This post may contain affiliate links. Click for complete disclosures.
This easy gluten-free beef stroganoff recipe will quickly become a family favorite with its juicy beef strips smothered in creamy mushroom gravy and ready in 30 minutes!
Beef stroganoff is one of those classic easy family skillet meals. My husband used to talk about beef stroganoff when we were first married and how it was probably one of his favorite dinners when he was growing up. Hearing that, I decided to make it one night, and he was completely in love and asked me what I did differently to make it so good. I was a little confused because beef stroganoff is a pretty simple recipe. Needless to say, what he was talking about was a version of a hamburger helper, you know the kind I'm talking about. So when I made it from scratch, of course, it was better. He's asked for me to make it ever since then.
The only difference now is I've changed up a few tiny ingredients to keep it totally grain-free and serve it over our favorite grain-free pasta. Don't worry, though; you won't be able to tell the difference because this is the ultimate easy comfort food. Even the pickiest of eaters will be coming back for seconds!
Ingredients in beef stroganoff.
- Ribeye or Sirloin Steak - Use a good quality steak for best results.
- Olive Oil
- Arrowroot Starch
- Butter or Ghee
- Beef Broth
- Worcestershire Sauce or Coconut Aminos
- Sour Cream or Dairy-free Alternative
- Dijon Mustard
- Gluten-free Pasta, Potatoes, or Rice to Serve
REMEMBER TO SUBSCRIBE TO THE NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS AND SUBSCRIBER ONLY BONUSES.
Tips and tricks.
Any type of mushrooms you like can be used. If you or someone you are cooking for don't usually like mushrooms, I would suggest sticking with white button mushrooms as they are milder in flavor. You could also use crimini mushrooms that are more flavorful but often used interchangeably with the white button. If you want a bolder flavor, you can use portobellos. Whatever you decide, it will still be delicious.
You want to make sure to use a good cut and quality of steak for beef stroganoff. I tend to use boneless ribeye or beef sirloin. Beef tenderloin could also be used. If you want to use ground beef, you could as well. Just cook the ground beef in the pan first and drain the excess grease before continuing.
Place the meat in the freezer for about 30 minutes before slicing. When it's slightly frozen, it is more solid, and it will make it easier for the beef to slice thinly the way you want it to.
This recipe does call for sour cream, but you can easily sub in a dairy-free alternative to keep this recipe dairy-free
How to Serve gluten-free beef stroganoff?
I like to serve beef stroganoff over our favorite Barilla chickpea pasta. It's the one pasta that I have found that holds its shape, has a mild flavor like traditional pasta, and is grain-free. You can use your favorite gluten-free pasta or serve it over mashed potatoes or even rice.
How to Make Beef Stroganoff
- Slice the beef, mushrooms, and onions.
- Cook the pasta, potatoes, or rice and set aside.
- In a skillet, cook the onions and mushrooms.
- Remove the mushrooms and onions and set them aside.
- Add the steak to the skillet and cook until browned, working in batches as needed.
- Return the mushrooms and onions to the skillet.
- Add arrowroot starch and butter or ghee and cook until flour is no longer visible.
- To the skillet, add the beef broth, coconut aminos, and spices and simmer till thickened.
- Remove from the heat and stir in the sour cream or dairy-free alternative.
- Toss in the pasta or serve your way.
More Easy Dinners
Easy Gluten-free Beef Stroganoff
- 1 Tablespoons Olive Oil
- 1 ½ Pounds Beef Sirloin
- 2 Tablespoons Arrowroot Starch
- 1 Medium Yellow Onion sliced
- 2 Cups Crimini Mushrooms sliced
- 3 Tablespoons Butter or ghee, or dairy-free alternative
- 3 Cups Beef Broth
- 1 Cup Sour Cream or dairy-free alternative
- 1 Tablespoon Dijon Mustard
- ¼ Cup Worcerstershire Sauce or coconut aminos
- 1 ½ Teaspoons Salt
- 1 Teaspoon Pepper
- 1 ½ Teaspoons Garlic Powder
- 1 ½ Teaspoons Fresh Parsley
- 1 Box Gluten-free Noodles of Choice or potatoes or rice if desired
- Slice the beef against the grain into thin slices. I like to cut them about ⅛ inch thick. Lightly dust with salt and pepper and set aside.1 ½ Pounds Beef Sirloin
- Cook the gluten-free noodles, potatoes, or rice and set aside.1 Box Gluten-free Noodles of Choice
- In a large skillet over medium-high heat, add the olive oil, onions, and sliced mushrooms until tender, about 5-7 minutes.1 Tablespoons Olive Oil, 1 Medium Yellow Onion, 2 Cups Crimini Mushrooms
- Add the sliced beef to the pan with the onions and mushrooms and cook until slightly browned about another 5 minutes.1 ½ Pounds Beef Sirloin
- Add in the butter or ghee and stir until melted.3 Tablespoons Butter
- Dust the arrowroot starch over the meat mixture and stir until the flour is no longer visible and slightly cooked, about 1-2 minutes.2 Tablespoons Arrowroot Starch
- Pour in the beef broth, coconut aminos, dijon mustard, and spices into the mixture and bring it to a simmer.3 Cups Beef Broth, 1 Tablespoon Dijon Mustard, ¼ Cup Worcerstershire Sauce, 1 ½ Teaspoons Salt, 1 Teaspoon Pepper, 1 ½ Teaspoons Garlic Powder, 1 ½ Teaspoons Fresh Parsley
- Let the sauce simmer until the sauce has thickened, about 3-5 minutes.
- Remove the pan from the heat and stir in the sour cream or DF alternative.1 Cup Sour Cream
- Stir in the gluten-free pasta or serve over your favorite mashed potatoes or rice if desired.
- Serve warm and enjoy!