Beef Stroganoff without Sour Cream

a photo of beef stroganoff on pasta on a beige background

Beef Stroganoff without Sour Cream

This Beef Stroganoff Without Sour Cream is proof you can have creamy, comforting pasta in under 30 minutes. I use Greek yogurt for that familiar tang and keep the beef tender with a quick sear. It’s my go-to when I want a freezer-friendly dinner that’s still weeknight-fast.

note - ingredients can be approximate

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Eastern European

Servings people

Calories 508 kcal

Equipment

wok, optional
Pasta pot

Ingredients

500 g (1 lb) pasta, See Note 3
15 g (1 tablespoon) high-heat oil, e.g. avocado, sesame, peanut
800 g (1 ¾ lb) scotch fillet steak, thinly sliced (See Note 1)
10 g (1 tablespoon) cornstarch
1 onion
500 g (1 lb) mushrooms, sliced
325 ml (1 ½ cups) stock, beef or chicken, store bought or homemade
250 g (1 cups) Greek yoghurt, See Note 2
30 g (2 tablespoon) worcestershire sauce
30 g (2 tablespoon) dijon mustard
10 g (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) mushrooms
Thinly slice 800 g (1 ¾ lb) scotch fillet steak and coat in 10 g (1 tablespoon) cornstarch. 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 15 g (1 tablespoon) 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 800 g (1 ¾ lb) scotch fillet steak and quickly brown off each side to lock in the juices (approx. 1 minute for each batch). Remove.
Don't overcrowd the pan. Do it 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) mushrooms and cook until golden brown (approx. 5 minutes).
Add 325 ml (1 ½ cups) stock, 30 g (2 tablespoon) worcestershire sauce, 30 g (2 tablespoon) 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. 5 minutes), add beef back in and move off the heat gently stir in 250 g (1 cups) Greek yoghurt.
If it's not thick enough mix 10 g (1 tablespoon) corn starch / corn flour with 2 tablespoon water then pour into pan. Put heat back on for another couple of minutes to allow it to thicken. Taste and adjust with Salt and pepper
Serve on top of 500 g (1 lb) 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. fettuccini) 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, keep separated from the sauce.

Nutrition

Calories: 508kcalCarbohydrates: 55gProtein: 32gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 340mgPotassium: 736mgFiber: 3gSugar: 6gVitamin A: 125IUVitamin C: 3mgCalcium: 75mgIron: 4mg

Keyword beef meal prep, Beef recipe, Beef stroganoff, Meal Prep Recipe, pasta meal prep, Pasta Recipe

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