Creamy Beef Stroganoff Recipe (No Mushrooms)

This Beef Stroganoff without mushrooms delivers all the classic flavor of the original—tender beef in a rich, creamy sauce—without any mushrooms. Perfect for picky eaters or allergy concerns, it’s a cozy, satisfying dinner served over egg noodles or mashed potatoes.

Ingredients

• 1 lb sirloin or flank steak, thinly sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups beef broth
• 1 tbsp Dijon mustard
• ¾ cup sour cream
• Salt and pepper, to taste
• Cooked egg noodles or mashed potatoes, for serving
• Fresh parsley, optional for garnish

Directions

1. Cook the noodles: Prepare egg noodles according to package instructions. Drain and set aside.
2. Sear the beef: In a large skillet, heat oil over medium-high heat. Season sliced beef with salt and pepper, then sear until browned on both sides. Remove and set aside.
3. Make the sauce base: In the same skillet, melt butter. Sauté the chopped onions and garlic until soft and golden.
4. Add broth and simmer: Stir in beef broth and Dijon mustard. Bring to a simmer and let reduce slightly for 5–7 minutes.
5. Add sour cream & beef: Reduce heat to low. Stir in sour cream until well combined. Return beef to the skillet and simmer for 5 more minutes until heated through and sauce thickens.
6. Serve: Serve hot over egg noodles or mashed potatoes. Garnish with fresh parsley if desired.

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