Easy Gluten Free Beef Stroganoff

Made with clean and fresh ingredients, this gluten-free beef stroganoff recipe has all the flavors of traditional stroganoff. You can enjoy this dish without having to worry about any gluten or dairy issues.

Stroganoff is one of those comfort food meals that I have always loved. It's one of my favorite meals and will be a meal your whole family will love!

Traditional beef stroganoff recipes are usually made with heavy cream, cream of mushroom soup, and a lot of questionable ingredients. Good thing is, this easy recipe uses clean ingredients like dairy free sour cream, beef broth, coconut aminos, and Dijon mustard to make a super flavorful sauce. Also, using gluten free pasta like Jovial's gluten free egg noodles makes this recipe completely gluten free and dairy free.

Jump to:

• Ingredients
• Substitutions
• Step by step
• Frequently asked questions
• What to serve with
• Storing
• Recipe

Ingredients

Substitutions

Sour cream- I use this dairy free sour cream from Kite Hill and it is amazing. If you can't find dairy free sour cream, you can use coconut cream to keep this recipe dairy free. Another option is plain greek yogurt if you don't mind the dairy. You could also sub with coconut milk or almond milk.

Arrowroot flour- This is used as a thickening agent. 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! If you don't have any of those, corn starch will also work.

Ground beef- You can substitute ground beef with ground bison, stew meat, or even ground turkey. My personal 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.

Coconut aminos- You can use Worcestershire sauce or soy sauce.

Step by step

1. Cook the pasta according to the box's instructions.
2. In a large skillet melt ghee, olive oil, or coconut oil over medium-high heat.
3. Chop the fresh mushrooms and dice the onions.
4. Add the chopped mushrooms and diced onions to the melted ghee and cook for 4-5 minutes.
5. Add the ground beef, salt, and pepper to the mushrooms and onions and cook until browned, about 7-8 minutes.
6. While the meat is cooking, mince the garlic and then add it to the browned meat and cook for 2 minutes.
7. In a small bowl stir together the beef broth, coconut aminos, and arrowroot flour, and then add it to the ground beef.
8. Cook the sauce until it has thickened, about 4-6 minutes.
9. Once the sauce has thickened, mince the parsley and add it along with the sour cream to the sauce.
10. Turn the heat off and stir the sour cream in until it has fully melted and combined.
11. Toss the cooked pasta noodles in the sauce and serve, or place noodles in a bowl and top with the sauce.

Frequently asked questions

What to serve with

Here are some ways I like to serve this ground beef stroganoff.

• With gluten-free pasta. Any gluten free noodle will work!
• Cauliflower mash
• Whole30 mashed potatoes topped with green onions
• A classic side salad
• Cauliflower rice

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 or comment! Your feedback is so important to me.

Recipe