Very few dishes can claim the comfort food throne like beef stroganoff. This version skips the sour cream but keeps all the creamy, dreamy goodness you crave. Perfect for those avoiding dairy or just looking to try something new.
Why This Recipe Works
- Uses Greek yogurt as a tangy, creamy substitute for sour cream, adding a protein boost.
- Slow cooking the beef ensures it’s tender and flavorful, melting in your mouth.
- The combination of mushrooms and onions adds depth and earthiness to the dish.
- Simple ingredients come together for a gourmet taste without the gourmet hassle.
Ingredients
- 1.5 lbs beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 large onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup Greek yogurt
- Salt and pepper to taste
- 12 oz egg noodles, cooked
Equipment Needed
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Beef
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef in batches, browning each side for about 2 minutes. Remove and set aside. Tip: Don’t overcrowd the pan to ensure a good sear.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining olive oil. Sauté the onions and mushrooms until soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Step 3: Deglaze the Pan
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. This is where all the flavor is!
Step 4: Simmer to Perfection
Return the beef to the skillet. Stir in the Dijon mustard. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Tip: The longer it simmers, the more tender the beef becomes.
Step 5: Finish with Greek Yogurt
Remove the skillet from heat. Stir in the Greek yogurt until the sauce is creamy and well combined. Season with salt and pepper to taste. Serve over cooked egg noodles. Tip: Adding yogurt off the heat prevents curdling.
Tips and Tricks
For an even richer flavor, consider using a mix of wild mushrooms. If you’re in a hurry, a pressure cooker can reduce the cooking time significantly. Always let the beef rest at room temperature for about 15 minutes before cooking for even browning. For those who enjoy a bit of heat, a dash of paprika or cayenne pepper can add a nice kick.
Recipe Variations
- Swap beef for chicken or turkey for a lighter version.
- Use coconut yogurt for a dairy-free alternative that’s still creamy.
- Add a splash of white wine when deglazing the pan for an extra layer of flavor.
- For a gluten-free option, serve over zucchini noodles or rice.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the beef and sauce ahead of time and simply reheat when ready to serve. Just wait to add the Greek yogurt until you’re ready to eat to maintain the best texture.
What can I use instead of Greek yogurt?
Coconut yogurt is a great dairy-free alternative, or you can use a small amount of heavy cream for a richer sauce. Just adjust the quantity to achieve the desired creaminess.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little beef broth if the sauce has thickened too much.
Summary
This beef stroganoff recipe without sour cream is a creamy, comforting dish that’s easy to make and packed with flavor. Perfect for a cozy dinner any night of the week.