Dairy-Free 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.
Recipe type: Entree
Cuisine: Russian
Serves: 6 servings
  • 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 Classic Condensed Cream of Mushroom Soup or Healthy Condensed Cream of Chicken Soup from Go Dairy Free (pages 290-291).
  • 1 cup dairy-free plain unsweetened yogurt or dairy-free cashew sour cream
  • Chopped parsley, for garnish (optional)
  1. Begin boiling a pot of water for the noodles.
  2. Add the bouillon to the water.
  3. When the water boils, add the noodles and cook according to the package directions.
  4. Drain the noodles and keep them warm while the stroganoff cooks.
  5. Brown the onion, garlic, and meat or meat substitute in the oil.
  6. Add the flour, salt, paprika, and mushrooms to the meat mixture.
  7. Cook everything together for 5 minutes, stirring occasionally.
  8. Add the dairy-free condensed soup and simmer over low heat for 10 minutes.
  9. 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.
  10. Serve the stroganoff on top of the noodles.
  11. Sprinkle with parsley, if desired.
  12. Refrigerate any leftovers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-dairy-free-beef-stroganoff