Best Beef Stroganoff No Sour Cream Recipes

BEEF STROGANOFF (NO SOUR CREAM!)

Beef Stroganoff (No Sour Cream!) image

For me sour cream is a total "yuck" factor. I found this recipe for Beef Stroganoff years ago. It is delish.

Provided by Chris L.

Categories Beef

Time 1h30m

Number Of Ingredients 10

Ingredients

1 1/2 lb beef round steak, sliced into thin pieces, against grain
1/4 c butter
1 can(s) beef broth
1 jar(s) sliced mushrooms (optional)
1 c heavy whipping cream
3 c noodles, cooked (wide, wavey type)
pinch minced, dried onion (optional)
dash(es) garlic salt
salt and pepper to taste
all purpose flour for dusting beef chunks

Steps:

1. Dust beef chunks with flour. Brown in skillet with butter. Add a dash of pepper while cooking.
2. Add 1 can beef broth, sliced mushrooms, onion, garlic salt. Cover and simmer slowly, 1 hour, stirring occasionally.
3. Add 1 c. heavy whipping cream and cook on low heat until slightly thickened, approx. 5 min.
4. Serve over wide cooked noodles. Sprinkle with fresh parsley to pretty it up for company.

STROGANOFF (WITHOUT SOUR CREAM!)

Stroganoff (Without Sour Cream!) image

I statrted making a stroganoff recipe one night and decided to tweak it a little bit... Well I tasted my creation before adding in the normal mixture of sour cream and it tasted amazing without it! Against by better judgement, I still added in the sour cream that night and realized it tasted better WITHOUT it! SO, this is my NEW stroganoff recipe!

Provided by Stormy Nights in Ca

Categories Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs extra lean ground beef
1 (1 1/4 ounce) package lipton reduced-sodium onion soup mix
1 1/2 lbs fresh mushrooms, sliced
1 tablespoon garlic, chopped
3 -4 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
2 (10 ounce) cans low fat reduced-sodium cream of mushroom soup
1 medium onion, chopped
1/2-3/4 cup water
cornstarch, as needed to thicken
3 cups no yolk noodles, cooked
1 1/2 cups fat free sour cream (optional)

Steps:

Brown ground beef in skillet, then add in mushrooms and onion and cook until tender. stir in the remaining ingrediants (your choice if you want to use the sour cream) except noodles. Use cornstarch mixed with water to thiken as needed. Serve over egg noodles. Enjoy!

Nutrition Facts : Calories 247.6, Fat 8, SaturatedFat 3.5, Cholesterol 93.7, Sodium 190, Carbohydrate 7.7, Fiber 1.4, Sugar 3.5, Protein 36.1

BEEF STROGANOFF (NO SOUR CREAM)

Beef Stroganoff (No Sour Cream) image

Use a tender cut of beef such as steak for a deliciously tender and rich dish. Beef tenderloin when on sale is generally the cheapest cut out there. When buying a whole loin I save the end pieces after cutting into fillets for dishes like this or sandwiches. Yum!

Provided by Spammers

Categories Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs beef tenderloin, cut into strips (or which ever tender cut of beef you would prefer)
2 tablespoons olive oil
4 cups water
2 (1 1/4 ounce) packages lipton beefy dry onion soup mix
fresh cracked pepper
1 (10 ounce) fresh mushrooms, sliced or 2 (4 ounce) canned mushrooms, drained
hot buttered noodles
chopped fresh parsley

Steps:

Heat olive oil in large frying pan on medium high heat just under the smoking point. (You want the pan good and hot.).
Sear the meat on high heat just until browned. Remove.
Add the water and onion soup mixes to the pan.
Then add fresh cracked pepper and the mushrooms and bring it down to a low simmer until reduced by 1/3. Maybe 15 minutes or so.
Thicken with flour if needed.
Add back the meat and heat thoroughly.
Serve over hot buttered noodles sprinkled with fresh parsley and enjoy!

THE BEST BEEF STROGANOFF

The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

Bring a large pot of salted water to a boil.
Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.