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Perfect Kosher Beef Stroganoff (Dairy-Free Recipe)

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Meat (Fleishig)

Classic beef stroganoff finishes its sauce with sour cream, which can’t be combined with meat. This dairy-free version uses a smooth cashew cream instead, stirred into a sauce of beef broth, mushrooms, onion, tomato paste, white wine and Dijon, served over egg noodles.

How Cashew Cream Works

Soak raw cashews in hot water for 30 minutes (or overnight if you don’t have a high-speed blender), then blend with warm water, lemon juice and salt until completely smooth. The lemon gives a hint of the tang you’d get from sour cream. Stir it in at the end, off the heat, so it stays silky. Sear the beef strips quickly over high heat and add them back at the end so they stay tender.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Sirloin is from the hindquarter and rarely sold kosher outside Israel; thinly sliced rib eye, minute steak or chuck work well instead. Use kosher beef broth and wine, and check that your egg noodles are pareve.

Make-Ahead

The cashew cream keeps for 3 days. Stroganoff keeps for 4 days; reheat gently with a splash of broth.

Perfect Kosher Beef Stroganoff (Dairy-Free Recipe)
This kosher beef stroganoff uses cashew cream instead of sour cream to create the same rich, creamy texture while keeping everything perfectly kosher.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Eastern European, Jewish, Russian
Calories: 485
Ingredients Method Notes

Ingredients
  

For the cashew cream
  • 1 cup raw cashews soaked in hot water for 30 minutes
  • 3/4 cup warm water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
For the stroganoff
  • 2 pounds boneless rib eye or chuck cut into 1-inch strips
  • 2 teaspoons kosher salt divided
  • 1 teaspoon black pepper freshly ground
  • 3 tablespoons olive oil divided
  • 1 large yellow onion thinly sliced
  • 1 pound mixed mushrooms cremini and shiitake, sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine optional, can substitute with extra broth
  • 2 cups beef broth kosher
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh dill chopped, plus more for garnish
  • 12 ounces wide egg noodles for serving

What I use for this recipe

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Method
 

Make the cashew cream
  1. Drain the soaked cashews and add them to a high-speed blender with warm water, lemon juice, and salt. Blend until completely smooth and creamy, about 2-3 minutes. Set aside.
Prepare the beef and vegetables
  1. Pat the beef strips dry and season with 1 teaspoon salt and the black pepper. Let sit at room temperature for 15 minutes.
  2. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef strips on all sides, about 6-8 minutes total per batch. Transfer to a plate and set aside.
  3. Add the remaining tablespoon of oil to the same pot. Add sliced onions and remaining teaspoon of salt. Cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.
  4. Add mushrooms to the pot and cook without stirring for 3-4 minutes to allow them to brown. Then stir and continue cooking until they release their liquid and it evaporates, another 5-6 minutes.
  5. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
Build the sauce and finish
  1. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes.
  2. Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute, then gradually whisk in the beef broth until smooth.
  3. Return the browned beef and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low and cover. Cook for 20-25 minutes, stirring occasionally, until beef is tender.
  4. Meanwhile, cook egg noodles according to package directions. Drain and set aside.
  5. Remove the pot from heat and stir in the cashew cream, Dijon mustard, and fresh dill. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve immediately over cooked egg noodles, garnished with additional fresh dill.

Notes

The cashew cream can be made up to 3 days ahead and stored in the refrigerator. This stroganoff keeps well in the fridge for up to 4 days and can be gently reheated on the stovetop with a splash of broth if needed. For a richer flavor, you can substitute some of the broth with additional wine. If you don't have a high-speed blender, soak the cashews overnight for easier blending.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 32g 41%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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