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Close-up of mushroom-free beef stroganoff served over wide egg noodles in a white bowl, garnished with fresh parsley. A cozy, freezer-friendly comfort food perfect for fall dinners

Rich and Creamy Beef Stroganoff Without Mushrooms

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Prep Time 20 minutes
Cook Time 1 hour
Yield 4 Servings
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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