Dinner

Beef Stroganoff Without Mushrooms Recipe

Name: Beef Stroganoff Without Mushrooms Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian
Ingredients: 1 pound sirloin steak (or ribeye), cut into thin strips; 1 medium yellow onion, diced; 3 cloves garlic, minced or pressed; 3 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups beef broth; 2/3 cup sour cream; 1 tablespoon Dijon mustard; Salt and pepper to taste; Egg noodles

ByMatteo Rossi January 13, 2026January 13, 2026

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Introduction

This comforting beef stroganoff recipe skips the mushrooms but keeps all the creamy, savory goodness you love. Ready in just 30 minutes, it’s perfect for a cozy weeknight dinner served over egg noodles.

This dish shows a close-up view of wide egg noodles on the bottom layer, creamy light brown sauce with a smooth texture spread evenly over the noodles, and chunks of dark brown, tender meat scattered throughout. Small green parsley pieces are sprinkled on top, adding a fresh touch of color. The whole dish sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sirloin steak (or ribeye)
1 medium yellow onion (diced)
3 cloves garlic (minced or pressed)
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
2/3 cup sour cream
1 tablespoon Dijon mustard
Salt & pepper to taste
Egg noodles for serving

Instructions

Step 1: Cut the steak into thin strips and season lightly with salt and pepper.
Step 2: Heat a little oil over medium-high heat and quickly sear the beef strips until browned. Avoid cooking through; just add color. Cook in batches to prevent crowding the pan, then remove the beef.
Step 3: Reduce heat to medium-high, add butter, and melt. Add onions and garlic, cooking until browned. Use the liquid to deglaze the pan, scraping up any browned bits left from the steak.
Step 4: Sprinkle in the flour and cook it with the vegetables for at least one minute to cook out the raw flavor.
Step 5: Pour in the beef broth and stir to combine with the flour mixture.
Step 6: Once the broth thickens slightly, stir in the sour cream and Dijon mustard. Mix until the sauce is creamy and well combined.
Step 7: Bring the sauce to a simmer, then reduce heat to medium-low. Let it thicken for 3–5 minutes, then adjust salt and pepper to taste.
Step 8: Add the seared beef back into the sauce and let it simmer together for a minute or two. Serve hot over cooked egg noodles and enjoy.

Tips & Variations

For extra depth of flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika to the sauce.
If you prefer a thicker sauce, whisk a little extra flour with cold water before adding to the simmering broth.
Swap sour cream with Greek yogurt for a tangier taste and lighter texture.
Use ground beef if you want a quicker, budget-friendly version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from curdling, adding a splash of broth or water if the sauce is too thick.

How to Serve

A close-up view of a dish featuring thick egg noodles at the base, soft and twisted with a pale yellow color and smooth texture. On top of the noodles are large, square and irregular chunks of beef covered in a rich, creamy brown sauce that coats the meat and noodles evenly. Small pieces of green parsley are scattered lightly over the sauce, adding a touch of color. The image is focused tightly on the food, showing the glossy and creamy texture of the sauce mingling with the tender beef and soft noodles. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or ribeye work best for tenderness, but you can also use flank or skirt steak if sliced thinly. Avoid tougher cuts unless you marinate or cook slowly.

Is it okay to freeze beef stroganoff?

You can freeze it, but the texture of the sauce may change slightly due to the sour cream. Freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating gently.