Dairy Free Beef Stroganoff

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The days are getting a little chill to them and suddenly I’m thinking of soups and stews…. This brings to mind a favorite, Beef Stroganoff.  I used to looooove it with a generous dollop of yogurt or sour cream and some freshly chopped chives or parsley, or basil on top. Now, even dairy free, this recipe can be done. (yay!).  Took me long enough to get this post up already!

Ok, so, for the sauce, I’m giving you two different options-  this is because each has a slightly different taste and texture.  Personally, the one with the chickpea flour isn’t entirely my favorite- the beany flour leaves a slightly metallic taste at the back of my mouth.  However, if you are also nut- free, its a great option.

The second sauce I much prefer- it uses coconut milk or almond milk, and, surprisingly its actually not sweet.  Quite interesting.  It totally mimicks the creamy texture of a milk product.  I’m a big fan :)

Here it is!

 

 

 

 

 

 

 

 

Dairy-Free Beef Stroganoff

Ingredients

Meat mixture

• 1 package of ground beef or meat of your choice (about a pound or so. You could instead substitute it for solid meat pieces,  not a problem). (I used lamb and it was terrrrific)
• 2 medium onions
• 2 tablespoons paprika (used smoked paprika if you can…its terrific)
• 1 tsp thyme
• 1 tbsp olive oil

Sauce option – Non-Dairy Milk base

• 500 ml beef stock
• 2 gluten free beef bouillon cubes (you can make your own by  slowly simmering beef stock until  it evaporates into a deep brown reduction, and freeze in ice cube trays)
• 1 gluten free  chicken bouillon cube (you can make your own by reducing stock, see above)
• 2 tbsp arrowroot starch 
• 1 tbsp sweet rice flour (not white rice flour!)
• 1/2 cup white wine (optional, its for flavour)
• 1/2 can coconut milk (or 1 1/2 cups unsweetened almond milk plus 2 tsp more of arrowroot starch or tapioca starch Nut Free: use unsweetened hemp milk)
• salt to taste  (Optional: you might want for flavour, to add in 1 tbsp of sunflower seed butter and 1 tsp tomato paste)

Sauce option – Chickpea Flour base

• 500 ml beef stock
• 1/4 cup chickpea flour
• 2 tbsp arrowroot starch
• 1 tbsp sweet rice flour (not white rice!)
• 1/2 cup white wine
• 2 beef bouillon cubes (see note above)
• 1 chicken bouillon cube
• (optional: you might want to try adding 1 tbsp of sunflower seed butter for added flavour, and 1 tsp tomato paste)
• salt to taste

 

Directions- Meat Mix

1. For the meat mixture:  chop the onions and cook over medium heat with the olive oil untill they start becoming translucent.
2. Add in the ground meat, the thyme and the paprika.  Stir to incorporate well, while the meat is cooking.
3. When the meat is cooked through, add in the  mushrooms. 
4. Deglaze the pot by adding the white wine, then cover the pot and simmer for 5 min.
5. Stir in the sauce, and serve over noodles with lots of chopped fresh chives, parsley or basil.

Directions- Non-Dairy Milk Sauce

1. Pour the beef stock in a pot, and add the coconut or almond milk and bouillon cubes or stock.
2. Add the starch, and stir quickly with a whisk to incorporate.  Keep stirring on medium heat for about 15 minutes until the sauce gets much thicker.
3. Done! Mix with the meat and spoon over rice noodles with lots of chopped fresh chives, parsley or basil.

Directions- Chickpea Flour Sauce

1. Pour the beef stock in a pot, and sprinkle over the chickpea flour.  Stir thoroughly with a wisk to incorporate the flour completely. Keep on medium heat.  
2. Add in the white wine and bouillon cubes,  stir till they’re melted.
3. You’re done! Mix with the meat and spoon over rice noodles with lots of chopped fresh chives, parsley or basil.