Non-dairy Beef Strognaoff
20-24 ozbeef tenderloin steaks
1 Tbspcoarsley ground pepper, plus more to taste
1 tspsalt, plus more to taste
1/4 colive oil, divided,
1 tspolive oil for sprinkling
2 cchopped button or crimini mushrooms
2/3 csoy yogurt
1/3 csoy milk
1 Tbspdijon mustard
How to Make Non-dairy Beef Strognaoff
- 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.
- Boil a pot of water, add the noodles and cook until just tender. Drain and set aside.
- 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.
- 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.