Beef Stroganoff Recipe Without Mushrooms

Name: Beef Stroganoff Recipe Without Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tbsp butter; 1 tbsp garlic (minced); 1 tsp salt; pepper (to taste); 2 pounds sirloin tip (cut into thin strips); 1 small onion (chopped); 16 oz sour cream (do not use fat-free); 8 oz mushrooms (sliced (optional))

When I first started dating James, I was excited to prepare my aunt’s treasured beef stroganoff recipe for him. The look on his face when he spotted the mushrooms, though? Pure dread. It turns out my history-teaching husband harbors a deep aversion to fungi in all forms! Years later, our son Neil has inherited this peculiar distaste, leaving me with a culinary challenge: reinvent a classic while honoring its essence.

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This beef stroganoff recipe without mushrooms has become one of our family’s most requested comfort meals. While my aunt might raise an eyebrow at this adaptation, I like to think she’d appreciate how I’ve kept her dish alive in my home, adjusting it to bring my own little family together around the table.

Beef stroganoff with creamy sauce and parsley over egg noodles in a black bowl.

For those of you navigating similar food preferences, my beef stroganoff without mushrooms delivers all the comfort of the original. Let me show you how simple it can be!

What you will find in this article:

Why This Recipe Works Without Mushrooms?

This beef stroganoff works beautifully without mushrooms because I focus on building rich flavor elsewhere. The key is deeply browning the beef and onions, which creates that satisfying savory taste. The result is a stroganoff that’s just as delicious as the traditional version, or maybe even better!

Want another version? Try my Beef Stroganoff with Potatoes Recipe for a delicious twist.

Ingredients You’ll Need

I believe that exceptional stroganoff starts with quality ingredients. This recipe doesn’t hide behind complicated techniques or hard-to-find components: it’s straightforward cooking that relies on good basics:

3 tablespoons of butter
1 tablespoon garlic
1 teaspoon salt
Pepper to taste
2 pounds sirloin tip cut into thin slices (I use top round cut into thin strips). Choosing the right cut of beef is essential for tender stroganoff.
1 small onion, chopped
1 16-ounce container sour cream (do not use fat-free)

Two raw ribeye steaks with marbling on a white background.

Equipment You’ll Need

Before diving into this recipe, make sure you have these simple kitchen tools on hand. Nothing fancy required, just the essentials:

Large skillet or wok (I prefer a deep skillet with high sides)
Sharp knife for thinly slicing the beef
Cutting board
Measuring spoons
Wooden spoon or heat-resistant spatula for stirring
Pot for cooking noodles to serve with the stroganoff

Step-by-Step Instructions

Prep the ingredients: Cut beef into thin strips and chop the onion.
Heat the base: Melt butter in a large skillet over medium heat.
Cook the beef: Add beef strips to the skillet and cook until they start to brown.

Sautéed beef strips in a stainless steel frying pan on a white marble surface.

Add flavoring: After 3 minutes, add the onion, garlic, salt, and pepper to the cooking beef.
Create the sauce: Once beef is fully browned, lower the heat and stir in sour cream. Heat through gently without boiling.
Serve: Spoon over hot noodles and enjoy immediately.

Creamy beef stroganoff with egg noodles and fresh herbs in a black skillet.

While this recipe is designed for my mushroom-averse family, I know many of you love the traditional version! If you’re a mushroom enthusiast, simply add 8 ounces of sliced mushrooms to the pan at the same time as the onions. They’ll cook down beautifully and infuse the sauce with that classic earthy flavor that many stroganoff purists crave.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes

Tips To Make The Best Beef Stroganoff Recipe Without Mushrooms

Slice the beef against the grain for the most tender results: I freeze the meat for about 20 minutes before slicing to make this easier
Don’t overcrowd the pan when browning the beef, as this causes steaming instead of searing
Keep your heat at medium-high (around 375°F) when browning the beef for the best caramelization
Reduce to low heat (about 250°F) once you add the sour cream to prevent curdling
Serve immediately while hot for the best flavor and texture
Use full-fat sour cream for a silky, rich sauce that won’t separate
Brown the onions well to develop deeper flavor that helps compensate for the missing mushrooms
Season generously: proper salt and pepper make a huge difference in the final taste
Cook the noodles al dente so they hold up well under the creamy sauce.

Note: When I say “cook the noodles al dente,” I’m referring to cooking pasta until it’s still slightly firm when you bite into it, rather than completely soft. The term “al dente” is Italian for “to the tooth,” meaning the pasta should offer a slight resistance when chewed.

For egg noodles (which are traditionally served with beef stroganoff), this typically means cooking them for 1-2 minutes less than the package directions suggest. I hope it’s all clear for you!

What To Serve With No Mushroom Beef Stroganoff?

In our home, I typically serve the “No Mushroom Beef Stroganoff Recipe” with one or two of these options:

Buttered egg noodles: They are the classic choice.
Steamed green beans with a light sprinkle of salt.
Simple green salad dressed with vinaigrette.
Roasted carrots with a touch of honey bring subtle sweetness that pairs beautifully with the stroganoff.
Crusty bread for sopping up every last bit of that delicious sauce (James and Neil insist on this!)
Cucumber salad
Steamed rice works wonderfully if you’re not in the mood for noodles
Roasted broccoli with garlic provides a nutritious complement.

What I love about these sides is that they’re all simple enough to prepare while the stroganoff is cooking, making this truly achievable for a weeknight family dinner.

Storage and Reheating Tips

Actually, when I make this beef stroganoff without mushroom, I often prepare a little extra for convenient meals later in the week. Here’s how I store and reheat it perfectly:

Refrigerator storage: Store cooled stroganoff in an airtight container for up to 3 days. I prefer to keep the sauce separate from any unused noodles to prevent them from becoming soggy.
Freezer option: While not ideal (the sour cream can separate slightly), you can freeze the stroganoff in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Gentle reheating: The key to reheating is low and slow! Use a saucepan over low heat, stirring occasionally. Add a splash of beef broth if the sauce has thickened too much.
Microwave method: If you’re in a hurry, reheat in the microwave at 50% power in short intervals, stirring between each until just heated through.
Freshen before serving: Based on my experience, a small dollop of fresh sour cream stirred in just before serving can revive the creamy texture.
Prepare fresh noodles: I always make fresh noodles when serving leftover stroganoff. It makes the meal taste almost like new!

Answering Your Questions

What to add to beef stroganoff for flavor?

When I want to boost the flavor in my mushroom-free stroganoff, I have a few go-to additions. Worcestershire sauce is my secret weapon, just a tablespoon adds incredible depth! A splash of good-quality brandy or dry white wine deglazes the pan beautifully and adds complexity. Don’t underestimate the power of fresh herbs either, a handful of chopped parsley or dill stirred in at the end brightens everything up.

What is the sauce in beef stroganoff made of?

My stroganoff sauce is beautifully simple! The base is sour cream. I always use full-fat for the richest, silkiest texture.

What is a good substitute for beef in stroganoff?

While beef is traditional, there are several delicious alternatives I’ve tried over the years! Boneless chicken thighs work beautifully when cut into strips and cooked the same way. For a faster version, ground turkey makes a surprisingly tasty stroganoff.

Can I make stroganoff without cream of mushroom soup?

Absolutely! In fact, my recipe doesn’t use cream of mushroom soup at all. Traditional stroganoff (even with mushrooms) was never made with canned soup.

Do You Look for More Recipes?

Creamy Dutch Oven Beef Stroganoff: Featuring succulent beef and a luxurious sauce, all prepared in the unmatched heat distribution of a Dutch oven.
If you’re exploring other comforting family meals, the Chicken Thigh Recipe for Kids might inspire another cozy dinner.
Keeping sodium low? You might enjoy checking out a flavorful option like the Low Sodium Chicken Thigh Recipe for future meal ideas.