Dairy Free Beef Stroganoff

Total time45 min

Prep time15 min

Cook time30 min

4.7

(6)

Stroganoff is one of those deeply satisfying comfort food classics that can feel completely out of reach once you cut dairy from your diet — but this version proves otherwise. Tender strips of seared beef sirloin, earthy cremini mushrooms, and a rich, velvety sauce come together in a way that genuinely rivals the original. The secret is a combination of full-fat coconut milk and dairy-free sour cream, which gives the sauce that signature creamy tang without a drop of butter or cream. A touch of tomato paste, Dijon mustard, and Worcestershire sauce layer in savory depth so the flavor never feels like it's missing anything. The beef gets a proper high-heat sear for those deeply browned edges, and the sauce is built right in the same skillet so nothing good gets left behind. Everything lands on a bed of wide egg noodles, making this a complete, crowd-pleasing dinner that comes together in under an hour. Serves 4, and honestly, leftovers the next day might be even better.

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Ingredients

4 servings

For the noodles

12 oz wide egg noodles

For the stroganoff

1 ½ lb beef sirloin, sliced ¼-inch thick against the grain
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
1 tbsp tomato paste
1 tsp dijon mustard
2 tbsp all-purpose flour
1 ½ cups beef broth
½ cup full-fat coconut milk
½ cup dairy free sour cream
1 tsp worcestershire sauce

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, then drain and set aside.
2
Pat the beef strips dry and season all over with the salt and black pepper. Heat 1 tbsp of the olive oil in a 12-inch skillet over high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1 to 2 minutes per side until deeply browned on the outside and no longer pink at the center. Transfer to a plate and set aside.

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