Gluten-Free Beef Stroganoff
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 9/17/2021
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!
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.
THIS time, I made sure to measure as I went, so I could share the recipe with all of you!
Oh, and yeah... I made this version gluten free!
More Gluten-Free Main Dish Recipes
Looking for more dinner ideas? I’ve got you covered...
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
Gluten-Free Beef Stroganoff
Ingredients
- 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
Instructions
- 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.
- Serve over rice, gluten free noodles of choice, or egg noodles (if you don’t need it to be gluten free).
Nutrition
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!!