Beef and Mushroom Stroganoff Cream (Printable)
Tender beef and mushrooms in a creamy sauce, perfect over noodles or rice for a comforting meal.
# What You’ll Need:
→ 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
07 - 2 tbsp unsalted butter
→ Pantry
08 - 2 tbsp vegetable oil
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
# How To Make It:
01 - Cook the egg noodles or rice according to package directions. 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 until browned but still pink inside, about 1 to 2 minutes per side. Remove beef and set aside.
03 - Reduce heat to medium. Add remaining oil and butter to the skillet. Sauté chopped onions until softened, approximately 2 to 3 minutes, then incorporate minced garlic and cook for an additional 30 seconds.
04 - Add sliced mushrooms and cook, stirring occasionally, until golden and most of their moisture has evaporated, approximately 5 to 6 minutes.
05 - Sprinkle all-purpose flour over the vegetables and stir continuously for 1 minute to form a roux.
06 - Pour in beef broth while scraping the pan to release browned bits. Stir in Dijon mustard and Worcestershire sauce. Simmer for 2 to 3 minutes until the sauce slightly thickens.
07 - Lower heat to low. Stir in heavy cream and sour cream until the sauce is smooth. Return the seared beef along with any accumulated juices to the skillet. Simmer gently for 3 to 4 minutes until beef is warmed through. Season with salt and black pepper to taste.
08 - Plate the stroganoff over the prepared noodles or rice and garnish with chopped parsley.
# Expert Tips:
01 -
- It comes together in under 45 minutes, making it perfect for weeknight dinners when you want something that feels fancy but doesn't demand hours.
- The cream sauce is silky and deeply savory without being heavy, thanks to the mustard and Worcestershire working their magic in the background.
- Tender beef pieces and golden mushrooms give you texture and comfort in every bite—this is the kind of food that makes people ask for seconds.
02 -
- Never let the sauce boil once the cream goes in—a gentle simmer keeps it silky instead of turning it grainy and separated.
- Searing the beef properly matters more than you'd think; that brown crust carries flavor into the whole dish, so don't skip it or rush it.
- Letting the mushrooms cook until their released liquid evaporates concentrates their umami and keeps your sauce from becoming watery.
03 -
- Room-temperature beef cooks more evenly than cold beef; pull it from the refrigerator 15 minutes before you start cooking.
- If your sauce seems thin, let it simmer gently without the beef for a few minutes—it will thicken as it reduces, and you can always whisk in a bit more flour mixed with cold broth if needed.