Easy Beef Stroganoff

🧂 Ingredients

• 1 tablespoon olive oil
• 1 lb ground beef
• 1 pint mushrooms

  sliced
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated onion
• 1/2 teaspoon granualted garlic
• 1/2 teaspoon dried parsley
• 2 1/2 cups oat milk

  divided, we use full fat oat milk for dairy free
• 1 tablespoon beef bouillon base

  or chicken bouillon (make sure it's dairy free)
• 2 cups water

  or broth if not using soup base
• 8 oz pasta
• 1/2 cup vegan sour cream

  we use violife for dairy free

Instructions

• 1 In a deep skillet over medium-high heat the oil. Add the ground beef break
  apart. Cook the meat until no longer pink. Drain the grease from the meat and
  then add in the sliced mushrooms. Cook for 2-3 minutes.
• 2 Stir the flour and seasonings into the meat and mushroom mixture. Stir to
  combine and coat the flour.
• 3 Next, slowly stir in 2 cups of milk and broth until combined. Bring to a boil
  and then add in the egg noodles and stir to combine. Reduce the heat to a simmer
  and cook for 15 minutes until the noodles are cooked.
• 4 Remove from the heat and stir in the remaining half cup of oat milk and the sour
  cream.
• 5 Garnish with freshly chopped parsley if desired and serve.

Nutrition Info