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Close-up of creamy gluten-free beef stroganoff in a skillet, with tender beef strips, mushrooms, and a rich sauce, garnished with fresh parsley.
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5 from 1 vote

Gluten-Free Beef Stroganoff

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.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch
Keyword: gluten-free beef stroganoff
Servings: 4 servings
Author: Sabine Venier

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

Serving: 1serving | Calories: 397kcal | Carbohydrates: 10g | Protein: 41g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 116mg | Sodium: 658mg | Potassium: 958mg | Fiber: 2g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 4mg