Beef Stroganoff (Easy One-Pot Recipe) (2024)

FAQs

Can you make beef stroganoff without cream of mushroom soup? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

If you're replacing cream of chicken soup with sour cream in a dish in which the cream of chicken soup is being used to condense or coagulate ingredients, sour cream will work just fine.

For cooked sauces, combine 1 cup evaporated milk with 1 tablespoon vinegar or lemon juice. Let the mixture stand 5 minutes to thicken. If you are looking for a lower fat option to sour cream, mix 1 can of chilled evaporated milk whipped with 1 teaspoon lemon juice.

Here's an ingredient you probably have on hand: mayonnaise! You can use it as a cup-for-cup replacement for sour cream in most recipes—including baked goods! (Mayo adds a ton of moisture to things like cakes and muffins because it's made from eggs and oil.)

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

What is stroganoff sauce made of? ›

Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.

Avoid skimping on the stock. It's time to start the wet cooking part of the stew, which is stroganoff. You can use plain tap water if that's all you have, but stock is a much better option. Stock is another vehicle for adding flavor and richness to the stroganoff, and it's the liquid of choice for many chefs.

How do you keep sour cream from curdling in beef stroganoff? Remove some of the liquid from your stroganoff and allow it to cool. In a small bowl, take several tablespoons of the sour cream (or however much you require) and then add a teaspoon of the cooled liquid from the stew.

Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes.

Cream of Celery

Cream of celery is a great vegetable-based soup that can be used to replace the cream of mushroom. It has a different flavor profile and is overall lighter in flavor than other alternatives. Campbell's has several recipes using the cream of celery if you want to give it a try.

There are lots of great recipes that'll work with this substitute for cream of mushroom soup, and I've listed some below. A few of these use cream of chicken soup, which is pretty interchangeable with the mushroom soup.

Steak stroganoff for breakfast on a weekday. I love my job. There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a little simpler, with a base of double (heavy) cream and sour cream.