Dairy-Free Beef Stroganoff

Dairy-Free Beef Stroganoff

Our dairy-free, lactose-free version of the Russian entrée classic is just as delicious as the original—easy to make and beautiful to serve.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Rub the steaks with the pepper and salt.
  3. Step 3

    In a heavy-bottomed skillet over medium-high heat, heat 1 tablespoon of the olive oil.
  4. Step 4

    Cook the steaks, flipping once, until cooked as desired, about 3 to 6 minutes. Remove from the skillet and set aside.
  5. Step 5

    Add another tablespoon of the olive oil to the skillet and sauté the mushrooms until browned. Remove from heat and set aside.
  6. Step 6

    Boil a pot of water, add the noodles, and cook until just tender .
  7. Step 7

    Drain the noodles and set aside.
  8. Step 8

    In a small saucepan over low heat, heat the remaining 1/4 cup of olive oil. Whisk in the flour, stirring constantly until combined.
  9. Step 9

    Add the beef broth, soy yogurt, soy ​milk, and Dijon mustard , stirring until well combined.
  10. Step 10

    Cook until the sauce is slightly thickened, and add salt and pepper to taste.
  11. Step 11

    To serve, portion the noodles on individual serving plates, tossing with oil and parsley. Place the steaks and mushrooms on top of the noodles and pour the sauce over the dish. Enjoy.