This Gluten-Free Beef Stroganoff recipe is an allergy-friendly update to a classic dish. Easy to make, tasty, and comforting!
Note: This recipe was first posted on my original blog, Celebration Generation, on February 12, 2013. It was transferred over to this blog - existing comments and all - on 11/24/2022
Yep, when you say "Stroganoff" to my husband, he would think "Hamburger Helper".
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.
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!
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:
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.
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.
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)
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.
You want to use a dry white wine for this - like a Chardonnay or Pinor noir. I do NOT recommend using “cooking wine”, as sold in grocery stores.
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.
You can use butter, coconut oil, or avocado oil - in the same amount - if you prefer.
Rounding out this recipe, you will need:
Ground Black Pepper
.... 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.
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.
Stir in the garlic, continue to cook for another 3 minutes or so.
Return the beef back to the pan.
Add corn starch mixture to the pan, along with sour cream and parsley. Turn stove down to medium heat and simmer till thickened.
(See below for serving suggestions!)
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!
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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Gluten-Free Beef Stroganoff
- 1 ½ lbs beef sirloin
- 2 tablespoon Olive oil
- 1 medium onion thinly sliced
- 1 lb baby bella mushrooms sliced
- 2 cups beef broth
- 3 cloves garlic pressed
- 1 teaspoon Dijon mustard
- ¼ cup corn starch
- ½ cup white wine
- ½ cup sour cream
- 1 tablespoon dried parsley
- 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 pan, add beef and cook until well browned. Add onions and mushrooms to the pan, cook for about 3 minutes. Add broth, garlic, and Dijon mustard to the pan, stirring well to distribute.
- Whisk together corn starch and white wine until smooth. Add corn starch mixture to the pan, along with sour cream and parsley, simmer till thickened.
- Season with salt and pepper, to taste.
- Serve over rice, gluten free noodles of choice, or egg noodles (if you don’t need it to be gluten free).
Yum! I love beef stroganoff and before being gluten free, I used the cream of mushroom soup in it. We actually now add some balsamic vinegar to ours (no specific amounts, sometimes one glug, sometimes two 🙂 and use ground beef or stew beef chunks. I'm definitely going to try yours tonight!!
I have made this stroganoff recipe twice now and it has been perfect both times. I chose this one because I prefer to us corn starch as a thickener. My husband never like the stroganoff he grow up with and only said ok to making it because I wanted to make it and we have been married 39 years. He liked it so well it will be apart of you regular dinners.