Gluten-Free Beef Stroganoff

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.

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

Method

1. Bring a large pot of salted water to a boil for the gluten-free noodles. 0:05
2. Pat the beef strips dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. 0:05
3. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
4. 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. 0:06
5. Add the gluten-free noodles to the boiling water and cook according to package directions until al dente. Drain and set aside. 0:05
6. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil and the butter. 0:04
7. Add the diced onion to the skillet and sauté for 4-5 minutes until softened and translucent. 0:05
8. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. 0:05
9. Stir in the minced garlic and cook for 30 seconds until fragrant. 0:04
10. Pour in the gluten-free beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a simmer. 0:05
11. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. 0:04
12. Pour the cornstarch slurry into the simmering sauce and stir constantly for 1-2 minutes until the sauce thickens. 0:05
13. Reduce heat to low and return the seared beef strips along with any accumulated juices to the skillet. Stir to coat with sauce. 0:05
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. 0:05
15. Serve the beef stroganoff over the cooked gluten-free noodles and garnish with chopped fresh parsley if desired. 0:04