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


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.
2Boil a pot of water, add the noodles and cook until just tender. Drain and set aside.
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.
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.

About this Recipe

Course/Dish: Pasta
Other Tags: Quick & Easy, For Kids, Healthy