Dairy Free Quick Beef Stroganoff

Total time30 min

Prep time10 min

Cook time20 min

Tender strips of seared sirloin meet golden mushrooms and softened onion in a deeply savory sauce built on white wine, beef broth, Worcestershire, and a touch of Dijon mustard. Everything gets scraped up from the pan drippings for maximum flavor, then simmered until glossy and thick enough to coat the back of a spoon. The beef goes back in to soak up all that sauce before the whole thing gets ladled generously over hot egg noodles. It's the kind of comforting, restaurant-style dinner that comes together in one skillet and one pot of noodles, with fresh parsley for a little brightness on top. This version is a smart pick for a dairy free dinner rotation, delivering all the rich, savory depth of classic stroganoff without any fuss.

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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

For the stroganoff

1 lb beef sirloin steak, thinly sliced against the grain into ¼-inch strips
½ tsp salt
¼ tsp black pepper
2 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
10 oz cremini mushrooms, sliced ¼-inch thick
1 tbsp all-purpose flour
½ cup dry white wine broth or low-sodium beef broth
1 cup low-sodium beef broth
1 tsp worcestershire sauce
1 tsp dijon mustard
¾ cup sour cream, at room temperature

For serving

2 tbsp fresh flat-leaf 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 with the salt and black pepper. Heat 1 tbsp of the butter and the olive oil in a large (12-inch) skillet over high heat until the butter is melted and the foam subsides. 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 browned on the outside and no longer pink at the center, then transfer to a plate.

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