If you're a fan of hearty, creamy dishes but looking for a dairy-free twist on a comfort food classic, this Dairy-Free Stroganoff with Coconut Cream is calling your name. It captures the nostalgic richness of a traditional beef stroganoff with a coconut-scented upgrade that’s completely free of dairy. Whether you’re sensitive to lactose or just experimenting with new flavors, this recipe delivers that satisfying, creamy texture you’d expect in a homemade beef stroganoff, without the sour cream. It’s warm, velvety, and cozy—basically everything you love about a classic beef stroganoff recipe, but with a tropical flair.
Dairy-Free Stroganoff with Coconut Cream
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Large skillet or sauté pan for browning the beef and building the sauce. A cast iron skillet holds heat well and gives a nice sear.
Medium pot to boil your noodles.
Wooden spoon or silicone spatula to deglaze the pan and stir in creamy elements.
Sharp knife essential for thin, even beef slices.
- 1 lb beef sirloin or tenderloin thinly sliced against the grain (you can also use beef tips for a more rustic feel)
- 2 tbsp olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 8 oz cremini or button mushrooms sliced
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 cup full-fat coconut cream from the top of a chilled can of coconut milk
- 1 cup beef broth
- 1 tbsp coconut aminos or soy sauce
- Salt and pepper to taste
- 8 oz egg noodles or your favorite dairy-free pasta
- Fresh parsley chopped (for garnish)
Sear the Beef
Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the thinly sliced beef in a single layer. Let it sear without moving for 1–2 minutes, then flip and cook another minute. Remove from the pan and set aside.
Sauté Aromatics and Mushrooms
In the same pan, add another tablespoon of oil. Toss in the onions and cook until soft, about 4 minutes. Add garlic and mushrooms, cooking until mushrooms release their juices and start to brown, about 6–8 minutes.
Build the Sauce
Stir in the tomato paste and mustard. Let cook for a minute, then pour in the beef broth, scraping up any browned bits. Bring to a simmer.
Creamy Finish
Lower the heat and stir in the coconut cream and coconut aminos. Let the sauce bubble gently until it thickens slightly—about 5 minutes. Season with salt and pepper to taste.
Return the Beef
Add the seared beef back to the pan along with any juices. Stir to coat and simmer for another 2–3 minutes until everything is hot and well-blended.
Cook the Pasta
Meanwhile, boil your noodles according to the package instructions. Drain and toss into the stroganoff sauce, or serve the sauce overtop if you prefer.
Garnish and Serve
Finish with chopped parsley and an optional squeeze of lemon. Serve hot and savor every bite.
Perfect Pairings
This dairy-free stroganoff pairs beautifully with a crisp green salad tossed in a lemon vinaigrette to balance the creamy sauce. For a cozy dinner, serve it with roasted Brussels sprouts or steamed green beans. A dry Riesling or a light red wine like Pinot Noir complements the coconut-rich sauce and earthy mushrooms, elevating the dish. For a non-alcoholic option, try a sparkling water with lime or a mild ginger tea.
FAQs
1. Can I use ground beef instead of steak?
Yes! This recipe works just as well as a ground beef stroganoff. Brown the beef first and set it aside, then follow the same steps for building the sauce.
2. What’s the best cut of beef for stroganoff?
Sirloin or tenderloin gives you tender slices in just a few minutes. For something more budget-friendly and slow-cooked, beef tips and gravy style can work too.
3. Can I use a different creamy base?
If you’re not into coconut, try oat cream or a dairy-free cashew cream. But coconut cream gives the best texture closest to a creamy beef stroganoff or a beef stroganoff with cream cheese twist.
4. Is this recipe freezer-friendly?
Yes, the sauce freezes well. Just reheat slowly and add a splash of broth to loosen it up. Cook fresh pasta when you're ready to serve.
5. What’s a good noodle substitute?
You can use rice, mashed potatoes, or even cauliflower mash if you’re avoiding gluten. Zucchini noodles also work well for a low-carb option.
6. Is this good on the stove top only?
Absolutely. This is a true beef stroganoff stove top recipe—no need to turn on the oven. It’s perfect for weeknight dinners or when you just want the best beef stroganoff without the fuss.
