Dairy Soy Free Beef Stroganoff

This recipe is adapted from A Whole New Twist. I made it using regular egg noodles and it was quite yummy! I did not miss the dairy in this dish.

Dairy Free Beef Stroganoff

  • 2 Tbs Earth Balance dairy/soy free butter
  • 2 lbs stew beef cut into bite-size pieces (chuck works well)
  • 1 large onion chopped
  • 1 8 oz package sliced mushrooms
  • 2 garlic cloves minced
  • 2 cups beef broth
  • ½ cup red wine
  • 1 Tbs tomato paste
  • 1 Tbs Dijon mustard
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 Tbs paprika
  • ¼ tsp dried dill
  • ½ cup cashew sour cream
  • ¼ cup fresh chives chopped
  • ¼ cup flat leaf parsley chopped
  • spiral egg noodles

Preheat oven to 350°

Salt and pepper the beef to taste.  Heat a dutch oven and melt 1/2 TBS butter in the hot pot.  Brown half the beef and set aside.  Melt another 1/2 TBS butter and brown the rest of the beef.  Set aside. Add another 1/2 TBS butter and sautee the mushrooms, onions and garlic.

Add beef broth, red wine, worcestershire , tomato paste, mustard, salt, pepper, paprika, and dill to the pot, and stir to incorporate. Return the browned beef to the pot and stir. Turn heat to high, and bring mixture to a boil. Once mixture boils, turn off the burner, cover pot, and transfer to the oven to braise the beef. Cook in the oven for 1 and ½ hours. Remove pot to the stovetop, simmer uncovered for 20 minutes, to reduce liquid.  Add cashew sour cream and chives, and simmer for another 15 minutes, stirring frequently. Boil the egg noodles while you are simmering the stroganoff. Serve over spiral egg noodles, garnish with parsley.

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