How to Make Dairy-Free Beef Stroganoff with Mushroom Cream Sauce

Simple Summary

This dairy-free beef stroganoff is a rich and creamy comfort food classic, reimagined without dairy to accommodate dietary restrictions while maintaining all the savory flavors of the traditional dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) beef sirloin, cut into thin strips
• 1 lb (450g) mushrooms, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 cups (480ml) beef broth
• 1 cup (240ml) unsweetened almond milk
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1/4 cup (60ml) dairy-free sour cream (cashew or coconut-based)
• 12 oz (340g) egg-free wide noodles
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and cook for 3-4 minutes until browned. Remove from the pan and set aside.

2. In the same skillet, add the remaining olive oil. Sauté the onions for 2-3 minutes until translucent.

3. Add the sliced mushrooms and minced garlic. Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.

4. Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.

5. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming.

6. Add the almond milk, tomato paste, Dijon mustard, paprika, and dried thyme. Stir to combine.

7. Bring the sauce to a simmer and cook for 5-7 minutes until it starts to thicken.

8. Return the cooked beef to the skillet and simmer for an additional 5 minutes.

9. While the sauce is simmering, cook the egg-free noodles according to package instructions.

10. Remove the skillet from heat and stir in the dairy-free sour cream until well combined.

11. Season with salt and pepper to taste.

12. Serve the beef stroganoff over the cooked noodles, garnished with fresh parsley.

Chef's Notes

• For a gluten-free version, use gluten-free flour and noodles.
• You can substitute the beef with portobello mushrooms for a vegetarian option.
• If the sauce is too thick, thin it out with additional beef broth or almond milk.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to revive the sauce.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 450
• Protein: 25g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 3g
• Rich in B vitamins, iron, and zinc from the beef
• Good source of potassium and selenium from the mushrooms

Serving Suggestions

• Serve over egg-free noodles, rice, or mashed potatoes for a hearty meal.
• Pair with a side of steamed green vegetables like broccoli or green beans for added nutrition.
• For a complete meal, start with a light green salad dressed with a vinaigrette.
• Accompany with a glass of dairy-free red wine or a crisp, alcohol-free sparkling water with lemon.
• Garnish with additional dairy-free sour cream and fresh chives for extra flavor and presentation.