This Gluten-Free Beef Stroganoff is a creamy, comforting classic made with ground beef, savory mushrooms, and a rich, dairy-free sauce—all served over your favorite gluten-free pasta or rice for an easy, satisfying meal!
Enjoy all the rich, comforting flavors of a classic dish with this Gluten-Free Beef Stroganoff! Made with ground beef, savory mushrooms, and a creamy, flavorful sauce, this dish is a perfect weeknight dinner that everyone will love. Whether you're serving it over gluten-free pasta, rice, or mashed potatoes, it's a hearty and satisfying meal that comes together easily. With simple ingredients and a dairy-free option, this stroganoff is a delicious way to enjoy a timeless favorite without the gluten!
Stroganoff is one of those comfort food meals that I have always loved. Honestly any gluten free pasta dish, like this ground bison bolognese, I love! Traditional stroganoff is made with heavy cream and cream of mushroom soup, this recipe uses clean, real ingredients to achieve that classic flavor. It's sure to be a hit with the whole family!
Ingredients
Substitutions
Sour cream- I use this dairy free sour cream from Kite Hill and it's amazing. If you can't find dairy free sour cream, you can use coconut cream to keep this recipe dairy free. If you aren't dairy free you can use regular sour cream or even plain Greek yogurt.
Arrowroot flour- You can use tapioca flour instead of arrowroot flour. I have also tested this recipe using 1 tablespoon gluten free all purpose flour and it works great. Cornstarch will also work.
Ground beef- You can substitute the ground beef with ground bison, stew meat, or even ground turkey. My favorite way to make this recipe is with ground bison. Ground bison can be found in most grocery stores and even at Costco.
Beef broth- If you don't have beef broth, you can use chicken or vegetable broth. Changing the broth won't give you that great beef flavor, but it will do in a pinch.
Pasta- I like using Jovial's gluten free egg noodles, but you can use their cassava flour pasta to make this Paleo friendly. You can also serve this over rice or mashed potatoes.
Coconut aminos- You can use Worcestershire sauce or soy sauce.
Step by step
- Cook the pasta according to the box's instructions.
- In a large skillet melt ghee, olive oil, or coconut oil over medium-high heat.
- Chop the fresh mushrooms and dice the onions.
- Add the chopped mushrooms and diced onions to the melted ghee and cook for 4-5 minutes.
- Add the ground beef, salt, and pepper to the mushrooms and onions and cook until browned, about 7-8 minutes.
- While the meat is cooking, mince the garlic and then add it to the browned meat and cook for 2 minutes.
- In a small bowl stir together the beef broth, coconut aminos, and arrowroot flour, and then add it to the ground beef.
- Cook the sauce until it has thickened, about 4-6 minutes.
- Once the sauce has thickened, mince the parsley and add it along with the sour cream to the sauce.
- Turn the heat off and stir the sour cream in until it has fully melted and combined.
- Toss the cooked pasta noodles in the sauce and serve, or place noodles in a bowl and top with the sauce.
Tips
If you are wondering how to thicken beef stroganoff without regular flour, then you can use arrowroot or tapioca flour, or cornstarch.
Storing
If you plan to make this and have leftovers, be sure to toss your cooked pasta with a little avocado oil before adding it to the sauce.
You can store this in an airtight container in the refrigerator for up to 5 days.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Gluten Free Beef Stroganoff
Ingredients
- 1 pound Ground beef
- 8 oz Gluten free noodles
- 1 cup Beef broth
- ½ cup Onion diced
- ½ cup Mushrooms diced
- ½ cup Dairy free sour cream
- 3 cloves Garlic
- 2 tablespoons Coconut aminos
- 2 tablespoons Fresh parsley minced
- 1 tablespoon Arrowroot flour
- 1 tablespoon Avocado oil
- ½ teaspoon Pepper
- ½ teaspoon Salt
EQUIPMENT NEEDED
- sauté pan
Instructions
- Cook pasta according to package.
- Add the oil to a large pan and turn the heat to medium high.
- Dice the onions and mushrooms and add them to the pan with the oil and cook till tender about 4-5 minutes.
- Add the ground beef, salt, and pepper to the onions and mushroom and cook till browned, about 7-8 minutes.
- While the beef is cooking, mince the garlic then add it to the beef once it's browned and cook for another 2 minutes.
- In a small bowl, whisk together the beef broth, coconut aminos, and arrowroot flour then add it to the pan with the beef.
- Cook the sauce for about 4-6 minutes or until the sauce has thickened.
- Once the sauce has thickened, mince the parsley and add it to the sauce along with the sour cream.
- Turn the heat off and stir the sauce until the sour cream has melted.
- Plate your cooked pasta noodles and top with the meat sauce.
Notes
Nutrition
*nutrition information is an approximate
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