Simple Beef Stroganoff (Dairy/Gluten Free)

Beef stroganoff is a classic comfort dish known for its creamy sauce, tender beef, and rich flavors. But for those avoiding dairy, this dish might feel out of reach. With just a few substitutions, you can enjoy a luscious, dairy and gluten free version of beef stroganoff that’s just as satisfying as the original. Whether you’re lactose-intolerant, vegan, or simply looking to cut back on dairy, this recipe is here to prove you don’t have to compromise on flavor or texture.

What Makes This Recipe Special?

This dairy-free beef stroganoff swaps heavy cream and sour cream for plant-based alternatives that mimic the richness of traditional ingredients. Coconut milk, plant based heavy cream cream, plant based milk alternative or even store-bought dairy-free sour cream all bring a creamy texture without sacrificing taste.

Ingredients

For the Stroganoff:

• 1 lb ground beef
• 2 tbsp olive oil or avocado oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms (cremini or white button), sliced
• 1 cup beef broth (or vegetable broth for a lighter version)
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika (optional, for added depth)
• 1 cup lite coconut milk or plant based milk of choice
• 1–2 tbsp cornstarch or arrowroot powder (for thickening)
• Salt and pepper, to taste

For Serving:

• 12 oz gluten free pasta pasta
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the Beef
   Season the sliced beef with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until browned but not fully cooked. Remove and set aside.
2. Sauté the Vegetables
   Add the remaining olive oil to the skillet. Sauté the onions and garlic until fragrant and translucent, about 2–3 minutes. Add the mushrooms and cook until softened and slightly browned.
3. Build the Sauce
   Stir in the Dijon mustard, smoked paprika, and beef broth. Bring the mixture to a simmer, scraping the bottom of the pan to deglaze.
4. Add the Dairy-Free Creaminess
   Slowly stir in the coconut milk or your dairy-free alternative. If you’re using cashew cream, blend 1/2 cup of soaked cashews with 1/2 cup of water to create a smooth mixture before adding it to the pan.
5. Thicken the Sauce
   Mix the cornstarch or arrowroot powder with a little cold water to create a slurry. Gradually whisk it into the sauce and simmer until it thickens to your desired consistency.
6. Return the Beef
   Add the beef back to the skillet and simmer for 5–7 minutes, or until the meat is tender and the flavors meld together. Taste and adjust seasoning with more salt and pepper if needed.
7. Cook the Pasta
   While the sauce simmers, cook your pasta according to package instructions. Drain and set aside.
8. Combine and Serve
   Toss the cooked pasta with the sauce, or ladle the stroganoff over the pasta for a rustic presentation. Garnish with fresh parsley.

Tips for the Best Dairy-Free Stroganoff

1. Picking your cream replacement: Coconut milk offers a richer dense texture, while almond or oat milk is lighter. Cashew cream strikes a balance between the two.
2. Flavor Boosts: A splash of soy sauce or coconut aminos can deepen the savory notes of the sauce.
3. Make It Vegan: Swap the beef for hearty mushrooms like portobello or a plant-based beef alternative.

Why You’ll Love This Recipe

This dairy-free beef stroganoff is hearty, comforting, and packed with flavor. It’s proof that dietary restrictions don’t have to mean sacrificing your favorite meals. The creamy sauce, tender beef, and satisfying noodles will make this a regular in your dinner rotation.

Let us know how it turns out in the comments below!

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Simple Beef Stroganoff (Dairy/Gluten Free)

Author: Jenn