Dairy Free Beef Stroganoff
Easy and delicious dairy free beef stroganoff! This classic recipe is a perfect comfort meal that is hearty and filling. Gluten free options.
This creamy beef stroganoff holds all the comfort of the classic recipe but without the dairy! Tender beef in a rich flavorful sauce and poured over curly noodles is a cold weather staple recipe.
Easy enough to make on a weeknight with simple ingredients but fancy enough to make as a Sunday dinner. This recipe is one that the whole family will love!
Free from: Wheat (optional), gluten (optional), dairy, casein, eggs, soy (optional), peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, nightshades (optional), tomatoes (optional), and more
This classic Russian dish is perfect for weeknight meals when you want comfort and a healthy, hearty meal. It comes together in under 45 minutes (I often make mine in about 30 minutes). While using steak is traditional, this is a ground beef stroganoff which makes for an even easy recipe.
Plus, it’s easy to make gluten free by using gluten free noodles and a general gluten free flour.
Serve with a simple cucumber and tomato salad for some veggies or a delicious green goddess salad.
Why You’ll Love this Beef Stroganoff
- Super easy recipe
- Can be made with different cuts of meat
- Make it gluten free with a simple noodle swap
- Hearty, healthy, classic meal
- Ready in under 45 minutes
Ingredients
So first a few notes about the ingredients. These are all grocery store friendly items but I do have some recommendations on each of them.
- Ground Beef: I know that steak (especially flank or sirloin steak) is a more traditional beef. However, I love using ground beef because of how quick and easy it is to cook up in the pan. Plus, no cutting required! But if you love it with flank steak, go ahead and make it.
- Mushrooms: White button mushrooms are usually my go-to but just about any combo of mushrooms will be yummy.
- Noodles: Egg noodles are traditional, however any hearty noodle tastes delicious in this recipe. Rice, polenta, zucchini noodles, cauliflower rice, gluten free noodles, anything you like is great!
- Dairy Free Yogurt or Milk: I’ve used both dairy free yogurts and dairy free milks and both taste amazing in this. My go-to is coconut yogurt, soy yogurt, vegan sour cream, or plain coconut milk or plain soy milk. A can of coconut cream would also be good. Don’t worry, it won’t have any coconut flavor!
- Sauce Ingredients: Dairy free butter, onion, beef stock (or vegetable stock), ketchup, soy sauce, flour (gluten free if needed)
Tip! If you are very sensitive to dairy, be cautious about using yogurts as the lacto bacillus is grown in a milk medium. See my article on dairy allergies and probiotics for more info.
Allergy Substitutions
If you are avoiding gluten, make it with your favorite gluten free pasta noodles. I really love the brown rice noodles from Tinkyada. And use a good gluten free flour blend in the sauce.
If you are avoiding soy, make this with coconut aminos in place of the soy sauce.
If you are avoiding nightshades, use your favorite tomato free ketchup in place of the ketchup.
In place of dairy free butter, you can also use olive oil when cooking the onions and mushrooms.
Instructions
For the full instructions, complete with recipe measurements, please see the recipe card below. Or, you can use the “jump to recipe” button at the top of the page.
Beef stroganoff is one of those meals that tastes like it took all day, but in reality takes about 30 to 45 minutes to make! Here is the quick version of making this meal.
First, cook the noodles according to package directions. In a large pot of water, cook the noodles you are using in salted water until they are al dente and drain them. Don’t rinse the noodles. To help with the timing, try to put the noodles in the water so that they will be finished cooking by the time you add the beef and yogurt.
Tip! If you are making gluten-free noodles they sometimes take longer to cook than wheat noodles. Time for an extra 3-5 minutes of cook time for any gluten free options.
Next up, cook the beef. In a large skillet, cook the ground beef in a single layer over medium heat until browned. Then, transfer to a clean plate to keep aside until it goes back in.
Now, saute the veggies. In that same pan, saute the onions, sliced mushrooms, and garlic until golden brown and the kitchen smells amazing. Add in some broth to deglaze those yummy brown bits stuck to the bottom of the pan.
While the stock is deglazing the pan, whisk together the remaining stock, ketchup, soy sauce, and flour. Then, pour that sauce mixture into the pan and let it simmer for about 5 minutes.
Finally, add the beef and dairy free yogurt (or dairy free milk) to the sauce. Give it a good stir to warm back up.
Now, you can add the noodles and mix it all together, or, you can keep the noodles separate and pour the sauce over top. Up to you!
Garnish with some fresh parsley or red pepper flakes and enjoy!
Variations
- For a more traditional preparation of this meal, use steak cut into strips in place of the ground beef.
- While not traditional, you can add things like frozen peas, slices of bell peppers, or broccoli for more veggies.
- Make it spicy! Add in as much red pepper flakes as you like to kick it up.
- Try a different protein. Use ground chicken, turkey, or pork in place of the beef to change things up.
FAQs
Add some veggies like steamed asparagus or broccoli. Serve it with a salad like a green goddess salad or one with apple cider dressing.
Don’t forget a good dinner roll to mop up the sauce on the plate!
For this recipe, I love to use ground beef. It is quick, easy, and I don’t have to cut it.
Sirloin steak, strip steak, or flank steak are common cuts of meat when making beef stroganoff.
Yes, you can use chicken stock or vegetable stock in place of beef stock when making this. Just make sure there are no hidden allergies.
Bouillon cubes or stock paste often have dairy as an ingredient. Always double check to make sure yours is dairy free.
How to Store
Keep any leftovers in an airtight container in the fridge for up to 3 days. If you store the noodles in with the sauce, the noodles may soak up the sauce.
More Delicious Dinners
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Equipment
- Skillet
- pot
- Cooking spoons
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 lbs noodles can be gluten free or egg free, a flat noodle works best
- 1 lbs ground beef can swap for beef flank steak
- 2 tablespoons dairy free butter
- 1/2 onion yellow or sweet
- 1 lbs mushrooms sliced thin
- 4 garlic cloves
- 2 tablespoons ketchup or hoisin sauce
- 1 teaspoon soy sauce can swap tamari or coconut aminos
- 1 ½ cups beef stock
- 3 tablespoons all purpose flour can swap gluten free flour
- ½ cup coconut milk coconut yogurt and soy yogurt recommended, can swap for dairy free milk
Instructions
- Cook the noodles. In a large pot of salted water, cook the noodles according to the package direction until they are al dente. Then, drain the noodles and set aside until ready to use. For timing purposes, I like to add my noodles when starting step 4.
- Mix the sauce. In a measuring cup, whisk together 1 cup of beef stock, ketchup, soy sauce, and the all purpose flour. Set this aside until step 5.
- Cook the beef. While the pasta water is heating up, cook the beef.
- If using ground beef, add it to a frying pan and cook over medium heat until it is cooked through.
- If using flank steak, cook in a single layer on each side, about 3-4 minutes per side. If your pan is not big enough for all the steak at once, work in batches.
- After cooking the beef, remove it from the pan to a clean plate or bowl and set aside. Don’t wipe the pan clean.
- Saute the veggies. Add the dairy free butter to the same pan. Add the onions and cook for about 3 minutes. Then add the mushrooms and cook for 5-7 minutes, stirring occasionally and making sure that the mushrooms are browned. Add the garlic and saute for 1 minute.
- Add the stock mixture. Add half a cup of the stock mixture and deglaze the pan. Add the remaining sauce mixture and bring to a simmer. Cook this for about 5 minutes to make sure the flour is cooked through and the sauce has thickened.
- Add the beef and yogurt. Add the beef and yogurt (or dairy free milk) to the pan and mix well.
- Add the noodles and serve. Finally, add the noodles to the same pan and mix everything together. Garnish with fresh parsley and enjoy!
Notes
- How to Store
- Keep any leftovers in an airtight container in the fridge for up to 3 days. If you store the noodles in with the sauce, the noodles may soak up the sauce.
- Variations
- For a more traditional preparation of this meal, use steak cut into strips in place of the ground beef.
- While not traditional, you can add things like frozen peas, slices of bell peppers, or broccoli for more veggies.
- Make it spicy! Add in as much red pepper flakes as you like to kick it up.
- Try a different protein. Use ground chicken, turkey, or pork in place of the beef to change things up.
- Allergy Substitutions
- If you are avoiding gluten, make it with your favorite gluten free pasta noodles. I really love the brown rice noodles from Tinkyada. And use a good gluten free flour blend in the sauce.
- If you are avoiding soy, make this with coconut aminos in place of the soy sauce.
- If you are avoiding nightshades, use your favorite tomato free ketchup in place of the ketchup.
- In place of butter, you can also use olive oil when cooking the onions and mushrooms.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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