Dairy Free Beef Stroganoff for the Instant Pot
Traditionally, beef stroganoff is creamy-sauced comfort food made with European smetana, or soured cream. Braising beef chunks low and slow in the oven results in beautifully tender beef — IF you have the time. If you can’t have dairy and don’t have that kind of time, I’ve got good news for you! This Dairy-Free Beef Stroganoff for the Instant Pot is just what you need.
Dairy Free Beef Stroganoff for the Instant Pot Recipe
My challenge this month was to create a dairy-free beef stroganoff utilizing Wildly Organic’s Coconut Milk Powder. To be honest, I wasn’t sure how it would work, but I ended up devouring a good helping of the first batch I made. It’s really delicious! I didn’t think my husband would like it as it does have a faint coconut taste but he thought it was great!
The trick? Dairy-free sour cream made with coconut milk powder!
You can find vegan sour cream in stores but many are made with soy, which you may also want to avoid. This vegan “sour cream” is super easy and surprisingly similar, aside from a bit of coconut flavor. It definitely does the trick of lending that traditional sour creaminess to this beef stroganoff.
Short on time? Use an Instant Pot!
Using your Instant Pot means fork-tender beef in 20 minutes of pressure cooking, too. That means getting this classic comfort food on your table in no time. If your pressure cooker has a “warm” function, which keeps food at a safe temperature for several hours, you can also prepare this ahead of time. Just a bit of attention after it’s cooked results in delicious, creamy dairy-free beef stroganoff!
This dish is even better after it’s sat for a while, anyway. All those flavors get to mingling and the result is an amazingly flavorful comfort food perfect for cold weather days.
Serve this delicious, creamy, dairy-free beef stroganoff over your favorite noodles, rice, or potatoes. In addition, using “zoodles” (zucchini noodles), cauliflower rice, or mashed cauliflower means a supremely satisfying low-carb stroganoff that is also gluten-free.
You can also be like me and just stand there and eat it out of the Instant Pot. Seriously, it’s that good!
More Real Food Comfort Food Recipes You’ll Love!
- Grain-Free Turkey Pot Pie With A Quick Crumble Topping
- Make-Ahead Wild Rice & Winter Squash Casserole
- Non-Dairy Turkey Chowder {to use up leftover turkey!}
- Sweet Potato & Sausage Breakfast Bake {grain-free & dairy-free}
- Paleo Italian-Marinated Steak & Mushrooms
Is Beef Stroganoff A Classic Comfort Food For You? Will You Try This Dairy Free Version?
- 2 to 3 teaspoons Wildly Organic Red Palm Oilor coconut oil, ghee, or other traditional fat
- 1 1/2pounds beefarm roast cut into 1" cubes or stew meat
- 1medium onionhalved and cut into eighths
- 3cloves fresh garlic, pressed or mincedor 1 1/2 teaspoons garlic powder or to taste
- 1 to 2teaspoons Wildly Organic Himalayan PinkSaltor to taste
- a few grinds fresh black pepper
- 1/2cup stongly brewed coffee
- generous splash dry red wineoptional
- 8ounces fresh, sliced mushroomsor more if desired
- thickening agent, if desiredarrowroot, cornstarch, flour, or your preferred thickening agent as needed
- 1/4cup Wildly Organic Organic Coconut Milk Powder
- 1/2teaspoon lemon juice
- 3/4teaspoon apple cider vinegar
- 1/16teaspoon Wildly Organic Himalayan Pink Saltjust a couple pinches!
- 1tablespoon hot water
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Set Instant Pot to "sauté."
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When display indicates HOT, add red palm oil and beef cubes and season with salt and pepper. Lightly brown the meat.
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Add onions and garlic and stir briefly.
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Add coffee and wine and stir well to mix.
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Secure the lid and make sure the vent knob is set to SEALING.
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Set the Instant Pot to MANUAL for 20 minutes.
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Make the dairy-free sour cream while the meat is cooking (see below).
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When the manual cycle ends, release the pressure by turning the vent knob to VENTING.
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When it's safe, open the lid. Add the dairy-free sour cream and mushrooms, stirring well, then set the Instant Pot to "sauté."
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Allow the sauce to cook for 15 to 20 minutes to reduce and thicken as desired.
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OR add a thickening agent such as arrowroot powder, flour, cornstarch, etc. if desired.
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In a small bowl, combine the coconut milk powder, lemon juice, apple cider vinegar, water, and salt. Whisk well until smooth and no lumps remain.
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Can be made ahead and refrigerated if needed.
Cook time includes 20 minutes pressure cooking and up to 20 minutes of sautéing to reduce the sauce, if desired.
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