Healthy Beef Stroganoff Recipe

Experience the comforting flavors of Beef Stroganoff in a lighter, dairy-free, and gluten-free version with my recipe that promises to tantalize your taste buds without compromising on taste or texture. Made with wholesome ingredients and bursting with savory goodness, this dish is perfect for those with dietary restrictions or anyone looking for a healthier twist on a classic favorite.

How to Make Healthy Beef Stroganoff

To begin, gather your ingredients: 2 pounds of thinly sliced flank steak (or substitute with skirt steak or top sirloin), onion powder, smoked paprika, low-sodium tamari (or soy sauce/liquid aminos), avocado oil, assorted mushrooms (such as portabella, cremini, oyster, and shiitake), white onion, garlic cloves, pinot grigio, chicken broth, lemon juice, oat flour, vegan butter, low-sodium tomato paste, Dijon mustard, gluten-free Worcestershire sauce, low-sodium beef broth, plain cashew milk yogurt (or plain vegan yogurt), frozen peas, egg noodles (or your favorite pasta), and garnishes like fresh dill and Italian parsley.

Start by marinating the beef in a mixture of onion powder, smoked paprika, and low-sodium tamari. Let the steak marinate in the fridge for 20 minutes to 1 hour, allowing the flavors to infuse.

When ready to cook, heat a large heavy-bottomed pan over high heat. Add a tablespoon of oil and the steak pieces, ensuring not to overcrowd the pan to avoid boiling the steak. Sear the steak for 2-4 minutes on each side, depending on thickness and preferred doneness. Set aside once cooked.

In the same pan, reduce the heat to medium-high and add more oil along with the sliced mushrooms. Allow the mushrooms to sear for 1-2 minutes before adding the diced onions. Cook until the onions are browned and translucent, then add minced garlic and stir.

Reduce the heat to medium and deglaze the pan with pinot grigio, allowing it to reduce to a few tablespoons of liquid. Sprinkle in oat flour and vegan butter, then add tomato paste, Dijon mustard, and gluten-free Worcestershire sauce. Stir in beef broth to create a thick, savory sauce.

Fold in cashew milk yogurt gradually to prevent curdling, then add the cooked steak (and peas if desired) to the sauce.

Meanwhile, cook the pasta according to package instructions. You can either serve the stroganoff over the cooked pasta or mix them, adding a bit of pasta water for consistency if needed.

Garnish your Beef Stroganoff with fresh dill and Italian parsley before serving. Store any leftovers in an airtight container in the fridge for up to 5-6 days, or freeze for longer freshness. Enjoy this hearty and satisfying dish as a comforting meal any day of the week.