Beef Stroganoff (Stroganov) for Passover is an easy and creamy beef dish inspired by traditional Russian Beef Stroganoff, but–of course–made without the sour cream.
It’s a quick dish, made in one pot, with only 5 main ingredients.
And it contains no matzo at all! So, it’s also gluten-free!
Have it as is or pour it over mashed potatoes like the Russians do!
A great meal anytime during the week of the holiday!
We all judge Passover food based on whether or not it “tastes like Passover” and look for new or improved meals that are not the same as in previous years.
Well, Beef Stroganoff for Passover is perfect for that!
Beef Stroganoff for Passover is a quick and simple dish that will be a nice change from the usual Passover meals.
A perfect bring-along to family potluck get-togethers during the holiday!
And since this dish contains no matzo meal, it can be eaten on the day of the seder!
Eating on the day of the seder
Jews who keep the laws of Passover do not eat matzo or any foods that contain anything from matzo (such as matzo meal or matzo cake meal) the entire day before the seder, which is in the evening.
Some people even have the custom of not eating such foods for two weeks before, beginning on Rosh Chodesh Nissan or even as far back as Purim, which is a month before.
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
This is an absolutely delicious meal and it’s so easy to make!
And beef even has some health benefits!
About Beef Stroganoff
Beef Stroganoff (or Stroganov) is a classic Russian dish made with sauteed beef and a sour cream sauce. There are legends about how the dish was created, but it was first made sometime in the 1800s and named after one of the members of the Stroganov family. Since then it has been recreated all over the world, with multiple variations.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
Kosher for Passover Pantry Essentials (Suggestion)
I find that having repeat ingredients are good to have on hand during the week of Passover to be able to make a variety of meals on short notice and not have to run out to the store or borrow from a neighbor.
It can really save time and effort.
Everyone has their favorite recipes, preferred seasoning, and just whatever they like to use to cook, so if you are going to do this as well, just make sure that everything is Kosher for Passover (or KLP—Kasher L’Pesach, in Hebrew) and if you are Ashkenazi, that list will be shorter than if you are not.
Make sure to check with a qualified rabbi if you have any questions.
- salt
- ground black or white pepper
- granulated garlic or garlic powder
- onion powder
- ground cinnamon
- sugar (granulated)
- brown sugar
- chicken consommé powder
- onion soup mix
- various herbs and spices to adapt taste to preference
- oil / margarine / butter / cooking spray
- potato starch as a thickening agent
- baking powder
- matzo cake meal (matzo meal, but ground into a powder)
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- milk substitute (neutral flavor)
We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).
Beef Stroganoff for Passover
Easy and delicious Beef Stroganoff, made without sour cream and kosher for Passover.
Ingredients
- 1 pound of beef (that cooks quickly, like steak or ribeye), sliced into thin strips *
- 1 medium yellow onion, sliced very thin
- 8 ounces mushrooms, sliced (canned or fresh)
- 2 cups unsweetened milk substitute with a neutral flavor (or 1 cup of milk substitute and 1 cup water)
- 2-3 tablespoons chicken soup powder or to taste
- 1 - 2 tablespoons tomato paste (optional)
- oil for frying
Instructions
- Pour a little (minimal) oil into the bottom of a skillet that is large enough to hold all of the ingredients and place on medium heat.
- Fry the onions and mushrooms together on medium heat until they have darkened a little.
- Add the beef strips to the onions and mushrooms and cook until cooked through, stirring occasionally.
- Mix in the tomato paste (if using any).
- Mix in the milk substitute (and 1 cup water if you are using water).
- Add in the beef or chicken soup powder. Start with 2 tablespoons and slowly add more until you have reached your desired flavor.
- Cook for a few minutes, mixing occasionally so that all of the ingredients have had a chance to cook together, then turn off the heat.
- Recommended: Serve over mashed potatoes.
Notes
* You can use ground meat as a substitute.
MAKE SURE ALL INGREDIENTS ARE KOSHER FOR PASSOVER.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 444Total Fat: 26gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 112mgSodium: 365mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 39g