creamy mushroom and beef stroganoff

Creamy Mushroom and Beef Stroganoff is the quintessential cold weather food! There's nothing better than a comforting bowl of tender beef and mushrooms in creamy gravy served over noodles. 

Fall weather is finally upon us and I'm just about ready to die of excitement! Walking around without sweating! Leaving the windows open during the day! Wearing long pants without melting! The summer was long and rough and more heat than anyone should ever have to endure, but it was all worth it for the sweet, sweet autumn chill. Some of my friends and I went to the State Fair of Texas over the weekend and I didn't sweat a single drop. It. was. glorious. But now, onto cozier, fall-ier things... I've made you some fabulous Creamy Mushroom and Beef Stroganoff and not to brag, but it's kind of life changing. Let's make it!

So, beef stroganoff is clearly not an Italian recipe. This is one of those things I discovered while I lived on my own in college, and loved so much that I {forcefully} introduced my family to it. And they loved it, too! Now it's become a go-to recipe that we make every single fall and winter. There is nothing quite as comforting as tender, fall-apart beef with savory mushrooms in a creamy gravy. Pour it all over noodles, and you've got a pretty great idea of what heaven must be like. My family actually prefers it over rice, but I personally think pasta is the perfect accompaniment 😉

I feel bad as beef stroganoff is really not the most photogenic of foods, but you have to trust me when I say this tastes amazing! I've seen a million recipes for stroganoff out on the interwebs, so I'm sure you must be thinking, "Why should I make her recipe?" Well, first and foremost, this is a recipe we make all the time. I'm sure it's not something most non-bloggers think about, but most recipes on here are made once and then forgotten. So if it's something that's been made multiple times, you know it's special! Also, it's seriously fool-proof and so easy to make. And! The best part is if you don't want to make this on the stove, you can just as easily make it in the slow cooker and it'll taste just as drop-dead amazing. Make this beef stroganoff this fall and I promise you'll fall in love too!

Looking for more warm and cozy recipes? Check out my Chicken Mushroom Orzo Soup, Chickpea Noodle Soup, Cheesy Eggplant Rollatini, or my Lasagna Pasta Bake!

Print Recipe

creamy mushroom and beef stroganoff

Prep Time20 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 20 minutes mins

Servings: 8

Author: Valentina | The Baking Fairy

Ingredients

• 1.5-2 lbs beef stew meat
• ¼ cup all-purpose flour
• 2 cups mushrooms of your choice sliced {I used Shiitakes and brown mushrooms}
• 2 cups beef broth {or 2 cups water + beef bouillon}
• 3-4 tablespoon unsalted butter divided
• 1-2 tablespoon extra virgin olive oil
• 1 onion thinly sliced
• 1 tablespoon Dijon mustard
• ¼ cup sour cream
• salt pepper, and garlic powder, as needed

Instructions

• In a large nonstick pot, combine the olive oil and unsalted butter. Turn the heat on medium-high, and let the butter melt.
• Toss the meat with the flour, making sure to shake off the excess.
• Once the butter has melted, add in your beef cubes, making sure not to crowd the pan.
• Let the meat cook undisturbed for 3-4 minutes, then flip and brown the other side.
• Let cook for a few minutes more, then add in the sliced onion. Season with salt, pepper, and garlic, and let cook for a couple of minutes.
• Add in the mushrooms, season more if necessary, and saute for several minutes until the veggies have softened. Pour in the beef broth.
• Add in the Dijon mustard, mix everything together, and add more seasonings if needed.
• Cover, and cook over very low heat for 2-3 hours, until meat is very tender and falls apart.
• Shortly before serving, stir in the sour cream... it will make your stroganoff extra creamy! Serve the beef stroganoff over plain noodles, rice, or mashed potatoes. Enjoy!
• *NOTE: if you want to make this in the slow-cooker, just add everything to the crockpot at step 8 instead of leaving it on the stove. Cook on high for 4-5 hrs, low for 8-10 hrs *