Creamy Dairy-Free Ground Beef Stroganoff

• •1 lb Ground Beef (lean)
• •1 piece Yellow Onion (chopped)
• •8 oz Cremini Mushrooms (sliced)
• •2 cloves Garlic (minced)
• •2 cups Beef Broth (low sodium)
• •1 tbsp Worcestershire Sauce (ensure dairy-free/vegan if strict)
• •1 tbsp Dijon Mustard
• •2 tbsp All-purpose Flour (or cornstarch for gluten-free)
• •1 cup Dairy-Free Sour Cream (at room temperature)
• •12 oz Egg Noodles (cooked according to package directions)
• •2 tbsp Fresh Parsley (chopped, for garnish)
• •1 tbsp Olive Oil
• •to taste Salt
• •to taste Black Pepper

Instructions

1. 1

   Cook the egg noodles according to package directions. Drain and set aside, reserving about 1/2 cup of the pasta water.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat and season with salt and pepper.

3. 3

   Add the chopped onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.

4. 4

   Stir in the minced garlic and flour (or cornstarch) and cook for 1 minute, stirring constantly, until the flour is absorbed.

5. 5

   Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.

6. 6

   Reduce the heat to low. Remove the skillet from the heat, then stir in the dairy-free sour cream until fully combined. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Taste and adjust seasonings as needed.

7. 7

   Serve the stroganoff immediately over the cooked egg noodles, garnished with fresh chopped parsley.

Chef's Tips

• 💡Ensure your dairy-free sour cream is at room temperature before adding it to the hot sauce to prevent it from curdling. If it's cold, it can separate.
• 💡For extra richness, a splash of dry red wine (like Cabernet Sauvignon) can be added with the beef broth in Step 5.
• 💡If you prefer a gluten-free option, use cornstarch instead of all-purpose flour for thickening. Mix it with a small amount of cold water to create a slurry before adding to the sauce.