Beef Mushroom Stroganoff Cream (Printable Version)

Tender beef and golden mushrooms in a smooth, tangy sauce served with noodles or rice.

# Ingredient List:

→ Meats

01 - 1.1 lbs beef sirloin or rump steak, thinly sliced

→ Vegetables

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

→ Dairy

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

→ Pantry

07 - 2 tbsp vegetable oil
08 - 2 tbsp unsalted butter
09 - 1 tbsp all-purpose flour
10 - 1/2 cup beef broth
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

→ To Serve

14 - 10.5 oz egg noodles or rice
15 - Chopped fresh parsley, for garnish

# Directions:

01 - Cook the egg noodles or rice following package directions, then drain and keep warm.
02 - Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Add beef strips in batches and sear each side for 1–2 minutes until browned but still pink inside. Remove beef and set aside.
03 - Lower heat to medium and add remaining oil and butter to the skillet. Cook chopped onion for 2–3 minutes until softened, then add minced garlic and cook for 30 seconds.
04 - Add sliced mushrooms and sauté, stirring occasionally, until golden brown and most liquid evaporates, approximately 5–6 minutes.
05 - Sprinkle flour over vegetables and stir constantly for 1 minute to cook the flour.
06 - Gradually pour in beef broth while scraping the skillet’s browned bits. Stir in Dijon mustard and Worcestershire sauce. Simmer for 2–3 minutes until the mixture thickens slightly.
07 - Reduce heat to low, stir in heavy cream and sour cream until fully combined. Return the seared beef and any juices to the pan. Gently simmer for 3–4 minutes, heating through without overcooking. Season with salt and pepper to taste.
08 - Plate the stroganoff over prepared noodles or rice and garnish with freshly chopped parsley.

# Expert Tips:

01 -
  • It's ready in under an hour, but tastes like you've been cooking all day.
  • The combination of sour cream and mustard creates a tanginess that keeps you going back for more.
  • Leftovers actually taste better the next day, making it perfect for meal prep without the fuss.
02 -
  • Never let the cream sauce boil hard or it will break and separate into greasy streaks—low heat is your friend here.
  • If your sauce looks too thin, you can whisk together a tiny bit of flour and cold water and stir it in, but it's better to just simmer a bit longer.
  • Searing the beef in batches matters; if you crowd the pan, it steams instead of browning and you lose half the flavor.
03 -
  • Slice your beef against the grain; it looks prettier and feels more tender when you eat it.
  • Use fresh sour cream, not the kind that's been sitting in the back of your fridge for three weeks—it makes a real difference in taste and texture.

Go Back