Classic Beef Stroganoff with Cremini Mushrooms

Ingredients

• 1.5 pounds top sirloin steak, trimmed and sliced against the grain into 1/2-inch strips
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 10 ounces cremini mushrooms, sliced 1/4-inch thick
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1.75 cups low-sodium beef bone broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup full-fat sour cream (at room temperature)
• 12 ounces wide egg noodles, cooked and buttered
• 2 tablespoons chopped fresh flat-leaf parsley

• 700g top sirloin steak, sliced into 1cm strips across the grain
• 6g kosher salt, divided
• 2g cracked black pepper
• 45g unsalted butter, divided
• 30ml olive oil, divided
• 300g chestnut (cremini) mushrooms, sliced
• 1 brown onion, thinly sliced
• 3 garlic cloves, minced
• 20g plain flour
• 420ml beef bone broth
• 15ml Worcestershire sauce
• 15ml Dijon mustard
• 120ml full-fat sour cream or crème fraîche (room temperature)
• 350g dried egg noodles, cooked
• 15g fresh flat-leaf parsley, chopped

Instructions

1. Prep and Sear the Beef

   Pat beef strips dry with paper towels and season with 3/4 teaspoon salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in a large 12-inch heavy skillet over high heat until shimmering. Add beef in a single layer (in two batches if needed) and sear without moving for 1 minute, flip for 30 seconds until browned but still pink inside. Transfer immediately to a clean plate.

   Visual Cue Deeply browned exterior; tender pink center inside strips.

2. Brown the Mushrooms and Onions

   Add remaining 1 tablespoon oil and 1 tablespoon butter to the skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 3 minutes until browned on the bottom. Add sliced onions and cook for another 5 minutes until onions are soft and mushrooms are deeply caramelized.

   Texture Cue Mushrooms release moisture and then brown into golden savory edges.

3. Make the Flour Roux & Deglaze

   Reduce heat to medium. Add minced garlic and remaining 1 tablespoon butter; cook 1 minute. Sprinkle flour over the mushrooms and cook, stirring, for 1 minute. Slowly pour in beef broth while scraping browned fond from the skillet bottom. Whisk in Worcestershire sauce and Dijon mustard.

   Texture Cue Sauce becomes velvety and bubbles gently into a smooth gravy.

4. Simmer Gravy & Temper Sour Cream

   Simmer the sauce for 3 to 4 minutes until thickened. Remove skillet from the heat. Whisk 2 tablespoons of warm gravy into the room-temperature sour cream to temper it, then stir the sour cream into the skillet until completely incorporated.

   Texture Cue Sauce turns creamy, glossy, and pale taupe.

5. Combine Beef and Warm

   Stir the seared beef and any resting plate juices into the warm sauce. Place skillet back over low heat for 1 minute just until beef is heated through (do not boil). Season with remaining salt to taste.

   Visual Cue Glossy sauce coating tender beef strips and mushrooms.

6. Serve Over Egg Noodles

   Spoon hot beef stroganoff generously over warm, buttered egg noodles. Garnish with chopped fresh parsley and cracked black pepper.

   Texture Cue Tender noodles drenched in savory, tangy beef sauce.