Gluten Free Beef Stroganoff

Recently, I was craving beef Stroganoff - and was a bit horrified when Porter told me that he'd never had it made from scratch.

Yep, when you say "Stroganoff" to my husband, he would think "Hamburger Helper".

Eek!

Delicious beef stroganoff was one of those things that I cooked fairly often when I was a bit younger and living alone.

It's one of those dishes that I'd just throw together, without a lot of thought as to measurements.

It was always a favorite comfort food - a generous helping of beef and mushrooms in stroganoff sauce - a flavorful sauce (kind of like a fancy cream of mushroom soup) that’s built around the beef and mushrooms.

Several years ago, I finally made a point of actually measuring I went, so I could share this great recipe with all of you!

Oh, and yeah... I made this easy dinner recipe gluten-free, in the process!

Ingredients

This recipe uses SUPER basic ingredients that can be found at most grocery stores.

A few notes for you, as far as substitutions and such go:

Beef Sirloin

I make this with beef sirloin - as do many traditional beef stroganoff recipes - but beef tenderloin works well also - tender beef cuts work best..

If you want to go more economical / less hassle / more kid friendly, you can substitute 2 lb ground beef for ground beef stroganoff / easy beef stroganoff.

Not into beef? You can use ground chicken or sliced boneless skinless chicken breast, if you prefer.

(That would be gluten free chicken Stroganoff - Use chicken broth if using chicken as the meat!).

When using any of these substitutions, you can just leave the meat in the pan after browning, and add the mushrooms and onions to it.

Fresh Produce

This recipe uses fresh mushrooms, onion, and garlic cloves.

For the mushrooms, I like to use crimini mushrooms / baby bella mushrooms, but button mushrooms work fine as well.

When it comes to the onions, I generally use yellow onions. White will also work.

Corn Starch

Rather than using rice flours or any kind of all purpose flour / gluten free flour mix, this recipe uses cornstarch as its thickening agent.

I don’t recommend substitution for this one - any of the flours are going to require a different quantity AND a different technique entirely. (More like a roux, than a slurry)

The Dairy

This recipe uses sour cream as the dairy component of the delicious sauce.

If you’d like, you can substitute plain Greek yogurt or dairy free sour cream, in the same amount.

Otherwise, you can skip the sour cream, and do 1 ½ cups each of the beef broth and either heavy cream, coconut cream, coconut milk, or almond milk (all unsweetened), depending on your needs.

Red Wine

Traditionally, you want to use a dry red wine for this - like a Pinor noir. I do NOT recommend using “cooking wine”, as sold in grocery stores.

Personally, I like to use a dry white wine, usually a Chardonnay. It works either way!

As far as the alcohol goes, most - if not all - of it simmers off in the cooking process.

That said, you can use the same amount of broth in place of the wine, if you’d like it completely non-alcoholic.

Olive Oil

You can use butter, coconut oil, or avocado oil - in the same amount - if you prefer.

Everything Else

Rounding out this recipe, you will need:

Beef broth
Dijon mustard
Dried Parsley
Ground Black Pepper
Salt

.... I just really don’t have anything else to add, as far as these last few ingredients go!

How to Make Gluten Free Beef Stroganoff

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

First step: Prepare your beef.

Freeze sirloin for about 10 minutes, just long enough to make it easy to slice.

Cut chilled beef into very thin slices.

Heat olive oil in a large skillet over medium-high heat. Add beef and cook until well seared, but not necessarily cooked through.

Note: You may want to do this step in small batches, for a better sear. I’m lazy, and generally don’t.

Remove beef from the large pan, set aside.

Add onions and mushrooms to the pan, cook for about 3 minutes, until mushrooms have started to soften.

Stir in the garlic, continue to cook for another 3 minutes or so.

Add broth, garlic, and Dijon mustard to the pan, stirring well to distribute.

Return the beef back to the pan.

Whisk together corn starch and white wine until smooth.

Add corn starch mixture to the pan, along with sour cream and parsley. Turn stove down to medium heat and simmer till thickened.

Season with salt and pepper, serve immediately.

(See below for serving suggestions!)

Leftovers

Once cooled to room temperature, leftover stroganoff can be transferred to an airtight container and stored in the fridge for up to 3 days.

Best served reheated.

How to Serve Gluten-Free Beef Stroganoff

Regular beef stroganoff is generally served over a bed of egg noodles.

When it comes to a gluten free option, you’ve got a bunch of choices.

Gluten-Free Egg Noodles are now an option! (They weren’t when I first developed this recipe).

For that matter, any gluten free pasta would work - personally, I like Tinkyada Brown Rice Pasta.

Looking at less-processed options, rice, cauliflower rice, zucchini noodles, and mashed potatoes are all healthy beef stroganoff options!

More Gluten-Free Main Dish Recipes

Looking for more dinner ideas for the whole family? I’ve got you covered, with all kinds of tasty gluten free recipes!

Cream Cheese Stuffed Everything Bagel Chicken
Creamy Mustard Chicken
Elk Bourguignon
Gluten-Free Bacon Poutine Pizza
Gluten Free Beet Gnocchi
Gluten-Free Chicken Mushroom Tourtiere
Gluten Free Coconut Shrimp
Gluten-Free Cod Au Gratin
Gluten Free Cod Cheeks & Dressing
Gluten-Free Crab Cakes
Gluten Free Creamy Chicken Wild Rice Soup
Gluten-Free Creamy Creole Pasta
Gluten Free Creamy Creole Soup
Gluten-Free Fish Fingers & Custard
Gluten Free French Onion Soup Tart
Gluten-Free Fried Chicken
Gluten Free Perogies
Gluten-Free Sesame Chicken
Gluten Free Spicy Orange Chicken
Gluten-Free Square Root Tart
Gluten Free Tourtiere

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