Easy Beef Stroganoff Without Mushrooms

Easy beef stroganoff without mushrooms made with tender strips of steak in a rich, creamy sour cream sauce. Serve it over egg noodles for a simple stovetop comfort-food dinner.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Beef Stroganoff Without Mushrooms

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serving

Calories: 343kcal

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

Cut the steak into thin strips and season lightly with salt and pepper.
Sear the steak in a little oil over medium-high heat until browned, working in batches if needed. Remove from the pan.
Lower the heat, add the butter, then cook the onion and garlic until softened and lightly browned.
Stir in the flour and cook for about 1 minute.
Pour in the beef broth and stir until combined.
Stir in the sour cream and Dijon mustard. Bring to a simmer, reduce to medium-low, and cook for 3–5 minutes until thick and creamy.
Return the steak to the sauce and simmer for 1–2 minutes.
Taste and season with salt and pepper as needed. Serve over cooked egg noodles.

Nutrition

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