Beef Up Your Dinner…
Friends, this is a really easy weeknight dinner! A hearty, beefy, fill you up kind of meal that comes together quickly. One of my favorite recipes, this can be elevated with beef top sirloin or with simply with ground beef. Beef stroganoff with heavy whipping cream and baby bella mushrooms is a rich and creamy pasta dish that’s sure to please.
What You Need to Make Beef Stroganoff with Heavy Cream and Baby Bella Mushrooms
- Baby Bella Mushrooms – Love these mushrooms. The stark contrast of creamy insides against their velvety taupe skins is so beautiful. White mushrooms or large portobello will work too.
- Sweet Onions – In this recipe I’m recommending dicing the onions; however, I love onions. If I’m just making this for me, I will cut the onion in thick, long ribbons making them more pronounced in the dish. That’s probably not for everyone, but if you like onions, this is the way to go.
- The Meat – This recipe is flexible. If you ground beef is in your budget or already in your fridge, go for it. This will be just as tasty. Beef top sirloin or another tender cut will bring the dish up a notch. But do make sure the meat you select is thin cut to keep to a quick cook.
How to Make Beef Stroganoff with Heavy Cream and Baby Bella Mushrooms
First, gather and prepare all the ingredients. This will also help speed up the total cooking time. Slice the beef into 1″ wide ribbons, then into 2-3″ slices. Dice the onions and cut the mushrooms in half and then into slices. Have the butter, flour, cream, and sour cream ready to go so that your sauce isn’t waiting on you.
Ok! By now, you should have all the ingredients prepared, which will make putting this dish together simple. Remember, using a tender, thin cut of meat is imperative to easy execution and a melt in your mouth experience.
Heat oil in a skillet and cook the strips of meat for just a few minutes on each side, keeping the heat medium high to get a beautiful sear.
Finish cooking the meat until it is no longer pink. Remove the meat from the pan and set aside. Cook the mushrooms and onions in the meat juices and scrape up the yummy brown bits on the sides and bottoms on the pan. Now would be a great time to bring water to a boil and prepare the egg noodles.
After the mushrooms and onions are tender, make room in the center for a butter and flour roux. Combine the butter and flour, cook for 1-2 minutes, then combine with the onions and mushrooms.
Slowing add in the beef broth and bring it to a simmer, creating a thick gravy like consistency. Lastly, add the mustard, sour cream, and heavy whipping cream. Add the meat back, and warm through.
Time To Plate It Up
For the sake of an encompassing photo of the pasta and sauce, I just poured the meaty, mushroom, onion, gravy goodness over the noodles. But I personally prefer to mix the sauce together to enrobe every noodle with sauce before serving. The only thing this dish needs is a thick slice of bread to mop up the sauce!
Tips, Tricks, & FAQs
- How to Clean Mushrooms. I personally give my ‘rooms a quick rinse. I know some recommend to just brush them off… but these are rustic, and I want to get all the dirt off. If you choose to rinse them off, wait to do so until just before you are ready to use them.
- Substitutions. If top sirloin isn’t on your grocery list or in the refrigerator, use ground beef. Cook the meat in a skillet, breaking it up into large crumbles until all the pink is gone. Remove the fat before adding the meat to the sauce.
Beef Stroganoff with Heavy Cream and Baby Bella Mushrooms
Equipment
- chef's knife
- Colander
- cutting board
- large pot (boil pasta)
- large skillet
- measuring cups
- measuring spoons
- whisk
Ingredients
- 1 cup chopped onions (4 ounces)
- 3 cups baby portobello mushroom chopped (8 ounces)
- 1 lb Sirloin Tip Steak Thin Cut or other tender beef cut
- 1 teaspoon sea salt + 1 teaspoons per 3 cups of water to cook noodles
- 1/4 teaspoon ground black pepper
- 2 Tablespoons olive oil
- 8 ounce extra wide egg noodles
- 2 Tablespoon butter
- 2 Tablespoon flour
- 4 cup beef broth
- 1 teaspoon Dijon mustard
- 1/4 cup sour cream
- 1/4 cup heavy whipping cream
Instructions
Prep Work
- Prepare. Gather and prepare ingredients.
- Onions. Dice the onions. Rinse the mushrooms, cutting off the end of the stem (not the entire stem). Slice, then halve to make roughly 1" x 1" pieces.1 cup chopped onions (4 ounces), 3 cups baby portobello mushroom chopped (8 ounces)
Cooking the Beef
- Meat. Cut meat into 1" wide ribbons, then into 3" strips making all pieces as equal in size as possible. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, toss to coat.1 lb Sirloin Tip Steak Thin Cut or other tender beef cut, 1 teaspoon sea salt + 1 teaspoons per 3 cups of water to cook noodles, 1/4 teaspoon ground black pepper
- Oil. In a large skillet, heat olive oil over medium high heat.2 Tablespoons olive oil
- Cook. Carefully add meat to the skillet cooking for approximately 1-2 minutes on each side until all visible pink is gone. The meat is thin and should not take long to cook. Remove the meat from the skillet and set aside. Keep the juices in the skillet.
Cooking the Onions & Bellas
- Mushrooms and Onions. To the skillet, add the onions and mushrooms. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook over medium heat for 10 minutes, stirring occasionally. The salt will cause the mushrooms to release water which will reduce as the cooking continues. Be sure to stir up the yummy brown bits on the bottom and sides.Once the liquids are nearly gone, the mushrooms should have a nice char and the onions will be translucent.
Pasta
- Pasta. While the onions and mushrooms are cooking, bring salted water to a boil and prepare the egg noodles to the instructions on the package. I like to use 1 teaspoon of salt for every 3 cups of water. When finished cooking, drain, and set noodles aside.8 ounce extra wide egg noodles
Make the Sauce
- Roux. Push the mushrooms and onions to the edges of the pan to create an open center to place the butter. Melt the butter, then whisk in the flour. Cook for 1-2 minutes, then, using a spoon, mix the mushrooms and onions into the roux.2 Tablespoon butter, 2 Tablespoon flour
- Broth. Slowly add beef broth, 1/2 cup at a time. Whisk along the way.4 cup beef broth
- Simmer. Cook the mushroom, onion mix over medium heat, bringing the sauce to a simmer. Cook for approximately 5 minutes or until the sauce becomes thick.
- Finishing Touches. Reduce the heat to low. Mix in Dijon mustard, sour cream and heavy whipping cream.1 teaspoon Dijon mustard, 1/4 cup sour cream, 1/4 cup heavy whipping cream
Assembly Time!
- Reheat. Add the meat back to the skillet and heat until the meat is to temperature.
- Assembly. Serve the sauce over a bed of cooked noodles or mix the sauce entirely into the noodles. Serve immediately.
