Dairy free beef stroganoff is made without sour cream, but is just as rich and creamy as the original. Serve over mashed potatoes as Russians do or over egg noodles the way Americans enjoy it.
This dairy free beef stroganoff is one of my families favorite dishes, especially in the winter.
It's so creamy and delicious!
While the recipe is an authentic Russian recipe made dairy free, I still prefer to serve it over pasta the way Americans do rather than mashed potatoes the way Russians do.
Funny enough, this was the recipe that inspired me to start this website.
I was looking for a dairy free version but I couldn't find any that looked good to me. And when I looked for a regular version, I saw that none of them were authentic and I really wanted an authentic version.
I was so annoyed that I was venting to my mom about how I couldn't find the kinds of recipes I wanted, and she asked me "so why don't you do it?"
And as they say, the rest is history!
To create this recipe, I had a Russian friend of mine help me search through beef stroganoff recipes in Russian. I picked out a few highly rated ones and took best parts of each, and then made it dairy free.
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"Amazing! I was worried I'd taste coconut, but not at all. will be making this regularly. Thank you! ❤️"
Jade
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Variations
Authentic Russian - This recipe is an authentic Russian recipe made dairy free. Many Russian recipes also add tomato paste which I put as optional in the recipe.
American - use ½ teaspoon Dijon mustard instead whole mustard and add 1 tablespoon of soy sauce.
Ground Beef - you can replace the beef with ground beef if you want. This can be more kid friendly.
Oat Milk - I've made this recipe with a mild flavored full fat oat milk instead of coconut cream for a less fattening version and had nice results. But remember to leave out the lemon if you use it.
Chicken Stroganoff - while not your typical stroganoff, it's still extremely tasty! All you have to do is switch the slices of beef out for slices of chicken.
How to serve beef stroganoff
Russians serve beef stroganoff over mashed potatoes, or rice if they're in a pinch.
If you're doing a Russian themed dinner, you can following it up with dairy free rogaliki and tea for dessert.
Americans on the other hand usually serve beef stroganoff over egg noodles.
Personally this way of eating it is my favorite. It creates a creamy and delicious pasta sauce!
What do you use instead of sour cream?
To make an authentic Russian beef stroganoff recipe dairy free, I decided to use coconut cream instead of sour cream.
At first, I was a little worried that it would taste like coconut or not taste right by not having any tang.
As it turns out though, Russian sour cream is not very sour, so the loss of sourness wasn't much of an issue.
However, you should make sure to use a coconut cream that doesn't have a very strong coconut flavor. Some brands have a more distinct flavor than others (some of the comments have recommendations for brands they used and had no problems with).
Also, the lemon juice called for in this recipe helps neutralize the coconut flavor (which was actually a tip from a reader because the brand I use has a natural flavor).
Can I dry brine the meat first?
It's not necessary, but you can if you want to.
If you choose to, here's how you can do it:
Begin by patting the chicken with paper towels. This will help the salt adhere to the beef.
Then, grab pinches of kosher salt and sprinkle it over the beef until the beef is generously salted and evenly coated.
Next, place the beef a rack or a plate and refrigerate it for anywhere from 45 minutes and up to 48 hours.
Once the waiting period is up, there is no need to rinse off the meat. Just cook it as usual.
What's the best way to defrost raw meat?
In the fridge - place the frozen meat in a pan and let it thaw. Meat typically takes a full day to thaw.
In water - Submerge your sealed meat in a pot or bowl full of cold water. Change out the water every 30 minutes or so. Defrosting meat in water should take two to three hours.
is it safe to refreeze raw meat?
Sometimes when cooking we end up with more raw meat than we need.
If that's the case, you can refreeze the extra meat without any issues.
How To Store
Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.
How To Freeze
Freeze leftovers within 3-4 days. Place in an airtight container or resealable freezer bag.
Freeze for up to 6 months. After that, it is still safe to eat but the quality begins to degrade.
SNAFU
I once used a purple onion instead a yellow onion because I thought it would look pretty. Instead, it turned the dish turned gray! We renamed it zombie stroganoff.
Other dairy free beef recipes
Other Dairy Free Dinner recipes
Dairy Free Beef Stroganoff
This is a kosher dairy free beef stroganoff made without cream or sour cream.
Ingredients
- 2 tablespoons oil
- 1 yellow onion, sliced
- 8 ounces mushrooms, sliced (230 grams)
- 10 ounces beef steak, sliced (285 grams)*
- ½ cup beef stock (120 milliliters)
- 1 teaspoon whole grain mustard
- 1 cup coconut cream, unsweetened (235 milliliters)
- 2 ½ tablespoons tomato paste, optional
- Splash of lemon juice, optional**
Instructions
- Heat oil in a pan and sauté onions and mushrooms over medium- low heat. Remove and set aside.
- Fry beef over high heat for 3-5 minutes.
- Add stock, mustard, and the cooked onions and mushrooms.
- Stir in coconut cream and optional tomato paste.
- Cover the pan with a lid, simmer until tender and soft.
- Serve over mashed potatoes or rice for an authentic dish or over egg noodles for the international version.
Notes
*Another type of beef that cooks and becomes tender quickly is fine too. Russian recipes I’ve read usually just say "beef".
**if you have a mild flavored coconut cream you don't need the lemon juice
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 46mgSodium: 97mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 15g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
In the description above, you mention the lemon juice in the recipe helps neutralize the coconut flavor, but there’s no lemon juice in the recipe 🙁
Thanks for pointing that out 🙂 if you're using a mild flavored coconut cream you don't need it. I now added it to the recipe as optional 🙂
Amazing! I was worried I'd taste coconut, but not at all. I used Ayam Coconut Cream and short ribs (low and slow on the stove). I added some parve worcestershire sauce, pepper, was a bit more generous with mustard (just because I love it!) - and also some cornflour (because I wanted a thick sauce). I will be making this regularly. Thank you! ❤️
I'm so glad to hear that you enjoyed it ❤️
I love this recipe! I used cashew cream & it worked perfectly!
I'm glad to hear it! Thank you for sharing 🙂
I tried your recipe but had no tomatoe paste so had to omit the water I would have put with my stock cube and traded it for a can of tomatoes diced.
It worked out just fine! 🙂
My brand of coconut cream was a bit to pronounced, but it just gave the feel of a split Asian and Russian dish.
Kids loved it and my son who doesn't like mushrooms ate almost every last one until I told him. Hahaha!
I'm so glad to hear it! Thanks for sharing that with me 🙂
I added a squirt of lemon juice to get a little closer to sour cream, and it seems to have toned the coconut down entirely from the last time I tried this recipe. This lactose intolerant gentile thanks you for a great, simple dish.
I'm happy to hear that 🙂 Thanks for sharing your tip
You may enjoy the distinctive coconut flavor. I wonder whether coconut milk would serve a complimentary as opposed to a dominating flavor. Either way it misses the tang Worcester sauce brings to stroganoff. The time and effort were well spent. I’m glad we tried it.
Thank you for your thoughts. You must have used a particularly strong flavored coconut milk (though the recipe calls for coconut cream) because normally the coconut flavor isn't detectable at all. Also, as stated in the body of this text, aside from replacing sour cream with coconut cream, the recipe is an authentic Russian recipe so it would not include Worcestershire sauce.
To be clear, I used coconut cream, Chaokoh brand (product of Thailand). Authenticity aside, I made my comments in interest of offering information to those who may also find the coconut flavor a bit stronger than they think they would enjoy.
Thank you for letting us know which brand you used so readers can know what to avoid when making this recipe so as not to have a strong coconut flavor.
@ElissaBeth,
Is there a brand of coconut cream that you recommend? And do you mean coconut milk in the can that is typically used in thai cooking?
I don't have a brand I recommend because it depends greatly on where you live. Coconut cream can be found in it's own can or can be made by putting coconut milk in the fridge and letting the fatty part thicken - this also depends on the brand.