This no-cream version of Beef Stroganoff is just as rich and delicious as regular beef stroganoff, without the heavy feeling at the end of it.

Beef Stroganoff - This no-cream version of Beef Stroganoff is just as rich and delicious as regular beef stroganoff, without the heavy feeling at the end of it.

What is beef stroganoff sauce made of?

My version of Beef Stroganoff sauce is made with onion, mushrooms, thyme, beef stock, cornflour, worcestershire sauce, soy sauce, garlic and Dijon mustard. Typically it will include sour cream, but this version skips the cream for a lighter dinner.

Whisk together cornflour, beef stock, worcestershire sauce, soy sauce, garlic and Dijon mustard.

If we’re not using cream, how do we make the sauce thick and glossy?

There are 2 factors that will help us here

We’ll use cornflour in the sauce. When we heat this it will thicken the sauce and give it body.
Use starchy pasta water - we’ll add the pasta into the pan allowing water to come with it, and cook the pasta a little more in the pan.

Transfer pasta to the pan. Stir well then add beef and combine.

What cut of meat is best for Beef Stroganoff?

The best cut of meat you can afford is best for Beef stroganoff. We really want the meat to be tender, BUT we’re cutting it into strips, so there are a couple of things we will do to make it tender and delicious.

Use a good quality cut of meat like eye fillet or sirloin.
Cook it VERY quickly. We want to cook it for just 20-30 seconds each side, and then take it out of the pan.
Cook it in butter and olive oil - brings out the best flavours.
Remove from the pan after cooking and then only add it back in just before you are serving to warm it up.

Beef Stroganoff ingredients

Sauce - Onion, mushrooms, thyme, beef stock, cornflour, worcestershire sauce, soy sauce, garlic and Dijon mustard
Beef - Eye fillet or sirloin is preferred.
Pasta - Use a long pasta like bucatini or fettuccine.

Peel and chop onion and mince garlic. Place mushrooms onto the board.

Top tip for Beef Stroganoff

Make sure your mushrooms and onion have lots of colour before you add in the sauce. You want it to really caramelise, this is the heart of the stroganoff sauce.

Also, make sure you only cook your beef for a very short time. Because it is so thin you really want to make sure it is not overcooked or it will become tough.

Substitutions

Alternative proteins - Swap beef for pork loin strips, but cook for a little longer.
Vegetarian - Skip the beef and add in more mushrooms. If you can find them, include a variety like oyster and brown.
Dairy Free - Swap butter for more olive oil.
Gluten Free - Swap pasta for rice or gluten free pasta. Swap soy sauce for tamari. Use a gluten free worcestershire sauce.

Kid-Friendly Variations

Option to serve plain pasta for kids with sauce on the side. Or serve mushroom pasta with steak on the side.

Equipment

You will need a pot, a stovetop, a frying pan.

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Recipe

Beef Stroganoff

This no-cream version of Beef Stroganoff is just as rich and delicious as regular beef stroganoff, without the heavy feeling at the end of it.

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Course: Main Course

Cuisine: Russian

Keyword: Beef Stroganoff, Beef stroganoff no cream, beef stroganoff recipe, Easy beef stroganoff, Easy beef stroganoff recipe

Total Time: 30

Servings:

Equipment

Pot
Stovetop
Frying pan

Ingredients

1 tablespoon salt
1 brown onion
4 cloves garlic
200 g sliced mushrooms
2 tablespoon cornflour
1 cup beef stock
2 teaspoon Worcestershire sauce
2 teaspoon soy sauce
1 teaspoon Dijon mustard
500 g steak
1 teaspoon garlic powder
2 pinch salt and pepper
350 g bucatini long pasta
10 ml olive oil
10 g butter
2 teaspoon dried thyme opt.
½ bunch oregano fresh

Instructions

Put a large pot of salted water on the stove to boil.
1 tablespoon salt
Peel and chop onion and mince garlic. Place mushrooms onto the board.
1 brown onion, 4 cloves garlic, 200 g sliced mushrooms
Whisk together cornflour, beef stock, Worcestershire sauce, soy sauce, garlic and Dijon mustard.
2 tablespoon cornflour, 1 cup beef stock, 2 teaspoon Worcestershire sauce, 2 teaspoon soy sauce, 1 teaspoon Dijon mustard, 4 cloves garlic
Finely slice steak into half cm slices. Sprinkle over garlic powder, salt and pepper. Option to skip garlic powder and seasoning for little kids.
500 g steak, 1 teaspoon garlic powder, 2 pinch salt and pepper
Add pasta to the pot and cook until 1 minute less than indicated on the packet.
350 g bucatini
Place a frying pan on high heat and add butter and olive oil. Add steak in a single layer and cook for 30 secs each side. Remove to a plate. TIP: Cook in batches to avoid overcrowding.
Option to put plain steak on your child’s plate now.
10 ml olive oil, 10 g butter, 500 g steak
Add onion and mushrooms (skip thyme) to the pan and saute for 4 minutes or until onion is translucent and mushrooms are golden. Add sauce and bring to a simmer.
1 brown onion, 200 g sliced mushrooms, 2 teaspoon dried thyme
Use tongs to transfer pasta to the pan, allowing some pasta water to transfer with it. Stir until well mixed then add beef (and juice on the plate) and combine. Option to add plain pasta to your child’s plate now.
350 g bucatini
To serve, dish out bowls of beef stroganoff and tear over oregano leaves.
Option to serve kids plain pasta and steak, or mushroom pasta with steak on the side.
½ bunch oregano