Creamy Beef Stroganoff without Mushrooms
Beef Stroganoff Without Mushrooms is a creamy skillet dinner made with thin-sliced ribeye, sour cream, and a simple roux for a silky sauce with no canned soup required. This stovetop recipe is designed for families who love classic comfort food but prefer it without mushrooms or processed shortcuts. The quick sear on the steak keeps it tender, while the sour cream adds the signature tangy finish that makes stroganoff so comforting.
Servings: 4
Calories: 683kcal
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.
Notes
Storage Store beef stroganoff in an airtight container in the fridge for up to 3 days.
Freeze Freeze in an air tight container for up to 3 months.
Reheat: Reheat gently in a skillet over medium-low heat, adding broth or cream to loosen the sauce.
Substitutions
- 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.
Nutrition
Calories: 683kcal | Carbohydrates: 60g | Protein: 25g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 768mg | Potassium: 526mg | Fiber: 3g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 3mg
