Dairy Free Beef Stroganoff with Mushrooms and Sour Cream

Total time45 min

Prep time15 min

Cook time30 min

Dairy Free Beef Stroganoff with Mushrooms and Sour Cream

Tender strips of seared sirloin get all that deep, caramelized flavor from a quick high-heat sear, then simmer alongside golden mushrooms and softened onion in a savory, garlic-and-thyme scented sauce. Worcestershire and a touch of Dijon give the whole thing a rich, savory backbone, while a splash of white wine deglazes the pan for extra depth. Everything gets ladled over a bed of tender egg noodles and finished with a scatter of fresh parsley for a pop of color and brightness. It's a comforting, restaurant-style dinner that comes together in one skillet, and it's a genuinely solid pick for a dairy free table. The mushrooms and pan sauce do a lot of the heavy lifting here, so every bite still lands rich, savory, and satisfying. Serve it hot, straight from the skillet, for the best texture on those noodles.

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Ingredients

4 servings

For the noodles

12 oz wide egg noodles
Manischewitz Wide Egg Noodles - 12 Oz Manischewitz Extra Wide Egg Noodles - 12 Oz Skinner Extra Wide Egg Noodles 12 oz Anthonys Extra Wide Egg Noodles - 12 OZ
Ronzoni, Wide Egg Noodles, 12 oz, low fat, sodium free with no artificial colors or preservatives
See all
1 tsp salt, plus more for pasta water

For the stroganoff

1½ lb beef sirloin or tenderloin, sliced ¼-inch thick against the grain
½ tsp black pepper
3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 lb cremini mushrooms, sliced ¼-inch thick
1 tsp fresh thyme leaves
2 tbsp all-purpose flour
½ cup dry white wine
1½ cups low-sodium beef broth
1 tbsp worcestershire sauce
1 tsp dijon mustard
1 cup full-fat sour cream, at room temperature

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, about 7–9 minutes. Drain and set aside.
2
Pat the beef strips dry and season all over with 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a 12-inch skillet over high heat until the butter foams and subsides. Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 1–2 minutes per side until deeply browned on the outside and just barely pink at the center (145°F / 63°C on an instant-read thermometer). Transfer to a plate and tent loosely with foil.

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