Beef Stroganoff Creamy Mushroom Sauce (Printable)

Tender beef in a rich, creamy mushroom sauce served over egg noodles or rice.

# 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 tablespoon sour cream
06 - 2 tablespoons unsalted butter

→ Liquids & Broth

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

→ Pantry

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

→ To Serve

14 - 10 oz egg noodles or steamed rice

# How-To Steps:

01 - Season beef strips generously with salt and pepper on all sides.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear half the beef until browned, about 1 to 2 minutes per side. Remove and set aside. Repeat with remaining beef, adding more oil if needed.
03 - Reduce heat to medium. Add butter to the skillet, then sauté onions for 2 minutes until translucent. Add mushrooms and cook for 5 minutes until softened and golden. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the mushroom mixture, stirring constantly to coat. Cook for 1 minute to remove raw flour taste. Add white wine if using and let it reduce for 1 minute.
05 - Gradually pour in beef broth while stirring to prevent lumps. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
06 - Stir in Dijon mustard and sour cream until fully combined and smooth. Simmer gently for 3 to 4 minutes; do not let the sauce boil or the cream may separate.
07 - Return beef and any accumulated juices to the pan. Simmer for 2 to 3 minutes until beef is heated through and sauce reaches desired consistency. Adjust seasoning with salt and pepper if needed.
08 - Serve hot over cooked egg noodles or steamed rice, sprinkled with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce creates its own velvety magic, turning simple ingredients into something restaurant-worthy
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Never let the sauce boil after adding sour cream or it will separate and curdle
  • Pat the beef dry before searing or it will steam instead of brown
03 -
  • Freeze the beef for 20 minutes before slicing for paper-thin strips
  • Add a splash of Worcestershire sauce for an umami depth

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