EASY DAIRY-FREE GROUND BEEF STROGANOFF

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Beef stroganoff is comfort food at its best. When the weather starts to drop and you’re craving something that feels like a warm hug, this one-bowl, homey meal is where it’s at.

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Easy Dairy-Free Ground Beef Stroganoff - Olivia Adriance

While the classic stroganoff requires searing off an expensive cut of meat like sirloin steak or ribeye, my version uses ground beef to simplify things. Because, let’s be honest, it’s perfectly normal to get a bit hesitant when it comes to cooking a big, pricey cut of meat!

My Easy Dairy-Free Ground Beef Stroganoff is accessible for a weeknight, ideal for the kind of night when all you want to do is get into comfy clothes and cozy up on the couch with your partner.

This recipe is from my mother-in-law, an amazing home cook who also tests a lot of my recipes before they make it to my Instagram! She made this for me and my husband Kyle when we visited her in Pennsylvania last fall. After my first bite, I knew I had to share it with all of you. 

Ground beef, onion, and mushrooms are quickly sauteed in a large pot before a combination of bone broth and coconut milk are added to create that luscious sauce.

Swapping coconut milk for the conventionally used sour cream makes this dish dairy-free without sacrificing that buttery, sublime sauce. And for my fellow gluten-free friends, I served this over my favorite brown rice noodles. 

Give this recipe a try the next time you’re in the mood for something cozy. I promise it will satisfy your cravings. 

Easy Dairy-Free Ground Beef Stroganoff - Olivia Adriance

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Key Ingredients for Ground Beef Stroganoff

Here’s what you’ll need to make my simple ground beef stroganoff. Add the following to your grocery list: 

  • Ground Beef: Traditional stroganoff uses either sirloin, ribeye, or tenderloin. While these fancier cuts of meat are delicious, I opted for ground beef. Not only does this make it weeknight-friendly, but it’s also friendlier on your wallet too! I buy organic, grass-fed and finished beef whenever possible. 
  • Mushrooms: A key ingredient in any stroganoff recipe, baby bella mushrooms add a nice complexity to the dish. I slice them on the thicker side so they keep their texture. You could also use larger portobello mushrooms and cut them down to size. 
Easy Dairy-Free Ground Beef Stroganoff Ingredients - Olivia Adriance
  • Broth: That saucy goodness is a result of using a high-quality beef bone broth, such as the one from @kettleandfire. While bone broth is more nutrient-dense, you can also use beef stock or regular broth. 
  • Coconut Milk: To keep this recipe 100% dairy-free, I used a can of coconut milk instead of heavy cream or sour cream. It adds all the same creaminess, without the dairy. If you aren’t dairy-intolerant, you can substitute it with regular cream or milk. 
  • Mustard: To give the final dish that classic stroganoff flavor, I used a few tablespoons of Dijon mustard in the sauce. Adding mustard provides a depth of flavor to the mushroom-based sauce. A squirt of regular mustard would probably do the trick too. 

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  • Arrowroot Starch: Used as a thickener, arrowroot starch is mixed with water to create a slurry. Arrowroot starch is naturally gluten-free, which is why it’s typically used in place of flour when making a rue. If you don’t have arrowroot starch, you can substitute cornstarch or tapioca. 
  • Pasta: My favorite way to serve this is over a nice bowl of pasta, ideally the Brown Rice Mafalda noodles from @jovialfoods
Easy Dairy-Free Ground Beef Stroganoff - Olivia Adriance

How to Make Ground Beef Stroganoff

In a large saute pan or Dutch oven over medium heat, heat avocado oil. Add the ground beef and cook until the meat has browned, stirring to break it up as it cooks. 

Drain off all but 2 tablespoons of the rendered fat. I like to do this with a dry paper towel; simply move the beef to the side of the pan and use the towel to sop up the extra fat. 

Add the sliced mushrooms and onions and season generously with salt and pepper. Cook until the mushrooms have browned for about 10 to 12 minutes, stirring frequently. Let the edges of the mushrooms crisp to add extra flavor and texture to the final dish.

Add the minced garlic and cook for another minute, stirring so it doesn’t burn. Pour in the beef broth to deglaze the pan, scraping up any bits from the bottom. When cooking in a Dutch Oven, be sure to use either a silicone, wooden, or heat-resistant plastic spoon. If you use a metal spoon, you may scrape up the enamel on the bottom and sides of the pan. 

Make the slurry by adding the arrowroot starch with a few tablespoons of water in a separate bowl. Stir the slurry mixture, coconut milk, lemon juice, and Dijon mustard into the beef mixture and simmer for 5 to 7 minutes. 

When ready to eat, serve over pasta of choice and garnish with lots of fresh parsley. 

Other Dairy-Free Ground Beef Recipes To Try

EASY DAIRY-FREE GROUND BEEF STROGANOFF

There’s nothing more comforting than a bowl of this Ground Beef Stroganoff! Make a double batch and freeze for cozy dinners all winter long.
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Ingredients 

  • 2 pounds ground beef
  • 2 tablespoons avocado oil
  • 1 onion chopped
  • 1 pound baby bella mushrooms, sliced thick
  • Salt and pepper to taste
  • 3 large cloves garlic, minced
  • 1 cup beef bone broth
  • 1 can coconut milk
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons arrowroot starch (or other thickener)
  • 3 tablespoons water
  • 16 ounces gluten-free pasta of choice, cooked according to packaging instructions
  • Fresh parsley (for garnish)

Instructions 

  • In a large saute pan or Dutch oven over medium heat, heat avocado oil.
  • Add the ground beef and cook until the meat has browned, stirring to break it up as it cooks.
  • Drain off all but 2 tablespoons of the rendered fat. Add the sliced mushrooms and onions and season generously with salt and pepper.
  • Cook until the mushrooms have browned (10 to 12 minutes), letting the edges crisp a bit.
  • Add the garlic and cook for another minute, stirring so it doesn’t burn. Pour in the beef broth to deglaze the pan, scraping up any bits from the bottom.
  • In a separate small bowl, mix the arrowroot starch with a few tablespoons of water to make a slurry.
  • Stir the slurry mixture, coconut milk, lemon juice, and Dijon mustard into the beef mixture and simmer for 5 to 7 minutes.
  • Serve over pasta of choice and garnish with lots of fresh parsley.
  • ENJOY!

Notes

While traditionally served over pasta, this could also be served over dairy-free mashed potatoes or rice. 
This recipe freezes well! Place any leftovers in a glass container. The night you want to serve, take it out of the freezer and heat it up in a Dutch Oven or pan.
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