Beef Stroganoff without Sour Cream
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This beef stroganoff without sour cream is made in 30 minutes using a Greek yogurt as an alternative to the heavy creams. The beef is quickly seared before being combined with hearty mushrooms and worcestershire and dijon mustard for a hit of flavour. Served with pasta (although you could do it with rice or mash for something different), you'll have dinner on the table quickly with extras for a meal prep throughout the week. note - ingredients can be approximate
Ingredients
- 500 g (1 lb) pasta, See Note 3
- 1 tablespoon high-heat oil, e.g. avocado, canola, peanut
- 800 g (1 ¾ lb) scotch fillet steak, thinly sliced (subs note 1)
- 1 tablespoon cornstarch
- 1 onion
- 500 g (1 lb) button mushrooms, sliced
- 1 ½ cup stock, beef or chicken, store bought or homemade
- 1 cup Greek yoghurt, See Note 2
- 2 tablespoon worcestershire sauce
- 2 tablespoon dijon mustard
- 1 tablespoon corn starch / corn flour, + approx.2tbsp water (cornflour slurry)
- Salt and pepper, to taste
Instructions
Prepare
- Dice: 1 onion; Thinly slice: 500 g (1 lb) button mushrooms
- Thinly slice 800 g (1 ¾ lb) scotch fillet steak and coat in 1 tbsp cornstarch Salt and pepper to taste. Let sit.
- Heat a large pot filled with water for the pasta. Pasta option 1: If having this for meal prep, you can start cooking the pasta as soon as the water is boiled but cook only for half the packet time, then drain and rinse with cold water. if not, leave it until Pasta Option 2 below.
- Heat 1 tbsp high-heat oil in a large pan or wok over HIGH HEAT.
Cook
- Once the pan is hot (you can check by flicking a small amount of water in it and if it sizzles, it's hot), add half of the 800 g (1 ¾ lb) scotch fillet steak and quickly brown off each side to lock in the juices (approx. 30 seconds each side for each batch ~1 minute). Remove and reheat for each batchDon't overcrowd the pan. I recommend doing this in batches
- Once beef is done and removed. Reduce heat to medium. Add 1 onion until soft and fragrant (approx. 3 minutes). Then add 500 g (1 lb) button mushrooms and cook until golden brown (approx. 5 minutes).
- Add 1 ½ cup stock, 2 tbsp worcestershire sauce, 2 tbsp dijon mustard. Stir to combine, making sure to scrape up the browned bits from the bottom of the pan for extra flavour.
- Pasta option 2: If not having this for a meal prep, add 500 g (1 lb) pasta to the boiling water and cook according to packet instructions. Drain and rinse with cold water.
- Once the stock mixture is simmering (approx. 3 minutes), add beef back in and mix together 1 tbsp corn starch / corn flour with 2 tablespoon of water and pour into the pan. Allow to thicken for approx. 3 minutes.
- Lower the heat to as low as it can go (or remove entirely) then add 1 cup Greek yoghurt. For extra insurance to avoid splitting, mix a small amount of the hot stroganoff sauce with the Greek yogurt and then add.
- Taste and adjust with Salt and pepper. Serve with pasta.
Video
Notes
Note 1 - 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.
Note 2 - Greek yoghurt
Substitute with coconut yogurt for dairy-free
Note 3 - Pasta
Thick pasta (e.g. fettuccine) works best to provide a steady vessel for the beef stroganoff. Substitute for rice or other grains as desired.
Storing
Allow the cooked Stroganoff to cool completely before storing (no more than 2 hours). 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. Store in the fridge for 4-5 days in an airtight container.
Reheating
If you've stored the beef stroganoff sauce separately, reheat it on the stovetop over medium heat for about 5 minutes, stirring occasionally. Then add the pasta and heat for another 2–3 minutes.
If using a microwave, heat the sauce in 1-minute intervals (about 2 minutes total), stirring between each. Add the pasta and microwave for 1 more minute.
If stored together, you can reheat both at once, but the pasta may become mushy since it heats faster than the sauce.
Freezing
Freeze sauce for up to 6 months. I recommend cooking pasta fresh, but if not, cook only half way and keep separated from the sauce or at least on top of the sauce to freeze.
Nutrition
Calories: 670kcalCarbohydrates: 72gProtein: 43gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 93mgSodium: 453mgPotassium: 981mgFiber: 4gSugar: 7gVitamin A: 167IUVitamin C: 4mgCalcium: 100mgIron: 5mg
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