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Beef Stroganoff: Easy and Natural

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“I had just returned from the hospital after surgery and needed to reassure my kids that everything was, thank G-d, alright. We needed comfort food in a big way. We had some beef waiting for me in the fridge, and I wanted something utterly wholesome and natural, but still yummy. Stroganoff sang to me. We don't mix meat and dairy in my house, and I don't like using cans of soup concentrate, so I had to be a little creative. This was the result; a big hit. It is creamy, light, delicious. I am putting it on Zaar so I don't forget to make it in the future. Hope you enjoy it too.”
READY IN:
53mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside.
  2. In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste.
  3. Remove onion/mushroom mix and set aside.
  4. In batches, brown skirt steak (after shaking off excess flour) until brown on all sides.
  5. Return meat and onion/mushroom mix to the skillet.
  6. Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes.
  7. Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so.
  8. Add the tomatoes and dill. Heat through. Adjust seasonings.

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