Dairy-Free Ground Beef Stroganoff (with Vegan Option)
Prep time
Cook time
Total time
Adapted from Peg Bracken With some help from Alisa's dairy-free sour cream recipe.
Author: Sarah Hatfield
Recipe type: Entree
Cuisine: Russian
Serves: 6 servings
Ingredients
- 16 ounces egg noodles (can sub egg-free noodles or gluten-free noodles, if needed)
- 2 teaspoons dairy-free beef bouillon or vegetable bouillon (I like Orrington Farms)
- 1 cup chopped onion
- 1 minced garlic clove
- 2 tablespoons oil (a neutral-tasting one for general cooking)
- 1 pound ground beef, turkey, or vegan ground meat substitute
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika
- 8 ounces sliced mushrooms
- 1¼ cups dairy-free condensed soup, such as Alisa's Dairy-Free Condensed Cream of Mushroom Soup or her Healthy Condensed Cream of Chicken Soup from Go Dairy Free (page 291).
- 1 cup dairy-free plain unsweetened yogurt or dairy-free cashew sour cream
- Chopped parsley, for garnish (optional)
Instructions
- Begin boiling a pot of water for the noodles.
- Add the bouillon to the water.
- When the water boils, add the noodles and cook according to the package directions.
- Drain the noodles and keep them warm while the stroganoff cooks.
- Brown the onion, garlic, and meat or meat substitute in the oil.
- Add the flour, salt, paprika, and mushrooms to the meat mixture.
- Cook everything together for 5 minutes, stirring occasionally.
- Add the dairy-free condensed soup and simmer over low heat for 10 minutes.
- Keeping the heat on low, add the dairy-free yogurt or sour cream and heat through. The yogurt or sour cream might split, but it will still taste good.
- Serve the stroganoff on top of the noodles.
- Sprinkle with parsley, if desired.
- Refrigerate any leftovers.
Nutrition Information
Serving size: ⅙ recipe Calories: 444 Fat: 13.8g Saturated fat: 3.6g Carbohydrates: 64g Sugar: 3.9g Sodium: 781mg Fiber: 4.1g Protein: 16.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-dairy-free-beef-stroganoff