Experience the rich, creamy flavors of our Creamy Beef Stroganoff without Mushrooms recipe. This incredible dish combines tender ribeye steak, tangy sour cream, and a savory beef broth to create a comforting meal.
Not a pasta fan? Serve it over Creamy Mashed Potatoes with Sour Cream.
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Beef Stroganoff is a classic Russian dish known for its tender beef and creamy sauce. Traditionally made with mushrooms, this version omits them for a lighter, equally delicious experience.
If you like this stroganoff recipe, you may also love our Medium Rare Filet Mignon Recipe, our Mississippi Roast, or our Authentic Cuban Ropa Vieja.
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: Perfect base to soak up the creamy sauce.
- Ribeye Steak: Thinly sliced for tenderness and rich flavor. 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: Thickens the sauce to the perfect consistency.
- Beef Broth: Provides a savory depth of flavor.
- Dijon Mustard: Adds a tangy kick.
- Sour Cream: This creates a creamy texture and rich flavor.
- Olive Oil: Used for cooking the steak and onions.
- Fresh Parsley: For a fresh garnish that adds color and brightness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Ribeye Steak: This can be substituted with sirloin or tenderloin for a different texture.
- 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.
How to Make Creamy Beef Stroganoff without Mushrooms
STEP ONE: Prepare the Noodles
Boil a large pot of salted water. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
STEP TWO: Prepare the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak, season with salt and pepper, and cook until browned. Remove from the skillet and set aside.
STEP THREE: Cook the Onion
In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped onion and cook until soft and translucent.
STEP FOUR: Make the Sauce
Reduce heat to medium and add the butter to the skillet. Once melted, sprinkle flour over the onions and cook, stirring constantly, for about 1-2 minutes. Gradually add the beef broth, whisking continuously to prevent lumps.
Stir in the Dijon mustard and bring to a simmer. Reduce heat to low and add the sour cream, stirring until smooth and creamy. Add the cooked steak back to the skillet and heat through. Serve over egg noodles and garnish with fresh 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 Partially freeze the steak before slicing to ensure thin, even pieces.
✔️ DO Add the sour cream last.
❌ DO NOT Boil the sauce after adding it to prevent curdling.
How Should I Store and Reheat this Recipe?
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.
To thicken beef stroganoff sauce, you can use a roux made from butter and flour, or create a slurry with cornstarch and cold water. Gradually add it to the simmering sauce until the desired consistency is reached.
More Beef Recipes You'll Love ♥️
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📖 Recipe
Creamy Beef Stroganoff without Mushrooms
Equipment
- Large Pot
- Large skillet
- Whisk
- Spatula
- Knife and cutting board
Ingredients
- 10 ounces egg noodles
- 1 partially frozen boneless ribeye steak about 12-16 oz, thinly sliced
- 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 a large pot of salted water. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced ribeye steak, season with salt and pepper, and cook until browned and cooked to your liking. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the finely chopped onion. Cook until the onion is soft and translucent.
- Reduce the heat to medium and add the butter to the skillet with the onions. Once melted, sprinkle the flour over the onions and cook, stirring constantly, for about 1-2 minutes. Gradually add the beef broth, whisking continuously to prevent lumps. Stir in the Dijon mustard and Worcestershire sauce, bringing the mixture to a simmer. Reduce the heat to low and add the sour cream. Stir until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Add the cooked ribeye steak back into the skillet with the sauce. Stir to combine and heat through.
- Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley.
Jami Powell
Our family loves this creamy stroganoff!
courtney
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
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!