Dairy-Free Ground Beef Stroganoff with Vegan Option

We’ve received some requests for a Dairy-Free Beef Stroganoff recipe. I decided to unearth–and update–my favorite version (originally called “Skid Road Stroganoff”) from Peg Bracken’s The I Hate to Cook Book. This quick and easy recipe uses ground beef instead of sirloin, making an inexpensive weeknight meal.

Mama’s Favorite Dairy-Free Ground Beef Stroganoff

Peg Bracken made a career of writing simple recipes for reluctant cooks, complete with humorous asides. This very recipe contains one of her most-quoted directions:

Add the flour, salt, paprika, and mushrooms, stir, and let it cook 5 minutes while you light a cigarette and stare sullenly at the sink.

I’m not suggesting you follow these directions to the letter, but I do recommend her books. They are worth reading for the humor alone. I truly enjoy her recipes, though, and have found many staples in her cookbooks.

I was able to make her beef stroganoff dairy-free with a few simple substitutions. I also added a vegan option. I hope you enjoy this quick and easy dairy-free ground beef stroganoff, and I hope you read some Peg Bracken.

Special Diet Notes: Dairy-Free Ground Beef Stroganoff

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, optionally vegan, and optionally vegetarian. Just be sure to choose the noodles, bouillon, protein, and yogurt or sour cream alternative that suit your dietary needs.

Sarah Hatfield

Dairy-Free Ground Beef Stroganoff (with Vegan Option)

No ratings yet

Adapted from Peg Bracken With some help from Alisa's dairy-free sour cream recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Entree

Cuisine: Russian

Calories: 444

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 16 ounces egg noodles can sub egg-free noodles or gluten-free noodles, if needed
• 2 teaspoons dairy-free beef bouillon or vegetable bouillon I like Orrington Farms
• 1 cup chopped onion
• 1 minced garlic clove
• 2 tablespoons oil a neutral-tasting one for general cooking
• 1 pound ground beef turkey, or vegan ground meat substitute
• 2 tablespoons all purpose flour
• 1 teaspoon salt
• ½ teaspoon paprika
• 8 ounces sliced mushrooms
• 1 ¼ cups dairy-free condensed soup such as Alisa's Dairy-Free Condensed Cream of Mushroom Soup or her Healthy Condensed Cream of Chicken Soup from Go Dairy Free (page 291).
• 1 cup dairy-free plain unsweetened yogurt or dairy-free cashew sour cream
• Chopped parsley for garnish (optional)

Method

 

1. Begin boiling a pot of water for the noodles.
2. Add the bouillon to the water.
3. When the water boils, add the noodles and cook according to the package directions.
4. Drain the noodles and keep them warm while the stroganoff cooks.
5. Brown the onion, garlic, and meat or meat substitute in the oil.
6. Add the flour, salt, paprika, and mushrooms to the meat mixture.
7. Cook everything together for 5 minutes, stirring occasionally.
8. Add the dairy-free condensed soup and simmer over low heat for 10 minutes.
9. Keeping the heat on low, add the dairy-free yogurt or sour cream and heat through. The yogurt or sour cream might split, but it will still taste good.
10. Serve the stroganoff on top of the noodles.
11. Sprinkle with parsley, if desired.
12. Refrigerate any leftovers.

Nutrition

Serving: 1/6 recipeCalories: 444kcalCarbohydrates: 64gProtein: 16.8gFat: 13.8gSaturated Fat: 3.6gSodium: 781mgFiber: 4.1gSugar: 3.9g

Tried this recipe?

Let us know how it was!

For Versatile “Cream of” Soup Recipes, Get Go Dairy Free!