Dairy-Free Beef Stroganoff

This is not a completely traditional beef stroganoff recipe, not just because it’s completely dairy-free. So if you’re a purist, this probably isn’t the recipe for you. I’m sorry, I still love you, today just isn’t your day. I’m proud to say that this does taste like it has sour cream in it, even though it doesn’t. I’m also proud to say it doesn’t really taste like coconut milk! My father hates coconut milk, and he was a big fan of this dish. I like serving this with a side of peas, but you can just eat this dairy-free beef stroganoff by itself like a heathen if you want, I’m not your mother. (Also, oops! I forgot to take any pictures of this recipe until it was completely finished and half served. I’ll update next time I make it).

Print Recipe

Dairy-Free Beef Stroganoff

Author: Mary Ellis Cooking Method: Stove-Top

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 5

Ingredients

Servings

• 16 oz baby bella mushrooms (can sub white button)
• 1 tbsp olive oil
• ¹⁄₂ tbsp beef tallow (can sub more olive oil)
• 1 lb ground beef
• 1 tsp salt
• 1 ¹⁄₂ tsp thyme
• 1 tsp garlic powder
• 1 large onion
• 1 tsp coriander
• 1 tsp oregano
• 1 can full fat coconut milk (403 ml)
• 2 tsp beef stock concentrate (or 2 cubes beef buillion)
• ¹⁄₂ tsp black pepper
• 1 ¹⁄₂ tbsp nutritional yeast
• 2 tsp Worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp champagne vinegar (or white wine vinegar)
• 8-10 oz (dry) of your favorite noodles/pasta undercooked by about 1 minute (optional)

Instructions

1. Slice mushrooms into ¼ inch thick pieces, preheat a large skillet on high heat
2. Add beef tallow, brown mushrooms, set aside.
3. Add ½ tbsp olive oil and beef to pan, still on high. Season beef with salt, thyme, and half of your garlic powder, brown and set aside. Slice onion while beef is browning.
4. Add the rest of your olive oil and your sliced onion to the pan, turn the heat down to medium-high. Add coriander and oregano, saute about 5 minutes, stirring occasionally.
5. Turn heat down to medium, add coconut milk to the pan and stir, being sure to break up any brown bits on the bottom of the pan.
6. Add the rest of your ingredients excluding the optional pasta, including everything previously removed from the pan.
7. Cook on medium, stirring occasionally for about 25 minutes.
8. If using pasta, add your slightly undercooked pasta to the pan and cook, stirring occasionally for 5 minutes. If you want to serve this over mashed potatoes, rice, or hell even french fries (I don’t care how you eat it), simply cook an additional 5 minutes.
9. Enjoy!