Classic Beef Stroganoff with Mushrooms
Mise en Place / Ingredients[14]
- 1.5 lbs Beef tenderloin or top sirloin steak, sliced into 1/2-inch strips
- 1 lb Fresh cremini (baby bella) mushrooms, thickly sliced
- 1 whole Medium yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 4 tbsp Unsalted butter, divided
- 1 tbsp Neutral vegetable or avocado oil
- 2 tbsp All-purpose flour
- 1.5 cups Rich low-sodium beef stock
- 1 tbsp Smooth Dijon mustard (Grey Poupon)
- 0.75 cup Full-fat sour cream at room temperature (Daisy Pure & Natural)
- 12 oz Broad wide egg noodles (Pennsylvania Dutch or No Yolks)
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh flat-leaf parsley, finely chopped
🛒 US Supermarket Brand Guide
Thick ribbon profile specifically textured to capture savory cream sauces. • 📍 Dry pasta aisle.
Contains only cultured cream without gelatin or guar gum that curdle when heated. • 📍 Dairy case.
Cooking Sequence & Checkpoints
Cook 12 oz wide egg noodles in salted boiling water until tender. Drain well and toss with 1 tbsp unsalted butter to prevent sticking.
✓ Checkpoint: Soft, buttery golden noodles.
Season 1.5 lbs beef strips with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Heat 1 tbsp unsalted butter and 1 tbsp vegetable oil over high heat, sear beef in two batches for 1 minute per side until browned, and transfer to a plate.
✓ Checkpoint: Caramelized beef strips with juices intact.
Melt the remaining 2 tbsp unsalted butter in the same pan. Sauté 1 diced yellow onion and 1 lb sliced cremini mushrooms for 8 minutes until golden, then stir in 2 minced garlic cloves and 2 tbsp all-purpose flour and cook 1 minute.
✓ Checkpoint: Deeply browned savory mushrooms coated in roux.
Whisk in 1.5 cups beef broth and 1 tbsp Dijon mustard; simmer 4 minutes until thickened. Lower heat, fold in 0.75 cup tempered sour cream and the seared beef with its juices until heated through (≥145°F / 63°C), then serve over the egg noodles garnished with 2 tbsp chopped fresh parsley.
✓ Checkpoint: Velvety, rich hazelnut-tan gravy over egg noodles.
🔬 Why It Works:
Flash-Searing Technique: Cooking the beef in batches over high heat for just 60 seconds per side prevents overcooking and keeps every strip butter-knife tender.
⚠️ Troubleshooting:
Sour cream curdled into small specks: Whisk a few spoons of hot gravy into the room-temperature sour cream to temper it before stirring into the skillet on low heat.