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This time of the year, a lot of food bloggers share warm and comforting meals. I mean why not? The days are getting cooler, the sun is setting earlier, and getting cozy inside just feels right. This dairy-free Beef Stroganoff is the perfect cozy and comforting meal in my opinion. It is thick, hearty, and full of earthy mushrooms.
My grandmother made the best venison stroganoff when I was growing up. Her recipe wasn't fancy. It was canned mushroom soup with onions, venison, and she served it over egg noodles. So simple, easy, and so delicious. I made my beef stroganoff recipe over and over, and I think I finally perfected it to where it tastes as good as my grandmother's.
How to make Beef Stroganoff:
- The first step in making Beef Stroganoff is to brown the stew meat in ghee or avocado oil. Browning the meat will help give the dish depth and richness.
- Second, the mushrooms, onions, shallots and garlic are sautéed with the beef until soft and tender. The beef stock is added, and the dish is simmered for just over an hour or until the beef is tender and falls apart slightly.
- Then lite coconut milk is added towards the end to give the beef stroganoff some creaminess. Since this meal does not contain milk or cream, it will not be very thick. Tapioca starch is mixed with water creating a slurry that helps thicken the beef stroganoff.
- Lastly, cook up your pasta, rice, or potatoes and serve the beef stroganoff over the top. And that's dinner!
What to serve with Beef Stroganoff:
- My personal favorite is Cappello's Almond Flour Fettuccine for a grain-free meal that tastes like egg noodles
- Roasted potatoes and sautéed kale
- White rice and roasted asparagus or broccoli
- If you want to go the traditional route, serve over boiled egg noodles
A couple cooking tips:
- Make sure you cut the beef small enough. Large chunks of beef will take a long time to get tender. Cut them into bite sized pieces for easy eating and easy cooking.
- When adding the tapioca slurry to the dish at the end, make sure to pour it all over the beef and not in just one spot. Tapioca can be a bit gummy and if it's not spread out and blend into the dish, it will get lumpy. Also, the slurry has to come to a boil for it to thicken. Make sure the dish comes to a boil then add the tapioca slurry mixing quickly and thoroughly.
Kitchen tool and appliance recommendations:
I use my favorite Le Cresuet Braiser to make this dish. It is one kitchen product I use almost daily. The enamel, non-stick surface allows me to make pancakes, breakfast eggs, and beef stroganoff effortlessly.
I like to keep my toxic levels as low as possible. When I cook, I enjoy using filtered water, preferably from Big Berkey Water Filters. They have filters that remove heavy metals, fluoride, and chlorine. I have been using their products for years and highly recommend them!
- 2 # beef, stew meat or sirloin or chuck steak, cut into bite sized pieces
- 3 tbsp ghee or avocado oil
- 1 ½ cup yellow onion, small diced (about 1 large onion)
- ½ cup shallots, small diced
- 3 tbsp garlic, minced (about 3 large cloves)
- 4 cups mushrooms such as shittakes or cremini , diced
- 32 oz beef stock
- 1 ½ cup lite coconut milk (use canned if possible)
- 2 tbsp tapioca starch
- 2 tbsp water
- 1 tsp salt
- ½ tsp black pepper
- In a large skillet, add the ghee or avocado oil and brown small batches of the beef until brown on all sides. Make sure to sear in small batches or the pan will become overcrowded and the beef will not get that nice crispy sear. As you are browning, remove any beef from the pan that is already cooked and set aside before adding more
- Once all the beef is browned, add the beef to the skillet along with the chopped mushrooms, yellow onion, shallots and garlic. You may need to add a splash more of ghee or avocado oil. Saute until everything is soft and tender, about five minutes
- Add the beef stock and allow the dish to simmer on low for about one hour or until the beef is tender and falls apart.
- Add the lite coconut milk, salt and pepper and mix. In a small dish, add the tapioca starch and the water and mix. While the beef stock is boiling in the skillet, add the tapioca slurry all over the pan. Don't pour into one spot but rather pour all over the dish. Stir and mix thoroughly to allow the dish to thicken. It will thicken almost immeditately. Season with more salt and pepper if needed. Serve with your favorite sides and enjoy!
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