Beef Stroganoff - Dairy Free

Submitted by Chelle_DaysFlutterby

"Beef Stroganoff is usually made wirh sour cream, this is a good version with it omitted."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 3

ingredients

• 1 lb beef, sliced thin
• 1 1⁄2 tablespoons flour
• 1 pinch pepper
• 1⁄4 cup margarine
• 2 cups mushrooms, sliced
• 1 large onion, peeled and cut
• 1 garlic clove, peeled and minced
• 1 beef bouillon cube
• 1 pinch dry mustard
• 1⁄2 cup water
• 3 tablespoons tomato sauce
• 3 tablespoons sherry wine

directions

1. Put beef sliced in brown paper bag with flour and pepper, close and shake well; set aside.
2. Melt 2 tbs margarine in large skillet and saute mushrooms. Then remove and set aside.
3. Saute onions and garlic together in same pan, then set them aside with mushrooms.
4. Add remaining 2 tbs margarine to skillet and add meat. Cook, stirring until meat is just done.
5. Crumble the bouillon cube over meat, add dry mustard and water, Stir while bringing to a boil and simmer 2 minutes.
6. Add cooked onions and mushrooms, tomato sauce and sherry. Stir briefly until just beginning to simmer.
7. Serve over cooked noodle or rice.

Reviews

[LisaAD]

This recipe is awesome! With the flavors in this recipe I didn't miss the sour cream at all. I did some substitutions; I used beef tenderloins and double the bouillion, tomato paste and Chardonnay. I also added some paprika and parsley. Thanks for a fabulous non dairy recipe. This hit the spot!

 

[Paul S.]

I'll admit, I was skeptical, but I work in a group home and one of the individuals can't have dairy, so I figured I'd give it a try. The sauce was so good I was compelled to scrape all of it off the bottom of the pan and hide in the kitchen while I scarfed it down.

 

[Arundo]

This was great. There are a few changes I would make however (or at least clarifications). When you saute mushrooms, do not do it for more than 2 minutes to keep them crisp, or they become soggy and gross (also add in 1 Tbsp wine to give them more flavor). Onions/garlic should be sauteed for no more than 5 minutes. We used 1/2 of a sweet onion, and 4 cloves of garlic. Also make sure to tenderize the meat before hand, so that it can soak up all of the flavor, and the muscles are not as chewy. I used Smart Balance instead of Margarine (as Marg. is 1 molecule away from plastic and caused cancer in test turkeys). For the spices, we did: 1-4 grinds of black pepper, 1-2 Tbsp 21 Season Salute (from Trader Joes), 1 pinch Paprika, 1 pinch Chili Powder, 3 pinch Italian Seasoning, 3 pinch Hickory Mesquite Seasoning (from Costco)