Dairy-Free Beef Stroganoff that’s Quick, Easy, and Optionally Vegan

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We’ve received some requests for a Dairy-Free Beef Stroganoff recipe. I decided to unearth–and update–my favorite version (originally called “Skid Road Stroganoff”) from Peg Bracken’s The I Hate to Cook Book. This quick and easy recipe uses ground beef instead of sirloin, making an inexpensive weeknight meal.

Dairy-Free Beef Stroganoff Recipe for a Quick and Easy Weeknight Meal. Includes gluten-free, soy-free, nut-free, turkey, and vegan options.

Dairy-Free Beef Stroganoff for a Quick and Easy Weeknight Meal

Peg Bracken made a career of writing simple recipes for reluctant cooks, complete with humorous asides. This very recipe contains one of her most-quoted directions:

Add the flour, salt, paprika, and mushrooms, stir, and let it cook 5 minutes while you light a cigarette and stare sullenly at the sink.

I’m not suggesting you follow these directions to the letter, but I do recommend her books. They are worth reading for the humor alone. I truly enjoy her recipes, though, and have found many staples in her cookbooks.

I was able to make her beef stroganoff dairy-free with a few simple substitutions. I also added a vegan option. I hope you enjoy this Quick and Easy Dairy-Free Beef Stroganoff, and I hope you read some Peg Bracken.

Dairy-Free Beef Stroganoff Recipe for a Quick and Easy Weeknight Meal. Includes gluten-free, soy-free, nut-free, turkey, and vegan options.

Special Diet Notes: Dairy-Free Beef Stroganoff

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, optionally vegan, and optionally vegetarian.

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.
Author:
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 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)
Instructions
  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.

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About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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