As someone who doesn’t like the way mushrooms taste or feel, I needed a beef stroganoff recipe without mushrooms. I had to make my own recipe without the mushrooms because most of them call for cream of mushroom soup.
I learned that I could make salisbury steak and shepherd’s pie without mushrooms once I learned how to make beef stroganoff without them.
You can slice fresh mushrooms and add them to the pan while the steak is cooking if you like mushrooms and want to use them in the recipe.
Take it easy by adding a small can of sliced mushrooms to the pan while the steak is cooking.
Beef stroganoff is a rich, creamy comfort food classic. Sautéed beef combines with a silky sauce, noodles, and mushrooms for a deeply satisfying meal. But what if you want to make beef stroganoff but don’t have any mushrooms? Not to worry – you have plenty of tasty options for mushroom substitutes!
Here are 7 savory ingredients you can use instead of mushrooms in beef stroganoff
1. Zucchini
Zucchini makes an ideal stand-in for mushrooms texture-wise. When finely chopped or julienned, zucchini mimics the meaty bites and versatility of mushrooms. For beef stroganoff, use an equal amount of zucchini in place of the mushrooms. Saute the zucchini slices until tender before adding to the stroganoff.
2. Squash
Any winter squash variety also substitutes well in beef stroganoff. Try chopped or diced butternut, acorn, or kabocha squash. The sweet flavor complements the beef and sauce. For best results, use half the volume of squash as you would mushrooms. The extra starch in squash can thicken the sauce.
3. Potatoes
Potatoes pair perfectly with beef stroganoff. Diced potatoes lend homey comfort and substance. Use red or Yukon gold potatoes; peel them first for creamier texture. Substitute potatoes at a 1:2 ratio to mushrooms. Their higher starch content thickens the sauce.
4. Pearl Onions
Whole peeled pearl onions give a mild oniony sweetness to stroganoff Saute them first until lightly browned and tender before adding the beef. For 1 cup mushrooms, use 1 cup pearl onions. Add more sauce if needed, as onions release less moisture.
5. Celery
Diced celery is an underrated mushroom alternative. It provides freshness, crunch, and vegetal balance to rich stroganoff. For 1 cup mushrooms, use 3/4 cup finely chopped celery. Cook the celery a minute or two before adding beef to soften slightly.
6. Green Beans
Trimmed and halved green beans add color and texture to mushroom-free stroganoff. Saute them briefly with the onions and garlic first. For each cup of mushrooms, use around 1 1/2 cups green beans. Add a splash more sauce to compensate for beans’ moisture.
7. Tomato Paste
If you want to skip the vegetable substitutions altogether, tomato paste beefs up the sauce. Add 1-2 tablespoons tomato paste when cooking the onions and garlic. Let it caramelize slightly to deepen the flavor before adding the stock and cream.
Mix and Match Substitutes
You can also combine smaller amounts of multiple substitutes for more complexity. Aim for around 1 to 1 1/2 cups total volume. Good combinations include:
- Zucchini + celery + pearl onions
- Butternut squash + green beans
- Potatoes + tomato paste + pearl onions
Just prepare the vegetables first before making the sauce. Adjust sauce thickness and seasoning to taste after adding the substitutes.
Tips for Mushroom-Free Stroganoff
- Saute substitute veggies first to enhance flavor
- Use less starch-heavy subs like squash in moderation
- Add extra sauce components if substitutes release less moisture
- Season well with salt, pepper, paprika, thyme, and parsley
- Finish with a dollop of sour cream for richness
Timeless Comfort
While mushrooms lend classic flavor, don’t let their absence stop you from enjoying beef stroganoff. With a little creativity, you can still whip up the ultimate cozy meal. Just choose a tasty substitute ingredient or mix that suits your tastes. Your mushroom-free stroganoff may even become an new favorite!
Beef Stroganoff without Mushrooms Freezer Meal Directions
This recipe is not my favorite freezer meal because sometimes the sour cream will separate when reheating. If this happens, add a little more sour cream while it’s on the stove to warm it up.
Follow the recipe above except do not cook the noodles. Place the meat and sour cream sauce in a freezer bag. (Don’t forget to label your bag!).
To reheat, let the meat and sauce thaw completely overnight. While the noodles are boiling, reheat the meat and sauce slowly in a sauce pan on the stove.
Beef Stroganoff without Mushrooms
- 3 tablespoons of butter
- 1 tablespoon garlic
- 1 teaspoon salt
- pepper to taste
- 2 pounds of thinly sliced sirloin tip (I use top round cut into thin strips)
- 1 small onion chopped
- 1 case of 16-ounce sour cream (do not use fat-free)
- Slice steak into thin strips, and chop onion.
- Melt butter in skillet (or wok).
- Add beef and cook until brown.
- Add the onion, salt, pepper, and garlic about three minutes after you start cooking the beef.
- Lower the heat and add the sour cream once the beef is browned.
- Sour cream shouldn’t boil; just heat it through and serve it over noodles.
What’s funny about this recipe is that I posted about not liking mushrooms on Instagram and y’all went crazy. Apparently there’s a lot of people who don’t mind mushrooms.
Personally I love this beef stroganoff without mushrooms recipe. However more importantly I love that it doesn’t contain soup. I’m trying to eat less salt, and most canned foods have a lot more salt than I’d use in a recipe.
No judgement here if you need to use a can of soup to get dinner on the table. Whatever works for you!.
Quick and Easy Beef Stroganoff with Mushrooms Recipe
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