Why you’ll love this dairy free stroganoff
I absolutely love beef stroganoff. It’s creamy, savory and loaded with carbs, so what’s not to love? It’s the ultimate comfort food. By swapping the traditional steak for ground beef, and the sour cream for dairy free, you get a milk-free stroganoff that’s budget friendly and comes together in about 30 minutes.
Since there is a protein and a carb already built in to this dish, I always try to serve my ground beef stroganoff with a green vegetable or salad. Lately, we’ve been choosing frozen peas because they’re my daughter’s favorite, but oven roasted broccoli or a nice green salad with easy Dijon vinaigrette are my other go-to options.
More stroganoff recipes to try: Brazilian stroganoff / turkey stroganoff / halloumi stroganoff – some of these aren’t dairy free, but they are worth trying if you can!
Ingredient notes:
- Dairy free sour cream – I used vegan sour cream in this recipe to make it dairy free, but you can easily use regular sour cream if you prefer. If you want to make this dairy free but are unable to find a vegan or dairy free sour cream, you can make this recipe with a dairy free milk + cornstarch slurry, see notes in the recipe card for instructions.
- Beef bouillon – 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 and always double check labels because manufacturer’s can change ingredients!
- Ground beef – I like to use leaner ground beef for the best flavor (typically 90/10), but any ground beef will work as long as you drain any excess grease. You can also swap in ground turkey if you prefer.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Want to add mushrooms? Slice 8 ounces of cremini or baby bella mushrooms and sauté them with the onions until they’re soft and browned before moving on to the roux step. They add a ton of flavor and some extra protein and fiber.
- Low heat for sour cream. High heat can cause dairy free sour cream to break, making the sauce thin and grainy. Make sure you reduce the heat when adding it to the pan and keep the heat at a simmer.
- Make it ahead. The sauce stores great in the fridge for up to 4 days. You can even freeze it for up to 6 months. But, cook the noodles fresh when you’re ready to serve so they don’t absorb too much liquid.
Frequently asked questions
What is the best meat for stroganoff?
I love using ground beef to make stroganoff, but if I can’t use that, I recommend using a decent quality steak, such as a sirloin steak. Just make sure you slice it against the grain before cooking.
What is stroganoff sauce made of?
Stroganoff sauce is a gravy-type sauce, usually made from thickened beef stock. It’s generally flavored with other ingredients such as sour cream, Worcestershire sauce, Dijon mustard. In this recipe, I’ve used plant-based sour cream to make the recipe dairy free.
What can I use instead of sour cream in beef stroganoff?
You can use vegan sour cream, cashew cream or even milk (plant or dairy). If you using milk, you’ll want to use a little less than the amount of sour cream the recipe calls for and add additional thickeners and a bit of acid from lemon juice or vinegar (about 1 teaspoon).
How do you thicken stroganoff sauce?
This stroganoff sauce is thickened with all-purpose flour, but you could also substitute cornstarch (use half the amount of flour listed)
Do you have to use egg noodles for beef stroganoff?
Definitely not. You can serve this over potatoes, rice or any carb you prefer. We just like egg noodles the best.
More beef recipes you’ll love: Cincinnati chili recipe / beef barley soup / grilled meatloaf / chipotle pineapple beef
Ingredients
- 1 12-ounce package egg noodles
- 1 – 1½ pounds lean ground beef
- 1 medium sweet onion - chopped (about 1 cup)
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1/2 cup dairy free sour cream - see notes for alternatives
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoon beef base - 2 bouillon cubes*
- 1 tablespoon chopped fresh parsley - for garnish
- Salt & pepper - to taste
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and prepare the egg noodles according to package directions for al dente. When they are cooked, drain and set aside.
- Make the sauce. In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes.
- Thicken and simmer. Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.Add the beef stock, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
- Toss the noodles. Transfer the cooked noodles into the pot with the sauce and stir until evenly coated. Adjust seasoning with salt & pepper and garnish with parsley before serving.
