This ground beef stroganoff gives you the flavors of traditional stroganoff without the heavy sour cream or milk. Plus, the ground beef makes it really budget friendly.
I absolutely love beef stroganoff. It’s creamy, savory and loaded with carbs, so obviously, I love it. I’ve made meatball stroganoff, and classic beef stroganoff, but lately, I find that I really don’t have the time or the motivation to make them. Not that they’re hard to make, I just find that I want to cut as many corners in as possible in the kitchen lately.
Being in the middle of our kitchen projects and having an energetic toddler ready to take everything out of the kitchen cabinets sort of forces you to be like that. That’s why this ground beef stroganoff is a perfect choice.
So when I was craving some last week, I came up with this super-easy ground beef stroganoff. And, I made it dairy free for my husband by using nut milk (you can use refrigerated coconut milk, too) and a thickening agent (cornstarch and flour). It only takes 30 minutes to make, and it takes just as good, if not better than my other two recipes.
Originally, my recipe only called for 1 pound of ground beef, but I have since made this recipe with up to 2 pounds. It’s up to you how much you use, the recipe will be great either way. It just requires a tiny bit more salt (to taste), but it gives you a much meatier stroganoff and serves more people.
If you’re making this recipe because it’s dairy free, be sure to use a beef base that is dairy free. Many bouillon cubes contain some sort of dairy (in the form of whey or added proteins), so make sure you check your labels. I usually use this beef base because it’s allergy friendly. Use what’s best for you.
(Dairy Free) Ground Beef Stroganoff
Yield 4 - 6 servings
- 1 16-ounce package egg noodles
- 1 - 2 pounds lean ground beef
- 1 large sweet onion, thinly sliced
- 2 cups beef broth
- 2 cup nut milk, divided*
- 2 tablespoons Dijon mustard
- 1 tablespoon beef base (2 bouillon cubes**)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- Salt & pepper
- Fresh chopped parsley (optional, for garnish)
- Prepare noodles according to package directions.
- In a large skillet over medium-high heat, brown the beef. Remove from pan, keeping about 1 tablespoon of grease in the pan. Set meat aside.
- Add the onions to the pan and season liberally with salt & pepper. Sauté until translucent and soft - about 5 minutes - stirring frequently.
- Add the beef broth, 1 1/2 cups of nut milk, Dijon, bouillon and Worcestershire sauce to the pan.
- In a small bowl, whisk together the remaining nut milk, flour and cornstarch. Whisk into the pan.
- Return the beef to the pan and simmer until the noodles are ready.
- Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.
*Coconut milk can be substituted.
**Many bouillon cubes do contain dairy, so check labels. The equivalent is included for reference. I normally use a beef base which are dairy/whey free.