This beef stroganoff is a super easy and quick weeknight dinner that is dairy free! It’s made with vegan butter and olive oil. The whole family loves it-including my 6 and 2 year olds.
What You’ll Need
Large skillet
2 lbs of steak cubed
2 small packages of chopped mushrooms
1/2 TBSP Onion Powder
Salt & Pepper to taste
3/4 Cup Olive Oil
1/3 Cup Worcestershire Sauce
1.5 Cup Vegan Butter (I use Earths Balance)
1.5 packages of Egg Noodles
Directions
1) Cook noodles in separate pot, drain and set aside. (You can go onto step 2 while the noodles are cooking). 2) Combine uncooked cubed steak, onion powder, olive oil, and worcestershire sauce into large bowl and mix well. 3) Sautee steak in butter. Add in mushrooms when steak is halfway done cooking. 4) Add cooked egg noddles into the steak and mushrooms and mix until well incorporated. 5) Add Salt and pepper to taste and enjoy!