Dairy-Free Beef Stroganoff

Dairy-Free Beef Stroganoff

The Spruce / Ali Redmond

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
803 Calories
38g Fat
58g Carbs
56g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 803
% Daily Value*
Total Fat 38g 49%
Saturated Fat 10g 52%
Cholesterol 145mg 48%
Sodium 1794mg 78%
Total Carbohydrate 58g 21%
Dietary Fiber 6g 21%
Protein 56g
Calcium 161mg 12%
*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 black pepper (coarsely ground; 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 crimini mushrooms (chopped)
  • 2 tablespoons all-purpose flour
  • 1/2 cup beef broth
  • 2/3 cup soy yogurt
  • 1/3 cup soy milk
  • 1 tablespoon Dijon mustard
  • 8 ounces wide egg noodles
  • Garnish: chopped parsley

Steps to Make It

  1. Gather the ingredients.

    Dairy-Free Beef Stroganoff ingredients

    The Spruce / Ali Redmond

  2. Rub the steaks with the pepper and salt.

    Rub the steaks with the pepper and salt

    The Spruce / Ali Redmond

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

    skillet with oil

    The Spruce / 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 / Ali Redmond

  5. Add another tablespoon of 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 / Ali Redmond

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

    noodles removed from the pot

    The Spruce / Ali Redmond

  7. Drain the noodles and set aside.

    noodles in a colander

    The Spruce / 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 in a pan

    The Spruce / Ali Redmond

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

    Add the beef broth, soy yogurt, soy ​milk, and Dijon mustard to the olive oil in the pan

    The Spruce / Ali Redmond

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

    add salt and pepper to the sauce in the pan

    The Spruce / 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

    The Spruce / Ali Redmond

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.

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.