Creamy Beef Stroganoff Without Mushrooms is an easy skillet dinner, 40-minute recipe that uses thin-sliced ribeye, onions, a simple roux, and sour cream to create a silky, savory sauce with no mushrooms or canned soup needed.
If you love cozy comfort food, try our Cuban Ropa Vieja or our Instant Pot Mississippi Roast next.
No Mushroom Stroganoff at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 🧊 Optional Freeze: 15-20 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Skillet (Stovetop)
- 🍽️ Cuisine: Comfort Food
- 👩🍳 Pair With: Creamy Mashed Potatoes with Sour Cream, Garlic Parmesan Green Beans, and crusty garlic bread, or a crisp side salad.
- ⭐ Difficulty Level: Easy
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This no-mushroom version always wins over picky eaters. We serve it in shallow bowls so the creamy sauce coats every bite. ~Jami
Why We Love This Recipe
- Rich and Creamy Sauce: The perfect blend of sour cream and Dijon mustard creates a velvety texture. If you love the creamy, savory flavors of stroganoff but want a vegetarian option (or just love mushrooms!), try our Garlic Mushroom Pasta.
- Quick to Prepare: Ready in just 40 minutes, making it ideal for weeknight dinners.
- Kid-Friendly: Mild flavors that kids love, without the mushrooms.
- Versatile: Pairs well with various sides, from egg noodles to mashed potatoes.
Beef Stroganoff (No Mushrooms) Ingredients
- Egg Noodles: We like using wide egg noodles because they hold the creamy sauce well without getting soggy. Slightly firm noodles reheat better if you're planning for leftovers.
- Ribeye Steak: Sliced thinly against the grain for maximum tenderness. If you have extra ribeye on hand, it's also perfect for quick stir-fries, like our Better Than Take-Out Beef and Broccoli.
- Onion: Adds a subtle sweetness and depth to the sauce.
- Butter: Helps create a rich base for the sauce.
- Flour: Just a bit thickens the sauce and creates that classic silky texture without any need for cream of mushroom.
- Beef Broth: Provides a savory depth of flavor.
- Dijon Mustard: Adds a tangy kick.
- Sour Cream: This is what gives stroganoff its signature creamy finish that's rich, tangy, and smooth.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ribeye Steak: This can be substituted with sirloin or tenderloin for a different texture. Ground beef can also be used.
- Sour Cream: Greek yogurt or crème fraîche can be used for a slightly tangier flavor.
- Dijon Mustard: Yellow mustard or whole grain mustard can be used for a milder or more textured sauce.
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How to Make Creamy Beef Stroganoff without Mushrooms
STEP ONE: Prepare the Noodles and Prep the Steak
Boil salted water and cook egg noodles until al dente, then drain.
While they cook, place ribeye in the freezer for 15-20 minutes to firm it up. Trim excess fat and slice thinly against the grain.
STEP TWO: Sear the Steak and Soften the Onions
Heat 1 tablespoon olive oil in a Dutch oven or large skillet over medium-high. Sear steak with salt and pepper for 1-2 minutes per side until just browned. Remove and set aside.
Add remaining oil and chopped onion to the pan, scraping up browned bits. Cook 4-5 minutes until soft and translucent.
STEP THREE: Make the Sauce
Reduce heat to medium. Add butter, then stir in flour and cook for 1-2 minutes. Stir continuously to avoid lumps.
Slowly whisk in broth, then add Dijon and Worcestershire. Simmer 5-6 minutes until thickened and glossy.
STEP FOUR: Stir in Sour Cream and Finish
Remove from heat and let cool briefly, then stir in sour cream to keep it smooth. Return steak and juices to the pan, stir, and warm through for 1-2 minutes.
Serve over noodles and top with fresh or dried parsley.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Freeze ribeye for 15-20 minutes before slicing for cleaner, thinner cuts.
✔️ DO Sear steak quickly over high heat to brown, not cook through.
✔️ DO Add the sour cream off the heat to keep the sauce smooth and prevent curdling.
❌ DO NOT Skip seasoning the meat before cooking. It builds better flavor early.
Storage
Store beef stroganoff in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat, adding broth or cream to loosen the sauce.
Recipe FAQs
Yes, Greek yogurt can be used as a substitute for sour cream in beef stroganoff. It provides a similar creamy texture and tangy flavor while adding a bit more protein.
The best cuts of beef for stroganoff include ribeye, sirloin, or tenderloin. These cuts are tender and flavorful, making them ideal for this dish.
Start with a flour-based roux, then simmer the sauce until it thickens. If it's still too thin, add a cornstarch slurry or let it reduce uncovered for a few extra minutes.
More Beef Recipes You'll Love ♥️
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📖 Recipe
Creamy Beef Stroganoff without Mushrooms
Equipment
- Large Pot
- Large Skillet or Dutch Oven
- Whisk
- Spatula
Ingredients
- 10 ounces egg noodles
- 1 boneless ribeye steak (12-16 oz) partially frozen and thinly sliced, fat trimmed
- 1 onion finely chopped
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups beef broth
- 1 teaspoon Dijon mustard
- ¾ cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Boil egg noodles in salted water until al dente. Drain and set aside.
- In a Dutch oven or skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced ribeye steak, season with salt and pepper, and sear for 1-2 minutes per side until just browned but still pink in the center. Remove from pan.
- Add the remaining olive oil and chopped onion. Sauté for 4-5 minutes until soft and translucent.
- Add the butter and stir until melted. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. Slowly whisk in the beef broth. Add Dijon mustard and Worcestershire sauce. Simmer for 5-6 minutes until the sauce thickens.
- Remove pan from heat and let cool for 1-2 minutes. Stir in the sour cream until smooth and creamy. Do not return to heat.
- Return the steak to the pan and stir to coat. Warm through for 1-2 minutes. Serve over egg noodles and garnish with fresh parsley.
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Notes
- Ribeye Steak: This can be substituted with sirloin or tenderloin for a different texture. Ground beef can also be used.
- Sour Cream: Greek yogurt or crème fraîche can be used for a slightly tangier flavor.
- Dijon Mustard: Yellow mustard or whole grain mustard can be used for a milder or more textured sauce.
McKenna Powell says
I tried this recipe, it is delicious!!!
Lesley says
Delicious and easy! I added some garlic and a little liquid smoke for a little boost of flavor. Really quick to make also.
Jami Powell says
So glad to hear you enjoyed it, Leslie!
Jami Powell says
Our family loves this creamy stroganoff!
courtney says
The mustard in this recipe is very overpowering. I would leave that out for sure. No one in my family ate this because of the mustard flavor. I think the recipe could be good without it though!!
Jami Powell says
Thanks for your feedback, Courtney! Mustard can definitely be a strong flavor, especially if it’s not something your family enjoys. If you’d like to try the recipe again, you could either leave it out completely or swap it for something milder. I’d love to hear how it turns out if you give it another try!