Best 13 No Beef Stroganoff Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving for hearty and flavorful stroganoff but looking for a plant-based alternative? Step into the world of "No Beef Stroganoff," where mushrooms, vegetables, and a creamy sauce take center stage. With its versatility and ability to cater to various dietary preferences, this dish brings a symphony of flavors to your plate. Whether you're a seasoned vegan, vegetarian, or simply seeking to incorporate more plant-based meals into your routine, "No Beef Stroganoff" offers a delectable journey that promises to satisfy your taste buds and leave you feeling both nourished and inspired.

Here are our top 13 tried and tested recipes!

NO YOLKS® BEEF STROGANOFF



NO YOLKS® Beef Stroganoff image

A classic dish of sautéed beef and mushrooms served perfect over always smooth, firm and delicious NO YOLKS® Noodles.

Provided by NO YOLKS(R)

Categories     Trusted Brands: Recipes and Tips     NO YOLKS®

Time 35m

Yield 4

Number Of Ingredients 15

6 ounces NO YOLKS® Extra Broad Noodles
1 tablespoon vegetable oil
1 (8 ounce) package fresh sliced mushrooms
1 small onion, thinly sliced
1 clove garlic, minced
1 pound flank steak or London broil, cut into thin strips
3 tablespoons flour, divided
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 ¼ cups beef broth
6 tablespoons low-fat sour cream
1 tablespoon tomato paste
1 teaspoon paprika
2 tablespoons chopped Italian parsley

Steps:

  • Prepare noodles according to package directions.
  • Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. Remove from skillet (don't bother to wash skillet).
  • Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent crowding. Brown on both sides, about 2 minutes per side over medium heat. Remove when deep brown. Pour beef broth into skillet, scraping up browned bits in bottom of skillet. Reduce heat to low.
  • Combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture. Stir well. Pour the sour cream mixture back into the skillet. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). Stir in reserved mushroom mixture and beef and heat through, about 5 minutes. Serve over noodles. Garnish with chopped parsley.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 41.6 g, Cholesterol 52 mg, Fat 18.1 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 7.6 g, Sodium 516.1 mg, Sugar 2.3 g

BEEF STROGANOFF



Beef Stroganoff image

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 12

600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
2 tbsp vegetable oil (, divided)
1 large onion ((or 2 small onions), sliced)
300 g / 10 oz mushrooms (, sliced (not too thin))
40 g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth (, preferably salt reduced)
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped chives (, for garnish (optional))

Steps:

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

BEEF STROGANOFF



Beef Stroganoff image

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Steps:

  • Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
  • Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
  • Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
  • Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

BEEF STROGANOFF (NO SOUR CREAM)



Beef Stroganoff (No Sour Cream) image

Use a tender cut of beef such as steak for a deliciously tender and rich dish. Beef tenderloin when on sale is generally the cheapest cut out there. When buying a whole loin I save the end pieces after cutting into fillets for dishes like this or sandwiches. Yum!

Provided by Spammers

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs beef tenderloin, cut into strips (or which ever tender cut of beef you would prefer)
2 tablespoons olive oil
4 cups water
2 (1 1/4 ounce) packages lipton beefy dry onion soup mix
fresh cracked pepper
1 (10 ounce) fresh mushrooms, sliced or 2 (4 ounce) canned mushrooms, drained
hot buttered noodles
chopped fresh parsley

Steps:

  • Heat olive oil in large frying pan on medium high heat just under the smoking point. (You want the pan good and hot.).
  • Sear the meat on high heat just until browned. Remove.
  • Add the water and onion soup mixes to the pan.
  • Then add fresh cracked pepper and the mushrooms and bring it down to a low simmer until reduced by 1/3. Maybe 15 minutes or so.
  • Thicken with flour if needed.
  • Add back the meat and heat thoroughly.
  • Serve over hot buttered noodles sprinkled with fresh parsley and enjoy!

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY



Low-Carb Beef Stroganoff Recipe by Tasty image

Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive

Provided by Joey Firoben

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 ½ lb sirloin steak, cut into 1-inch (2 cm) cubes
kosher salt, to taste
pepper, to taste
oil, to taste
1 medium white onion
1 lb mushroom, sliced
1 cup beef broth
½ cup sour cream
1 large zucchini
thinly sliced chive, for garnish

Steps:

  • In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
  • Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
  • Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
  • Add the beef broth and scrape up any browned bits from the bottom of the pan.
  • Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
  • Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
  • Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
  • Use a vegetable peeler to slice the zucchini into ribbons.
  • Heat a drizzle of oil in a medium pan over medium-high heat.
  • Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
  • Top the zucchini with the stroganoff and a sprinkle of chives.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams

BEEF STROGANOFF (NO BUTTER)



Beef Stroganoff (No Butter) image

This is my grandpa's recipe, he often has this great dish ready and waiting for us when we visit him. He usually substitutes the sirloin for what he refers to as "Stir fry steak." He claims it is already cut to size all you need to do is cut it to length. He let me have the recipe to make at home, so here it is.

Provided by reallyoreilly

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 lb sirloin steaks or 1 lb round steak, cut 1/4 inch thick
1 (1 1/4 ounce) package beef stroganoff sauce mix
1 (1 1/4 cup) can consomme
1/2 lb wide egg noodles
1 (16 ounce) container sour cream (can be fat free)
1 lb fresh mushrooms, sliced (or 2 ~ 4oz cans pieces)
1/2 cup water
1/2 finely cut onion
1 garlic clove, peeled and finely chopped
1/4 cup olive oil
1 tablespoon minced chives
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon nutmeg
salt

Steps:

  • Cut meat strips into 1/4" by 1/4" by 1 1/2" pieces.
  • In a heavy skillet, heat olive oil. Add meat and brown well, then add onions, garlic and continue cooking until onions are clear. Add mushrooms and cook until done.
  • Add water, consommé, nutmeg, pepper, paprika and Stroganoff Seasonings. Cover and cook slowly until meat is tender. Stir occasionally.
  • Remove cover and cook until mixture thickens slightly.
  • Before serving add sour cream and chives and blend with noodles then serve.
  • Also can be served over mashed potatoes or rice.

Nutrition Facts : Calories 1015.7, Fat 67.5, SaturatedFat 28.3, Cholesterol 211.6, Sodium 561.7, Carbohydrate 52.5, Fiber 3.4, Sugar 3.9, Protein 50.8

GROUND BEEF STROGANOFF



Ground Beef Stroganoff image

This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
1 package (8 oz) sliced baby portabella mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 lb lean (at least 80%) ground beef
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 cup sour cream
6 cups cooked egg noodles
Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  • Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  • Serve with cooked egg noodles. Garnish with parsley.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g

BEEF STROGANOFF RECIPE BY TASTY



Beef Stroganoff Recipe by Tasty image

Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 13

2 lb beef sirloin, cut into 2 in cubes
salt, to taste
freshly ground black pepper, to taste
½ cup flour, divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 lb cremini mushroom, sliced
2 tablespoons cognac
2 cups beef broth
½ cup sour cream
½ cup fresh parsley, chopped
4 cups egg noodle, buttered, rice or potatoes, for serving

Steps:

  • In a medium bowl, season the beef with salt and pepper and toss to coat.
  • Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
  • In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
  • Melt the butter in the leftover meat drippings.
  • Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
  • Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
  • Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
  • Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
  • Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
  • Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
  • Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

NO SOUR CREAM BEEF STROGANOFF



No Sour Cream Beef Stroganoff image

I tried to find a recipe for beef stroganoff without sour cream because I didn't have any. The one I found didn't have white wine, which I like. So I took two recipes and combined them, tweaked to our taste. My husband and I really enjoyed what I came up with. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles.

Provided by rachelguerrero1740

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ pounds ground beef
salt to taste
1 tablespoon butter
1 (8 ounce) can mushrooms, drained
1 onion, chopped
1 clove garlic, minced
4 tablespoons flour
½ cup white wine
1 (10.5 ounce) can cream of mushroom soup
½ (10.5 ounce) can beef broth
Worcestershire sauce to taste

Steps:

  • Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.
  • In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.

Nutrition Facts : Calories 472.9 calories, Carbohydrate 17.3 g, Cholesterol 111 mg, Fat 27.6 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 10.8 g, Sodium 962.5 mg, Sugar 4.2 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

EASY BEEF STROGANOFF



Easy Beef Stroganoff image

I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

4-1/2 cups uncooked yolk-free noodles
1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, halved and sliced
3 garlic cloves, minced
1 tablespoon reduced-fat butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons tomato paste
1 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.

Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

BEEF STROGANOFF



Beef stroganoff image

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.

Provided by Elena Silcock

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

Steps:

  • Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
  • Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
  • Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
  • Season everything well, then tip onto a plate.
  • Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
  • Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
  • Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
  • Cook over a medium heat for around 5 mins.
  • Scatter with some chopped parsley, and serve with pappardelle or rice.

Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Use a variety of mushrooms: Using a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, adds depth of flavor and texture to the stroganoff.
  • Don't crowd the pan: When cooking the mushrooms, don't crowd the pan or they will steam instead of sautéing. Cook them in batches if necessary.
  • Use a good quality white wine: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, will add flavor and acidity to the stroganoff. Avoid using cooking wine, as it is typically of poor quality.
  • Simmer the stroganoff until the sauce has thickened: This will help the flavors to meld and develop. Simmer for at least 30 minutes, or longer if desired.
  • Serve the stroganoff over your favorite pasta or rice: Stroganoff is traditionally served over egg noodles, but it can also be served over mashed potatoes, rice, or even cauliflower rice.

Conclusion:

No-beef stroganoff is a delicious and versatile dish that can be tailored to your own taste. It's a great way to enjoy the flavors of stroganoff without the meat. With its creamy sauce, tender mushrooms, and flavorful vegetables, no-beef stroganoff is sure to be a hit with everyone at your table.

Related Topics