As I have mentioned before, beef stroganoff is my favorite meal, yet now that I am lactose intolerant I’m aiming to be dairy-free at home. But when I found a dairy-free recipe for stroganoff, I was more than skeptical. How can it be stroganoff without the sour creamy sauce?! A dairy-free version would certainly be sub par. Maybe even inedible. The secret creamy ingredient in this recipe is coconut milk. Insert more skepticism here. I LOVE coconut, but in stroganoff? Yet since the recipe got great reviews, I decided to trust the recipe creator’s promise that the other flavors would mask any coconut taste. I also really wanted to try a crock pot version of this meal, since that makes my life wayyyy easier.
And let me tell you, it was SO GOOD. I went in with about as much skepticism as possible and came out praising Amy at Wholesomelicious for creating this seemingly-unlikely-to-impress-my-stroganoff-taste-buds recipe. I want to find her and give her a hug. Oh, and I also may have licked the bowl clean. It was that good. Coming from a beef stroganoff connoisseur, that means it is awesome – trust me!
I actually ended up adding more coconut milk to the crock pot after taking these pictures (and eating the first bowl). I found the taste to be even better after that, making me even more excited to eat the leftovers. I also found that it looked the exact same color as my sour cream version, which made me happier. But depending how creamy you like the sauce, you can experiment to your taste. You can also add more/less beef, mushrooms, add in other veggies…I will definitely be trying some other variations! It made 5 servings for me, because I like a lot of sauce, but you could definitely get 6 servings out of this recipe.
Crock Pot Beef Stroganoff (Dairy-Free)
Adapted from: Wholesomelicious
- 1.5 lbs stew beef
- 1/2 cup diced white onion
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 1/4 cup beef stock
- 1/4 cup soy sauce
- 1/4 cup red or white wine vinegar
- 1 tsp onion flakes/powder
- 1 tsp garlic powder
- 1/2 to 1 cup canned full-fat coconut milk
- 3 tbsp. corn starch
- Egg noodles
1.) Add beef to 6 quart crock pot and top with onions, garlic, and mushrooms. Pour broth, soy sauce, and vinegar over the beef and veggies. Add garlic and onion powders and stir. Cook on low for at least 5 hours.
2.) At the last 30-60 minutes of cooking, add the coconut milk (shake well before adding) and the cornstarch. Stir in and continue cooking on low for 30-60 minutes, until sauce is thickened.
3.) Serve over egg noodles or another pasta, rice, veggies, etc.