From scratch is really the only way to eat Beef Stroganoff.  Hearty strips of beef smothered in creaminess with a hint of tarragon…{sigh}…I’m satisfied just thinking about it.  I’m so glad that a dairy allergy doesn’t have to stop us from enjoying this delicious comfort food.  Recipe adapted from: 


Makes approximately 4 Servings



A few glugs of OLIVE OIL

One pound TOP SIRLOIN BEEF, sliced against the grain into thin strips.

Two SHALLOTS, minced

8 ounces BABY PORTABELLO MUSHROOMS (a.k.a. crimini or brown mushrooms)



Half teaspoon of DRY TARRAGON (or two teaspoons of fresh chopped tarragon)

One cup of VEGAN SOUR CREAM (at room temperature)

Cooked WIDE EGG NOODLES or RICE for serving



Preheat a large fry pan over high heat.  Add a couple glugs of oil and then add 1/3 of the beef to the pan, arranging the slices so each piece lays flat.  (You don’t want to overcrowd the pan.)  Sprinkle with salt and pepper.  Sear one side, then flip and sear the other.  (This is a quick process and should only take a couple of minutes. You don’t want to overcook it.)  Transfer seared beef slices to a plate and then repeat until all the beef is done.

Once all of the beef is removed from the pan, add the shallots and saute in the pan drippings for a few minutes.  Transfer shallots to the beef plate.

Add a glug of olive oil to the pan again and now add the mushrooms, nutmeg, and tarragon and saute for a few minutes.

Reduce heat to low, add beef and shallots back to the pan, and stir in the sour cream.  Mix thoroughly, then remove from heat.  Season with salt and pepper to taste.  Serve over noodles or rice.



For easier handling and to make more uniform slices, place the beef in the freezer for 20-30 minutes before slicing.

If you cannot find the mushrooms listed above, white button mushrooms will do.