Best Stroganoff Without Sour Cream Recipes

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

THE BEST BEEF STROGANOFF (WITHOUT SOUR CREAM) | GET ON MY PLATE

The *Best* Beef Stroganoff (without Sour Cream) | Get On My Plate image

This Easy Beef Stroganoff without Sour Cream is made with tender beef is simmered in a creamy sauce and on the table in 30 minutes!

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

1 tbsp olive oil (vegetable oil or canola oil are also fine)
1 lb. flank steak, sliced into thin strips against the grain (See Note 1)
2 tbsp butter
2 cups fresh mushrooms, sliced (white button mushrooms, cremini, baby portobellos, are all great)
2 cups onions, sliced (about 1 medium onion)
1 tbsp garlic, minced (the BEST garlic chopper!)
1 tsp salt, plus more to taste
2 cups beef stock
1/2 cup whole milk Greek yogurt (See Note 2)
1 tbsp Worcestershire sauce
3 tbsp all purpose flour
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme leaves)
1/2 tsp dry mustard (optional)
freshly ground black pepper, to taste
1 lb. egg noodles (for serving)
fresh parsley or chives for serving (optional)

Steps:

In a large pot of boiling water, add egg noodles. Cook until al dente, according to package directions.
While the noodles are boiling, heat one tablespoon oil a large skillet over medium-high heat.
When oil is hot, add beef to the skillet in a single layer. Cook for 2 minutes on one side without stirring or tossing the meat. You want it to get a nice sear on one side. After 2 minutes, toss meat and cook 1 minute more (it's ok if the meat isn't completely cooked yet). Transfer meat to a plate and cover with foil.
Turn pan down to medium heat and melt butter. Add onions and cook, stirring occasionally, 2-3 minutes until onions are slightly softened. Then add garlic and mushrooms and cook 2 minutes more. Stir often to make sure garlic doesn't burn.
In a large measuring cup or small bowl, whisk together beef stock, flour, thyme, Worcestershire sauce and dry mustard (if using). Add mixture to the pan, scraping up any brown bits on the bottom of the pan. Turn heat up a bit and bring to a boil. Cook 3-4 minutes until sauce has thickened.
Turn to low heat. Add in Greek yogurt and stir to combine. Then, add in reserved beef and all the juices from the plate. Cook 2-3 minutes more, stirring often, until beef is cooked and everything is heated through. Taste and season with salt and pepper if needed.
At this point, you can either toss your egg noodles right in with the beef and mushroom sauce, or just spoon the mixture over the egg noodles on individual plates. Garnish with fresh parsley or chives, if you like!