You can have your beef stroganoff and eat it too…even if you’re lactose intolerant! Add in some cipollini onions for extra fun! My new favorite onion! It will melt in your mouth! Extremely yummy!
1 1/2 pounds cubed round steak, cut into thin strips or pre-cut steak strips
Salt & Pepper
Extra virgin olive oil
2 tablespoons butter substitute (I prefer Benecol spread)
1 medium onion, sliced
15 cipollini onion, peeled (Tip: soak onions in a bowl of cool water for several minutes for easier peeling!)
8 ounces baby bella mushrooms, cleaned and quartered
1 (10 3/4-ounce) can beef broth
1 1/2 -2 cups lactose free milk (I prefer Lucerne)
1 cup lactose free sour cream (I prefer Tofutti Sour Supreme)
Cooked egg noodles
Clean mushrooms off with a damp paper towel and quarter. Add 1/2 to skillet with a splash of olive oil over medium heat. Cook until tender or slightly browned. Continue over medium heat. Add lactose free milk, whisk in 1-2 tbsp flour when milk is warmed through. Add salt & pepper, to taste. When sauce starts to thicken, turn stove top off. Sprinkle the steak strips with garlic powder, salt & pepper and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices, cipollini onions and the other 1/2 mushrooms to the pan drippings. Saute for a several minutes, until the onion is tender and mushrooms are browned. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom sauce and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked egg noodles.
Don’t forget to add love, it makes all the difference!