This easy beef stroganoff without sour cream is the ultimate, perfect comfort food! Tender beef slices are simmered in a rich creamy sauce with mushrooms and a few spices. It has that all-day cooked flavor, but is on the table in 30 minutes!
This easy beef stroganoff recipe is one of those classic, “throwback” dishes that will ALWAYS satisfy! My Old Fashioned Sloppy Joes are the same way! Retro, but always amazing!! Same with this Old Fashioned Pot Roast , this Tuna Mac and Cheese and this classic, Old Fashioned Ham Salad! Love my retro dishes!!!
Most of the “original” recipes for beef stroganoff contain sour cream. In this recipe, we lighten things up just a bit and use Greek yogurt. The result is every bit (if not more!) delicious than the original recipe!
The best part? It’s on the table in 30 minutes and makes a great, comforting weeknight meal!
You’ll need the following ingredients to make this delicious, homemade beef stroganoff recipe:
Beef: Tender beef is a must in this dish! I usually use flank steak, sliced thinly. Top sirloin, sirloin tips (sliced thinly), beef tenderloin, skirt steak, boneless rib eye and filet mignon also work wonderfully!
Mushrooms: Regular white button mushrooms, baby portobellos or cremini mushrooms (or a combo!) all work perfectly.
Egg Noodles: You can also serve this dish over pasta (such as Rotini), rice or mashed potatoes!
Dry Mustard: This ingredient is optional, so if you don’t have any on hand, no worries. It just adds a subtle tang and depth to the dish that is so delish!
Greek Yogurt: Make sure to get full fat (whole milk) Greek yogurt. Low fat varieties tend to separate and not look so great in this dish 🙂
HOW TO MAKE BEEF STROGANOFF WITHOUT SOUR CREAM: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Boil up your egg noodles. While noodles are boiling, quickly cook beef in a large skillet. Transfer meat to a plate and cover with foil; set aside.
Step 2: To the same pan, melt butter. Add onions and cook 2-3 minutes. Then add mushrooms and garlic.
Step 3: Whisk together beef stock, Worcestershire sauce, flour, thyme and dry mustard (if using). Cook 3-4 minutes until sauce has thickened.
Step 4: Over low heat, stir in yogurt. Then add beef back to the pan. Cook until heated through. Season with salt and fresh black pepper if needed. Serve over egg noodles.
RECIPE TIPS & TRICKS
- I don’t like my sauce for this dish to be super thick. However if you want a thicker sauce, you can whisk 2 teaspoons of flour with 1/4 cup of beef stock and add it in at the end.
- Make sure you are using full fat/whole milk Greek yogurt in this dish. The lower fat content yogurt tends to split and look grainy in this dish. Also, be sure your heat is on LOW when adding in the yogurt or it may turn grainy.
STORAGE & REHEATING
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat, either nuke your leftovers in the microwave for 1-2 minutes until heated through. You can also warm it in a pan on the stove over medium heat until hot. Add a splash of beef stock if the sauce seems too thick.
- Freezing: If you want to make this recipe to freeze, make the recipe without adding the Greek yogurt. When you are ready to serve, thaw the dish and reheat it in a large pan. After the dish is heated through, turn the heat down to low and stir in the Greek yogurt.
HOW TO SUBSTITUTE SOUR CREAM IN BEEF STROGANOFF
Two of the best substitutes for sour cream in beef stroganoff are: Greek yogurt and cream cheese.
This recipe uses 1/2 cup of full-fat Greek yogurt in place of sour cream. Greek yogurt has the slight acidic “tang” that is closest to the flavor of sour cream.
You can also substitute 1/2 cup of cream cheese in this recipe, which will yield a thicker, richer sauce.
Both options are delicious!
OTHER ADDITIONS AND SUBSTITUTIONS
Beef: Tender beef is a must in this dish! I usually use flank steak or top sirloin tips, sliced thinly. Beef tenderloin, skirt steak, rib eye and filet mignon also work wonderfully!
Mushrooms: If you are a mushroom hater like my husband, check out my 14 Substitutes for Mushrooms. You might find an alternative you like!
Spice: Need a little spice in this dish? Add 1/2 teaspoon or so of red pepper flakes!
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OTHER COMFORT FOOD YOU’LL LOVE
Easy Beef Stroganoff (without Sour Cream)
- 1 tbsp olive oil vegetable oil or canola oil are also fine
- 1 lb. flank steak, sliced into thin strips against the grain See Note 1
- 2 tbsp butter
- 2 cups fresh mushrooms, sliced white button mushrooms, cremini, baby portobellos, are all great
- 2 cups onions, sliced about 1 medium onion
- 1 tbsp garlic, minced the BEST garlic chopper!
- 1 tsp salt, plus more to taste
- 2 cups beef stock
- 1/2 cup whole milk Greek yogurt See Note 2
- 1 tbsp Worcestershire sauce
- 3 tbsp all purpose flour
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
- 1/2 tsp dry mustard optional
- freshly ground black pepper, to taste
- 1 lb. egg noodles for serving
- fresh parsley or chives for serving optional
- In a large pot of boiling water, add egg noodles. Cook until al dente, according to package directions.
- While the noodles are boiling, heat one tablespoon oil a large skillet over medium-high heat.
- When oil is hot, add beef to the skillet in a single layer. Cook for 2 minutes on one side without stirring or tossing the meat. You want it to get a nice sear on one side. After 2 minutes, toss meat and cook 1 minute more (it's ok if the meat isn't completely cooked yet). Transfer meat to a plate and cover with foil.
- Turn pan down to medium heat and melt butter. Add onions and cook, stirring occasionally, 2-3 minutes until onions are slightly softened. Then add garlic and mushrooms and cook 2 minutes more. Stir often to make sure garlic doesn't burn.
- In a large measuring cup or small bowl, whisk together beef stock, flour, thyme, Worcestershire sauce and dry mustard (if using). Add mixture to the pan, scraping up any brown bits on the bottom of the pan. Turn heat up a bit and bring to a boil. Cook 3-4 minutes until sauce has thickened.
- Turn to low heat. Add in Greek yogurt and stir to combine. Then, add in reserved beef and all the juices from the plate. Cook 2-3 minutes more, stirring often, until beef is cooked and everything is heated through. Taste and season with salt and pepper if needed.
- At this point, you can either toss your egg noodles right in with the beef and mushroom sauce, or just spoon the mixture over the egg noodles on individual plates. Garnish with fresh parsley or chives, if you like!