Creamy Beef Stroganoff without Dairy

local_grocery_store Ingredients

• 1 lb beef sirloin, sliced into thin strips
• 1 cup coconut cream
• 1 cup almond milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 8 oz egg noodles

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.