Beef Stroganoff with Creamy Mushroom Sauce (Printable)

Tender beef in a rich, creamy mushroom sauce with sour cream and Dijon mustard. Perfect over egg noodles.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef sirloin or tenderloin, sliced into thin strips

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 9 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced

→ Dairy

05 - 3/4 cup plus 1 tbsp sour cream
06 - 2 tbsp unsalted butter

→ Liquids & Broth

07 - 1/2 cup beef broth
08 - 1 tbsp Dijon mustard
09 - 2 tbsp dry white wine (optional)

→ Pantry

10 - 1 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp chopped fresh parsley (for garnish)

→ To Serve

14 - 10 oz egg noodles or steamed rice

# How To Make It:

01 - Season beef strips generously with salt and freshly ground black pepper on all sides.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add half the beef strips and sear until browned, about 1–2 minutes per side. Remove browned beef and set aside. Repeat with remaining beef, adding more oil if needed. Set all seared beef aside with accumulated juices.
03 - Reduce heat to medium. Add butter to the skillet and let it melt. Add chopped onions and sauté for 2 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until softened and golden brown. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over the mushroom mixture, stirring constantly to coat vegetables. Cook for 1 minute to remove raw flour taste. If using white wine, pour it in now and let it reduce for 1 minute, stirring to deglaze the pan.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes until slightly thickened.
06 - Stir in Dijon mustard and sour cream until fully incorporated and smooth. Reduce heat to low and simmer gently for 3–4 minutes, stirring occasionally. Do not let the sauce boil to prevent curdling.
07 - Return seared beef and any accumulated juices to the skillet. Simmer for 2–3 minutes, just until beef is heated through and sauce reaches desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve the stroganoff hot over cooked egg noodles or steamed rice. Garnish with chopped fresh parsley and serve immediately.

# Tips from dashanddishes:

01 -
  • The sauce comes together with restaurant quality creaminess in under 30 minutes
  • Leftovers taste even better the next day when the flavors deepen
02 -
  • Sour cream will separate if boiled so keep the temperature gentle once added
  • Pat the beef very dry before searing or it will steam instead of brown
03 -
  • Room temperature sour cream incorporates more smoothly into hot sauce
  • Letting the beef rest after slicing helps it sear better

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