For some, chicken noodle soup is their comfort food; for others like me, it’s the quick dairy-free beef stroganoff. It’s creamy, savory, and hearty with a load of carb to surge up some energy. It is even better than this dish is quick and easy to make that is dairy-free. Why dairy-free? Because the milk often makes my stomach pain when I’m weak of course.
For this recipe to work, you’ll need a can of coconut cream chilled in the fridge beforehand. Just throw a can in your fridge the night before or quickly cool them in the freezer for 15 minutes or so. I always have a can in the fridge for an unexpected situation to quickly cook a comfort meal.
Most of the ingredients should be available from your pantry. Remember to pick lean ground beef so that you don’t have to skim off so much fat. Mushroom, onion, parsley, and pepper help soothe a cold a lot, so try to use fresh ingredients for better taste and effect too. Finally, nothing smells better than golden crushed garlic in hot butter, maybe just the whole beef stroganoff dish itself does.
Recipe for dairy-free Beef Stroganoff without sour cream
Ingredients
- 1 lb lean ground beef
- 8 oz fresh mushroom
- 1 large onion
- 2 cloves garlic
- 1 Tbsp avocado oil or vegan butter
- 2 cups unsalted beef or chicken broth/stock
- 1 can chilled coconut cream
- 2 Tbsp flour
- 1 tsp Worcestershire sauce
- 1 Tbsp mushroom seasoning powder or 2 bouillon cubes
- ¼ cup wine
- 1 Tbsp apple cider vinegar
- Salt & pepper to taste
- A few parsley stems
- 16 oz noodle
Instructions
- Cook noodle per box instruction.
- Wash and slice mushroom evenly.
- Thinly slice onion, crush garlic, and chop parsley.
- In a deep skillet or deep saucepan over high heat, add 1 tablespoon butter and crushed garlic.
- Stir till golden and fuming aroma then add ground beef.
- Keep stirring to brown the beef.
- Carefully skim off liquid fat from pan.
- Add 2 cups of broth, ½ cup of wine, 1 teaspoon Worcestershire sauce, 1 Tablespoon mushroom seasoning and ¼ teaspoon salt.
- Bring to boil and stir for 2 minutes before adding sliced onion and mushroom. Then reduce heat and simmer for 10-15 minutes.
- Gently swoop out the “hard” precipitated top layer of coconut cream.
- Whisk to mix 1 cup of the coconut liquid with 2 tablespoons of flour, then evenly pour over simmering meat while stirring constantly.
- When everything is thick evenly, add in the swooped out hard coconut cream and 1 tablespoon of apple cider vinegar.
- Stir well to mix (do not boil), re-season with salt and ground pepper to taste and remove from heat.
- Sprinkle on some fresh chopped parsley for decoration and serve hot over noodle or pasta.
Last time I checked butter is emulsified milf fat.
What’s a good non-dairy replacement?
You can try the vegan version of magarine or imitation butter, pick the one made from avocado (best) or olive oil for healthier aspect. Shortening can be used as well, but it just doesn’t taste right.
Should white or red wine be used for this recipe?
I would prefer to use white wine unless you don’t mind the additional coloring of red.