Beef Stroganoff with Mushrooms (Print-Friendly Version)

Sautéed beef and mushrooms in creamy sauce, perfect for weeknight comfort or festive gatherings.

# What You’ll Need to Make This:

→ Main Components

01 - 450 g beef sirloin or tenderloin, thinly sliced against the grain
02 - 225 g fresh button mushrooms, cleaned and sliced
03 - 1 medium yellow onion, chopped

→ Sauce

04 - 240 ml full-fat sour cream
05 - 240 ml low-sodium beef broth
06 - 30 ml Worcestershire sauce
07 - 5 ml Dijon mustard

→ Other

08 - Olive oil, for sautéing
09 - Salt, to taste
10 - Black pepper, to taste

# How to Prepare:

01 - Slice the beef thinly against the grain, chop the onion, and clean and slice the mushrooms.
02 - Heat olive oil in a large skillet over medium-high heat. Sauté the beef in batches until browned, about 3 to 4 minutes per batch. Remove beef from skillet and set aside.
03 - Add additional olive oil if necessary. Sauté the chopped onions in the same skillet until translucent, about 3 minutes. Add the sliced mushrooms and cook until golden brown, approximately 5 minutes.
04 - Return the browned beef to the skillet. Stir in Worcestershire sauce, Dijon mustard, and beef broth. Simmer over medium heat for 10 minutes, allowing the sauce to thicken.
05 - Remove skillet from heat and fold in sour cream until fully blended. Adjust seasoning with salt and black pepper as desired.
06 - Serve hot over prepared egg noodles or steamed rice.

# Extra Tips:

01 - For enhanced flavor, marinating the beef in Worcestershire sauce overnight intensifies richness and tenderness.
02 - You may substitute chicken or firm tofu as alternative protein options.

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