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Perfect Kosher Beef Stroganoff (Dairy-Free Recipe) - Russian-Jewish recipe
I'll be honest, when I first moved into my own kitchen, beef stroganoff felt impossible to make kosher. The traditional recipe calls for sour cream, which obviously doesn't work when you're making it with beef. But after years of experimenting, I've cracked the code on a version that's every bit as rich and satisfying as the original. The secret is building layers of flavor without dairy. I start with a good beef stock and add cashew cream at the end for that silky texture everyone expects from stroganoff. The cashews blend up incredibly smooth if you soak them first, and they give you that creamy mouthfeel without any of the tanginess that would compete with the mushrooms and beef. What really makes this recipe work is taking time with each component. You can't rush browning the beef or cooking down the mushrooms. Those fond bits on the bottom of the pan are pure gold for flavor. I use a mix of cremini and shiitake mushrooms because they hold their shape better than button mushrooms and add more depth to the sauce. This stroganoff is perfect for Friday night dinners when you want something elegant but not too fussy. I serve it over wide egg noodles or sometimes mashed potatoes when I'm feeling indulgent. The leftovers actually get better after a day in the fridge, which makes it great for meal prep too.
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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 beef sirloin 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

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.