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?
prep time
10 Min
cook time
20 Min
method
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yield
6 serving(s)
Ingredients
- 20-24 ounces beef tenderloin steaks
- 1 tablespoon coarsley ground pepper, plus more to taste
- 1 teaspoon salt, plus more to taste
- 1/4 cup olive oil, divided,
- 1 teaspoon olive oil for sprinkling
- 2 cups chopped button or crimini mushrooms
- 1 tablespoon flour
- 2/3 cup soy yogurt
- 1/3 cup soy milk
- 1 tablespoon dijon mustard
How To Make non-dairy beef strognaoff
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Step 1Rub 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.
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Step 2Boil a pot of water, add the noodles and cook until just tender. Drain and set aside.
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Step 3Heat 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.
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Step 4To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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