Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Savory Kosher Beef Stroganoff with Pareve Cream Sauce

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Meat (Fleishig)

Beef Stroganoff is a classic dish that originated in Russia and has become a beloved comfort food worldwide. Traditionally made with a rich cream sauce, this kosher version uses a pareve alternative, ensuring it’s both delicious and adheres to dietary laws. Perfect for family dinners or a special occasion, this dish is hearty and satisfying. Pair it with fluffy rice or egg noodles for a complete meal. If you’re interested in more kosher adaptations, try our Chicken Marsala or explore the art of braising for tender meats.

Tips

Slice the beef thinly across the grain and sear it in batches in a very hot pan so it browns instead of steaming. Add the pareve sour cream off the heat or over low heat so the sauce stays smooth, and don’t let it boil after that.

Kosher Notes

This is a meat (fleishig) recipe. Classic stroganoff uses sour cream, which can’t be cooked with beef, so this version uses pareve sour cream. Check that the pareve sour cream, mustard and beef broth all carry a reliable hechsher. Sirloin comes from the hindquarter, which kosher butchers outside Israel rarely sell, so this recipe uses rib eye or chuck.

Serving and Storage

Serve over egg noodles or rice with a green vegetable. Leftovers keep in the refrigerator for up to 3 days; reheat gently over low heat.

Savory Kosher Beef Stroganoff with Pareve Cream Sauce
Beef Stroganoff is a classic dish that originated in Russia and has become a beloved comfort food worldwide. Traditionally made with a rich cream sauce, this kosher version uses a pareve alternative, ensuring it's both delicious and adheres to dietary laws. Perfect for family dinners or a special occasion, this dish is hearty and satisfying. Pair it with fluffy rice or egg noodles for a complete meal. If you're interested in more kosher adaptations, try our Chicken Marsala or explore the art of braising for tender meats.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Russian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless rib eye or chuck steak sliced into thin strips
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 cup pareve sour cream
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 teaspoon mustard
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add beef strips and cook until browned. Remove from skillet and set aside.
  2. In the same skillet, add onions and garlic. Sauté until onions are translucent.
  3. Add mushrooms to the skillet and cook until softened.
  4. Sprinkle flour over the vegetables and stir well.
  5. Gradually stir in beef broth, ensuring no lumps form from the flour.
  6. Add pareve sour cream, mustard, and paprika. Stir until the sauce is smooth and thickened.
  7. Return the beef to the skillet. Simmer for 10-15 minutes, allowing flavors to meld. Season with salt and pepper.
  8. Garnish with chopped parsley before serving over rice or egg noodles.

Notes

For a gluten-free version, use gluten-free flour. You can also swap the mushrooms for your favorite vegetables.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 30g 38%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 480mg 21%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 30g 60%
*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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