Eggless Beef Stroganoff
Classic stroganoff is one of those deeply satisfying comfort dishes that can feel off-limits when you're avoiding eggs — especially since traditional egg noodles are practically synonymous with the recipe. The fix here is straightforward: egg-free wide pasta noodles like pappardelle or fettuccine give you all the same silky, sauce-catching surface without any compromise on texture. The real star, though, is the sauce itself — seared beef sirloin, earthy cremini mushrooms, and a rich pan sauce built from white wine, beef broth, Worcestershire, and a touch of tomato paste, all finished with room-temperature sour cream for that signature creamy tang. Blooming the tomato paste and cooking down the flour directly in the skillet gives the sauce body and depth that tastes like it simmered all afternoon. Searing the beef in batches over high heat locks in a proper crust before it gets folded back into the sauce at the very end, so nothing overcooks or turns rubbery. The whole thing comes together in one skillet plus a pasta pot, making cleanup surprisingly painless for a dish this impressive. It serves four and lands on the table feeling genuinely restaurant-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pasta
- 12 oz egg-free wide pasta noodles (such as egg-free pappardelle or fettuccine)
For the stroganoff
- 1 lb beef sirloin or top round, thinly sliced against the grain into ¼-inch strips
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or sunflower oil), divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 1 tbsp tomato paste
- 1 tsp dijon mustard
- ¼ cup dry white wine or dry sherry
- 1 ½ cups beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp all-purpose flour
- ¾ cup sour cream, at room temperature
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Reserve ¼ cup of the pasta cooking water, then drain and set aside.
- 2
Pat the beef strips dry with paper towels and season with the salt and black pepper. Heat 1 tbsp of the oil in a 12-inch skillet over high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1–2 minutes until browned on the underside, then turn and cook 30–60 seconds more until the strips are browned on the outside and no longer pink at the center. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!