Dairy-Free Beef Strogranoff Recipe

Beef Stroganoff
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Serves 4
Ratings (15)

Beef stroganoff is a classic Russian entree that traditionally combines cuts of steak with a sour cream sauce and mushrooms. Today, beef stroganoff is usually served over rice or egg noodles, as it is in this dairy-free take on the traditional recipe. Use whatever cuts of steak you prefer. Buying small tenderloin steaks will save you time as they won't need to be cut. You can also buy two large steaks and divide them yourself.

Ingredient Substitutions and Cooking Tips

An important tip to keep in mind if you're separating the meat yourself. Be careful and cut "against the grain" of the meat to keep it from becoming "stringy."

On terms of switching up the way beef stroganoff is served, you don't have to stick to rice or egg noodles as this recipe calls for. Try Chinese egg noodles and add spice with hot chili oil. You could also consider adding steamed veggies for extra nutrition. If sirloin steak is not an option, ground beef works just the same. Chances are you may also have more meat than noodles or vice versa. You can eat the beef dish soup style and leave the noodles out entirely. Or if you're low on beef, bulk it up with veggies like sliced zucchini. 

What You'll Need

  • 20 to 24 ounces of beef tenderloin steaks
  • 1 tablespoon black pepper (coarsely ground, plus more to taste)
  • 1 teaspoon salt (plus more to taste)
  • 1/4 cup plus 2 tablespoon olive oil (divided, plus more for sprinkling)
  • 2 cups mushrooms (chopped button or crimini mushrooms)
  • 2 tablespoon flour
  • 1/2 cup beef broth (or vegetable broth)
  • 2/3 cup soy yogurt
  • 1/3 cup soy milk
  • 1 tablespoon mustard (Dijon)
  • 8 ounces egg noodles (wide)
  • Garnish: parsley

How to Make It

  1. Rub the steaks with the pepper and salt. Heat one tablespoon olive oil in a heavy-bottomed skillet over medium-high heat and cook the steaks, flipping once, until cooked as desired, about 3-6 minutes. Remove the steaks from the skillet, add another tablespoon of olive oil and saute the mushrooms until browned. Remove from heat.
  2. Boil a pot of water, add the noodles and cook until just tender. Drain and set aside.
  1. Heat the remaining olive oil in a small saucepan over low heat and whisk in the flour, stirring constantly until combined. Add the beef broth, soy yogurt, soy ​milk, and Dijon mustard until well combined. Cook until slightly thickened and add salt and pepper to taste.
  2. To serve, portion the noodles on individual serving plates, tossing with oil and parsley. Place the steaks and mushrooms atop the noodles and pour the sauce over the dish.