Gluten-Free Beef Stroganoff
Published
When I’m craving a cozy, comforting dinner that still feels a little special, this gluten-free beef stroganoff is one of my favorite easy meals to make. It’s rich, creamy, and full of savory flavor. Tender slices of beef and mushrooms are coated in a velvety, gluten-free sauce. It’s the kind of dish that feels indulgent but comes together quickly on a weeknight.
Easy Beef Stroganoff Recipe
This recipe brings back memories of the kind of homey, satisfying dishes my mother used to cook when I was growing up. I’ve adapted it to fit my gluten-free lifestyle without losing any of that classic flavor. It’s perfect when I need a hearty dinner for one or an easy dish to feed a crowd. All you need is one pan, a few pantry staples, and your favorite gluten-free pasta, rice, or mashed potatoes.
Gluten-Free Beef Stroganoff
Ingredients
- 1½ lbs beef sirloin
- pinch of salt and pepper, or to taste
- 2 tbsp olive oil
- 1 medium yellow onion, finely sliced
- 2 cloves garlic, minced
- 8 oz. white mushrooms, sliced
- 2 tbsp gluten-free all-purpose flour blend
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ⅔ cup sour cream
- 1 tbsp chopped parsley, for garnish, optional
Instructions
- Freeze the sirloin for 20 minutes to make it easy to cut. Then cut into thin slices.
- Heat 1 tbsp of olive oil in a large skillet over high heat. Season beef with salt and pepper, then sear quickly in batches until browned (30-60 seconds per side). Remove from the pan and set aside.
- Reduce heat to medium. In the same pan, add the remaining olive oil and chopped onion and cook for 2–3 minutes until softened.
- Add garlic and mushrooms, cooking for another 5–7 minutes until mushrooms release their moisture and begin to brown.
- Sprinkle gluten-free flour over the vegetables. Stir and cook for 1 minute.
- Slowly pour in the beef broth while stirring to avoid lumps. Add Dijon mustard and Worcestershire sauce and bring to a simmer.
- Cook until slightly thickened, about 5 minutes.
- Reduce heat to low. Stir in sour cream until smooth and warmed through (do not boil).
- Return the beef to the pan and simmer for 2–3 minutes to heat through. Adjust seasoning to taste. Serve over gluten-free pasta, mashed potatoes, or rice. Garnish with chopped parsley if desired. Enjoy!
Notes
- You can swap the sour cream for plain Greek yogurt. It adds the same tangy flavor with a little extra protein and a lighter texture.
- To sub ground beef, brown 1½ pounds of ground beef until fully cooked, then continue with the recipe starting from the onion and mushroom step.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Beef Stroganoff Step by Step
Gather the Ingredients: Gather all the ingredients together.
Freeze and slice the beef: Place 1½ lbs of beef sirloin in the freezer for 20 minutes to make it easier to slice. Once slightly firm, cut the beef into thin strips against the grain.
Sear the beef: Heat 1 tbsp of olive oil in a large skillet over high heat. Season the sliced beef with a few pinches of salt and pepper, then sear in batches for 30–60 seconds per side until browned. Remove the beef from the pan and set aside.
Sauté the onions: Reduce heat to medium. Add the remaining 1 tbsp of olive oil to the skillet along with 1 finely sliced medium yellow onion. Cook for 2–3 minutes, stirring often, until softened and lightly golden.
Add garlic and mushrooms: Stir in 2 minced garlic cloves and 8 oz. of sliced white mushrooms. Cook for 5–7 minutes until the mushrooms release their moisture and begin to brown.
Add the flour: Sprinkle 2 tbsp of gluten-free all-purpose flour evenly over the mushroom mixture. Stir well to coat and cook for 1 minute to eliminate the raw flour taste.
Build the sauce: Slowly pour in 2 cups of beef broth while stirring constantly to prevent lumps. Add 1 tbsp of Dijon mustard and 1 tbsp of gluten-free Worcestershire sauce. Bring the mixture to a gentle simmer.
Thicken the sauce: Let the sauce simmer for about 5 minutes, stirring occasionally, until it slightly thickens.
Stir in the cream: Reduce the heat to low. Stir in ⅔ cup of sour cream until the sauce is smooth and heated through. Be careful not to let it boil, as the cream may separate.
Add the beef back to the pan: Return the seared beef and any juices to the pan. Simmer gently for 2–3 minutes to heat the beef through. Taste and adjust seasoning if needed.
Serve and enjoy: Serve over gluten-free pasta, mashed potatoes, or rice, and sprinkle with 1 tbsp of chopped fresh parsley, if desired. Enjoy!
Tips for Success
- If the sauce is too thick add a splash of warm beef broth and stir until it loosens to your desired consistency. This works especially well when reheating leftovers too.
- Sear the sliced beef quickly over high heat—about 30 to 60 seconds per side. Overcooking can make it tough, so just a quick sear is all you need.
- To prevent curdling, reduce the heat before adding the sour cream, and never let it boil. Gentle heat keeps the sauce smooth and creamy.
Serving Suggestions
I usually serve this stroganoff over gluten-free egg noodles or creamy mashed potatoes—it’s the ultimate comfort food. Sometimes I’ll add a side of steamed green beans or a simple salad to round out the meal. It’s cozy, filling, and always a hit at my table.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened. I don’t recommend freezing this dish, since the sour cream can separate and change the texture when thawed.
This was amazing! I just recently went GF and have noticed huge improvement with some health issues I was having – so I’m committed! But that means cooking at home a lot more than I’m used to. This was the first recipe I tried from Mama Knows Gluten Free and I’m excited to try many, many more!