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Creamy Beef Stroganoff without Dairy



  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Beif stroganoff without dairy

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Cook the egg noodles according to package instructions and set aside.
  2. 2.In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
  3. 3.Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
  4. 4.Add the beef broth, coconut cream, and almond milk to the skillet and stir to combine. Bring the mixture to a simmer and let cook for 5-7 minutes, until the sauce has thickened slightly.
  5. 5.Add the beef back to the skillet and stir to coat in the sauce. Let cook for an additional 2-3 minutes, until the beef is heated through. Season with salt and black pepper to taste.
  6. 6.Serve the beef stroganoff over a bed of egg noodles.

lightbulb_outline Tips

  • chevron_rightMake sure to use full-fat coconut cream for the creamiest sauce.
  • chevron_rightIf you don't have almond milk, you can use any other non-dairy milk of your choice.
  • chevron_rightFeel free to add in some extra veggies like bell peppers or carrots for added nutrition.