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Beef stroganoff with ground beef

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
Course Entree
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author Victoria


  • 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


  • 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.