how to make dairy free beef stroganoff?

Q: What can I substitute for milk in beef stroganoff?

Oh, this one’s easy. I love using coconut cream or oat milk . Both give you that creamy texture without any of the dairy drama. Just make sure whatever you use is unsweetened . I once used vanilla almond milk by mistake... never again.

Q: What can I use in stroganoff instead of sour cream?

You’ve got a few great options! Unsweetened coconut yogurt is my favorite—it’s tangy, thick, and blends right into the sauce. Cashew cream with a little lemon juice also works like a charm.

Q: Can I use coconut milk in beef stroganoff?

You bet! I actually prefer coconut cream because it’s thicker and richer. But full-fat coconut milk can work too. Just let it simmer gently so it doesn’t break.

Q: Can I add yogurt instead of milk?

If it’s dairy-free yogurt , absolutely. I’ve used unsweetened coconut yogurt with great results. Just stir it in at the end so it doesn’t curdle.

Q: What is the best substitute for milk in cooking?

For creamy recipes like this, my top picks are coconut cream , oat milk , and cashew milk . All are rich, neutral, and work beautifully in savory sauces like this dairy free beef stroganoff .

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Hey there! I’m Leona—mom of two energetic, snack-demanding kiddos and wife to a man who thinks Worcestershire sauce is its own food group. In our kitchen, life moves fast, dinner needs to be hearty, and everyone (including the picky eater and the dairy-sensitive tummy in our house) needs to leave the table smiling.

Table of Contents

This dairy free beef stroganoff recipe is one of those weeknight wonders I swear by. It’s creamy without the cream, savory without the sour cream, and packed with mushrooms and beefy goodness that makes it taste like you spent all day simmering love in a pot. Spoiler alert: It comes together in under 30 minutes.

In this guide, we’ll talk about everything from how to swap out dairy ingredients without losing flavor to the little tricks that’ll make your sauce restaurant-worthy—even with a toddler hanging off one leg. I’ve also got answers to your burning stroganoff questions and tips to reheat leftovers without losing that velvety texture.

Check out more comforting spins like our vegan beef stroganoff if you’re looking to go all-in plant-based.

Let’s dive in, spatula first.

Why Choose Dairy Free Beef Stroganoff?

Health Benefits of Going Dairy-Free

So here’s the deal—when Max was around five, we started noticing his tummy wasn’t loving certain meals. And after a whole lot of trial and error (and let’s be honest, more than a few dinner table negotiations), we figured out dairy was the culprit. Ever since we eased off the milk and cream, he’s been happier, and dinnertime has been way less of a guessing game.

But honestly? Going dairy-free has been a win for all of us. We’ve noticed things like:

Less bloating and that sluggish after-dinner feeling
Fewer skin flare-ups (Olivia’s cheeks used to get so red!)
A drop in the heavy, greasy feeling you sometimes get from creamy meals

And listen, I was nervous at first—I thought ditching dairy meant saying goodbye to creamy comfort food forever. Nope. This dairy free beef stroganoff is every bit as rich and satisfying. Maybe even more.

Why Stroganoff Works So Well Without the Dairy

Now, stroganoff might not sound like the kind of dish that works without dairy—but trust me, it totally does. You’ve still got that juicy ground beef, those golden mushrooms, the savory sauce… and thanks to coconut cream (or oat milk if that’s more your style), it all comes together like a dream.

It’s cozy, filling, and easy on the belly. What more can a busy, slightly frazzled mom ask for?

Don’t miss our cozy twist in this healthy beef stroganoff version—packed with feel-good flavors and zero guilt.

Essential Ingredients for Dairy Free Beef Stroganoff

Substituting Milk, Cream, and Butter the Smart Way

Alright, let’s talk swaps. If you’ve been cooking for a dairy-sensitive crew like mine, you already know it’s all about smart substitutes that still bring the flavor. The goal here is creamy—not watery or bland. And no, we’re not using anything fancy or hard to find. These are grocery-store basics you probably already have on your shelf (or in your back-up pantry, like me).

Here’s what I reach for instead of dairy:

Dairy Ingredient	Easy Dairy-Free Swap	Why It Works
Milk	Coconut cream, oat milk, almond milk	Rich, creamy texture, mild flavor
Sour Cream	Unsweetened coconut yogurt, cashew cream	Slight tang, smooth body like the real thing
Butter	Olive oil or avocado oil	Adds fat and depth without the dairy

In our house, coconut cream is queen. It thickens like a champ and doesn’t overpower the other flavors. But if you’re not into coconut, oat milk is super neutral and still gets the job done. Just skip the sweetened stuff—unless you want dessert stroganoff (please don’t).

Must-Have Pantry and Fresh Ingredients

Besides the dairy-free basics, this recipe sticks to the good ol’ pantry and produce section. I love meals like this because they’re flexible. Don’t have one thing? You can usually sub it out without a total meltdown—either yours or the meal’s.

Here’s your grocery list for the stroganoff magic:

Ground beef (1 lb): I use lean, but any kind works
Yellow onion (½ diced): Adds that sweet base flavor
Fresh mushrooms (1 lb, sliced): Baby bellas or white buttons both work
Garlic (2 cloves, minced): Because every great dish starts with garlic
Flour (2 tbsp): Thickens the sauce beautifully
Beef broth (1 cup): For depth and a little saltiness
Coconut cream or other milk (1 cup): For that luscious creamy texture
Worcestershire sauce (1 tbsp): Don’t skip it—it’s the secret flavor booster
Dijon mustard (1 tsp): Just a hint adds tang and balance
Salt & pepper (½ tsp each): You already have these, right?
Fresh parsley: Totally optional but makes it feel fancy

Looking for inspiration? Try our instant pot beef stroganoff if you’re all about saving time on busy nights.

Pro tip? Double the mushrooms. Seriously. They soak up all that sauce and give you that earthy, meaty bite without needing more beef. Olivia calls them “sauce pillows,” which… is not wrong.

Must-Have Equipment for Making Dairy Free Beef Stroganoff

Kitchen Tools You’ll Need

Let me say this loud and clear: you do not need a fancy setup to pull off a killer dairy free beef stroganoff. If your kitchen’s anything like mine—equal parts cozy and chaotic—you’re going to appreciate the fact that this meal comes together with just a handful of tools (and zero stress).

Here’s what I use every single time:

Nuovva Enamelled Cast Iron Dutch Oven Pot with Lid – 6.4 Quart Non Stick Casserole Pot

Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan

Want to see or shop the exact tools I used to make this recipe?
Click on the photo above to grab all the essential gear you need to make perfect dairy free beef stroganoff at home—plus my favorite mom-tested tips for how to actually use each one (even on busy weeknights).

Dutch oven or large deep skillet: This is your MVP. Deep sides = no sauce spills, and it holds heat like a champ. I’ve had mine since before Max was born, and I swear by it.
Wooden spoon or heat-safe spatula: For stirring, scraping the good bits, and feeling like you’re in a cooking show.
Sharp knife and cutting board: Because onions and mushrooms aren’t going to chop themselves.
Measuring cups and spoons: I eyeball more than I should—but for the sauce, precision helps.
Whisk (optional): For smoothing out the broth and flour mix—especially if you’re fighting clumps (been there).

That’s it! No immersion blender, no high-end mixer, no pressure cooker (though if you love those, check out our hamburger helper beef stroganoff for a one-pot take with big flavor).

Why a Dutch Oven or Large Skillet is Ideal

If you take just one tip from this section, let it be this: use something big and sturdy. The sauce gets bubbly and thick, and you need space for it to come together without feeling like you’re chasing mushrooms around a pan that’s too small. I love my Dutch oven because it goes from stovetop to table without missing a beat.

Plus, it holds heat, so even if dinner gets interrupted by a spilled Lego bin (true story), it stays warm without drying out.

How to Make Dairy Free Beef Stroganoff – Step-by-Step

Prep Work: Chopping, Measuring, Prepping

Let’s be real. Some nights feel like a sprint. Someone’s hungry, someone else forgot to do their homework, and the dog is sniffing around like dinner’s for him.

That’s why I always start with a quick five-minute prep. It keeps me on track without slowing me down.

Here’s what I do before I even turn on the stove:

Dice the onion and slice the mushrooms. I cut them a little thick so they stay nice and meaty.
Mince the garlic. (Tip: press it with the side of your knife first—it makes peeling way easier.)
Measure the flour, broth, and coconut cream, so everything’s ready when I need it.
Chop some parsley if you’re using it. I save it for the final touch.

And don’t forget the pan! I use a Dutch oven or a big skillet. I heat it up with a little olive oil while I prep. It’s kind of like warming up before a workout—gets the job done faster and better.

Making the Sauce – No Dairy, All the Flavor

Now we’re ready to cook. This part is simple, fast, and packed with flavor. And yes, it’s totally dairy free beef stroganoff—but no one will ever guess.

Add olive oil to your pan and warm it up. Toss in the ground beef and cook it until it’s browned. Break it into small pieces as it cooks.
Add diced onion. Let it soften—about 3 to 4 minutes.
Add mushrooms. Let them cook down and soak up the juices. This makes them taste super rich.
Stir in the garlic. Just 30 seconds is enough—you’ll smell when it’s ready.
Sprinkle in flour. Stir it in really well. It helps the sauce thicken.
Slowly pour in beef broth while you keep stirring. This helps stop lumps from forming.
Add coconut cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir and let everything simmer on low heat for 5 to 7 minutes.
Taste your sauce. Want it a little tangy? Add a small splash of lemon juice. Need more salt? Add a pinch. Make it your own.
Turn off the heat and toss in some chopped parsley. You’re done!

This stroganoff is creamy, savory, and full of flavor—without any dairy. Your family won’t miss a thing.

Looking for a faster method? Check out our instant pot beef stroganoff for an easy, one-pot version.

Best Dairy-Free Substitutes for Classic Stroganoff Ingredients

Top Milk Alternatives: Coconut Cream, Almond Milk & More

When we first started making dairy free beef stroganoff at home, I’ll be honest—I was a little scared. Stroganoff is supposed to be creamy and rich, right? I thought going dairy-free meant giving that up. But it turns out, with the right swaps, it’s just as good—maybe even better.

Here are the milk alternatives I’ve tested and loved in our dairy free beef stroganoff:

Coconut cream: My personal favorite. It’s thick and silky, and gives that classic creamy texture we all want in beef stroganoff.
Oat milk: Super mild and blends well with all the other flavors. Make sure to grab the unsweetened kind.
Almond milk: A bit thinner, but still works great if you don’t mind a lighter sauce.
Cashew cream: If you’ve got five minutes and a blender, this one’s a total game-changer. Smooth, rich, and it makes the sauce taste fancy.

Just a quick heads-up—don’t use sweetened or flavored milk alternatives. I made that mistake once with vanilla almond milk, and let’s just say… we ended up eating cereal for dinner.

Want to see how we play with flavors? Don’t miss our vegan beef stroganoff for a totally plant-based take on this creamy classic.

Best Substitutes for Sour Cream in Stroganoff

Traditional beef stroganoff uses a big dollop of sour cream. So what do we do when we’re keeping things dairy-free? Thankfully, there are plenty of swaps that still give us that tangy, creamy finish that makes dairy free beef stroganoff so satisfying.

Here’s what I use in my kitchen:

Unsweetened coconut yogurt: This one’s a superstar. It’s thick, has that little bit of tang, and blends right into the sauce like magic.
Cashew cream + lemon juice: When I want a really rich finish, this combo never fails.
Dairy-free sour cream: There are a few good store-bought options now. I keep one in the fridge for busy nights.

And when you’re in a pinch? Mix a bit of Dijon mustard into your coconut cream—it’s not exactly sour cream, but it totally works in a weeknight dairy free beef stroganoff.

Serving Suggestions for Your Stroganoff

Let me tell you—when it comes to serving dairy free beef stroganoff, the sauce is only half the magic. The other half? What you serve it on. And trust me, the right base can take that already creamy, comforting sauce and turn it into a “Mom, can we have this again tomorrow?” kind of dinner.

What to Serve with Dairy-Free Beef Stroganoff

There are nights I keep it simple, and nights I want to make it feel a little special. Either way, here are our family favorites that go perfectly with dairy free beef stroganoff:

Egg noodles: Classic, and always a win with the kids. They soak up the sauce so well.
Mashed potatoes: Super cozy, especially when you want that comfort food hug-in-a-bowl.
Steamed rice: Great for stretching the meal and soaking up every drop of that sauce.
Gluten-free pasta or brown rice noodles: If you’re skipping gluten too, these are solid swaps.

Sometimes, when I’ve got extra time (aka not a weeknight), I make homemade mashed potatoes with olive oil and almond milk—still creamy, still totally dairy-free.

And if you’re serving someone picky? Start with egg noodles. It’s familiar, it’s soft, and it disappears fast—especially under a big scoop of dairy free beef stroganoff.

Looking for inspiration? Try our hamburger helper beef stroganoff for another simple twist the kids will love.

Noodle, Rice, and Mashed Potato Pairings

Here’s a little cheat sheet I use when deciding what to pair with stroganoff:

Base	Why It Works
Egg noodles	Soaks up the sauce and feels like the classic version
Mashed potatoes	Creamy-on-creamy = comfort heaven
White or brown rice	Simple, neutral, and great for leftovers
Zucchini noodles	If you want low-carb without losing the cozy factor

And let’s be real—if you’ve got leftover dairy free beef stroganoff, just toss it on toast the next day. It’s weirdly amazing. Daniel says it’s “kind of like a hot open-faced sandwich…but better.”

Common Mistakes and Fixes in Dairy Free Cooking

Look, I’ve been there. You’re making dinner, things are going great… and then boom—the sauce separates, or it turns out weirdly watery, and now your beautiful dairy free beef stroganoff looks like a sad science experiment. Don’t worry. I’ve messed up enough times so you don’t have to.

Here are some of the most common dairy-free cooking hiccups—and how to fix them without losing your cool (or your dinner).

How to Prevent Curdling or Separation

One of the biggest differences in making dairy free beef stroganoff is the way non-dairy milks behave. Coconut cream, oat milk, cashew blends—they all act a little different than your standard heavy cream. They can break or curdle if you’re not careful.

Here’s how to keep your sauce silky smooth:

Don’t boil the sauce. Once you add the coconut cream or milk, keep the heat low. Let it simmer, not bubble like a witch’s cauldron.
Stir often. This keeps the fats from separating. I usually give it a gentle stir every minute or so.
Add your dairy-free cream at the end. If your sauce is already thickened, adding the cream last keeps it smooth and rich.

If your sauce does separate? Whisk it hard or hit it with a splash of warm broth to bring it back together. It’s not ruined—promise.

Fixing a Too-Thick or Too-Thin Sauce

Sometimes your dairy free beef stroganoff sauce ends up thicker than glue—or thinner than soup. Been there, done that.

If it’s too thick:

Add a splash of broth, one tablespoon at a time
Or use a little more oat milk or almond milk to loosen it up

If it’s too thin:

Let it simmer a bit longer with the lid off
Add a teaspoon of flour mixed with a splash of broth (stir it in slowly!)

Whatever you do, don’t panic. Seriously. The sauce is forgiving. Dinner doesn’t need to be perfect—it just needs to taste good. And believe me, this dairy free beef stroganoff always finds a way to win over even the toughest little critics at the table (Olivia once gave it “9 out of 10—but only because it wasn’t tacos”).

Check out our kitchen-tested tips in the healthy beef stroganoff recipe for more ideas that balance flavor and function.

Make It Your Way – Customization Tips

One thing I’ve learned after feeding two very opinionated kids (and one equally picky grown-up) is this: recipes need wiggle room. What works for us one night might not fly the next. That’s why I love this dairy free beef stroganoff—it’s so easy to tweak based on what you’ve got in the fridge, what your family likes, or what kind of week you’re having.

Low-Carb, Gluten-Free, and Paleo Variations

Let’s start with the basics—if you’re following a certain eating style, this recipe can totally roll with it. I’ve tried all of these on different weeks, depending on what goals we’re chasing or what’s in the pantry.

Gluten-free? Swap the flour for gluten-free all-purpose or cornstarch. Use rice noodles, mashed potatoes, or even cauliflower mash underneath.
Low-carb or keto? Skip the noodles. Zucchini noodles, roasted cauliflower, or spaghetti squash work great and soak up the sauce beautifully.
Paleo-style? Use arrowroot powder instead of flour, and make sure your coconut milk doesn’t have any weird additives.

I’ve made this dairy free beef stroganoff over mashed sweet potatoes too—total game-changer. Slightly sweet with that rich, savory sauce? Yes, please.

Kid-Friendly and Meal-Prep Friendly Adjustments

Alright, now let’s talk about feeding the tiny people. My daughter Olivia will eat anything if I call it “creamy noodles,” while Max wants it served in a bowl with rice—“like chili, but not spicy.” If you’ve got kids, you know the struggle.

Here’s how I tweak this dish to make it weeknight-proof:

Use ground turkey or chicken if your kids aren’t big on beef
Skip the mushrooms if someone at the table refuses to eat “squishy things” (been there)
Add frozen peas or spinach for a sneaky veggie boost
Make it ahead and store in single portions for easy reheat lunches

I even freeze half the batch sometimes. Just store your dairy free beef stroganoff sauce separate from the noodles or potatoes so it doesn’t get weird in the freezer. Reheat gently and stir in a splash of broth or oat milk to freshen it up.

Don’t miss our freezer-friendly twist in this instant pot beef stroganoff if you’re all about batch cooking for busy weeks.

Expert Tips for Rich Flavor Without Dairy

Here’s something I tell every friend who’s just starting to cook dairy-free: flavor is not tied to cream. Sure, traditional stroganoff leans hard on butter and sour cream, but this dairy free beef stroganoff proves you can get all that cozy, rich taste without the dairy.

You just need a few tricks up your sleeve—and I’ve gathered them the hard way (read: trial, error, and one very over-salted sauce).

Boosting Umami in Dairy-Free Sauces

If you’re thinking, “Wait, what’s umami again?”—you’re not alone. It’s that deep, savory flavor that makes beefy dishes taste satisfying. And when you go dairy-free, it helps to build that flavor from other ingredients.

Here’s what I use to dial it up in my dairy free beef stroganoff:

Worcestershire sauce: This is your magic ingredient. Just a little bit gives the sauce a meaty, almost smoky depth.
Dijon mustard: Adds tang and balance. I only use about a teaspoon, but wow—it makes the sauce sing.
Mushrooms: Don’t skimp on them. Mushrooms are naturally packed with umami. I even add extra sometimes just for that flavor hit.
Beef broth (low sodium): Use a good one—it makes all the difference.
A splash of tamari or soy sauce: Sounds weird, tastes amazing. Just don’t overdo it.

These ingredients all work together to bring that creamy, comforting feeling—without needing cream at all.

For more sauce magic, check out our healthy beef stroganoff where flavor meets feel-good eating.

Balancing Acidity, Sweetness, and Depth

Now let’s talk balance. A rich sauce needs a little brightness so it doesn’t fall flat. And believe me, I’ve had flat. (Flat is when dinner tastes okay… but no one asks for seconds.)

To keep this dairy free beef stroganoff tasting bold and well-rounded, here’s what I keep in mind:

Lemon juice or vinegar: Just a squeeze at the end can brighten everything. Not too much—start small.
A tiny bit of sugar or maple syrup: Sounds odd, but it helps round out the acid and gives the sauce warmth. Only use it if your broth or mustard feels too sharp.
Fresh parsley: Don’t skip it! It cuts the richness and makes the dish look extra special, even on a Tuesday night.

The best part? You can taste as you go. I always do. Sometimes with a spoon… sometimes straight from the pan. No judgment here.

Storage and Reheating Tips

Alright, let’s talk about the unsung hero of the weeknight kitchen: leftovers. And lucky for all of us, dairy free beef stroganoff holds up like a champ. In fact, I swear it tastes even better the next day—once all those cozy, savory flavors have had time to hang out together.

Here’s how I keep it tasting just as good (if not better) the second time around.

Storing Leftovers Without Losing Flavor or Texture

After dinner, I let the stroganoff cool for about 15–20 minutes—just enough so I’m not trapping steam in the container (nobody likes soggy sauce). Then I scoop the dairy free beef stroganoff into airtight containers.

A few tips that help:

Store the sauce separately from your noodles, rice, or potatoes. This keeps everything from turning into one big mushy mix.
Use glass containers if you have them—less plastic taste, better reheating.
Label and date it if you’re tossing it in the freezer (I’ve learned this the hard way when playing “mystery Tupperware” three weeks later).

You can keep it in the fridge for up to 4 days, or in the freezer for up to 2 months. But let’s be real… it usually doesn’t last that long in my house.

Best Reheating Methods for Next-Day Enjoyment

When it’s time to reheat, I try to treat leftovers with the same love I gave the first round. This helps the dairy free beef stroganoff stay creamy—not clumpy or dry.

Here’s what works best:

Stovetop method: Add a splash of broth or oat milk to loosen the sauce, then warm over medium-low heat, stirring often.
Microwave method: Stir in a tiny bit of liquid, cover loosely, and heat in 30-second bursts, stirring in between.
Oven method (if you’re reheating a big batch): Place in a covered dish, add a little moisture, and bake at 300°F until heated through.

I usually go the stovetop route—especially if it’s lunch for me and Daniel while the kids are at school. Max calls it “leftover magic,” and honestly, he’s not wrong.

FAQ: Dairy Free Beef Stroganoff – Your Questions, Answered

You wouldn’t believe how many questions I get about this recipe. And I get it—when you’re swapping out classic ingredients for dairy-free options, it can feel like a guessing game. So here are the answers to the most common questions folks have about making dairy free beef stroganoff that’s creamy, cozy, and just plain delicious.

What can I substitute for milk in beef stroganoff?

Oh, this one’s easy. I love using coconut cream or oat milk. Both give you that creamy texture without any of the dairy drama. Just make sure whatever you use is unsweetened. I once used vanilla almond milk by mistake… never again.

What can I use in stroganoff instead of sour cream?

You’ve got a few great options! Unsweetened coconut yogurt is my favorite—it’s tangy, thick, and blends right into the sauce. Cashew cream with a little lemon juice also works like a charm.

Does stroganoff have dairy?

Traditional stroganoff? Yup—usually made with butter, sour cream, and maybe even some heavy cream if you’re fancy. But this dairy free beef stroganoff version skips all of that and still brings the comfort and flavor you want.

Can I use coconut milk in beef stroganoff?

You bet! I actually prefer coconut cream because it’s thicker and richer. But full-fat coconut milk can work too. Just let it simmer gently so it doesn’t break.

Can I add yogurt instead of milk?

If it’s dairy-free yogurt, absolutely. I’ve used unsweetened coconut yogurt with great results. Just stir it in at the end so it doesn’t curdle.

What is the best substitute for milk in cooking?

For creamy recipes like this, my top picks are coconut cream, oat milk, and cashew milk. All are rich, neutral, and work beautifully in savory sauces like this dairy free beef stroganoff.

Can I make stroganoff with milk?

If you’re not avoiding dairy, regular milk works fine. But if you are, go with one of the dairy-free options I’ve shared. Trust me—your stomach (and your tastebuds) will thank you.

The Comfort Food That Feeds Everyone at the Table

When I first made dairy free beef stroganoff, it wasn’t about impressing anyone. It was about Max’s tummy issues, Olivia’s picky phase, and needing something that Daniel would actually call “real food.” I wasn’t aiming for fancy—I was aiming for dinner that got everyone fed, fast, without a second trip to the store or a meltdown before bedtime.

And guess what? Dairy free beef stroganoff delivered. It was creamy without cream, comforting without cheese, and full of flavor. Everyone cleaned their plates, and I didn’t have to make a second meal. That’s what I call a win.

Now, this recipe shows up in our rotation at least once a month—sometimes more when the weeks get crazy. It’s quick, it reheats like a dream, and it tastes like I spent way more time on it than I actually did. This dairy free beef stroganoff has become one of those meals I count on. It’s cozy, flexible, and no one even misses the dairy anymore.

You can pour it over noodles, rice, mashed potatoes, or even roasted veggies. You can double it for leftovers or freeze half for later (been there, done that). However you serve it, dairy free beef stroganoff has a way of making a regular night feel a little more special.

So go ahead—grab a pan, brown that beef, and stir in the good stuff. This one’s for the nights you need dinner to work hard, taste great, and feel like a warm hug at the end of a long day.

And if you’re in the mood for more cozy, crowd-pleasing recipes, be sure to check out:

Vegan Beef Stroganoff – all the creaminess, no meat in sight
Instant Pot Beef Stroganoff – for the nights when you need magic in a hurry
Hamburger Helper Beef Stroganoff – a throwback that still totally hits

Each one puts its own spin on this classic dish—but this dairy free beef stroganoff is the one that always brings my family running to the table. And really, what more could you ask for?