Chabad-Lubavitch of Dominican Republic
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Dairy Free Beef Stroganoff


Creamy food on top of noodles sounded good. And it was a different way of using ground beef. If you serve it on spaghetti squash instead of regular noodles, it is safe for South Beach phase 1, too!

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free,top 8 allergen free, and corn free recipe.

So here it is - Gluten and Dairy-free Beef Stroganoff ! Tasty, too.

Beef Stroganoff


  • 1 batch White Sauce - BUT, use 1/4 cup lemon juice in place of broth or wine
  • 1 lb GF noodles, cooked according to package directions
  • splash olive oil
  • 1 TBS margarine or another TBS olive oil
  • 7-10 oz mushrooms, sliced (I like crimini/baby bella)
  • 1 medium/large onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 to 1.5 lbs ground beef (our stores seem to always have 1.3 lbs for some odd reason
  • a couple pinches of kosher salt
  • 2 TBS GF flour or starch


Make white sauce and begin cooking the noodles according to package directions.

Over medium heat, melt the margarine in the oil in a largish skillet and cook the onion, garlic, and mushrooms. Add a pinch of salt while it is cooking. Scoop the cooked veggies into a bowl, and use the same skillet to brown the meat, also adding a pinch of salt.

When the meat has browned, drain off the fat and then add the veggies back into the skillet. Pour in the White sauce, and then heat through and allow to thicken a bit.

After the noodles are done cooking drain and put in a large serving dish. “Butter” them with olive oil/flax oil/margarine, and then pour the creamy meat mixture on top.

We love this with some steamed veggies!


Basic Dairy-Free White Sauce

This is the basis for so many dishes - it can act like melted cheese on lasagna, an alfredo sauce, the basis for a sour-cream stroganoff, or any dairy-free alternative for a cream-of soup. This entry is linked innumerable times, and its uses are really only limited by your imagination!

You will note that this is made using coconut milk. If needed, it could be made using any other milk substitute, but the texture is best with coconut milk. It does not taste like coconut - for some reason savory dishes using coconut milk have no residual coconut flavor. Many, many people have eaten dishes that include this recipe, including people who profess to dislike anything coconut, and none of them ever guessed!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, corn free, top 8 allergen free, and vegetarian/vegan recipe.


  • 1 14 oz can coconut milk


  • 3 TBS margarine or cooking oil
  • 3-4 TBS arrowroot, corn, or tapioca starch
  • 2 cloves garlic, minced
  • 1 pinch kosher salt
  • additional seasonings as desired - we like Italian seasoning or Cajun seasoning
  • 1 small onion, a few mushrooms, 1 stalk celery, or other desired vegetable, minced
  • 1/4 cup white wine, broth, or other liquid

Melt margarine or heat oil over medium heat in a small saucepan. Add minced garlic (and any other vegetable you need - ie: mushrooms for cream-of-mushroom soup substitute), and sauté until tender.

Mix 3 TBS starch into the saucepan, it should become a thick paste. If it’s runny, add a bit more starch until it’s thick.

Whisk in the white wine, broth, or other liquid. Continue whisking, and pour in the coconut milk.

While whisking the sauce, add salt and any spices. Continue whisking over medium heat, as the mixture comes to a low boil and thickens.

Once the sauce thickens, use in any recipe as directed.

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