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Dairy-Free Stroganoff with Coconut cream

Dairy-Free Stroganoff with Coconut Cream

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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)

Instructions
 

Sear the Beef

  1. 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.
    sliced strips of beef searing in a hot skillet

Sauté Aromatics and Mushrooms

  1. 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

  1. 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.
    rich, flavorful sauce begins to come together

Creamy Finish

  1. 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

  1. 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

  1. 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

  1. Finish with chopped parsley and an optional squeeze of lemon. Serve hot and savor every bite.