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.

Ground Beef Stroganoff

Name: Ground Beef Stroganoff
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Russian
Ingredients: 1 12-ounce package egg noodles; 1 – 1.5 pounds ground beef; 1 sweet onion, chopped (about 1 cup); 2 tablespoons all-purpose flour; 2 cups beef broth; 1/2 cup dairy free sour cream; 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

Description

Even if you don’t have steak, you can still enjoy the flavors of this traditional Russian dish. This easy, ground beef stroganoff recipe features a creamy, meaty sauce served over egg noodles, and it comes together in just 30 minutes. Plus, I’ve made it dairy free by swapping the sour cream for a plant-based alternative.

Ingredients

Scale

1 12-ounce package egg noodles
1 – 1.5 pounds ground beef
1 sweet onion, chopped (about 1 cup)
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup dairy free sour cream
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

To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch

Instructions

Prepare noodles according to package directions. When they are cooked, drain and set aside.
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.
Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.

To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick.

Notes

*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.

Keywords: dairy free, easy, beef, comfort food, pasta