This beef stroganoff without mushrooms is part of my cozy fall recipe series, designed to be both comforting and practical.

As the weather cools down here in Toronto, I find myself leaning into the kind of cooking that warms you from the inside out. Slow-simmered sauces, tender meats, and dishes that freeze beautifully are my go-to for those nights when cooking feels like a chore – hence Beef Stroganoff without Mushrooms.

I’ll be honest, I love mushrooms and traditional stroganoff. But my boyfriend? Not so much. This version is lovingly adapted to be mushroom-free and boyfriend-approved, without sacrificing depth or richness. I use flank steak marinated with Worcestershire, soy sauce, and cornstarch to velvet the meat, then build flavor with sweet onions, grated garlic, white wine, beef stock, thyme, and a splash of apple cider vinegar.

Please note… I didn’t have any beef stock on hand, so instead I used my chicken stock! This worked fabulously, as the chicken stock is super flavourful… if you haven’t tried my chicken stock recipe, I implore you to try it.

The Best Homemade Chicken Stock

May 31, 2025August 9, 2025

You’ll notice I don’t hold back on the Worcestershire sauce. Most recipes call for a tablespoon or two, but in my humble opinion, that barely moves the needle. Stroganoff can be a little “meh” if you’re not careful. My mom calls it “boring,” so I’ve made sure this one packs a punch.

I love serving this over wide egg noodles, and while I’d normally cook them right in the sauce, I keep them separate when freezing to avoid mushiness later. You can also serve it over mashed potatoes, rice, or whatever makes your heart feel good. And as always, salt to taste. Apart from helping the onions sweat, I leave the final seasoning up to you. Everyone’s salt preferences are different, so trust your palate.

Rich and Creamy Beef Stroganoff Without Mushrooms

No ratings yet

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Yield 4 Servings

Print

Ingredients

Beef Marinade

• 750 g Flank Steak , cut into strips
• 4 tbsp Worcestershire
• 2 tbsp Soy Sauce
• 1 tbsp Corn Starch

Sauce

• 3 large Onions, cut into quarters, then thin strips
• 6 cloves Garlic, grated
• 120 ml White Wine
• 60 ml Worcestershire
• 1 L Beef Stock
• 3 sprigs Thyme
• Salt
• Pepper
• Parsley
• 200 ml Sour Cream
• 400 g Egg Noodles

Instructions

Marinate the Beef

• In a bowl, combine the thinly sliced flank steak with a generous splash of Worcestershire sauce, a touch of soy sauce, and a bit of cornstarch.
  750 g Flank Steak

  4 tbsp Worcestershire

  2 tbsp Soy Sauce

  1 tbsp Corn Starch
• Let it sit while you prepare the rest of the ingredients.

Prepare the Vegetables

• Cut the onion in half, then in half again to make quarters. Slice each quarter into thin strips.
  3 large Onions
• Grate the garlic cloves using a micro-plane. This gives you a fine, almost paste-like texture that melts right into the sauce and adds depth without overpowering.
  6 cloves Garlic

Sear the Beef

• Heat a Dutch oven over medium-high heat with a little neutral oil.
• Working in batches, sear the marinated beef strips until they’re browned and caramelized on the outside.
• Once done, transfer the beef to a plate and set aside, making sure to keep any juices.

Cook the Onions & Garlic

• Lower the heat to medium and add your sliced onions to the same pot. Sprinkle with salt to help draw out moisture, stir.
• Let them cook down slowly until they’re soft, translucent, and just starting to turn golden.
• Add the grated garlic and stir gently, letting it cook for another minute or two until fragrant.

Deglaze & Build the Sauce

• Pour in the white wine and a splash of Worcestershire sauce to deglaze the pot.
  120 ml White Wine

  60 ml Worcestershire
• Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom.
• Add the thyme and stir everything together.

Simmer the Base

• Add the beef stock and bring the mixture to a gentle simmer. Add Thyme.
  1 L Beef Stock

  3 sprigs Thyme
• Let it bubble away for about 20 minutes, uncovered, so the flavors can concentrate and the sauce begins to thicken slightly.
• Return the Beef
• Add the seared beef and any juices back into the pot.
• Stir in a splash of apple cider vinegar—this helps tenderize the meat and adds a subtle brightness to balance the richness.
• Simmer for another 25 minutes, uncovered, until the beef is tender and the sauce is luscious.
• Finish with Sour Cream
• Turn the heat to low and stir in the sour cream.
  200 ml Sour Cream
• Let it gently simmer until the sauce is creamy and just the right consistency.
• Taste and season with salt and freshly ground black pepper.
  Salt

  Pepper

Serve

• Spoon the Stroganoff over egg noodles and top with a sprinkle of fresh parsley if you like, and serve warm.
  400 g Egg Noodles

  Parsley