Beef Stroganoff from Clarks Condensed #recipeswap

Today’s the day! I’m so excited to be participating in an Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information}, and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade recipes on each others blogs for the day.

I am swapping blogs with Katie from Clarks Condensed. I just know you’re going to love what she’s got for you today.

I’ll be sharing Cheeseburger Soup on her blog, so be sure to stop by and check it out! If you want to go see all of the recipes in the blog swap be sure to go and visit one of the hosts to see all the recipes linked up in the swap.

Hello, new friends! My name is Katie, and I blog over at

Clarks Condensed

– a blog with a little bit of everything. I’m so thrilled to be participating in this old fashioned recipe swap here at Food Ramblings! All of Elizabeth’s recipes and ideas are always so creative, and I’m honored to be here today. I’d love for you to come check out Clarks Condensed, or follow us on





Google +

, or



Today, I’ll be sharing with you a traditional meal that I’m sure many of you grew up eating — beef stroganoff. I mean, if we’re doing a good, old-fashioned recipe swap, I might as well share a traditional recipe, right?!

Oddly enough, I don’t ever remember having this when I was growing up, but all my friends always talked about how it was their favorite thing their mom would make. Which made me wish I had tried it. So when my husband, Forrest, and I were first married, he requested beef stroganoff. Even though I’d never tried it before, I was up for the challenge.

Since that time, I’ve played around with the recipe, and well…I think I’ve perfected it. Since my one-year-old has joined our family, and we’ve discovered that not only he has a lactose intolerance, but myself as well, this recipe has had to have some changes made to it. And I have to admit — it’s better than before. Not only that, but it’s also healthier. I made this for some family  members last week, and no one could even tell that it was dairy free.

However, even if you don’t lead a lactose-free life…you can still enjoy this recipe. I’ve included the ingredients for both the lactose-free and the regular version. Either way…I think you all are really going to enjoy this!

Dairy Free Beef Stroganoff

serves 4-6

1 1/2 pounds sirloin, cut in strips

1 Tablespoon Better than Bullion (Mushroom variety)

1 medium onion (sliced)

4 ounce can sliced mushrooms

1 Tablespoon butter substitute (or butter)

1 1/2 Tablespoons flour

1 1/2 cups almond milk (or milk)

3/4 cup Tofutti sour cream (or regular sour cream)

Egg Noodles

In a large skillet, brown sirloin strips. Add Better than Bullion, butter substitute, onion, mushrooms, and butter, and saute until onion and mushrooms are soft.

In a separate bowl, mix together flour and almond milk until no lumps exist. Pour into skillet, and whisk over medium-high heat until mixture starts to thicken. Right before serving, mix in sour cream. Serve over egg noodles.

Tagged: cheeseburger, recipe swap, soup