Ingredients for Beef Stroganoff Dairy Free
- 1 1/2 lbs beef round steak, cut into 1/4-inch slices
- 1/4 cup flour
- 1/4 teaspoon black pepper
- 4 tablespoons dairy-free margarine, divided
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 beef bouillon cube, crumbled
- 1 teaspoon dry mustard
- 1 1/2 cups water
- 1/2 cup tomato sauce
- 1/4 cup dry sherry
- salt (to taste)
- cooked noodles or rice (for serving)
- fresh parsley (for garnish, optional)
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How to Make Beef Stroganoff Dairy Free
- In a large brown paper bag, combine the sliced beef, flour, and black pepper. Close the bag and shake well to coat the beef evenly.
- Set the bagged beef aside.
- Melt 2 tablespoons of dairy-free margarine in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until softened and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
- Add the remaining 2 tablespoons of dairy-free margarine to the skillet. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Remove the onions and garlic from the skillet and set aside with the mushrooms.
- Add the beef (from the paper bag) to the skillet. Cook, stirring occasionally, until the beef is browned and cooked through.
- Crumble the beef bouillon cube (or add beef bouillon granules) over the meat. Stir in the dry mustard and water. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Add the cooked onions, mushrooms, tomato sauce, and sherry (if using) to the skillet.
- Stir gently to combine. Simmer for another 2-3 minutes, allowing the sauce to slightly thicken.
- Serve the dairy-free Beef Stroganoff hot over cooked noodles or rice. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
18g
Fat
239g
Carbs
4g
