Beef Mushroom Stroganoff Cream (Printable Version)

Tender beef and mushrooms in a creamy, savory sauce served with noodles or rice.

# Ingredient List:

→ Meats

01 - 1.1 lbs beef sirloin or rump steak, thinly sliced

→ Vegetables

02 - 9 oz cremini or button mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 3/4 cup plus 1 tbsp heavy cream
06 - 2 tbsp sour cream

→ Pantry

07 - 2 tbsp vegetable oil
08 - 2 tbsp unsalted butter
09 - 1 tbsp all-purpose flour
10 - 1/2 cup beef broth
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste

→ To Serve

14 - 10.5 oz egg noodles or rice
15 - Chopped fresh parsley, for garnish

# Step-by-Step Instructions:

01 - Cook egg noodles or rice according to package directions. Drain and set aside.
02 - Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Add beef strips in batches, searing each side for 1–2 minutes until browned but still pink inside. Remove beef and set aside.
03 - Lower heat to medium and add remaining oil and butter to the skillet. Sauté onions for 2–3 minutes until softened. Add garlic and cook for 30 seconds.
04 - Add sliced mushrooms and cook, stirring occasionally, until golden and most moisture evaporates, about 5–6 minutes.
05 - Sprinkle flour over vegetables and stir continuously for 1 minute to cook out raw taste.
06 - Pour in beef broth while scraping browned bits from skillet. Stir in Dijon mustard and Worcestershire sauce. Simmer gently for 2–3 minutes until sauce thickens slightly.
07 - Reduce heat to low. Stir heavy cream and sour cream into sauce until smooth. Return seared beef with juices to the pan and simmer gently for 3–4 minutes to heat through. Season with salt and pepper to taste.
08 - Serve the beef and mushroom mixture over cooked noodles or rice. Garnish with chopped parsley.

# Tips from hearthlykitchen:

01 -
  • The whole thing comes together in under an hour, yet tastes like you fussed for hours.
  • Mushrooms release their own umami, so the sauce becomes naturally deep and satisfying without any tricks.
  • It's the kind of dish that makes people slow down and actually taste their food.
02 -
  • Don't skip searing the beef in batches—if you overcrowd the pan, the meat steams and turns gray instead of developing that caramelized crust.
  • Add the cream at low heat, never high, or it can separate and turn the sauce grainy (if this happens, whisk in a tablespoon of cold sour cream and it usually recovers).
  • Season aggressively once the cream goes in, because dairy mutes salt, pepper, and spice more than you'd guess.
03 -
  • Slice beef against the grain so each bite is tender, not stringy or chewy.
  • Let sour cream come close to room temperature before stirring it in, or the temperature shock can make it curdle.

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