently, learning this the hard way means you never serve a broken sauce again.
- Letting the mushrooms fully release and reabsorb their moisture concentrates their flavor into the sauce, while rushed mushrooms taste watery and one-dimensional.
03 -
- Slice your beef against the grain with a partially frozen cut to make thin, even pieces that cook evenly and chew tenderly.
- Temper your sour cream by whisking a spoonful of hot sauce into it before stirring it back into the pan, preventing temperature shock and keeping the sauce smooth.