Beef Stroganoff with Heavy Cream and Baby Bella Mushrooms

Beef Stroganoff with Heavy Cream and Baby Bella Mushrooms is a hearty meal with tender ribbons of beef enrobed in a creamy mushroom gravy.

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Russian

Servings 6 cups

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)

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.

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. 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

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

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.

Keyword dinner, mushrooms, onions, sour cream