Description
This classic Beef and Mushroom Stroganoff features tender strips of beef sirloin cooked with sautéed mushrooms, onions, and garlic in a creamy sour cream and heavy cream sauce. Perfectly seasoned with Worcestershire sauce and Dijon mustard, this comforting dish is best served over egg noodles, rice, or mashed potatoes for a hearty meal that’s both satisfying and rich in flavor.
Ingredients
Scale
Beef and Sauce
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cups mushrooms, sliced (cremini or button mushrooms work best)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
For Serving
- Egg noodles, rice, or mashed potatoes (as preferred)
Instructions
- Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- Sauté onions and mushrooms: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the sliced mushrooms and cook for 4-5 minutes until they release moisture and turn golden brown.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Incorporate flour: Sprinkle the flour over the mushroom and onion mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Add liquids and seasonings: Slowly pour in the beef broth while stirring, then add Worcestershire sauce and Dijon mustard. Simmer the mixture for 5-6 minutes until the sauce thickens slightly.
- Add cream and sour cream: Stir in the sour cream and heavy cream, cooking for another 2-3 minutes until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Combine beef with sauce: Return the cooked beef to the skillet and stir well to coat it with the sauce. Cook for 2-3 minutes until the beef is heated through.
- Serve: Spoon the stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley and enjoy.
Notes
- Use cremini or button mushrooms for best texture and flavor.
- Be sure to slice the beef thinly and quickly sear to avoid toughness.
- You can substitute Greek yogurt for sour cream to reduce fat content, but add it off heat to prevent curdling.
- For a gluten-free version, use gluten-free flour or cornstarch instead of all-purpose flour.
- Leftovers keep well in the refrigerator for 2-3 days; reheat gently to avoid curdling the sauce.
