Lactose Free Dairy Free Beef Stroganoff

Total time45 min

Prep time15 min

Cook time30 min

This hearty stroganoff layers deeply seared beef sirloin with a rich mushroom-and-onion sauce built on tomato paste, Dijon mustard, and a splash of Worcestershire for depth. Coconut milk lends the sauce its silky body, while a stir of tangy sour cream at the end brings that classic tang and creaminess the dish is known for. Wide egg noodles soak up every bit of that glossy sauce, and a scatter of fresh parsley keeps the finished bowl bright. It's the kind of low-and-slow comfort food that tastes like it took all day, even though it comes together in one skillet. A genuinely solid pick for a lactose free dinner rotation, this stroganoff doesn't skimp on flavor or that signature velvety finish.

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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
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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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