When we were studying Russia last week, I knew that I wanted to try a dairy free Beef Stroganoff. I couldn’t fit it into last week, so I penciled it in for my birthday. Today not only is my birthday, but the Nativity Fast (our Advent) starts tomorrow. We begin 40 days of preparation for the Nativity of Christ. It is a time of prayer and alms-giving; a time for quiet and simplifying life; and a time for vegan meals.
Each year before the fast comes, we get the opportunity to celebrate! This year Buster made me a pinata and invited friends and family to help us “bust it up.” My mom and a few neighbors congregated in our garage to reveal the contents of his “Toro.” Buster spent days making the pinata while attempting to keep it secret. He even bought the contents with his own money. I am now the proud owner of a pink matchbox truck, a drawing, a honey candy, and a plethora of unused balloons. The bull, a shell of his former self, has been relegated to a home in the recycle bin.
No, there was not a proper cake. When the birthday girl has to bake her own cake, sometimes it doesn’t happen. I was, however, interrupted at the beginning of this paragraph with an offer of carob pancakes before bed. That is an offer that you don’t turn down!
Back to dinner…
In my opinion, this recipe is better without any dairy replacements. Long ago, I would stir in goat’s yogurt with good success, but I do not like the results with the non-dairy alternatives. Trust me on this one. While it is not a traditional Stroganoff without sour cream or yogurt, I think the sauce is creamy enough on it’s own without the replacement dairy.
I served this sauce over Tinkyada Brown Rice Spirals, but fettuccine would work well, as well as cooked brown rice. The sides are a simple salad and sauteed mixed greens from the garden.
1 1/2 lbs pasta, cooked (or brown rice)
3-4 Tbsp olive oil
1/2 onion, sliced
2 cloves garlic, minced
1-2 tsp salt, to taste
1 lb steak of your choice, sliced (or ground beef if you want to keep it simple)
1 tsp thyme
8-12 oz mushrooms, sliced
1/3 cup garbanzo or millet flour
3 cups chicken broth
In a cast iron skillet over medium heat, saute the onions, garlic, and salt. Saute for about 5 minutes. Until the onions are beginning to be translucent.
Add the beef and thyme and cook another five minutes until the meat is almost cooked through. Stir in the mushrooms, and continue to stir until they have softened.
Sprinkle the flour over the meat mixture and whisk until completely combined. Pour in the broth and stir well. Bring to a boil and simmer for 3-4 minutes until the sauce is thickened.
Adjust salt to taste, then pour over pasta or rice with your choice of sides.