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Gluten-free beef stroganoff in a bowl ready to be served and enjoyed.

Easy Gluten-free Beef Stroganoff

Sara Vaughn
This Easy Beef Stroganoff recipe will quickly become a family favorite with its juicy beef strips smothered in a creamy mushroom gravy, all while being ready in 30 minutes, so you get dinner on the table fast.
5 from 12 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, pasta
Cuisine Russian
Servings 6
Calories 543 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

What Kind of Steak Should I use?
You want to make sure to use a good cut and quality of steak for beef stroganoff. I tend to use boneless rib eye 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.
Tip for Slicing the Beef: 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.
Making it Dairy-Free
This recipe does call for sour cream, but you can easily sub in a dairy-free alternative to keep this recipe dairy-free
Keyword Beef, comfort food, gluten free pasta, mushrooms, sour cream, stroganoff