Beef Stroganoff with Mushrooms (Printable)

Tender beef with wild mushrooms in a creamy sauce, ideal over noodles or rice for a hearty main.

# What You Need:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Wild Mushrooms

04 - 9 oz mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced
05 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced

→ Sauce

08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 1 cup beef broth
11 - 1 tablespoon Dijon mustard
12 - 3/4 cup plus 1 tablespoon sour cream
13 - 1 tablespoon Worcestershire sauce

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Optional: extra sour cream for serving

# How To Cook:

01 - Sprinkle salt and pepper evenly over the beef strips.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the beef in batches for 1 to 2 minutes, leaving the center pink. Remove and keep covered.
03 - Add the remaining butter to the skillet. Sauté onions until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
04 - Introduce wild mushrooms to the skillet and cook for 5 to 7 minutes until softened and lightly browned.
05 - Sprinkle flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Pour in white wine while scraping up any browned bits from the pan. Simmer for 2 minutes allowing alcohol to evaporate.
07 - Stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and let the sauce thicken for 5 minutes.
08 - Reduce heat and gently mix in sour cream until smooth. Avoid boiling to prevent curdling.
09 - Return the reserved beef and any juices to the skillet. Warm through for 2 to 3 minutes without boiling.
10 - Adjust seasonings to taste. Garnish with chopped parsley and offer extra sour cream. Serve over buttered noodles, mashed potatoes, or rice.

# Expert Tips:

01 -
  • The sauce clings to every strand of pasta like it was designed to be there, rich without feeling heavy.
  • Wild mushrooms add an earthy complexity you just don't get from the standard button variety.
  • It comes together faster than you'd expect for something that tastes this luxurious.
  • Leftovers somehow taste even better the next day when the flavors have melded overnight.
02 -
  • Searing the beef in batches is non-negotiable, because crowding the pan will steam the meat instead of browning it and you'll lose all that caramelized flavor.
  • Never let the sauce boil after adding the sour cream, or it will curdle and turn into a grainy mess that no amount of whisking can save.
  • Cooking the flour for a full minute after adding it to the mushrooms gets rid of the raw taste and helps the sauce thicken properly without any chalky aftertaste.
03 -
  • Slice the beef against the grain and as thin as possible so it stays tender and cooks evenly in just a minute or two.
  • Let the beef come to room temperature for about 15 minutes before cooking, because cold meat won't sear properly and you'll lose that beautiful crust.
  • Taste the sauce before adding the beef back in, because it's much easier to adjust seasoning at that stage than after everything is mixed together.

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