Dairy-Free Beef Stroganoff
A dairy-free, lactose-free adaptation of the Russian entrée classic offers a delicious and elegant meal.
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Instructions
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Start boiling water for the noodles.
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Season steaks with salt and pepper, then cook in 1 tablespoon olive oil over medium-high heat for 3 to 6 minutes; set aside.
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Add another tablespoon of olive oil to the skillet and sauté mushrooms until browned; set aside.
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Cook noodles in boiling water until tender; drain and set aside.
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In a small saucepan, heat the remaining 1/4 cup olive oil, then whisk in flour until combined.
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Stir in beef broth, soy yogurt, soy milk, and Dijon mustard; cook until the sauce slightly thickens.
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Season sauce with salt and pepper to taste.
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Serve noodles tossed with oil and parsley, topped with steaks, mushrooms, and sauce.