This beef stroganoff is a simple, healthy, and delicious meal. It’s a quick-to-make dish. Tender strips of beef are seared and then cooked in a creamy tomato sauce. This beef stroganoff recipe makes weekly dinners or weekends with family gatherings so easy!
My beef stroganoff recipe is simple and light with all the classic ingredients. However, I made some modifications to make it healthier and dairy-free, home cooking heaven!
Table of Contents
INGREDIENTS FOR BEEF STROGANOFF RECIPE
Since we use few ingredients, use the best quality ones. See below some of my suggestions on meat, mushrooms, tomato sauce, and cream for this beef stroganoff to be magnificent!
WHAT IS THE BEST CUT OF MEAT TO MAKE BEEF STROGANOFF
I like to use beef tenderloin or rump steak in this recipe, as these cuts are relatively lean, stay tender, and cook quickly. You can also use filet mignon, top sirloin, or ribeye steak. Avoid using cheaper cuts for this beef stroganoff recipe. A poor-quality steak will be chewy and is better suited for slow cooking in casseroles.
To use another source of animal protein, you can use shrimp, pork tenderloin, or chicken, which is a little cheaper and very lean!
For a vegan version, use mushrooms, chickpeas, cooked white beans, heart of palm, or marinated tofu. They are also a delicious source of protein.
HOW TO CUT THE MEAT
The best way to get even, thin strips of steak is to partially freeze the steak before slicing it. Use a very sharp knife to cut into strips and remove all visible fat.
WHICH MUSHROOMS SHOULD I USE FOR THIS BEEF STROGANOFF RECIPE
For this beef stroganoff recipe, I used white-cup mushrooms. However, you can use Swiss Brown, or Portabella mushrooms or mix things up a bit and add some shiitake mushrooms (with the stalk removed). Don’t slice the mushrooms too thin – if they’re small, cut them in half or thirds.
I used my Homemade Marinara Sauce recipe, but you can use any other tomato sauce that you have on hand or tomato paste. However, if you will be using a store-bought tomato sauce, always read the label, as it should only have tomatoes and a few seasonings at most. It cannot be full of chemical components and preservatives. And if possible, always look to buy organic tomato sauce.
If you don’t want to use the sauce for this beef stroganoff recipe, you can increase slightly the amount of tomatoes and add a little water, just to help turn it into a sauce.
CREAM FOR THIS DAIRY-FREE BEEF STROGANOFF
Traditional beef stroganoff is made with heavy cream, but to make this recipe dairy-free, I used cashew nut cream, which is much healthier!
HOW TO MAKE BEEF STROGANOFF – SIMPLE AND HEALTHY
The main secret to making a good beef stroganoff is how you start the recipe! Many people start by frying the onion and garlic, adding the tomato sauce, and then adding the meat! Therefore, in this recipe, we will do the opposite! First, we’re going to sear the meat and then add the remaining ingredients.
Start by cutting the meat into strips, which is the classic cut for beef stroganoff, but you can also cut it into cubes. Season the meat with salt and pepper.
Heat the frying pan with a little olive oil. As soon as the pan is very hot, start placing the meat, but not all at once. Otherwise, the meat will cook and not sear. When all the meat is sealed, remove it and set it aside in a bowl. In the same skillet, add onion and garlic and sauté for a minute, then add smoked paprika and soy sauce.
When the onion and garlic become translucent, add the chopped tomatoes, and let them warm up. Then add the Dijon mustard and tomato sauce. Stir it and add the green banana biomass. Let it cook for approximately 10-15 minutes until the tomato breaks down and the biomass incorporates very well and becomes a creamy sauce. However, don’t forget to give it a little stir from time to time so that the sauce doesn’t stick to the bottom of the pan. If necessary, add a little water or vegetable broth to the sauce to make it a little looser. The consistency is up to you and how you like your sauce. You can make the sauce thick or thin by adding more or less liquid.
At last, add the sealed meat with all the juices that have accumulated at the bottom of the bowl, and stir in well until incorporated into the sauce. Add the mushrooms and stir them into the sauce. Add the cashew cream and cook for 2 minutes. Adjust the salt. Turn off the heat, and finish with fresh herbs of your choice. I used chives and parsley in my beef stroganoff, but you also can use cilantro, thyme, or basil.
BEEF STROGANOFF RECIPE TIPS
This is an easy and simple recipe that is hard to go wrong with, but here are some tips:
- Before searing the meat, bring it to room temperature – if it is cold when it goes into the pan, it will cook instead of browning.
- It’s important to sear the meat on high heat and not overcrowd the pan, as this will create fantastic flavors we never get tired of.
- Use ripe tomatoes. Therefore, the riper your tomato is, the faster they turn into a sauce. In addition, the sauce will take on a more intense red color.
- Green banana biomass is a supernatural ingredient, rich in probiotics that are very important to keep the intestine up to date. In this beef stroganoff recipe, the green banana biomass naturally thickens the sauce and adds creaminess.
- To add more coloring and nutrients to this recipe, you can use other types of vegetables like grated beets or carrots. Therefore, if you add these vegetables, add them together with the tomatoes.
WHAT TO SERVE WITH BEEF STROGANOFF
This beef stroganoff is excellent served with rice, cauliflower rice, mashed potatoes, or pasta. Be sure to add plenty of other vegetables to round out your meal, such as steamed broccoli, sautéed spinach, or green beans.
CAN I FREEZE BEEF STROGANOFF
In my house, there is never enough left over to freeze. But yes, you can freeze this recipe. Allow to cool completely and place in freezer-safe containers. You can freeze beef stroganoff for up to 3 months.
To defrost a portion of stroganoff straight from the freezer, place it in the microwave for about 3 minutes or in a skillet over low heat, covered, for about 12 minutes.
No one can resist a well-made beef stroganoff with tender meat, mushroom, and super creamy sauce. To get that dream result, follow my recipe step by step.
Beef Stroganoff With Tomato Sauce
- Frying pan
- Cutting Board
- Chef's knife
- 3 Bowls
- 500 g/1 lb tenderloin or rump steak, cut in strips
- 1 tbsp olive oil, divided
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 1 tbsp organic soy sauce
- 500 g/ 1lb tomatoes, deseeded and cut into tiny pieces
- 1 tbsp Dijon mustard
- ½ cup tomato sauce
- 70 g/2.5 oz (⅓ cup) green banana biomass
- 110 g/3.8 oz mushrooms
- ½ cup cashew cream
- Fresh herbs – to taste, parsley, chives, cilantro, basil, or thyme
- Sea salt – to taste
- Black pepper – to taste
CASHEW NUTS CREAM:
- ½ cup (70 g/2.5 oz ) cashew nuts, raw and unsalted, *soaked for 6 hours
- ¼ cup filtered water
CASHEW NUTS CREAM:
- Soak the cashew nuts for approximately 6 hours. Discard the water and wash the cashews well.
- Blend the cashew nuts with filtered water until it becomes a very smooth cream.
- Cut the meat into medium strips or cubes. Season the meat with salt and pepper to taste.
- Heat the frying pan with a little olive oil. When the frying pan is very hot, start adding the meat, and sear the meat. When all the meat is sealed, remove it and set it aside in a bowl.(Do not add all the meat at once. Otherwise, the meat will cook and not sear.)
- In the same skillet, add a little more olive oil and sauté onion and garlic for a minute, then add smoked paprika and soy sauce.
- When the onion becomes translucent, add the chopped tomatoes, and let them warm up. Then add the Dijon mustard and tomato sauce. Stir it and add the green banana biomass. Let it cook for approximately 10-15 minutes until the tomato breaks down and the biomass incorporates very well and becomes a creamy sauce.Don't forget to give it a little stir from time to time so that the sauce doesn't stick to the bottom of the pan. If necessary, add a little water or vegetable broth to the sauce to make it a little looser. The consistency is up to you and how you like your sauce. You can make the sauce thick or thin by adding more or less liquid.
- Add the sealed meat with all the juices that have accumulated at the bottom of the bowl, and stir in well until incorporated into the sauce.
- Add the mushrooms and stir them into the sauce.
- Add the cashew cream and cook for 2 minutes. Adjust the salt.
- Turn off the heat, and finish by adding fresh herbs of your choice. I used chives and parsley in my beef stroganoff, but you also can use cilantro, thyme, or basil.