Recipe for dairy-free Beef Stroganoff without sour cream
Creamy and hearty beef stroganoff that will be ready in 40 minutes. Dairy-free, healthy and tasty too
Servings 4 -6
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.