Easy One-Pot Beef Stroganoff {Dairy-Free}
This is a recipe that I make almost once a week. It just may not always have those fun alphabet letters. Was it just me or did the shaped Kraft macaroni and cheese taste way better than the original macaroni shape?
It’s a favorite in our house because it’s such a cozy dish AND because it’s so easy to throw together and make during a weeknight or when you just don’t feel like spending a bunch of time in the kitchen. It is great for meal prep too!
| Cook Time | 25 minutes |
| Servings |
|
- 1 lb Ground Beef
- 1 Medium onion diced, optional
- 8 oz Pasta our favorite is Banza chickpea pasta**
- 3 1/2 cups Beef broth
- 1/2 cup Coconut cream or original Nutpods sub half & half or heavy cream if you can tolerate dairy
- 1 tbsp Parsley
- 1 tbsp Minced garlic
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Pink salt
- 1 tsp Black pepper
- 1 tsp Thyme leaves sub 1/2 tsp ground thyme
- 1/2 cup Sour cream We use Green Valley organics lactose free - feel free to sub a dairy free variety or even a plain yogurt variety.
- 1/2 cup Shredded cheese optional, it just adds extra creaminess - We use a dairy free brand!***
Ingredients
|
|
- In a large pan or skillet over medium heat, add the onions and ground beef and begin to brown the ground beef for about 5-6 minutes. (If you like your onions very soft, cook them first for 3-4 minutes before adding the beef. If you don't feel like adding them at all, leave them out!)
- Once most of the beef is browned, add remaining ingredients, except for the shredded cheese.
- Bring the pan to a boil and then reduce the heat to medium low.
- Cover and cook for 15-20 minutes or until the pasta is cooked through and most of the liquid has reduced and been absorbed.
- The cooking time will vary depending on the pasta brand that you choose. I begin checking after about 10 minutes. Taste a noodle and see if it's approaching the texture you like. I like softer pasta, so I error on the longer cooking time.
- Once most of the liquid is absorbed and the pasta is just about done, remove the lid and add the sour cream and shredded cheese. Stir and cook until the sour cream and cheese is all melted and distributed.
- Serve immediately.
*Feel free to use more pasta to stretch the recipe some. You'll just have to compensate and add more broth. The rule I use is add enough liquid to just about cover all of the pasta. You don't need the pasta completely submerged, however.
**Grab the pasta we use here!
***Our favorite dairy-free cheese that ACTUALLY TASTES GOOD.
