Beef Stroganoff Mushroom Gravy (Printable Version)
Tender beef and mushrooms in a creamy savory gravy served atop wide egg noodles.
# What You Need:
→ Beef
01 - 1.1 lb sirloin steak, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Salt and freshly ground black pepper, to taste
→ Mushroom Gravy
05 - 2 tbsp unsalted butter
06 - 1 medium onion, finely chopped
07 - 9 oz cremini or white mushrooms, sliced
08 - 2 garlic cloves, minced
09 - 2 tbsp all-purpose flour
10 - 1 cup beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1/2 cup sour cream
14 - 1 tbsp chopped fresh parsley
→ Noodles
15 - 10.5 oz wide egg noodles
16 - Salt, for boiling water
17 - Unsalted butter, optional for tossing noodles
# How-To:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and toss with a little butter if desired, then set aside.
02 - Pat beef strips dry with paper towels and season with salt and pepper.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add beef in batches and sear quickly for 1–2 minutes per side until browned but not fully cooked. Remove to a plate and set aside.
04 - Add butter to the same skillet. Sauté onions for 2 minutes until softened. Add mushrooms and cook 5–6 minutes, stirring frequently, until golden and most liquid has evaporated. Stir in garlic and cook for 30 seconds.
05 - Sprinkle flour over mushrooms and stir to coat evenly. Gradually pour in beef broth while stirring, scraping up browned bits. Add Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until sauce thickens slightly.
06 - Reduce heat to low and stir in sour cream until smooth without boiling. Return beef and juices to skillet; simmer gently 2–3 minutes until beef is cooked through and sauce is creamy. Adjust seasoning with salt and pepper.
07 - Plate warm egg noodles and ladle beef stroganoff mixture on top. Garnish with chopped parsley.
# Expert Hints:
01 -
- It comes together in under an hour, making weeknight dinners feel restaurant-quality without the stress.
- The sauce is silky and luxurious but genuinely forgiving, even if your timing isn't perfect.
- Leftovers taste even better the next day, reheated gently on the stove.
02 -
- Never let the sour cream boil or it will split and look grainy instead of smooth; add it at the end over low heat and stir gently.
- Searing the beef in two batches matters more than you'd think—if the pan is crowded, the beef steams instead of browning, and you lose half the flavor.
03 -
- Buy your sirloin from a butcher and ask them to slice it thin; they do it better than you can and it's worth the small extra cost.
- The secret to silky sauce is temperature control and patience—rushing this step by turning up the heat will curdle the cream and ruin the texture.