Do you remember that time I said I was slowly killing my family with milk products? I’m trying to make amends. A quick Google search showed me that I couldn’t get Lactaid sour cream at my local grocery store, but I could sure as heck get Lactaid cottage cheese and mix it with lemon juice.

Totally failed to get a plated picture. The best I could do was two containers of ingredients and a pan of leftovers. Whoops.


  • 1 1/2 lb sirloin, sliced
  • Salt
  • Garlic pepper
  • 1 tbsp avocado oil
  • 2 tbsp butter
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 1 1/2 cups beef broth
  • 2 tsp Worcestershire sauce
  • 1/2 tbsp Dijon mustard
  • 1/2 tsp thyme
  • 1/2 cup cottage cheese
  • 1 tsp lemon juice

Season the sirloin with salt and garlic pepper. Heat the avocado oil over medium high heat and brown the steak in small batches.

Lower the heat to medium low and melt the butter. Add onions and garlic and sauté until onions are translucent. Keep an eye on the heat to ensure the garlic doesn’t burn. Add the broth, Worcestershire, Dijon, thyme, and adjust for salt if needed. If you use Better Than Bouillon you likely won’t need to add anymore salt at this point, but people are really effing weird about salt and you do you boo.

Add the steak and any juices to the mix and then melt in the cottage cheese. Once the cheese is melted, add the lemon juice and serve over egg noodles.

The texture was exactly the same as my normal stroganoff and everyone ate two bowls. Then I dipped some French bread in the leftover sauce, so uh, yeah, it was really good.



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