Dairy Free Beef Stroganoff

One thing from 2017 that I’m thankful is over is the need to eat dairy-free. Our son, who had a bout of milk protein intolerance or FPIES, as an infant seems to have outgrown his sensitivity to dairy now that he is 12 months old. Most babies who have an overly sensitive gut to food that are hard on any system like cow’s milk or soy protein do outgrow it by 12 or 18 months. Luckily he was able to enjoy regular cake with buttercream come his first birthday!

But one perk of a limited diet when you’ve eliminated a whole food group? You tend to find creative, new ways to make some old favorites and your cooking improves thanks to it. We learned a lot about certain foods we may only eat on occasion and learned some new ways to cook ingredients. Coconut milk is a pretty decent substitute for heavy cream and has a few more health benefits than the latter, for example.

One of those old favorites is also a classic – beef stroganoff. This is pure cold weather comfort food, plain and simple. Usually made with sodium laden cream of something soup and a packet of onion soup mix (if you are a 1950s housewife). Sorry, but gross. Remington has always had his own recipe for stroganoff even before we got together so it’s long been a favorite of his. He always made it with heavy cream though – a big fat no-no when I was forced off dairy. We decided to try making it without butter and cream to see how it would turn out. Spoiler alert: it turned out pretty darn tasty.

Dairy Free Beef Stroganoff

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Ingredients

  

• 1.5 lbs sirloin steak tips or lean stew beef cut into small pieces
• 2 Tbsp olive oil
• 1/2 large white onion chopped
• 3 cloves garlic minced
• 10 oz sliced mushrooms
• 1 1/4 cup beef broth
• 1/4 cup coconut aminos or low sodium soy sauce
• 1/4 cup red wine vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup canned coconut milk or coconut cream
• 3 tbsp flour
• 2 tbsp water
• Fresh chopped parsley to taste
• Salt and pepper to taste
• Egg Noodles

Instructions

 

• Toss beef with the onion powder, garlic powder, and some salt & pepper until coated.
• Brown in a large dutch oven over medium high heat in 2 tablespoons of oil until browned on each side. Remove and set aside.
• Saute onions and garlic until onions are translucent, about 3-4 minutes.
• Add mushrooms and saute for 2 minutes.
• Add red wine & coconut aminos to deglaze the pan.
• Add the beef back in.
• Add beef broth, reduce heat to low, cover and simmer for 3-3.5 hours, stirring occasionally.
• Once beef is beginning to become tender, stir in coconut cream.
• Mix flour & water together in a separate bowl, then stir into mixture.
• Simmer another half hour until it thickens a little bit. Meat should be fork tender
• Serve over egg noodles and top with the fresh parsley