Made with clean ingredients, this beef stroganoff recipe has a traditional stroganoff flavor but is gluten free and dairy free.
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.
Sour cream- I use this dairy free sour cream from Kite Hill and it is amazing. I haven't tried another brand of dairy free sour cream but any brand will work just fine. I get this brand at Whole Foods but I think you can find it at Sprouts and some Target stores.
Sour cream- 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.
Ground beef- You can substitute ground beef for ground bison 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. You can also use zucchini noodles or cauliflower rice to make this Whole30 friendly.
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 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.
Frequently asked questions
You can thicken beef stroganoff with arrowroot or tapioca flour. You can also use corn starch.
Traditionally beef stroganoff is served with egg noodles, which aren't gluten free. I use gluten free egg tagliatelle but any gluten free wide noodle will work or even zucchini noodles.
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.
Gluten Free Beef Stroganoff
- 1 tablespoon oil of choice
- 1 pound ground beef
- ½ cup onion diced
- ½ cup mushrooms diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic
- 8 oz gluten free noodles
- 1 cup beef broth
- 1 tablespoon arrowroot flour
- 2 tablespoons coconut aminos
- 2 tablespoons fresh parsley minced
- ½ cup dairy free sour cream
- 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 melted ghee 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 sauce. You can also add the cooked pasta noodles directly to the sauce and stir to combine them together