Beef Stroganoff No Sour Cream Food

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

CROCK POT BEEF STROGANOFF

Steps:

• While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Add meat, onions and garlic to slow cooker. You can add mushrooms now or halfway through cooking if you like firmer mushrooms (I add mine halfway through).
• Whisk all of the Beef Gravy Broth ingredients together in a medium saucepan until flour is mostly dissolved. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. It might seem thick but will thin as moisture is released from the mushrooms, onions and meat. Add to slow cooker and stir until evenly combined.
• Cook on HIGH for 3-5 hours or on LOW for 7-9 hours. Beef is ready when it is melt in your mouth tender. Once tender, stir in cream cheese until melted followed by sour cream until combined.
• Serve with egg noodles and additional sour cream, salt and pepper if desired. Thin with milk for less creamy sauce if desired.

THE BEST BEEF STROGANOFF

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.

GROUND BEEF STROGANOFF

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.

NO SOUR CREAM BEEF STROGANOFF

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.

BEEF STROGANOFF

Steps:

• Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
• Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
• Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
• In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

HEALTHIER BEEF STROGANOFF

Steps:

• In a large pot filled with salted water, cook the egg noodles according to the package instructions.
• As your pasta water is coming to a boil, sautee the beef with 2 tablespoons of oil in a large skillet over medium-high heat. Season with salt and pepper.
• Let the meat cook for 3 minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set aside. (If the meat doesn't fit in 1 layer, you may need to work in batches).
• With the remaining oil, sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft.
• Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don't want to use alcohol.
• In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour until smooth.
• Once the wine has cooked off pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally.
• Add the Greek yogurt and stir until combined. Return the beef back into the skillet, stir to combine and season with additional salt and pepper if needed.
• Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley.
• Enjoy!

BEEF STROGANOFF (NO SOUR CREAM)

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!

GROUND BEEF STROGANOFF

Steps:

• Prepare noodles according to package directions. When they are cooked, drain and set aside.
• In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
• Add the onions to the pan and sauté, stirring frequently, until translucent and soft - about 5 minutes.
• Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
• Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
• Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.

RECIPE FOR DAIRY-FREE BEEF STROGANOFF WITHOUT SOUR CREAM

Steps:

• Cook noodle per box instruction.
• Wash and slice mushroom evenly.
• Thinly slice onion, crush garlic, and chop parsley.
• In a deep skillet or deep saucepan over high heat, add 1 tablespoon butter and crushed garlic.
• Stir till golden and fuming aroma then add ground beef.
• Keep stirring to brown the beef.
• Carefully skim off liquid fat from pan.
• Add 2 cups of broth, ½ cup of wine, 1 teaspoon Worcestershire sauce, 1 Tablespoon mushroom seasoning and ¼ teaspoon salt.
• Bring to boil and stir for 2 minutes before adding sliced onion and mushroom. Then reduce heat and simmer for 10-15 minutes.
• Gently swoop out the "hard" precipitated top layer of coconut cream.
• Whisk to mix 1 cup of the coconut liquid with 2 tablespoons of flour, then evenly pour over simmering meat while stirring constantly.
• When everything is thick evenly, add in the swooped out hard coconut cream and 1 tablespoon of apple cider vinegar.
• Stir well to mix (do not boil), re-season with salt and ground pepper to taste and remove from heat.
• Sprinkle on some fresh chopped parsley for decoration and serve hot over noodle or pasta.

SLOW COOKER BEEF STROGANOFF RECIPE

Steps:

• Grease crockpot with cooking spray.
• Directly in the crockpot, whisk together 1/4 cup broth, milk, white wine, salt, pepper, onion powder, parsley, celery seed, and paprika.
• Stir in butter, mushrooms, onion, and steak.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours.
• Whisk together the other 1/4 cup beef broth, flour, and sour cream.
• Stir into the crockpot and cook, UNCOVERED, for an additional 30 minutes.
• Serve over cooked egg noodles!

BEEF STROGANOFF

Steps:

• Heat olive oil in a large saucepan over high heat. Sear the beef for about 5 minutes, flipping half way so that both sides of the meat are browned. Season with salt and pepper.
• Add in the chopped onion and garlic, tossing everything together for about 3 minutes, until onion is soft.
• Pour in the beef broth and make sure to scrape off any of browned bits from the bottom of the pan.
• Add in the sliced mushrooms, stir together and turn heat to low. Let everything simmer for 30 minutes, stirring occasionally.
• In a separate bowl, mix together sour cream, dijon mustard, and xanthan gum. Ladle out about 1/2 cup of the hot beef broth and slowly stir it into the sour cream mixture. (This step is to prevent the sour cream from curdling.)
• Next, pour the sour cream mixture in with the meat and stir until it is fully incorporated. Let everything simmer for a few minutes until sauce has thickened.
• Serve Stroganoff over zucchini noodles and sprinkle with chives, if desired.

ONE-POT HAMBURGER HELPER BEEF STROGANOFF

Steps:

• Heat a large skillet over medium-high heat with olive oil.
• Add the onions and cook, stirring, for 2 to 3 minutes. Add the ground beef. Brown the beef, garlic powder, onion powder, paprika, salt and pepper. Cook, breaking up the meat with the back of a spoon, until no longer pink, 5 to 7 minutes. [If you feel like there is too much excess fat, drain off but reserve about 2 tablespoons of the fat to saute the mushrooms in.]
• Add the dijon mustard and mushrooms and cook, stirring, until well-combined and when the mushrooms have soaked up some of the excess fat and are softened, 3 to 4 minutes.
• Then, add the uncooked wide egg noodles, beef broth and white wine vinegar. Bring to a boil and cook, stirring often, until noodles are tender and liquid has been absorbed, about 12 minutes.
• Remove skillet from heat and stir in the sour cream. Taste and add more salt, if desired. Garnish with thyme, serve and enjoy!

CREAMY BEEF AND MUSHROOM STROGANOFF

Steps:

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
• Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
• Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
• While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
• Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
• Add the pasta or noodles into the pan and garnish with parsley.

BEEF STROGANOFF

Steps:

• In a large mixing bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt, and 1/4 teaspoon black pepper. Add beef patted dry with paper towels to this mixture and toss to coat.
• Heat oil over medium-high heat in a Dutch oven. Add the coated beef to the Dutch oven in batches and cook until browned on all sides. Transfer to a plate.
• Reduce the heat to medium and add the sliced onion. Cook for about 4 minutes, stirring often until softened. Add the brandy and wine and cook for about 1 minute, scraping the pan with a spoon.
• Return the meat to the pot and add the beef broth. Bring it to a boil, reduce heat to low, and cover and simmer for about 1 1/2 hours or until the beef is tender.
• Transfer one cup of broth to a small bowl. Add the remaining 3 tbsp flour to it and whisk until smooth. Add the flour mixture to the pot and season to taste.
• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring often, until golden brown.
• Add the mushrooms to the meat mixture and simmer for 30 minutes. Stir in the sour cream and season to taste with salt and pepper.
• Serve beef stroganoff over buttered noodles. Garnish with sour cream and chopped chives.

SIMPLY BEEF STROGANOFF

Steps:

• In a large saucepan over medium-high heat, melt butter and fry onions until soft, approx 5 - 7 minutes.
• Add the coated beef strips to the pan and sear until sealed (avoid cooking for longer than 3 - 4 minutes)
• Add the mushrooms, 1 Tbsp of Simply Stroganoff Seasoning and 1 cup of water, let simmer until water reduces and mushrooms soften, approx 3 - 4 minutes.
• Add the sour cream and stir through any remaining Simply Stroganoff Seasoning. 
• Stir until well combined and serve. 
• Can be served with mashed potato, creamy cauliflower, rice, pasta or on its own. 

EASY BEEF STROGANOFF (WITHOUT SOUR CREAM)

Steps:

• 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!

INA GARTEN BEEF STROGANOFF

Steps:

• First, you want to flatten the steaks to about 1/3" thick with the use of your fist, rolling pin, or mallet.
• Now slice the steaks into 1/5" strips, and if there are any long ones then cut them in half and make sure to discard excess fat, after that sprinkle with a pinch of salt and pepper.
• Next, heat 1 tablespoon of oil in a large skillet over high heat, then scatter half the beef in the skillet and make sure to quickly spread it with tongs.
• Let the beef cook for about 30 seconds untouched until browned, then quickly turn it quickly as best you can, then Leave untouched for another 30 seconds to brown.
• Now immediately remove the beef onto a plate, don't worry if you see few pink bits, that's fine.
• Next, add the remaining tablespoon of oil and repeat with the remaining beef.
• You want to turn the heat down to medium-high then add melt, butter, and onions, cook for 1 minute, then mushrooms need to be added and cooked until golden.
• After that scrape the bottom of the frypan to get all the golden bits off, then add flour and cook while stirring for about 1 minute.
• At this point, you want to add half the broth while stirring, once incorporated, add the remaining broth and start stirring then add sour cream and mustard.
• Stir until the mixture is incorporated, don't worry if it looks split as the sour cream will melt as it heats.
• Bring to simmer, then reduce heat to medium-low, once the stroganoff sauce thickens reached the consistency of pouring cream (it should take about 3 to 5 minutes) you can adjust salt and pepper to taste.
• Next, add the beef back in alongside the plate juices and simmer for 1 minute, then remove from stove immediately.
• Finally serve your Ina Garten Beef Stroganoff over pasta or egg noodles, also sprinkled with chives if desired.

GROUND BEEF STROGANOFF

Steps:

• ** Fill a pot with water and start it boiling while you cook the ground beef mixture. That way once the meat is ready to simmer, the water is already boiling and you just have to add your egg noodles in.
• In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, garlic powder, onion powder, salt & pepper until ground beef is no longer pink. Drain the excess grease/liquid.
• Whisk together the contents of the gravy packet with the cold water until combined. Pour this into the ground beef.
• Add the sour cream and cream of mushroom soup and stir everything together until combined.
• Let the mixture simmer over medium or medium-low heat while the noodles cook (about 10 minutes).
• Cook noodles according to package instructions. Remember to add about 1 teaspoon of salt to the boiling water so the noodles have flavor. When the noodles are done cooking, drain them but do not rinse them.
• Add the noodles and dried parsley into the creamy ground beef mixture and stir together to combine.
• Serve!

STROGANOFF (WITHOUT SOUR CREAM!)

Steps:

• Brown ground beef in skillet, then add in mushrooms and onion and cook until tender. stir in the remaining ingrediants (your choice if you want to use the sour cream) except noodles. Use cornstarch mixed with water to thiken as needed. Serve over egg noodles. Enjoy!

BEEF STROGANOFF (NO SOUR CREAM!)

Steps:

• 1. Dust beef chunks with flour. Brown in skillet with butter. Add a dash of pepper while cooking.
• 2. Add 1 can beef broth, sliced mushrooms, onion, garlic salt. Cover and simmer slowly, 1 hour, stirring occasionally.
• 3. Add 1 c. heavy whipping cream and cook on low heat until slightly thickened, approx. 5 min.
• 4. Serve over wide cooked noodles. Sprinkle with fresh parsley to pretty it up for company.

BEEF STROGANOFF IN THE INSTANT POT

Steps:

• Chop Onions and Beef. Set instant pot to saute, add oil. Once oil is hot, add onions and saute until translucent. Should take about 3 minutes. Stirring constantly so they do not burn.
• Season Beef with salt and pepper to taste. Add to the pot and brown evenly on all sides. This should take about 2 minutes. Add minced garlic and dried thyme. heat until fragrant, about 30 seconds. Add soy and Worchestershire sauce.
• Stir in mushrooms. Slowly add flour while stirring to evenly incorporate. pour in chicken broth and taste-test. If more salt is needed, feel free to add that now (also, you may like more fresh ground black pepper). Secure the lid and set the timer for 10 minutes on high pressure. When the time is up, use the quick-release method to release the pressure.
• Add your egg noodles to the pressure cooker. Stir until the noodles are wet. The liquid will not be enough to cover them, This is okay. Replace the lid, set the timer to 5 minutes. When the time is up, allow it to natural-release pressure for 5 minutes before hitting the valve to release the remaining pressure.
• Carefully stir in your sour cream and serve. I topped mine with freshly chopped green onions and a dollop of the remaining sour cream in the 8oz container that I bought.