Beef Stroganoff (Healthy)

This stroganoff recipe is made using ground cashews to make a cashew cream instead of using sour cream, butter, or heavy cream. It still has a delicious taste and can be made vegan or vegetarian by omitting the steak and substituting the beef broth for mushroom broth or low-sodium vegetable broth.





  • 1 top sirloin steak
  • 2/3 cp. raw cashews
  • 2 tsp. red wine vinegar
  • pinch of fine sea salt
  • 1 box mushrooms
  • 1/2 onion
  • 2 1/2 cps. beef broth
  • 1 T. mustard
  • 1 T. paprika
  • 1/2 tsp. ground black pepper
  • 3 T. parsely


  1. Place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes.
  2. Cut the steak into thin strips and cook in a medium size skillet.
  3. After 30 minutes, drain water from cashews and place them in a blender with 1/4 cp. water, vinegar, and salt. Blend until smooth; add a tablespoon of water at a time as needed to make the cashew cream.
  4. Halve or quarter the mushrooms and chop the onion.
  5. Place mushrooms and onion in a different skillet over medium heat. Cook, stirring frequently, until the mushrooms and onions begin to brown. Add broth a few tablespoons at a time to keep the mushrooms and onions from sticking to the bottom of the pan as needed, until mushrooms and onions are browned and softened, 10-12 minutes.
  6. Stir in remaining broth, mustard, paprika and pepper with the mushrooms and onions. Bring to a boil then simmer until the mushrooms are very tender and the sauce has thickened, about 25 minutes.
  7. Stir in the cashew cream. Add steak and mix together.
  8. Sprinkle with parsley and serve with either rice or noodles.

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