This recipe for Beef Stroganoff Without Sour Cream delivers the same rich and flavorful experience with a healthier twist. Tender strips of beef are simmered in a savory broth with mushrooms, onions, and a touch of Greek yoghurt for a touch of indulgence. This quick Beef Stroganoff from scratch makes a fantastic easy weeknight dinner or meal prep recipe for your week.
When I was researching for my Beef Stroganoff without sour cream recipe, I happened to notice that the history is a bit of a mystery. The name hints a connection with Russia, and it does seem similar in origin to other Russian and Eastern European dishes like my Beef Goulash Stew. But, some people claim it actually originated from a French chef.
Regardless of where it is from, I have adjusted the different variations that can be found into my own creamy Beef Stroganoff recipe without the heavy creams or sour cream. This makes it a perfect meal prep recipe for your week and a family favourite for a quick weeknight dinner.
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Why you'll love this recipe
Healthier. Rich flavours of Beef Stroganoff without sour cream. The use of the yoghurt is lighter and higher in protein.
Quick. Despite this Beef Stroganoff made from scratch, it's surprisingly quick and easy to get on the dinner table in 30 minutes.
Customisable. Don't like pasta? Use rice as a side to Beef Stroganoff. Don't like rice? Try mash potatoes. The options are endless!
Ingredients
Beef. A quality steak marbled in fat is the best meat for tender beef Stroganoff (for example scotch fillet - which is what I've used).
You could slow cook if using cheaper and less tender cuts, but traditional beef stroganoff is cooked on the pan.
Mushrooms. A must in traditional stroganoff. You could always omit, but I don't think you could really call the dish a stroganoff without them.
Stock. You could use a beef or chicken stock for this, or even vegetable. Try my Homemade Chicken Stock!
Oil. To make sure the beef stays really tender for the stroganoff, you want to quick sear it over high heat. Therefore, I recommend choosing an oil with a HIGH smoke point such as avocado oil, canola oil, or grapeseed oil.
Dijon mustard. A touch of Dijon mustard in the Stroganoff sauce adds tang and creaminess.
Greek yoghurt. This replaces the sour cream making the beef stroganoff healthier and lighter. I've provided lots of suggestions for alternatives below if you don't like Greek yoghurt or have alternatives in your fridge.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make beef strog
- Sear beef
Heat oil in a large pan or wok over HIGH HEAT. This is necessary to achieve a sear on the beef for the stroganoff.
Once hot (you can check by flicking a small amount of water in it and if it sizzles, it's hot), add beef and quickly brown off each side to lock in the juices for the beef stroganoff no sour cream. This should take about a minute for each batch. - Sautee
Once the beef for the stroganoff is seared, reduce heat to medium. Add onion until soft and fragrant (approx. 3 minutes). Then add sliced mushrooms and cook until golden brown (approx. 5 minutes).
- Stroganoff Sauce
Add stock, Greek yoghurt and Dijon mustard. Stir to combine, making sure to scrape up the browned bits from the bottom of the pan for extra flavour in this healthy beef stroganoff.
- Thicken and Finish
Once simmering, slowly whisk in the cornflour slurry (cornflour mixed with water) to thicken the beef stroganoff sauce.
Reduce heat and allow it to thicken (approx. 5 minutes). Then return the beef back to the pan with any additional vegetables you want (I've used zucchini for this one) and cook for an additional 1-2 minutes.
What to serve with beef stroganoff?
You can serve beef stroganoff with anything! As pictured, I've made this one with pasta, but you could also have beef stroganoff with rice, flat bread or mashed potatoes. Why not try it with my Homemade Focaccia? There are so many options for this beef stroganoff without sour cream.
Substitutions and variations
Dairy
Coconut cream. For a richer and slightly sweet twist, you can use full-fat coconut cream for beef stroganoff. Keep in mind, it has a distinct flavour so will alter the taste profile.
Milk and cornstarch. If you prefer a lighter stroganoff sauce without the yoghurt tang, whisk cold milk with cornstarch then whisk in (like you do with the water).
Cooking cream. You can substitute with cooking cream in beef strog, but keep in mind that it is higher in saturated fats and calories (but it is very tasty!)
Grains
Pasta. Beef stroganoff is traditionally served with egg noodles, but you can also use other wide pasta varieties like fettuccine or pappardelle.
Low carb. If you'd like a lower-carb beef stroganoff option, cauliflower rice or zucchini noodles would work well too.
Potatoes. For a hearty twist, consider adding cooked diced potatoes or mashed potatoes to serve with the beef stroganoff.
Meat
Beef. The best cut of beef for stroganoff is tender cuts that have a bit more fat on them such as: scotch fillet (or rib eye), sirloin, flank or beef tenderloin.
If you want to using stewing beef, make a slow cooker stroganoff instead (instructions in the recipe card).
Chicken. You could also substitute chicken into stroganoff (chicken breast or thighs). You might have to adjust your cooking time to ensure the chicken is cooked through.
Tofu. For a vegetarian twist, substitute tofu into the stroganoff sauce. Sautee the tofu first until golden brown and then follow the same steps for the stroganoff sauce without sour cream.
Meal prep and leftovers
This Beef Stroganoff Without Sour Cream is fantastic for meal prepping! It's a hearty and flavourful dish that reheats well, making it perfect for easy lunch meal prep or dinners throughout the week. Here are some tips and tricks to make it work for you.
Storing
Allow the cooked Stroganoff to cool completely before storing. Portion it out into airtight containers. If possible, I recommend separating the pasta from the beef stroganoff sauce to prevent the pasta becoming soggy as it will soak up the sauce if kept together.
You can store beef stroganoff with pasta in the fridge for up to about 4-5 days in an airtight container.
Reheating
If you've stored the beef stroganoff sauce separately, I recommend heating them up separately before putting them together. I've found if reheating together, the pasta doesn't take as long to reheat and by the time the beef stroganoff has heated up, the pasta has gone mushy.
If you have access, reheat the stroganoff sauce on a saucepan over medium heat for about 5 minutes (stirring occasionally), then add the pasta into the stroganoff for another 2-3 minutes until this has gained heat.
If microwaving, begin with the beef stroganoff sauce and reheat on 1 minute intervals for approx. 2 minutes. Stirring each time. Then add the pasta to the stroganoff with beef and heat for another 1 minute.
If you've stored the stroganoff with the pasta, you can reheat together, but know that the pasta may change texture as it doesn't take as long to heat up in comparison to the beef stroganoff without sour cream sauce.
Freezing
For longer storage, you can freeze the Stroganoff for up to 6 months.
Make sure to let it cool completely and if you can, store the pasta and the stroganoff separately so the pasta maintains its texture. Freeze in containers, reusable ziplocks, souper cubes or reusable ziplocks (all linked above).
Thaw overnight in the refrigerator before reheating. Be aware that the texture of the mushrooms and pasta may change slightly upon thawing.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
My beef stroganoff without sour cream uses a cornflour slurry (cornflour mixed with water) as a thickener. Other beef stroganoff recipes have sour cream which naturally thickens the sauce.
For the cornflour slurry, simply whisk the slurry into the simmering broth. The sauce will thicken as it cooks, usually within 5 minutes. If you prefer a thicker consistency, add more slurry a tablespoon at a time, whisking constantly, until you reach your desired texture. For a gluten-free option, you can substitute cornstarch with arrowroot powder.
Traditionally, Beef Stroganoff is served with egg noodles. These wide noodles pair well with the creamy sauce and tender beef. However, you can also use other wide pasta varieties like fettuccine or pappardelle, or curly fettuccine (which is what I used because it's a fun shape).
If you'd like a lower-carb option, cauliflower rice or zucchini noodles would work with beef stroganoff, too. For a heartier twist, consider adding cooked diced potatoes or mashed potatoes alongside your pasta of choice.
Other pasta dishes you might like
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Beef Stroganoff without Sour Cream
Ingredients
Beef Stroganoff
- 600 g scotch fillet steak thinly sliced (See Note 1)
- 1 onion diced
- 500 g mushrooms sliced
- 20 ml (1 tbsp) avocado oil or other high heat oil
- 500 ml (2 cups) beef stock (or chicken stock)
- 50 g (2 tbsp) Dijon mustard
- 200 g (approx. 1 cup) Greek yoghurt See Note 2
- 20 g (1 tbsp) cornflour with 40ml (2 tbsp) water (cornflour slurry)
- Salt and pepper to taste
Grains
- 500 g pasta See Note 3
Instructions
Cook pasta
- Cook pasta per packet instructions. Drain and rinse with cold water.
Cook beef
- Heat oil in a large and deep pan or wok over HIGH heat. Add beef and quickly brown off each side. Remove from pan (it'll be cooked through later).
Cook onions and mushrooms
- Turn heat down to medium, add more oil if needed then cook onions until fragrant (approx. 3 minutes), then add mushrooms until golden (approx. 6 minutes).
Make stroganoff sauce
- Add the stock, stir, then add the Greek yoghurt and mustard. Stir until incorporated and bring to a simmer.
- Once simmering, add the cornflour slurry and reduce heat to medium-low. Continue stirring as it begins to thicken (approx. 5 minutes).
Add to grains
- Once thickened, add beef back in and any other vegetables (e.g. zucchini or spinach work well) and cook for a further 1-2 minutes. Remove and serve with pasta or rice. See post for meal prep and leftovers information.
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