When I think about family dinners, one dish that always brings back warm memories is beef stroganoff. It's the kind of comfort food that deserves to steal the spotlight alongside some fluffy egg noodles. The richness of the beef combined with a luscious sauce just makes everything feel right in the world.
And let me tell you, this beef stroganoff recipe without cream of mushroom soup is simply a game-changer. Let's dive into how to prepare it!
Beef stroganoff might seem like an intimidating dish to tackle, but I assure you, it’s quite straightforward. This classic Russian dish offers tender beef and a savory sauce that can be both fulfilling and comforting.
Even better, in today's recipe, we’re leaving behind the traditional cream of mushroom soup in favor of a fresher, more flavorful approach. Get ready for a version that celebrates the essence of stroganoff, delivering every bit of the joy without the can!
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The flavor profile of beef stroganoff is all about warmth and richness. It combines the deep umami flavors of the beef, complemented by the earthiness of mushrooms and a hint of acidity from the white wine. The sour cream adds a tangy creaminess that beautifully balances the dish. It all melds together, providing each bite with a pleasant depth of flavor that keeps you coming back for more.
What sets this beef stroganoff apart from others is not just the absence of cream of mushroom soup but how we make up for it. By using fresh ingredients like flavorful beef broth, white wine, and sour cream, this rendition serves up a taste that's less processed and way more wholesome. The addition of green onions adds a fresh twist, enhancing the flavor even further. This dish proves you don’t need a can to create something luxurious.
Here's what you'll need for this beef stroganoff recipe, with a few tweaks to enhance the flavor:
- 2 pounds beef chuck roast, cut into strips
- 4 ounces butter
- 4 green onions, sliced (white parts only)
- 4 tablespoons all-purpose flour
- 1 (10.5 ounce) can beef broth
- 1 teaspoon Dijon mustard (adds a little tang)
- 1 (6 ounce) can sliced mushrooms, drained
- ⅓ cup sour cream
- ⅓ cup white wine
- ½ teaspoon salt (add more to taste)
- ½ teaspoon ground black pepper (adjust according to preference)
- ½ teaspoon garlic powder (for extra depth)
- ½ cup fresh parsley, chopped (for garnish)
Ingredients From : allrecipes.com
Once you gather all your ingredients, it’s time to get cooking! This dish comes together in a few simple steps, and you'll be shocked at how easy it is to whip up a creamy stroganoff without any of those canned ingredients.
Start by trimming any fat or gristle from the chuck roast. Cut it into strips about ½-inch thick and 2-inches long. Season the pieces with half a teaspoon of salt and half a teaspoon of pepper. You want to ensure each piece is well-seasoned to contribute to the overall flavor.
In a large skillet, melt the butter over medium heat. Once it’s hot and bubbly, add the beef. Brown the meat quickly on all sides. This should take about 5 to 7 minutes. Don’t overcrowd the pan; you want that nice sear rather than steam. If your skillet is small, do it in batches!
Once the beef is browned, push the pieces to one side of the skillet. Now, toss in the sliced green onions and cook for about 3 to 5 minutes until softened. This will add a lovely layer of flavor. Stir the beef together with the onions to combine.
Sprinkle the flour over the mixture in the skillet while it’s still hot. Stir it into the pan juices on the empty side. This helps create a roux-like base for the sauce. Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring this mixture to a gentle boil.
Reduce the heat to low after it starts to boil and stir in the Dijon mustard. This bit of acidity elevates the dish! Cover the skillet and let it simmer for about an hour or until the beef is nice and tender. Stir occasionally, so nothing sticks to the bottom of the skillet.
About five minutes before serving, fold in the drained mushrooms, sour cream, and white wine. Keep stirring until everything is heated through. Taste for seasoning, adding extra salt and pepper if necessary. The result should be a creamy, velvety sauce that envelops the beef.
Serve the beef stroganoff over hot, cooked noodles. For an added touch, sprinkle chopped fresh parsley over the top. That's it! You’ve just created a homemade beef stroganoff that rivals any restaurant.
- Choose the right cut: Beef chuck roast is ideal as it becomes tender when slow-cooked.
- Don’t rush the browning: Searing the meat well adds rich flavor; allow each piece enough space in the pan.
- Adjust the thickness: If you prefer a thicker sauce, add a splash more flour or let it simmer longer. For a thinner consistency, just add more beef broth.
- Fresh herbs make a difference: Add fresh herbs at the end for pops of flavor—thyme or parsley works wonderfully.
- Taste as you go: Always check the seasoning before serving. The right balance of salt and pepper elevates the dish.
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stove over low heat, adding a little more broth if needed to loosen the sauce. You can also freeze the stroganoff for up to three months—just be sure to let it cool completely before freezing.
- Serve with egg noodles: The classic pairing that absorbs the sauce beautifully.
- Try over rice: A great alternative that also soaks up the flavors.
- Serve with crusty bread: Perfect for sopping up every last bit of sauce.
- Add a side of veggies: Steamed broccoli or roasted green beans balance the richness well.
- Garnish generously: Don’t skip a sprinkle of fresh parsley or herbs to brighten up the dish.
- Chuck roast can be swapped with flank steak: For a leaner option.
- Dijon mustard can be replaced with yellow mustard: If that’s what you have on hand.
- Sour cream can be substituted with Greek yogurt: For a tangy twist.
- White wine can be changed to beef broth: If you prefer to omit the alcohol.
- Fresh parsley can be swapped with chives: For a different flavor profile.
Beef stroganoff is a classic dish, and this version without cream of mushroom soup really highlights the flavors of fresh ingredients. The combination of tender beef, savory broth, and tangy sauce serves up all that cozy comfort you crave without relying on canned goods.
It’s straightforward to prepare, making it a perfect choice for an easy weeknight dinner that’ll make everyone feel at home. So roll up your sleeves, fire up that skillet, and let’s dive into the flavors of this delightful dish!
Beef stroganoff might seem like an intimidating dish to tackle, but I assure you, it’s quite straightforward. This classic Russian dish offers tender beef and a savory sauce that can be both fulfilling and comforting.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Choose the right cut: Beef chuck roast is ideal as it becomes tender when slow-cooked.
- Don’t rush the browning: Searing the meat well adds rich flavor; allow each piece enough space in the pan.
- Adjust the thickness: If you prefer a thicker sauce, add a splash more flour or let it simmer longer. For a thinner consistency, just add more beef broth.
- Fresh herbs make a difference: Add fresh herbs at the end for pops of flavor—thyme or parsley works wonderfully.
- Taste as you go: Always check the seasoning before serving. The right balance of salt and pepper elevates the dish.
Charlotte Shapiro is a registered dietitian and the author of Freshly Ingredients, a blog dedicated to easy, nutritious, and flavorful recipes. Based in Alaska, Charlotte draws inspiration from local ingredients and diverse cuisines to create balanced meals that are simple to prepare. With a passion for making healthy eating accessible, she shares practical tips and recipes that fit into busy lifestyles. Through her blog, Charlotte aims to empower readers to enjoy wholesome, home-cooked meals without the hassle.