Quick & Easy Beef Stroganoff Recipe No Mushrooms
This Beef Stroganoff recipe, without mushrooms, is your answer to a delicious, fuss-free weeknight dinner. We've taken the classic flavors you love and made them incredibly simple and quick to achieve, perfect for busy evenings when you need a hearty meal on the table fast. Enjoy a rich, flavorful stroganoff that’s guaranteed to become a family favorite – even without the mushrooms!
Equipment
- 1 Large Skillet 12-inch skillet
- 1 Cutting Board For prepping vegetables and beef
- 1 Knife Chef's knife
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
- 1.5 lbs Beef sirloin thinly sliced against the grain
- 1 large Yellow onion thinly sliced
- 2 cloves Garlic minced
- 1/4 cup All-purpose flour
- 2 cups Beef broth low sodium preferred
- 1 cup Sour cream full-fat
- 1/2 cup Heavy cream or whipping cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Olive oil or vegetable oil
- 1 teaspoon Paprika sweet or smoked
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black pepper freshly ground, or to taste
- To garnish Fresh parsley chopped (optional)
- To serve Egg noodles or rice, cooked
Instructions
- Pat the beef sirloin slices dry with paper towels. This helps them brown nicely. Season them generously with salt, pepper, and paprika. Tip: Drying the beef is crucial for getting a good sear, which adds depth of flavor to your stroganoff!
- Heat olive oil in a large skillet over medium heat. Add sliced onions and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Tip: Don't rush this step! Sautéing the onions and garlic properly builds a flavorful base for your stroganoff.
- Push the onions and garlic to one side of the skillet. Add the seasoned beef slices in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the beef for 2-3 minutes per side until browned. Tip: Overcrowding the pan will steam the beef instead of searing it. For best results, sear in batches!
- Sprinkle flour over the beef and vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce. Technique Tip: Cooking the flour briefly removes the raw flour taste and ensures a smooth, lump-free sauce.
- Gradually pour in beef broth, scraping up any browned bits from the bottom of the skillet. Stir in Dijon mustard and Worcestershire sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the beef is tender. Patience is Key: Simmering allows the flavors to meld together beautifully and the beef to become wonderfully tender.
- Remove the skillet from heat and gently stir in sour cream and heavy cream. Do not boil after adding the creams, as this can cause them to curdle. Important: Adding the dairy off the heat prevents curdling and keeps your sauce silky smooth.
- Serve your delicious Beef Stroganoff immediately over cooked egg noodles or rice. Garnish with fresh parsley, if desired. Serving Suggestion: Egg noodles or rice are classic choices, but mashed potatoes or even creamy polenta would also be fantastic!
Notes
You can adjust the amount of Dijon mustard to your taste. For a richer flavor, consider using bone-in beef sirloin and simmering for a longer time. Serve immediately for the best creamy texture.