Name: Dairy-Free Beef Stroganoff recipe
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tbs olive oil; 1 onion, diced; 1 kg beef steak, diced; 1 cup mushrooms peeled sliced; 125.00 ml beef stock (liquid); 1/4 tsp paprika *to taste; 300 g silken tofu; 2 tbs tomato paste; 1 pinch salt

by Meo Last updated on 04/14/2025

Simple and tasty for those who love comfort food, but can't do dairy.

- Meo

Ingredients

1 tbs olive oil
1 onion, diced
1 kg beef steak, diced
1 cup mushrooms peeled sliced
1/2 cup beef stock (liquid)
1/4 tsp paprika *to taste
300 g silken tofu
2 tbs tomato paste
1 pinch salt

Method

Step 1

Add oil to large saucepan and fry onion until clear.
Step 2

Add steak and brown all over.
Step 3

Add mushrooms and cook until just soft.
Step 4

Add water or beef stock and paprika, cover and stew gently for 45 minutes, adding extra liquid if required.
Step 5

Meanwhile, put the tomato paste, salt and tofu into a blender and mix until tofu is a smooth paste. Add extra water if needed.
Step 6

Add the tofu paste to the beef mixture and stir through.
Step 7

Gently heat until not quite boiling. Serve.

Equipment

1 saucepan
1 blender

Recipe Notes

from Australia’s Best Recipes team

I used stewing or casserole steak. Can be served over mashed potato, rice, noodles or cous cous. We usually steam some broccoli or beans to go with it as well. You can use water instead of beef stock. You can substitute tomato paste with tomato sauce.