Thin-cut morsels of steak in a creamy mushroom sauce, beef stroganoff seems like one of those dishes that would be near-impossible to make kosher. But with tofu sour cream, it turns out so well you won't believe it.Yum
Like chicken parm, beef stroganoff used to be one of my husband's favorites, and hence top of the to-kosherize list. Because it involves thin cuts of steak cooked in a creamy, dairy-laden mushroom sauce, it's a tall order to make a kosher beef stroganoff with the correct flavors and textures. I went in skeptical and came out a true believer in the power of vegan sour cream. This has become a top request on our dinner circuit.
How to make beef stroganoff
The beef stroganoff itself is a one-skillet dish. You do need a lid for your skillet, because the dish will get simmered covered. You start off searing the meat over medium-high heat, then pushing it to the sides of the pan and browning the onion and garlic. A bit of white wine or sherry deglazes the bottom of the pan, then the spices and broth are added in.
Then, you lower the heat and simmer with a bit of cornstarch or flour to thicken up the broth. It's worth buying or making beef stock for this recipe; chicken stock just won't have the same flavor profile.
The last step is stirring in the vegan sour cream and fresh herbs and tossing them until warmed and well incorporated.
The key ingredient: soy sour cream
For this recipe you want specifically vegan sour cream, not vegan cream cheese. I used Tofutti Better Than Sour Cream, which is soy-based, and it worked really well. I am really sensitive to aftertastes and was certain I'd detect one, but I honestly didn't. It kind of changed my mind about using vegan sour cream and cream cheese elsewhere, even.
Though usually served over egg noodles, beef stroganoff would also be at home over a bed of mashed potatoes, I think.
Kosher Beef Stroganoff (meat)
- 1 lb pepper steak
- 1 medium onion - finely chopped
- 1 clove garlic - minced
- 6-8 oz white or brown mushrooms - sliced
- ¼ cup white wine or sherry
- 1 cup beef broth
- 1 tsp dry mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp corn starch or flour - dissolved in a little water
- salt and pepper - to taste
- ½ cup soy sour cream - I used Tofutti brand sour cream
- 1 Tbsp fresh thyme
- 1 Tbsp fresh parsley
- 1 package egg noodles, cooked - for serving
- In a large skillet that has a cover, heat 1-2 Tbsp olive oil over medium-high heat. Sear the pepper steak, 1-2 min.
- Lower the flame to medium and push the meat to the edges of the skillet. Add more olive oil if needed, then add the onion and garlic to the skillet. Sauté until onions are softened and browned. Deglaze the skillet by pouring in the wine wine and then quickly scraping the bottom of the pan with a flexible spatula.
- Add the sliced mushrooms to the skillet. Pour the beef broth over everything in the skillet, then stir in the dry mustard and Worcestershire. Season with salt and pepper, then stir in the cornstarch/flour to thicken the sauce. Covered and reduce heat to low. Simmer for 10 minutes.
- Uncover the skillet and stir in the tofu sour cream. The sauce should be thick and creamy, coating the back of a spoon. More cornstarch or flour slurry can be added if it is too thin.
- Stir cooked egg noodles into the skillet to coat and sprinkle with the thyme and parsley.