This quick and easy Dairy Free Beef Stroganoff with ground beef, mushrooms, beef broth, noodles, and sour cream is pure comfort food! It’s flavorful, creamy, and delicious without dairy!
This is one of those recipes I grew up on. If you’ve ever had Hamburger Helper Beef Stroganoff, you’ll love this recipe! My mother was Russian and Polish. She didn’t love to cook so she appreciated shortcuts in the kitchen. When she would make the boxed dinner, she would add her own twists, like fresh vegetables, seasonings, or meats.
This is a wholesome meal that is dairy-free, and there are no cans and no boxes aside from the pasta! This from-scratch beef stroganoff is a 30-minute meal that is perfect for a weeknight dinner, and you can even cut that time down by having ground beef already prepared. We love having ground meat cooked and ready to use in the freezer in 1lb portions.
Recipe ingredients and notes
- Olive Oil – This is used to brown the beef.
- Ground Beef – We use 85% to keep the meat nice and juicy. You can also use beef chunks or slices of steak.
- Mushrooms – If you love mushrooms, double this and decrease the meat amount.
- Flour – If you’re gluten-free you can use a cornstarch slurry.
- Kosher Salt, Pepper, Granulated Onion, Granulated Garlic, Dried Parsley – Seasonings add flavor! We always season to taste. You can also use some fresh onions when you’re cooking the meat.
- Full Fat Oat Milk – If you’re not dairy free you can use regular milk. We love Oatly full fat for cooking.
- Beef Bouillion – We use better than bouillon beef bouillon or chicken bouillon. (organic for dairy free!)
- Pasta – Use your preferred pasta.
- Sour Cream – We use Toffuti sour cream. It may not taste great plain, but it works in just about any recipe and turns out delicious!
How to make Beef Stroganoff
Heat the olive oil over medium-high heat and brown the meat until it’s no longer pink. Then you’ll drain the grease from the meat and add in the mushrooms, cook that for about 2-3 minutes.
After that, you can stir in the flour to coat the meat along with the seasonings. Cook this for another minute and then stir in the milk and broth. Bring it to just boiling, and then add in your pasta. Reduce the heat to a simmer and cook until the pasta is done about 15 minutes.
Remove it from the heat and then stir in the sour cream. Stir to combine and serve as desired.
Recipe tips and variations
- While this is a dairy free recipe, you can use regular milk and sour cream if you’re not following a dairy free diet.
- Our preferred dairy free sour cream is Tofutti. It may not taste great on its own, but once it is added to a dish, it tastes delicious! It makes this dish creamier!
- We have multiple allergies, so we use rotini. You can use whatever pasta is good for you. If you’re using gluten-free pasta, you may need to adjust the cooking times and liquid amounts. Egg noodles are the traditional noodle for beef stroganoff.
- Prep the beef ahead of time. We love having 1lb packages of cooked beef ready to go in the freezer for a quick and easy dinner like this.
- You can also use different cuts of beef for this recipe, strips or chunks!
- If you’re gluten free use cornstarch instead of flour. Make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and then pour it into the meat after browning.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: We recommend freezing without the noodles. You can freeze for up to 3 months.
- Reheat: To reheat, we add the leftovers to a saucepan with a little bit of milk or broth. Stir until it’s warm throughout. You can also do it in the microwave with a splash of milk or broth.
How to serve
We love serving this with a side salad or roasted vegetables. It’s a filling meal, for sure!
Frequently asked questions
You can also make beef stroganoff with rice! If so, we recommend using 1 1/2 cups of milk and 1 1/2 cups of broth and then serving it over cooked white rice.
We stick to mushrooms for this recipe, but you can definitely add more things if you prefer. I wouldn’t go too crazy. We like adding more mushrooms than a pint too! You can also use fresh onions while cooking the meat.
Most of the ingredients are already vegan, but you can use vegan beef broth or vegan chicken broth. For the ground beef, you’d use a vegan beef alternative like beyond meat or impossible ground and just cook it like you would the beef.
We haven’t tried it with gluten-free pasta, but we think it could work! You may need to alter the amount of liquid and cooking time for the pasta as you don’t want it to get too gummy. For the flour, you can use cornstarch instead but make it into a slurry with 1 tablespoon of water to 1 tablespoon of cornstarch.
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Easy Beef Stroganoff
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Print Pin Recipe 🖤 SaveIngredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 pint mushrooms sliced
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated onion
- 1/2 teaspoon granualted garlic
- 1/2 teaspoon dried parsley
- 2 1/2 cups oat milk dividied, we use full fat oat milk for dairy free
- 1 tablespoon beef bouillon base or chicken bouillon (make sure it's dairy free)
- 2 cups water or broth if not using soup base
- 8 oz pasta
- 1/2 cup vegan sour cream we use toffuti for dairy free
Instructions
- In a deep skillet over medium-high heat the oil. Add the ground beef break apart. Cook the meat until no longer pink. Drain the grease from the meat and then add in the sliced mushrooms. Cook for 2-3 minutes.
- Stir the flour and seasonings into the meat and mushroom mixture. Stir to combine and coat the flour.
- Next, slowly stir in 2 cups of milk and broth until combined. Bring to a boil and then add in the egg noodles and stir to combine. Reduce the heat to a simmer and cook for 15 minutes until the noodles are cooked.
- Remove from the heat and stir in the remaining half cup of oat milk and the sour cream.
- Garnish with freshly chopped parsley if desired and serve.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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