Dairy-Free Beef Stroganoff

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/13/22
Dairy-free beef stroganoff

The Spruce Eats / Ali Redmond

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
862 Calories
62g Fat
28g Carbs
47g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 862
% Daily Value*
Total Fat 62g 79%
Saturated Fat 19g 97%
Cholesterol 161mg 54%
Sodium 861mg 37%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 47g
Vitamin C 8mg 40%
Calcium 134mg 10%
Iron 7mg 40%
Potassium 840mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef stroganoff is a classic Russian entrée that traditionally combines cuts of steak with a sour cream sauce and mushrooms. Today, beef stroganoff is usually served over rice or egg noodles, as it is in this dairy-free take on the traditional recipe. Use whatever cuts of steak you prefer.

Enjoy this dish with a tossed green salad or some steamed green beans for a delicious meal.

Ingredients

  • 20 to 24 ounces beef tenderloin steaks

  • 1 tablespoon coarsely ground black pepper, plus more to taste

  • 1 teaspoon salt, plus more to taste

  • 1/4 cup plus 2 tablespoons olive oil, divided, plus more for sprinkling

  • 2 cups button or cremini mushrooms, chopped

  • 8 ounces wide egg noodles

  • 2 tablespoons all-purpose flour

  • 1/2 cup beef broth

  • 2/3 cup soy yogurt

  • 1/3 cup soy milk

  • 1 tablespoon Dijon mustard

  • Chopped parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dairy-free beef stroganoff recipe gathered

    The Spruce Eats / Ali Redmond

  2. Rub the steaks with the pepper and salt.

    Rub the steaks with the pepper and salt

    The Spruce Eats / Ali Redmond

  3. In a heavy-bottomed skillet over medium-high heat, heat 1 tablespoon of the olive oil.

    Skillet with oil

    The Spruce Eats / Ali Redmond

  4. Cook the steaks, flipping once, until cooked as desired, about 3 to 6 minutes. Remove from the skillet and set aside.

    Steaks cooking in a skillet

    The Spruce Eats / Ali Redmond

  5. Add another tablespoon of the olive oil to the skillet and sauté the mushrooms until browned. Remove from heat and set aside.

    Mushrooms and oil cooking in a skillet

    The Spruce Eats / Ali Redmond

  6. Boil a pot of water, add the noodles, and cook until just tender.

    Noodles removed from the pot

    The Spruce Eats / Ali Redmond

  7. Drain the noodles and set aside.

    Noodles in a colander

    The Spruce Eats / Ali Redmond

  8. In a small saucepan over low heat, heat the remaining 1/4 cup of olive oil. Whisk in the flour, stirring constantly until combined.

    Olive oil and flour whisked in a pan

    The Spruce Eats / Ali Redmond

  9. Add the beef broth, soy yogurt, soy ​milk, and Dijon mustard, stirring until well combined.

    Beef broth, soy yogurt, soy ​milk, and Dijon mustard with the olive oil in the pan

    The Spruce Eats / Ali Redmond

  10. Cook until the sauce is slightly thickened, and add salt and pepper to taste.

    Salt and pepper added to the sauce in the pan

    The Spruce Eats / Ali Redmond

  11. To serve, portion the noodles on individual serving plates, tossing with oil and parsley. Place the steaks and mushrooms on top of the noodles and pour the sauce over the dish. Enjoy.

    Dairy-free beef stroganoff on a plate

    The Spruce Eats / Ali Redmond

Recipe Variations

  • Use vegetable broth instead of beef broth.
  • Instead of egg noodles, you can serve the stroganoff over rice, potatoes, or zucchini noodles.
  • If sirloin steak is not an option, ground beef works just the same. If you're low on beef, bulk it up with veggies like sliced zucchini. 
  • Other types of dairy-free milk that you can use include cashew cream, coconut milk, almond milk, and rice milk.

Tips

  • Buying small tenderloin steaks will save you time as they won't need to be cut. You can also buy two large steaks and divide them yourself.
  • Cut against the grain of the meat to keep it juicy.