Beef Stroganoff Without Cream Of Mushroom Soup

This creamy Beef Stroganoff recipe has tender, juicy strips of beef in a delicious sour cream and sautéed mushrooms sauce. Traditionally served with egg noodles, rice or mashed potatoes to soak all that flavorful saucy goodness. You’ll want this easy family dinner idea on repeat!

this recipe!

Easy Homemade Beef Stroganoff

Why is this homemade beef stroganoff sauce so good?!

It combines fresh mushrooms that are sautéed until golden brown in butter and onions along with red wine, Worcestershire sauce and seasonings. Creating its awesome, complex depth of flavors.

The sour cream and whipped cream add richness to help achieve a perfectly balanced dish with the simmered tender beef that makes it irresistible and so popular.

For more beef or mushroom recipes try my easy chicken cacciatore, creamy mushroom pasta, Mississippi pot roast, Mongolian beef, Philly cheesesteak casserole and John Wayne casserole.

Also try my easy ground beef noodle casserole, creamy beef and shells, one-pot cheeseburger macaroni, sloppy Joe casserole and my beef enchilada casserole with corn tortillas.

Beef stroganoff ingredients

• Whipping Cream – adds rich flavor and a more indulgent, luxurious, velvety consistency
• Cornstarch
• Brown Gravy Mix
• Dijon Mustard
• Beef Tenderloin Tail – 1 1/2 pounds or use other lean steak, trimmed and thinly sliced on the bias (slicing diagonally against the grain this is key for more tender beef)
• Olive Oil – divided
• Paprika
• Garlic Powder
• Salt and Ground Pepper
• Mushrooms – 1 pound
• Onion – 1/2 large or 1 medium yellow onion sliced
• Butter – divided
• Soy Sauce
• Egg Noodles
• Red Wine
• Worcestershire Sauce
• Better Than Beef Bouillon – for more beef flavor
• Sour Cream

Best side dishes for beef stroganoff

Terrific served with my creamy Boursin mashed potatoes, fresh green salad, fattoush salad, sour cream green bean casserole, honey roasted carrots and my cheese stuffed garlic bread.

How to make beef stroganoff

STEP ONE – In a Pyrex measuring cup, measure whipping cream, then add cornstarch, brown gravy mix, and Dijon mustard. Whisk to combine, then refrigerate.

STEP TWO – Combine the sliced beef, 1 tablespoon light olive oil, paprika, garlic powder, salt, and pepper. Toss to combine, then refrigerate.

STEP THREE – Clean and slice the mushrooms and slice the onion and set them aside.

STEP FOUR – Remove the beef tenderloin mixture from the refrigerator.

STEP FIVE – Heat a large skillet or sauté pan over medium high heat. Add 6 tablespoons of butter and tilt to coat the pan. When the butter is melted, add the mushrooms and sauté for 5 minutes, stirring or shaking the pan, then add the onion and continue cooking for another 5 minutes until the mushrooms are lightly browned and the onion is translucent. Add the soy sauce and stir to combine. Remove the mushrooms and onions from the pan to a separate bowl and set aside.

STEP SIX – Fill a large pot with water and bring to a boil over medium high heat. Add the egg noodles and cook as directed on the package, about 8-12 minutes.

STEP SEVEN – While the egg noodles are cooking, add 1 tablespoon of light olive oil to the pan (the same pan you used to sauté the mushrooms and onions) and tilt the pan to coat it, then carefully add the beef tenderloin pieces to sear them. Sear for about 2 minutes on each side.

STEP EIGHT – Add the mushrooms and onions back to the pan. Add the red wine, Worcestershire sauce, and bouillon, and bring to a simmer.

STEP NINE – Add the mixture in the Pyrex measuring cup to the stroganoff mixture. Simmer for 10 more minutes, stirring occasionally, then remove from the heat and add the sour cream. Cover until ready to serve.

STEP TEN – When the egg noodles are cooked, drain them well and return them to the pot with 2 tablespoons butter. Toss to coat and cover the pot. Serve as soon as possible.

To serve, spoon stroganoff mixture over hot buttered noodles & enjoy!

Storage and reheating instructions

This recipe is best made and eaten right away but any leftovers can be stored in an airtight container in the fridge for up to 3 days.

With its creamy texture I do not recommend freezing this recipe.

Reheat in a pan over a medium heat on the stove stirring until heated through. Or in the microwave using a microwave-safe dish with 30 second intervals stirring each time until heated through.