Ground Beef Stroganoff

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. Serves 6.

Ground Beef Stroganoff (Dairy Free)

What is the best cut of meat for stroganoff?

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. When I was craving some last week, I came up with this super-easy ground beef stroganoff. It only took me 30 minutes to make, and it takes just as good, if not better than my other two recipes.

Ground Beef Stroganoff (Dairy Free)

What can be substituted for sour cream?

Rather than using sour cream, like beef stroganoff traditionally calls for, I used a base of milk and thickening agents (a mix of cornstarch and flour) to create a lighter, creamy sauce.

I used nut milk, but you can use coconut milk or even dairy milk (if you don’t need yours to be dairy free). 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.

Dairy free tip: 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.

Ground Beef Stroganoff (Dairy Free)

What can you serve with beef stroganoff?

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 peas because they’re my daughter’s favorite, but oven roasted broccoli or a nice big salad are a great choice, too.

Easy (Dairy Free) Ground Beef Stroganoff | simplywhisked.com

(Dairy Free) Ground Beef Stroganoff

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 - 6 servings 1x


  • 1 12-ounce package egg noodles
  • 1 1/2 pounds lean ground beef
  • 1 large sweet onion, thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 2 cups beef broth
  • 1 1/2 cup nut milk
  • 2 tablespoons Dijon mustard
  • 2 teaspoonbeef base (2 bouillon cubes**)
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • Fresh chopped parsley (optional, for garnish)


  1. Prepare noodles according to package directions.
  2. 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.
  3. Add the onions to the pan and season liberally with salt & pepper. Sauté until translucent and soft – about 5 minutes – stirring frequently.
  4. Add the beef broth, 1 1/2 cups of nut milk, Dijon, bouillon and Worcestershire sauce to the pan.
  5. In a small bowl, whisk together the nut milk, flour and cornstarch. Whisk into the pan.
  6. Return the beef to the pan and simmer until the noodles are ready.
  7. 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. You can also use dairy milk if you’re don’t need it to be dairy free.

**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.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Simply Whisked is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Easy (Dairy Free) Ground Beef Stroganoff | simplywhisked.com

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  • Reply
    February 4, 2016 at 10:25 am

    Looks really good ♥


  • Reply
    Guilherme Carvalho
    April 23, 2016 at 5:33 pm

    interesting, Strogonoff with pasta… here in Brazil we eat it with white rice.

  • Reply
    June 14, 2016 at 7:55 am

    Did you use coconut milk in the cold section, from a can, or a box?

    • Reply
      Melissa Belanger
      June 15, 2016 at 10:19 am

      I used refrigerated coconut milk – I think it was Silk brand, but I can’t be sure. It’s a little thinner than the canned stuff. But you could use a can and you’ll get an even creamier texture.

  • Reply
    June 16, 2016 at 1:47 pm

    Could I use lactose free milk instead of the coconut milk??

    • Reply
      Melissa Belanger
      June 16, 2016 at 3:35 pm

      Yes. I have definitely done this before. I try to make my recipes dairy free to make them accessible to people with allergies, but we normally do lactose free. It works either way!

  • Reply
    Sandra Lasenby
    July 9, 2016 at 9:39 am

    I am going to add mushrooms!

    • Reply
      Melissa Belanger
      July 9, 2016 at 1:41 pm

      Oh awesome! I’m not the hugest fan of mushrooms so I never add them, but I’d love to hear how it turns out!

  • Reply
    Sally Lapoe
    July 13, 2016 at 10:55 pm

    Good recipe, however beef bouillon cubes are not dairy free. They contain dried whey. Made it without the cubes and added a few extra ingredients to make it fully dairy free.

    • Reply
      Melissa Belanger
      July 14, 2016 at 8:05 am

      You’re right! Sometimes I can’t believe how much stuff they actually put it in. I actually use bouillon granules that have no dairy/whey listed. I just listed the cubes as an alternative, but I should probably note that they’re not dairy free. Thanks for pointing that out 🙂

  • Reply
    July 28, 2016 at 9:09 pm

    Thank you so much for the receipe! I my husband and I cannot do dairy or guam, which has a lactose effect in us also; but this was a great receipie. I did not have any cubes so I used Lipton beefy onion mix insteed…. and wow … amazing.. thank you so much for the new receipe!!! God Bless

    • Reply
      Melissa Belanger
      July 29, 2016 at 12:54 pm

      That’s a great idea! I will have to keep that in mind if I’m ever in a pinch. I also wouldn’t have guessed that the onion mix would be dairy free! Thanks for the tip 🙂

  • Reply
    September 14, 2016 at 6:12 pm

    I made this with gluten free noodles since I’m also gluten sensitive. I used onion dip powder and soy milk instead of coconut. I have a lot of broth, but otherwise I think it’s delicious

  • Reply
    October 17, 2016 at 5:27 pm

    Are the egg noodles the hard kind you’d get off the shelf, or the soft kind you have to get from the freezer section?

    • Reply
      Melissa Belanger
      October 17, 2016 at 5:40 pm

      I used the ones off the shelf. I think it was Creamette brand. 🙂

  • Reply
    December 8, 2016 at 6:20 pm

    My husband is really picky when it comes to food so I was nervous about this recipe. However, it is the best beef stroganoff I have made! Amazing recipe!!! I used coconut cream instead of milk since that is all I had. Thank you for posting this recipe!

    • Reply
      Melissa Belanger
      December 8, 2016 at 7:06 pm

      Thanks for sharing! I bet the coconut cream was so nice and creamy! I will have to try it out next time. 🙂

  • Reply
    December 10, 2016 at 9:24 am

    Can you use almond milk instead of coconut?

    • Reply
      Melissa Belanger
      December 10, 2016 at 1:41 pm

      Yes. You can absolutely use almond milk instead!

  • Reply
    September 5, 2017 at 6:43 pm

    This was delicious! I added 1 pound of sliced mushrooms and it was delicious! The coconut milk can I was using was 1/4 cup short of the requirement, so I used almond milk. I also used 2 Tbs of gluten-free flour and finished it off with some tofu-based, dairy-free “sour cream” on top of my plate. It was deeeeeeeelicious! The men in my life (including a 14-year old boy) loved it. Will definitely make again.

    • Reply
      Melissa Belanger
      September 5, 2017 at 9:42 pm

      That’s so great to hear! Mushrooms are a great addition. I only wish I liked them! So glad you liked the recipe 🙂

  • Reply
    October 11, 2017 at 6:42 pm

    This was so so so so good! Thanks for the recipe! The only thing I changed was I added double the amount of flour to make it thicker. Definitely making this again and again 🙂

  • Reply
    January 1, 2018 at 7:17 pm

    Very tasty! Thanks for sharing!

  • Reply
    February 2, 2018 at 6:41 pm

    Why is Dijon mustard listed on the ingredients list when you don’t mention anything about it in the directions? I’m in the process of making it and I’m going to just leave it out since you weren’t specific… I don’t want to just guess and end up messing everything up. The sauce tastes okay without it, so I’m thinking it’ll still be a hit with my husband and 3 daughters. Looking forward to trying it (even without the Dijon). I hope I can add it to my list of favorite lactose free recipes. It sure is hard to find dairy free meal ideas that everyone loves.

    • Reply
      Melissa Belanger
      February 2, 2018 at 7:06 pm

      You definitely don’t need it but you add it before you add the beef back in. It will blend in while you’re stirring the beef.

  • Reply
    February 14, 2018 at 11:12 pm

    Can you freeze this? Would like to make this for a friend of mine as a condolence but want to make sure it can freeze well. If it can be frozen what directions should I give her for reheat?

    • Reply
      Melissa Belanger
      February 15, 2018 at 8:55 am

      I would freeze it without the pasta. Usually frozen pasta takes in too much liquid when it thaws/reheats so you end up with soggy pasta. You could keep the pasta separate, maybe in a zippy bag, or just give the pasta uncooked. If you do cook the pasta make sure you cook it on the lower end of the time for al dente. That way any reheating won’t make it overly soft.

  • Reply
    March 22, 2018 at 6:49 pm

    Doin is listed in the ingredients but I don’t see anywhere in the recipe where you’ve added this? What an I missing???

    • Reply
      Melissa Belanger
      March 22, 2018 at 8:32 pm

      You can really add it at anytime. I keep meaning to fix this, and I’m doing now. I’m sorry! It just gets stirred in before you add the meat back in.

  • Reply
    March 26, 2018 at 6:44 pm

    I used ground turkey and lite coconut milk and it was fantastic!

  • Reply
    May 3, 2018 at 3:55 pm

    we love this recipe! i’ve been making it for months and meaning to comment. thank you for such a simple, delicious meal that makes even me seem like a good cook! there are few recipes loved by the whole family and this is one of them!

  • Reply
    Stroganoff – Recipe Ideas
    May 18, 2018 at 2:31 pm

    […] Recipe Source: simplywhisked.com, https://www.simplywhisked.com/dairy-free-ground-beef-stroganoff/ […]

  • Reply
    June 19, 2018 at 5:34 pm

    I’m excited to try this! I am cooking it tonight using lentil noodles and gf flour for a dairy and gluten free dinner. Thank you 🙂

    • Reply
      Melissa Belanger
      June 19, 2018 at 8:39 pm

      Awesome! I hope you love it!

  • Reply
    October 1, 2018 at 7:16 pm

    K I have never used egg noodles before and it doesn’t specify if you are supposed to cook them separately and then add them or cook them with the beef and broth hamburger helper style. What do I do? Also, what if you use regular pasta? Will it work out fine?

    • Reply
      Melissa Belanger
      October 1, 2018 at 9:45 pm

      Oh no. I’ll have to fix that. You should definitely cook them before adding. I will be updating the post this week sometime, so I’ll be sure to clarify! Thanks so much!

  • Reply
    Lindsay Blaylock
    December 11, 2018 at 9:46 am

    how much nut milk do you add into the flour and cornstarch? You say 1 1/2 cup divided in the ingredient list and add it with the beef broth – so how much needs to be kept aside for the flour? thanks!

    • Reply
      Melissa Belanger
      December 11, 2018 at 10:48 am

      You can actually whisk the flour and cornstarch into the full amount of nut milk and just add it when you add the broth. Just be sure to whisk it right before you add it, otherwise the mixture can settle and you’ll end up with clumps.

  • Reply
    January 6, 2019 at 5:02 pm

    Does anyone else notice the recipe calls got 1 1/2 cups nut milk divided but then says to add all 1 1/2 cups of milk all at once and then says use remaining milk but there isnt any left

    • Reply
      Melissa Belanger
      January 7, 2019 at 11:49 am

      Hi Megan! Thanks so much for pointing that out. I’m working on updating this recipe to make it a bit easier to make. As long as you whisk the nut milk with the thickener just before adding it, you don’t need to divide the dairy free milk.

  • Reply
    January 14, 2019 at 5:33 pm

    How much nut milk is “remaining” in step 5? Because according to the amount listed in ingredients, it all goes in in step 4.

  • Reply
    February 5, 2019 at 10:35 pm

    This was a hit! We just recently decided to try eliminating dairy for one of our kiddos and I have been overwhelmed figuring it out! I subbed unsweetened plant milk (Bolthouse brand) and just used knorr beef bouillon powder to make the broth and add the extra
    My husband needs low sodium too so I didn’t use quite as much. After reading comments, I guess I need to check if it was dairy free. But my picky eaters loved it and it will definitely be a regular! Thank you!!

    • Reply
      Melissa Belanger
      February 6, 2019 at 10:16 am

      Yes, you definitely want to double check the ingredients of your bouillon – especially beef because companies seem to boost flavor in beef bouillon by adding whey! But I’m glad you liked the recipe!! Thanks so much for the review 🙂

  • Reply
    March 11, 2019 at 12:58 pm

    I am confused on steps 4&5 – do I add the milk to the pan or do I whisk it with flour? It says in step 4 to add1.5 cups to the pan, but then there wouldn’t be anyway to use in step 5? Help!

    • Reply
      Melissa Belanger
      March 11, 2019 at 2:30 pm

      You want to whisk the flour and liquids together separately and then whisk them into the pan. Mixing the flour with cold liquid helps prevent lumps when you add it to the pan. Does that help?

  • Reply
    April 12, 2019 at 12:23 pm

    could you use chicken or beef strips instead. my grandaughter and her family are all alergic to dairy. please reply to my email as I am a senior and not great with computers . thank you

  • Reply
    April 28, 2019 at 11:24 am

    Anyone use or know of a good substitute for the Worcestershire sauce?? I have to avoid soy and dairy, but my family has always enjoyed stroganoff…

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