Introduction
When you crave a comfort‑food classic but need to avoid dairy, this dairy‑free beef stroganoff delivers creamy texture and rich flavor without the use of milk or cheese. Using coconut milk, mushroom umami, and fresh herbs, the dish stays light yet satisfying—perfect for quick weeknight meals or a cozy dinner for two.
Ingredients
- 600 g beef sirloin, sliced thin
- 200 g button mushrooms, cleaned and sliced
- 100 g onion, finely diced
- 20 g olive oil
- 50 g flour, for dusting (or gluten‑free alternative)
- 200 mL coconut milk (full‑fat, unsweetened)
- 50 mL vegetable stock, low‑sodium
- 50 g tomato paste
- 15 g paprika, smoked or sweet
- 10 g salt, adjust to taste
- 5 g black pepper, freshly ground
- 5 g dried dill, crumbled
- 30 g capers, rinsed
Method
1. Prep the beef: Lightly dust the beef strips with flour, shaking off excess. In a large skillet, heat 10 g of olive oil over medium‑high heat until shimmering. Add half of the beef, searing each side for about 30 seconds. Transfer the browned strips to a plate and repeat with the remaining oil and beef. This quick sear locks in juices and creates a silky texture when combined with the sauce.
2. Sauté aromatics: Reduce heat to medium. Add the remaining 10 g of olive oil, then the diced onion. Cook until translucent, about 3 minutes, stirring frequently to prevent sticking. Add the sliced mushrooms and cook for another 4 minutes until they release moisture and start brown.
3. Build the sauce: Stir in the smoked paprika, tomato paste, and capers, letting the mixture bloom for 60 seconds. Gradually whisk in the coconut milk and vegetable stock, ensuring a smooth consistency. Allow the sauce to simmer gently while you return the beef to the skillet.
4. Finish and taste: Add all beef back into the pan, sprinkle with dried dill, salt, and pepper. Cook for another 4–5 minutes until the beef is cooked through but still tender. Taste and adjust seasoning if necessary. Remove from heat.
Serving Suggestions
Pair the stroganoff with plain jasmine rice, mashed cauliflower, or a side of sautéed green beans for a balanced meal. A sprinkle of fresh parsley adds brightness and a pop of color. This dish also freezes well; reheat over low heat, adding an extra splash of coconut milk if the sauce thickens.
Why It’s a Win
This recipe blends the classic elements of stroganoff—rich sauce, tender beef, earthy mushrooms—with dairy‑free ingredients that elevate nutritional value. Coconut milk contributes healthy fats and natural sweetness, while capers introduce a subtle brine that cuts through the richness, resulting in a well‑rounded taste profile.