Pecan Free Dairy Free Beef Stroganoff
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Learn more →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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