Creamy Mushroom Beef Stroganoff 

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Ingredients

For the stroganoff

  • 500–600 g beef sirloin or tenderloin, cut into small strips or cubes
  • 300 g mushrooms (button or cremini), sliced
  • 1 medium onion, finely chopped
  • 2–3 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • 1 tablespoon butter (extra, for richness)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon paprika
  • 1 tablespoon Dijon mustard (optional but recommended)

For the creamy sauce

  • 1 tablespoon flour
  • 2 cups beef broth or stock
  • 1 cup heavy cream or cooking cream
  • ½ cup sour cream or cream cheese
  • 1 teaspoon Worcestershire sauce or soy sauce

For serving

  • Egg noodles, pasta, rice, or mashed potatoes
  • Fresh parsley (optional garnish)

Why This Recipe Works So Well

Before we start cooking, here’s the secret: stroganoff is all about balance.

You need:

  • Tender beef
  • Well-browned mushrooms
  • A creamy but not heavy sauce
  • Gentle simmering, not overcooking

Cooking each component separately and then combining them is what gives you that rich flavor and perfect texture.

Step 1 – Prep Everything First

Cooking this dish moves quickly, so prep all ingredients in advance.

Slice the beef into thin strips or bite-sized cubes. Thin pieces cook faster and stay tender. Thick chunks can turn chewy.

Slice your mushrooms evenly so they cook at the same rate. Chop the onions finely and mince the garlic.

Measure your cream, broth, and seasonings.

Having everything ready makes the process smooth and stress-free.

Step 2 – Sear the Beef

Heat a large skillet or deep pan over medium-high heat. Add olive oil or butter.

Once hot, add the beef in a single layer. Don’t overcrowd the pan. If you add too much at once, the meat will steam instead of brown.

Let it cook without stirring for 1–2 minutes so it forms a golden crust.

Then stir and cook just until browned. The beef doesn’t need to cook fully yet.

Remove it from the pan and set aside.

This step locks in flavor and keeps the beef juicy.

Step 3 – Cook the Mushrooms

In the same pan, add a little more butter.

Add the sliced mushrooms. Spread them out and let them cook undisturbed for a few minutes.

Mushrooms release water first. Keep cooking until that liquid evaporates and they start browning.

This caramelization is key. It gives deep, savory flavor.

Once golden brown, stir occasionally until soft and rich in color.

Step 4 – Add Onion and Garlic

Add the chopped onion to the mushrooms.

Cook until soft and translucent, about 3–4 minutes.

Then add the garlic and cook for 30 seconds.

Don’t burn the garlic. Just let it release its aroma.

Your kitchen should smell amazing at this point.

Step 5 – Build the Sauce Base

Sprinkle the flour over the mushroom mixture.

Stir well to coat everything.

Cook for about 1 minute. This removes the raw flour taste and helps thicken the sauce later.

Slowly pour in the beef broth while stirring constantly to avoid lumps.

You’ll see the sauce start to thicken immediately.

This creates a silky gravy base.

Step 6 – Make It Creamy

Lower the heat.

Add:

  • Cream
  • Sour cream or cream cheese
  • Mustard
  • Worcestershire sauce
  • Paprika
  • Salt and pepper

Stir gently until smooth and creamy.

Let the sauce simmer for 3–5 minutes until thickened.

If it’s too thick, add a splash of broth.

If too thin, let it simmer longer.

You’re aiming for a rich, velvety consistency that coats the spoon.

Step 7 – Return the Beef

Add the cooked beef back into the pan.

Stir gently and let everything simmer together for 5–7 minutes.

This allows the beef to finish cooking and absorb all that creamy flavor.

Do not boil strongly — gentle heat keeps the meat tender.

Taste and adjust seasoning if needed.

Step 8 – Serve Hot

Serve immediately over:

  • Buttered egg noodles (classic)
  • Steamed rice
  • Mashed potatoes
  • Pasta
  • Toasted bread

Sprinkle fresh parsley on top for color and freshness.

The sauce should be glossy, creamy, and packed with mushrooms and tender beef.

Every bite is pure comfort.

Tips for Perfect Stroganoff

Use tender beef cuts

Sirloin or tenderloin stay soft. Avoid tough cuts unless slow-cooking.

Don’t overcook beef

Overcooked beef becomes rubbery.

Brown mushrooms well

Color = flavor.

Add dairy at low heat

High heat can curdle cream or sour cream.

Variations You Can Try

Chicken Stroganoff

Replace beef with chicken breast strips.

Mushroom Only (Vegetarian)

Skip meat and double mushrooms.

Spicy Version

Add chili flakes or black pepper.

Extra Rich

Add parmesan or a spoon of butter at the end.

Storage and Reheating

Store leftovers in an airtight container for up to 3 days in the fridge.

Reheat gently on low heat with a splash of milk or broth to loosen the sauce.

Avoid microwaving too long or the sauce may separate.

Make-Ahead Tips

You can:

  • Prep mushrooms and onions early
  • Cook beef ahead
  • Make sauce base separately

Then combine everything when ready to serve.

Perfect for meal prep or dinner guests.

Final Thoughts

This creamy mushroom beef stroganoff is one of those recipes that feels fancy but is secretly very simple. It’s rich, comforting, and deeply satisfying — the kind of meal that makes everyone ask for seconds.

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