Go Back
Beef Stroganoff Recipe Without Cream Of Mushroom Soup

Beef Stroganoff Recipe Without Cream Of Mushroom Soup - Freshly Ingredients

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. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Russian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 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 can beef broth 10.5 ounce
  • - 1 teaspoon Dijon mustard adds a little tang
  • - 1 can sliced mushrooms, drained 6 ounce
  • - 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

Method
 

  1. 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.
Step 1: Prepare the Beef
  1. 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.
Step 2: Brown the Beef
  1. 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!
Step 3: Cook the Onions
  1. 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.
Step 4: Create the Sauce Base
  1. 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.
Step 5: Add Mustard and Simmer
  1. 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.
Step 6: Incorporate Mushrooms and Cream
  1. 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.
Step 7: Serve and Enjoy
  1. 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.

Notes

- 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.