Make this Beef Stroganoff without Mushrooms for the whole family. This perfect feel-good and easy recipe will become a go-to weeknight dish to serve up.
- Beef: Use your favorite cut of beef for this recipe. I like using a New York strip steak, but any cut will work just fine.
- Wine: You generally want to use a dry white wine for stroganoff, but you can use red in a pinch, or omit completely.
- Onion: Cut a sweet yellow onion into slices. Everyone likes stir-fried onion in their dishes!
- Butter & Oil: Using a mix of butter and oil will help the cooking of all ingredients.
- Beef Broth: Adding beef broth to your beef stroganoff will amplify the beef flavor of the dish.
- Egg Noodles: I like using extra-wide egg noodles, but truthfully you can use your favorite noodle. Remember to butter liberally once the noodles are drained.
- Sour cream: Some recipes use heavy whipping cream to add some richness to the stroganoff but I find that adding sour cream gives the same result without being too heavy.
How to Make Beef Stroganoff
First, start with your steak. Cut the steak into think strips. Remember to cut against the grain to keep the meat tender.
Use a large nonstick pan and heat over medium heat. Add the vegetable oil to the pan and add in the strips of beef. Sear on both sides for about 30 seconds. Transfer the beef to a plate and allow it to rest. It’s okay if the beef is not cooked all the way through.
In the same pan, add the butter. Once the butter is melted, add in the sliced onions. Let the onions sweat down for about 7 minutes. Once the onions are translucent and fragrant, add in the garlic. Stir the onions and garlic together and fry for about 3 minutes.
When the garlic is fragrant, deglaze the pan with the white wine. Bring the wine to a simmer and add the beef broth.
Add the cornstarch to a bit of cold water. Mix well until a slurry forms. Add the cornstarch slurry to the pan and mix well. Allow the sauce simmer and thicken for about 5 minutes.
Once the sauce has reached desired thickness, take the pan off the heat and the strips of beef back in and then stir in the sour cream and mustard.
Serve your beef stroganoff without mushrooms over the buttered egg noodles.
Garnish with chives or green onions if desired.
Best Steak for Beef Stroganoff
- Beef Tenderloin: This cut of beef has less fat on it, but is incredibly tender. Remember to cut against the grain so that the steak remains tender.
- Ribeye Steak: Often this cut is more flavorful and gives a very “beefy” flavor. There is less marbling, but bigger fat deposits.
- New York Strip: New York strip steaks usually have a fat cap on one end of the steak. You can choose to keep the fat cap or remove it with a sharp knife. Another option is to cut off the fat but fry the steak with it in the pan so the steak absorbs some of the fat as it cooks.
- Ground Beef: Yes, contrary to popular belief, you can use up that ground beef that you’ve been looking to use up. Instead of searing strips of steak, you will cook the ground beef and then transfer it to a plate.
What if I want to add mushrooms?
Traditionally, mushrooms are served in Beef Stroganoff. If you’d like to add mushrooms into this recipe, it will be a welcome addition.
The best way to add mushrooms into Beef Stroganoff is to fry the mushrooms first and then set them aside in a separate bowl.
Once the beef stroganoff is finished, stir the mushrooms into the pan, or keep them separate and allow people to serve themselves.