Gluten-Free Beef Stroganoff

Gluten-Free Beef Stroganoff

Julia

This gluten-free version of the classic Russian beef stroganoff delivers all the rich, comforting flavors of the original without any wheat-based ingredients. Tender strips of beef sirloin are seared to perfection, then simmered in a luscious sauce made with earthy mushrooms, aromatic onions, and a silky sour cream base. The secret to keeping this dish gluten-free lies in using gluten-free beef broth and carefully selected gluten-free Worcestershire sauce, while cornstarch provides the perfect thickening agent for the sauce.

Originating from 19th century Russia, beef stroganoff has become a beloved comfort food around the world. This adaptation maintains the dish's signature creamy texture and savory depth while making it accessible to those following a gluten-free diet. The combination of tender beef, umami-rich mushrooms, and tangy sour cream creates layers of flavor that are both sophisticated and satisfying.

Served over gluten-free egg noodles or rice noodles, this stroganoff makes for an elegant yet approachable weeknight dinner. The sauce clings beautifully to each strand of pasta, ensuring every bite is packed with flavor. Whether you're cooking for someone with celiac disease or simply exploring gluten-free options, this dish proves that dietary restrictions don't mean sacrificing taste or comfort.

Perfect for cooler evenings or when you're craving something hearty and warming, this gluten-free beef stroganoff comes together in under an hour and uses ingredients readily available at most grocery stores. It's a crowd-pleaser that will have everyone at the table asking for seconds, gluten-free or not.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes
None servings
625 calories
Fat 28.00g
Carbs 52.00g
Protein 42.00g

Ingredients

12 ozgluten-free egg noodles
1.5 lbsbeef sirloin, cut into thin strips
1 tspsalt, divided
1/2 tspblack pepper, divided
2 tbspolive oil, divided
2 tbspbutter
1 mediumyellow onion, diced
8 ozcremini mushrooms, sliced
3 clovesgarlic, minced
1.5 cupsgluten-free beef broth
1 tbspgluten-free Worcestershire sauce
1 tspDijon mustard
2 tbspcornstarch
2 tbspwater, cold
1 cupsour cream
2 tbspfresh parsley, chopped (optional)

Equipment

Large pot
Cutting board
Whisk
measuring spoons
measuring cups
wooden spoon or spatula
paper towels
large skillet
colander
sharp knife
small bowl
plate

Clean Eating

This recipe aligns with clean eating principles by using whole ingredients like fresh beef, mushrooms, and onions, and avoiding processed sauces by making a homemade sauce with recognizable, minimally processed components.

Gluten-Free Diet

This recipe is perfectly designed for a gluten-free diet, using specific gluten-free ingredients like gluten-free egg noodles, gluten-free beef broth, and gluten-free Worcestershire sauce to ensure no wheat-based products are included.

Low-Carb Diet

While using gluten-free noodles, this recipe can be adapted for low-carb diets by replacing noodles with zucchini noodles or serving over cauliflower rice, keeping the protein-rich beef and low-carb vegetable base.

Mindful Eating

The recipe supports mindful eating by featuring whole ingredients with varied textures and flavors, encouraging slow consumption and sensory appreciation of the dish's rich, layered components.

Instructions

1
8 min

Bring a large pot of salted water to a boil for the gluten-free noodles.

2

Pat the beef strips dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2 min
3
2 min

Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering.

4
6 min

Add half of the beef strips to the hot skillet in a single layer and sear for 2-3 minutes per side until browned. Transfer to a plate and repeat with remaining beef.

5
8 min

Add the gluten-free noodles to the boiling water and cook according to package directions until al dente. Drain and set aside.

6

In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil and the butter.

1 min
7
4 min

Add the diced onion to the skillet and sauté for 4-5 minutes until softened and translucent.

8
6 min

Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.

9
1 min

Stir in the minced garlic and cook for 30 seconds until fragrant.

10

Pour in the gluten-free beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a simmer.

2 min
11

In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.

1 min
12
2 min

Pour the cornstarch slurry into the simmering sauce and stir constantly for 1-2 minutes until the sauce thickens.

13

Reduce heat to low and return the seared beef strips along with any accumulated juices to the skillet. Stir to coat with sauce.

1 min
14

Remove the skillet from heat and stir in the sour cream until fully incorporated and the sauce is creamy. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.

1 min
15

Serve the beef stroganoff over the cooked gluten-free noodles and garnish with chopped fresh parsley if desired.

Frequently Asked Questions