I know, it’s blasphemous! But, when you have family who despises mushrooms, you learn to just deal and re-work your recipes to do without. You will not miss the mushrooms, much.
Mushroom-Free Beef Stroganoff
Print recipe
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| By author | Dish Ditty |
Ingredients
- 1.5lb Beef (Sliced thin)
- 1 teaspoon Garlic Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Worcestershire Sauce
- 1/2 cup Flour
- 1-2 cup Yellow Onions (diced)
- 2 tablespoons Oil
- 1 teaspoon Dry Mustard
- 1 teaspoon Paprika
- 1/2 cup Beef Broth (or 1 Tbl Better Than Bouillon Beef + 1/2 cup water)
- 1/2 cup Red Wine
- 2 cups Sour Cream
Note
I know, it's blasphemous! But, when you have family who despises mushrooms, you learn to just deal and re-work your recipes to do without. You will not miss the mushrooms, much.
Directions
| Step 1 | |
| Combine together beef, garlic salt, black pepper, Worcestershire sauce and flour. | |
| Step 2 | |
| In large pan, heat oil. Add Beef and cook on high until beef is browned. Reduce heat to medium, add the onions and cook until onions are translucent. | |
| Step 3 | |
| Add dry mustard, paprika, beef broth and red wine. Bring to a boil and reduce heat. | |
| Step 4 | |
| Cook on low, simmer, for 10-20 minutes. Usually I let this simmer while I wait for the noodles to cook. | |
| Step 5 | |
| Remove from heat and add sour cream. Serve immediately over noodles. | |
This has become one of the more popular recipes on this site. I shouldn’t be surprised, if my husband doesn’t like mushrooms, I’m sure there are others out there with the same affliction. Either way, I’m glad you are all enjoying this recipe. It is one of my go-to recipes for many reasons, but mostly because it is so darn delicious (even without the mushrooms).
For those mushroom lovers, just add mushrooms when you add the onions. 🙂
Enjoy!
My husband is allergic to mushrooms and this recipe is the best mushroom free recipe I’ve had!
I’m glad you liked it! 🙂
You have a lot of onion listed in the ingredients, what do you do with that? Duh. Good recipe but you left that out.
Thanks for your edit Sheryl! I updated the recipe.
Bah – the original recipe has no mushrooms, or onions!
Why dry mustard? I plan to use your recipe to make a vegetarian stroganoff with not-meat crumbles. I hate mushrooms so thank you. 🙂
Dry mustard enhances the flavor. Why? Hmmm. Not sure but it does make the sauce a little tangier. You can omit it if you don’t have it, but if you do i suggest you try it at least once.
It’s not bad. But it ain’t no stroganoff.
Thank you for this recipe. I’m actually allergic to mushrooms so this make me happy
I am allergic to mushrooms as well. Will be cooking this tonight for the wife hopefully its everything I am hoping for. Also substituting the the onions for onion powder to have the flavor but no actually onions. Fingers crossed.
I am deathly allergic to mushrooms and was craving stroganoff! This was amazing ! I substituted onion for minced onion because some of my family doesnt care for onion and also mixed onion powder with the meat ^_^! Thank you so much for this recipe
I’m so happy you enjoyed it!
The flavor was good but seemed too much sour cream was a bit overpowering.
Probably a matter of taste. I think I prefer more sour cream, just cut back on it next time.
I love this recipe! I tweaked it to make it in my instant pot but used all the same ingredients. My husband Loves it! I think the dry mustard is the secret weapon. So, so good!
Yummy. My go to recipe. Thanks
I have got to try this as I’m also allergic. Thank you so much for posting!
Definitely cut the sour cream by half. Then tweak your own recipe from there. Wow way too much sour cream. Do you want some Stroganoff with your sour cream.
I guess it’s a matter of taste. I think I’m a sour cream fan for sure! Definitely can be adjusted to taste.
I’ve made this several times and it’s delicious! My hubby and I are shroom haters but love this recipe. I think it’s the mustard and paprika – IDK but it works for us. I brown the meat and throw the rest of the seasoning and liquid in the crock pot and thicken it with a flour slurry made with some of the cooking liquid at the very end and then add the sour cream last.