Non-dairy Beef Strognaoff



I love beef strognaoff, but have problem with the milk, So i choose not to eat it as often. What i came up with was to replace milk with soy milk.. It work better then the orginal i think. Try and tell me what you think?


★★★★★ 1 vote

10 Min
20 Min


  • 20-24 oz
    beef tenderloin steaks
  • 1 Tbsp
    coarsley ground pepper, plus more to taste
  • 1 tsp
    salt, plus more to taste
  • 1/4 c
    olive oil, divided,
  • 1 tsp
    olive oil for sprinkling
  • 2 c
    chopped button or crimini mushrooms
  • 1 Tbsp
  • 2/3 c
    soy yogurt
  • 1/3 c
    soy milk
  • 1 Tbsp
    dijon mustard

How to Make Non-dairy Beef Strognaoff


  1. Rub the steaks with the pepper and salt. Heat 1 T. olive oil in a heavy-bottomed skillet over medium-high heat and cook the steaks, flipping once, until cooked as desired, about 3-6 minutes. Remove the steaks from the skillet, add 1 T. olive oil and saute the mushrooms until browned. Remove from heat.
  2. Boil a pot of water, add the noodles and cook until just tender. Drain and set aside.
  3. Heat the remaining 1/4 cup olive oil in a small saucepan over low heat and whisk in the flour, stirring constantly until combined. Add the beef broth, soy yogurt, soy milk and Dijon mustard until well combined. Cook until slightly thickened and add salt and pepper to taste.
  4. To serve, portion the noodles on individual serving plates, tossing with oil and parsley. Place the steaks and mushrooms atop the noodles and pour the sauce over the dish.

Printable Recipe Card

About Non-dairy Beef Strognaoff

Course/Dish: Pasta

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