Recipe: Beef Stroganoff Without Mushrooms

Ok I know it’s probably very controversial to make this dish without the mushrooms but I really don’t like them. There, I said it. 

So blasphemy aside, if you too dislike those rubbery, foul little buggers but really fancy a creamy beef pasta dish then this one should hit the spot! 

I use lactose free cream because I find that it is lighter on my stomach and it’s perfectly delicious and blends well into a sauce. 

So this stroganoff is simple to make and is ready in half an hour.

I used diced beef from the butcher, so was more assured of quality and texture of the meat – it was juicy and didn’t shrink in the pan as supermarket meat often does. 


  • 500g of diced beef
  • 1 large white onion
  • 3 cloves of garlic, crushed 
  • 1 tsp mustard (I used whole grain)
  • 2 heaped tablespoons of flour (I used gluten free)
  • Half a cup of red wine
  • Half a cup of beef stock
  • 1 tsp of Worcestershire sauce 
  • Half a cup of cream 
  • Fresh parsley, chopped, to garnish 
  • Tagliatelle 
  • Black pepper 
  • Olive oil 
  • A knob of butter 


  • Mix the flour, garlic, black pepper and Worcestershire sauce in a bowl, add the beef and coat it evenly in the mixture 
  • Heat half olive oil and half butter in a pan, then add the beef coated in the flour, garlic etc 
  • Once the beef has browned, add the chopped onion and reduce the heat and cook on medium until the onion is seethrough 
  • Then add the stock, red wine and mustard, then let it simmer for another 10 minutes 
  • During those ten minutes, cook the tagliatelle and also add the cream to the stroganoff, stir well.
  • Serve with fresh chopped parsley and lashings of black pepper 

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