Dairy-Free Classic Beef Stroganoff
Indulge in the rich and savory flavors of Dairy-Free Classic Beef Stroganoff, a wholesome twist on a beloved comfort food. This recipe transforms the traditional dish into a dairy-free delight, replacing heavy cream with luscious coconut milk for a creamy, velvety sauce that perfectly coats tender beef sirloin and hearty mushrooms. Infused with hints of Dijon mustard and served over a bed of your favorite egg noodles or pasta, this stroganoff is both family-friendly and ideal for those seeking a dairy-free alternative. Quick and easy with just 15 minutes of prep time, it’s a weeknight dinner that's as satisfying as it is simple to make. Garnish with fresh parsley for a bright, herbal finish that elevates every bite. Perfect for those craving classic comfort without the dairy!
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Recipe Information
Ingredients
- 1 pound Beef sirloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 8 ounces Button mushrooms, sliced
- 2 cups Beef broth
- 1 cup Coconut milk
- 2 teaspoons Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Egg noodles or other preferred pasta
Instructions
Start by slicing the beef sirloin into thin strips and season with the salt and pepper.
In a shallow dish, dredge the beef strips in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in batches and cook until browned on all sides. Transfer the browned beef to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook, stirring frequently, until it becomes soft and translucent, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and the moisture has evaporated, around 5-6 minutes.
Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it reduce slightly, about 5 minutes.
Reduce the heat to low and stir in the coconut milk and Dijon mustard, mixing well until the sauce is smooth and creamy.
Return the browned beef to the skillet, stirring to coat the meat in the sauce. Allow the stroganoff to simmer gently for another 5-7 minutes, ensuring the beef is tender, but not overcooked.
While the stroganoff is cooking, prepare your pasta according to package instructions. Drain and set aside.
Once the stroganoff is ready, taste and adjust seasoning with additional salt and pepper, if desired.
Serve the Dairy-Free Beef Stroganoff over a bed of cooked pasta and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 4743 mg | 206% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 29.2 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 265 mg | 20% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3400 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
