Creamy Beef with Mushroom Sauce (Printable View)

Tender beef in a rich, creamy mushroom sauce with savory herbs and spices.

# What You Need:

→ Meats

01 - 1.1 lbs beef sirloin or tenderloin, sliced into thin strips

→ Vegetables

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

→ Dairy

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

→ Liquids & Broth

07 - 1/2 cup beef broth
08 - 1 tbsp Dijon mustard
09 - 2 tbsp dry white wine

→ Pantry

10 - 1 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp chopped fresh parsley for garnish

→ To Serve

14 - 10 oz egg noodles or steamed rice

# How To Make It:

01 - Season beef strips generously with salt and freshly ground black pepper on both sides.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear half the beef strips until browned, about 1 to 2 minutes per side. Remove browned beef and set aside. Repeat with remaining beef, adding more oil if needed. Set all beef aside.
03 - Reduce heat to medium. Add butter to the same skillet. Sauté chopped onions for 2 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until softened and golden brown. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over the mushroom mixture, stirring constantly to coat. Cook for 1 minute to remove raw flour taste. Add white wine if using and let it reduce for 1 minute, stirring occasionally.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring until the sauce begins to thicken slightly.
06 - Stir in Dijon mustard and sour cream until fully incorporated and smooth. Simmer gently for 3 to 4 minutes to allow flavors to meld. Do not let the sauce boil or the sour cream may separate.
07 - Return the seared beef and any accumulated juices to the pan. Simmer for 2 to 3 minutes just until beef is heated through and the sauce has reached desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately over hot cooked egg noodles or steamed rice. Garnish with freshly chopped parsley.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • It transforms ordinary weeknight dinner into something that feels like a restaurant meal
  • Leftovers somehow taste even better the next day
02 -
  • Never let the sauce boil after adding sour cream or it will separate into an unappealing mess
  • Patting the beef dry before searing ensures proper browning instead of steaming
  • Room temperature sour cream incorporates more smoothly than cold from the refrigerator
03 -
  • If the sauce seems too thick, add broth one tablespoon at a time until it reaches your desired consistency
  • A splash of Worcestershire sauce or pinch of smoked paprika adds incredible depth without being detectable

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