Beef stroganoff without mushrooms is still delicious and simple to make with chunks of steak in the classic creamy sauce with egg noodles.
Recipe Highlights
- How it taste: Beef stroganoff without mushrooms delivers all the classic flavors without the baby bellas! The sauce is creamy and with a nice beef flavor that pairs well with the added sour cream making the end result smooth and flavorful. Pairing well with egg noodles this is a recipe everyone will love!
- Skill level: This beef stroganoff recipe is very easy and beginner friendly. The most challenging thing could possibly be making the roux but there are tips and directions to help with that if it’s your first time.
- Process: You’ll sear the beef first, then transfer to making the roux. Once the roux is ready you’ll add in the broth and all the flavorings for the sauce. Once the sauce is thickened you’ll add the beef back in and let them simmer together and that’s it!
Looking for a mouthwatering beef stroganoff without mushrooms? Look no further! We’ve got the perfect version for mushroom haters. This delicious beef stroganoff without mushrooms delivers all the flavor and creaminess you love.
Tender strips of succulent beef are cooked to perfection, then simmered in a rich and savory sauce made with onions, garlic, and a big beef flavor. The addition of sour cream gives this dish its signature creamy texture and tangy flavor.
Whether you’re cooking for a picky eater or simply not a fan of mushrooms, this recipe is guaranteed to please. Serve it over a bed of piping hot egg noodles or fluffy mashed potatoes for a satisfying and comforting meal that will have everyone asking for seconds.
Don’t let those pesky mushrooms stand in the way of enjoying a delicious beef stroganoff. Give this mushroom-free recipe a try and discover a whole new world of flavor. Get ready to fall in love with a stroganoff recipe that will have you coming back for more!
Ingredient tips
- Steak: You’re going to want something like ribeye or sirloin for this recipe. The steak will be cooked to your liking so whichever cut you prefer will be perfect. You can sub with other cuts as well.
- Egg noodles: These are the standard and what I recommend for this beef stroganoff without mushrooms recipe.
- Beef broth: There are some recipes where you can get away with water but this isn’t one. You want beef broth to boost that big beef flavor in the sauce.
- Dijon mustard: This adds a little acidity to the sauce and a slight tough of sweetness from the honey in the mustard. It doesn’t make the sauce sweet at all but you can tell if it isn’t there.
- Sour cream: The creamy portion of the sauce and a slight tang being added.
Chef’s tip
If you’re a beginner take your time and understand heat. You’ll be cooking something at a high heat then changing something that requires a medium heat. That transfer can burn things if you aren’t careful. When the steak is done and you go to make the roux, allow the pan to cool a bit first. Or, lower the heat when the steak is almost done. Test the pan with a little butter first. If it quickly melts and browns, you need to let it cool a bit more before making the roux.
How To Make Beef Stroganoff Without Mushrooms
- First, you want to cut the steak into thin strips. Then season lightly with salt and pepper.
- Now, you want to quickly sear the beef strips over medium-high heat with a little oil until browned. Don’t try to cook them all the way through you just want to add a little color then remove them. Cook in batches to avoid crowding the pan.
- Turn heat down to medium high. Next add in and melt butter before adding in the onions and garlic. Cook until browning and try to deglaze the pan to get all the bits up from the steak.
- Then toss in the flour and cook within the other ingredients for at least 1 minute.
- Next, you want to pour in the beef broth.
- Allow the broth and flour to come together before adding in the sour cream and mustard. Stir to combine everything, the sour cream will melt and come together with the other ingredients just give it time.
- Bring to simmer ,then reduce heat to medium low. Once it thickens and is creamy which will take 3-5 minutes, add salt and pepper to taste.
- Then, toss the beef into the sauce and allow to simmer for a minute or two together and you’re done. Serve over the top of egg noodles and enjoy.
Storage & reheating
This beef stroganoff without mushrooms recipe keeps well in the fridge in a covered container for up to 3 days. You can freeze if needed. Note, I’m not a fan of freezing dairy but if you do freeze it, there may be a texture change once thawed due to the sour cream.
Reheating is simple, it can be done in the microwave or the stove top.
Recipes to try next
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Beef Stroganoff Without Mushrooms
Ingredients
- 1 pound sirloin steak (or ribeye)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced or pressed)
- 3 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup beef broth
- 2/3 cup sour cream
- 1 tablespoon dijon mustard
- salt & pepper to taste
- egg noodles for serving
Instructions
- First, you want to cut the steak into thin strips. Then season lightly with salt and pepper.
- Now, you want to quickly sear the beef strips over medium-high heat with a little oil until browned. Don't try to cook them all the way through you just want to add a little color then remove them. Cook in batches to avoid crowding the pan.
- Turn heat down to medium high. Next add in and melt butter before adding in the onions and garlic. Cook until browning and try to deglaze the pan to get all the bits up from the steak.
- Then toss in the flour and cook within the other ingredients for at least 1 minute.
- Next, you want to pour in the beef broth.
- Allow the broth and flour to come together before adding in the sour cream and mustard. Stir to combine everything, the sour cream will melt and come together with the other ingredients just give it time.
- Bring to simmer ,then reduce heat to medium low. Once it thickens and is creamy which will take 3-5 minutes, add salt and pepper to taste.
- Then, toss the beef into the sauce and allow to simmer for a minute or two together and you're done. Serve over the top of egg noodles and enjoy.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
I have made this recipe many times. Easy and delish, my husband always goes for seconds.
thank you for sharing