This dairy free beef stroganoff recipe comes together with savory ground beef and fresh mushrooms in a rich, creamy sauce. It's hearty, filling, and great for a weeknight meal. Ready in 30 minutes!
Traditional beef stroganoff is a classic Russian dish. It was originally created in the early 1800s by the personal chef of Count Stroganoff, a dignitary in the court of Alexander III.
My dairy free version is just as delicious, but made for those with food allergies or intolerances. It's a hearty meal packed with tender beef, flavorful mushrooms and onion, all coated in a savory sauce. Talk about dairy free comfort food at its finest!
Why you'll love this recipe
- Classic comfort food: The whole family will enjoy this quick, comforting meal.
- Basic ingredients: No cashew cream, yogurt, or sour cream alternatives in this dairy free stroganoff!
- Packed with flavor: Even though we're using simple ingredients, each one packs a punch and comes together in a homemade, flavorful sauce.
- Allergy friendly: This recipe is dairy free, egg free, and can easily be made gluten free with a couple ingredient swaps.
Here's what you'll need to make easy dairy free beef stroganoff at home! Plus my recommended substitutions.
- Oil: I'm using olive oil but feel free to use avocado oil or refined coconut oil.
- Beef: I recommend using 90% lean ground beef, but any ground meat or sliced sirloin steak will work.
- Mushrooms: Any fresh, sliced mushrooms will work but I prefer white button or baby bella mushrooms.
- Onion: Yellow sweet onion or white onion is best. Or substitute with onion powder.
- Garlic: Use as much or as little as your prefer.
- Flour: All purpose flour helps thicken the stroganoff sauce. Use gluten free flour or tapioca flour, if needed.
- Broth: This is the savory base for the sauce!
- Coconut cream: Thick coconut cream is an excellent alternative to heavy cream. Some brands have a slight coconut flavor, so be sure to use one that has a neutral taste. You can also use almond milk, canned coconut milk, or soy milk as an alternative.
- Worcestershire sauce: Adds a deep, rich, savory flavor.
- Dijon mustard: Adds a touch of tanginess.
- Salt and pepper: Just a pinch enhances the flavors and brings everything together.
- Noodles: Use your favorite noodles! Due to my egg allergy, instead of egg noodles, I like to use rotini or fusilli pasta. Linguine or fettuccine also work as great egg noodle alternatives. Make it gluten free by using gluten-free noodles or zucchini noodles.
How to make dairy free ground beef stroganoff
The full directions for this dairy free beef stroganoff recipe are in the printable recipe card below.
- Brown ground beef.
- Cook onion and mushrooms.
- Add stroganoff sauce ingredients.
- Bring to a simmer then serve warm.
What to serve with beef stroganoff
Ground beef stroganoff can be served with a variety of different side dishes. It's commonly paired with noodles (12 ounces uncooked pasta), rice, or mashed potatoes. But it's also great served with zucchini noodles or cauliflower rice.
For a garnish, chop up some fresh parsley or spring onion and sprinkle it right on top! Not only do they make the final dish look pretty with a pop of color, they add to the overall flavor, and play well with the rich, beefy flavor.
How to store leftovers
If you serve your stroganoff with noodles, store the pasta separately from the sauce, as the noodles will absorb the liquid.
- Store leftover stroganoff in an airtight container in the refrigerator for up to 1 week. Reheat in a saucepan over medium heat or in the microwave.
- Freeze stroganoff in a freezer safe bag or container for up to 3 months. Allow it to thaw in the fridge overnight before warming and serving.
For more dairy free ground beef recipes, try these next:
- Dairy Free and Egg Free Meatballs
- Dairy Free Tater Tot Casserole
- Gnocchi Bolognese
- One Pan Deconstructed Stuffed Peppers
- Old Fashioned Sloppy Joes
- Dairy Free Shepherd's Pie
Dairy Free Beef Stroganoff Recipe
- Dutch oven or large skillet
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ yellow onion diced
- 1 pound sliced mushrooms
- 2 cloves garlic minced
- 2 tablespoon flour
- 1 cup beef broth
- 1 cup coconut cream or other dairy free milk
- 1 tablespoon worcestershire sauce
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley to garnish
- In a dutch oven or large skillet, warm olive oil over medium heat. Brown the ground beef until cooked through, breaking into small pieces as it cooks. Add the onion and cook until soft and translucent. Add the mushrooms and cook until softened. Add the garlic and cook until fragrant.
- Add the flour and stir until fully incorporated, being sure to mix in any lumps that form. Stir in the broth, coconut cream, worcestershire sauce, dijon mustard, salt, and pepper.
- Bring to a simmer then reduce heat to low and let cook for another 5 minutes, until sauce thickens to desired consistency. Remove from heat then taste and adjust seasoning, if needed.
- Garnish with fresh chopped parsley. Serve over cooked noodles, rice, or mashed potatoes.