Beef Stroganoff Mushroom Gravy (Printable)

Tender beef and mushrooms in creamy gravy served atop egg noodles for a satisfying main dish.

# What You Need:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tbsp all-purpose flour

→ Mushroom Gravy

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 10 oz cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp tomato paste
11 - 1 cup beef broth
12 - 1/2 cup sour cream
13 - 1 tsp Dijon mustard
14 - 1 tsp Worcestershire sauce
15 - Salt and black pepper, to taste

→ Noodles

16 - 10.5 oz egg noodles

→ Garnish

17 - 2 tbsp fresh parsley, chopped

# How-To:

01 - Season beef strips with salt and black pepper, then toss evenly with flour.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add beef in batches and sear 1-2 minutes per side until browned. Remove and set aside.
03 - Add remaining 1 tbsp butter to skillet. Sauté chopped onion until translucent, about 3 minutes. Add mushrooms and cook 5-7 minutes until softened and golden.
04 - Stir in minced garlic and tomato paste; cook for 1 minute to release flavors.
05 - Pour in beef broth, deglazing skillet and scraping up browned bits. Simmer 3-4 minutes to reduce slightly.
06 - Lower heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth. Return beef and juices to skillet; simmer gently for 2-3 minutes without boiling. Adjust salt and pepper to taste.
07 - Cook egg noodles according to package instructions. Drain thoroughly.
08 - Serve beef stroganoff atop noodles and garnish liberally with chopped fresh parsley.

# Expert Tips:

01 -
  • The gravy is so creamy and savory it'll make you rethink what comfort food actually means.
  • You can have dinner on the table in under an hour, which feels impossible until you taste how good it is.
  • It's fancy enough to impress people but easy enough that you won't stress while cooking it.
02 -
  • Don't skip searing the beef in batches—I learned this the hard way by crowding the pan and ending up with gray, steamed meat that never recovered no matter how good the sauce was.
  • Keep the heat gentle once the sour cream goes in; high heat curdles it and you end up with a broken, grainy sauce that no amount of stirring can fix.
  • Taste before serving and adjust your salt and pepper at the very end—the sour cream can mellow flavors out more than you'd expect.
03 -
  • If your sour cream is cold, temper it by stirring in a spoonful of the hot broth first, then add it gradually—this prevents curdling and keeps the sauce silky.
  • Slice your beef against the grain for maximum tenderness; it makes a real difference in how the meat feels in your mouth, even if most stroganoff recipes don't mention it.
  • You can prep everything except the final cooking up to a few hours ahead, which means when dinner time hits, it's just pan work and timing.

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