Beef Stroganoff with Mushrooms (Printable version)

Tender beef simmered in creamy mushroom sauce served with wide egg noodles and fresh parsley garnish.

# Ingredient list:

→ Beef

01 - 1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 2 tbsp unsalted butter
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 8 oz cremini or white mushrooms, sliced

→ Sauce

08 - 1 1/4 cups low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup sour cream, at room temperature
13 - 2 tbsp all-purpose flour

→ Pasta

14 - 12 oz wide egg noodles

→ Garnish

15 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside, tossing with a little butter if desired.
02 - While noodles cook, season beef strips evenly with salt and black pepper.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add half the beef and sear for 1–2 minutes per side until just browned. Transfer to a plate. Repeat with remaining beef.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Sauté onion for 3 minutes until translucent. Add garlic and mushrooms, cooking for 5–6 minutes until mushrooms turn golden and moisture evaporates.
05 - Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove raw taste.
06 - Gradually whisk in beef broth, then stir in Worcestershire sauce, tomato paste, and Dijon mustard. Scrape browned bits from the pan for flavor integration.
07 - Allow sauce to simmer gently for 3–4 minutes until it thickens slightly.
08 - Lower heat and stir in sour cream until smooth, avoiding boiling. Return seared beef and any accumulated juices to the skillet. Cook an additional 2–3 minutes until beef is heated through.
09 - Plate the beef mixture over the cooked egg noodles and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It tastes like something you'd order at a fancy bistro, except it's on your table in under an hour.
  • The sour cream creates this silky sauce that clings to every noodle without ever feeling heavy.
  • You don't need wine or brandy to make it taste restaurant-quality—the Worcestershire and mustard do all the real work.
02 -
  • Room-temperature sour cream is non-negotiable—cold cream hitting a hot sauce can cause curdling, and it's an easy fix that changes everything.
  • Don't skip the searing step or rush it; even a quick brown on high heat develops flavors that a slower simmer alone can't create.
  • If your sauce ever looks grainy or broken, remove it from heat immediately and whisk in a splash of cold broth or cream to smooth it back out.
03 -
  • Cut the beef the day before and store it in the fridge—it's one less step when hunger hits, and cold beef is easier to slice thin and evenly.
  • Make the stroganoff earlier in the day and reheat it gently over low heat with a splash of broth; the flavors actually deepen as they sit.

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