Beef Stroganoff in Creamy Mushroom Sauce is a hearty, dependable dish made with thinly sliced beef, sautéed mushrooms, and a smooth, savory sauce finished with sour cream. It’s the kind of recipe that feels familiar and satisfying—simple ingredients, well-balanced flavor, and a texture that pairs perfectly with noodles, rice, or mashed potatoes. The combination of tender beef and creamy sauce makes it a reliable favorite for weeknights or casual gatherings, with just enough richness to make it feel like something special.

Rich, Creamy, and Fluffy with Noodles

There’s something timeless about beef stroganoff—tender beef, golden mushrooms, and a creamy sauce with just the right balance of richness. This version skips the fuss and builds deep flavor from simple, familiar ingredients. Serve it over noodles, rice, or mashed potatoes for a cozy, complete meal. It’s weeknight-friendly but always feels a little special.

Ingredients:

• 1 lb beef sirloin, flank, or strip steak, thinly sliced against the grain
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225 g) mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• ¾ cup sour cream
• Chopped fresh parsley, for garnish
• Cooked egg noodles or rice, for serving

Instructions:

1. Season and sear the beef:
Season beef lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the beef in batches until browned, then transfer to a plate.

2. Sauté the vegetables:
Reduce heat to medium. Add butter to the skillet. Sauté onion until soft, about 4 minutes. Stir in garlic and mushrooms. Cook until mushrooms are browned and their liquid has mostly evaporated.

3. Make the sauce:
Sprinkle flour over the mushrooms and stir to coat. Slowly pour in beef broth, stirring to deglaze the pan. Add Worcestershire sauce and mustard. Simmer for 3–4 minutes until slightly thickened.

4. Finish with sour cream and beef:
Lower the heat. Stir in sour cream until smooth. Return beef and juices to the skillet and warm through without boiling.

5. Serve:
Spoon the stroganoff over egg noodles or rice and top with chopped parsley.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in short bursts in the microwave.
• Freezing is not recommended, as the sauce may separate.

Note:

• Slice the beef thinly against the grain so it stays tender.
• Keep the heat low when adding sour cream to avoid curdling.
• If using the shortcut, skip the flour and broth. Just prepare the gravy mix, stir in mushrooms and onions, and finish with sour cream and mustard.
• A spoon of soy sauce or ketchup can add extra flavor.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs