Beef Stroganoff Wild Mushrooms (Printable)

Savory beef strips and wild mushrooms in a creamy sauce, perfect with noodles or rice.

# What You'll Need:

→ Beef

01 - 1.1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp freshly ground black pepper

→ Wild Mushrooms

04 - 9 oz mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced
05 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced

→ Sauce

08 - 2 tbsp all-purpose flour
09 - 1/2 cup dry white wine
10 - 1 cup beef broth
11 - 1 tbsp Dijon mustard
12 - 3/4 cup plus 1 tbsp sour cream
13 - 1 tbsp Worcestershire sauce

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Optional: extra sour cream for serving

# How To Make:

01 - Season beef strips evenly with salt and black pepper.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat; sear beef in batches for 1 to 2 minutes until browned but still pink inside. Transfer to a plate and cover loosely.
03 - Add remaining butter to the skillet; cook onions for 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Add mixed wild mushrooms to the skillet; sauté for 5 to 7 minutes until softened and lightly browned.
05 - Sprinkle flour over mushrooms and stir well to coat. Cook for 1 minute to eliminate raw flour taste.
06 - Pour in dry white wine, scraping the pan to release browned bits. Simmer uncovered for 2 minutes.
07 - Stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to gentle simmer and cook for 5 minutes to develop and thicken the sauce.
08 - Reduce heat to low. Stir sour cream into the sauce until fully incorporated and smooth. Avoid boiling to prevent curdling.
09 - Return seared beef and any accumulated juices to the skillet. Warm gently in the sauce for 2 to 3 minutes until just heated through.
10 - Adjust seasoning if needed. Serve over buttered noodles, mashed potatoes, or rice. Garnish with chopped parsley and optional extra sour cream.

# Expert Tips:

01 -
  • The wild mushrooms add an earthy depth you won't find in the usual version, turning a weeknight meal into something that feels special.
  • It comes together in under an hour but tastes like you've been tending it all day, which means more time at the table and less time stressing.
  • Leftovers (if there are any) taste even better the next day when the flavors have had time to settle in together.
02 -
  • If you let the sour cream boil, it will curdle and look grainy, so always add it off the heat or on the lowest setting and stir gently.
  • Searing the beef in batches instead of all at once keeps the pan hot enough to brown the meat instead of steaming it, which makes a huge difference in flavor.
  • Dry your mushrooms well after cleaning them or they'll release too much water and make the sauce thin and sad.
03 -
  • Use a stainless steel or cast iron pan instead of nonstick so you get those beautiful browned bits that make the sauce taste so good.
  • Let your beef come to room temperature before searing it, cold meat won't brown as well and you'll lose that crust.
  • Taste the sauce before adding the beef back in, because once everything is mixed together it's harder to adjust the seasoning without overdoing it.

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