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.
- 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
- 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.
*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