Dairy-free beef stroganoff
Skill level: Easy peasy
Dairy-free beef stroganoff is a great twist on the classic beef stroganoff recipe which is traditionally made with soured cream. But in this dairy-free beef stroganoff we’ve used a non-dairy alternative to cream - there are several available made from oats or soy. We also added a little lemon juice to give the slight sharpness of soured cream. Diary-free beef stroganoff is a quick dish to make using tender cuts of beef such as rump or sirloin steak. However to cut the cost of a stroganoff you can use lean pork steaks instead and even lambs liver cut into strips is very tasty cooked this way. Served with boiled rice and a crisp green salad it makes a delicious speedy meal.
- 2tbsp olive oil
- 500g rump or sirloin steak, cut into strips
- 1 onion, chopped
- 175g chestnut mushrooms, sliced
- 250ml dairy-free oat or soya cream substitute
- 1tbsp tomato puree
- 1tsp Dijon mustard
- 1tsp paprika
- Juice of 1 lemon
- Rice, to serve
For vegetarians omit the beef steak and serve the mushroom sauce with Quorn peppered steaks.
- Heat the oil in a large frying pan. Add the strips of steak and fry over a high heat for 2 mins until browned. Remove from the pan with slotted spoon and set aside.
- Reduce the heat, add the onion and cook for 3-4 mins until softened. Add the mushrooms and cook for 2 mins, stirring occasionally. Pour in the cream and add the tomato puree, mustard and paprika. Season with salt and freshly ground pepper and heat, stirring, until hot but not boiling.
- Return the beef to the pan and simmer for 2 mins to heat through. Season with lemon juice to taste and add a little boiling water from the kettle if the sauce is too thick. Serve with rice.