Gluten-Free Beef Stroganoff with Egg Noodles

This Gluten-Free Beef Stroganoff takes the beloved Russian classic and rebuilds it from the ground up so every spoonful is safe for celiac and gluten-sensitive diners without sacrificing an ounce of flavor. Thinly sliced beef sirloin is seared until deeply browned, then braised with mushrooms, onions, garlic, and a generous hit of paprika before being folded into a luxuriously tangy sour cream sauce thickened with cornstarch instead of traditional wheat flour. Gluten-free egg noodles soak up the velvety sauce, delivering the same nostalgic comfort-food experience as the original dish. A splash of gluten-free beef broth and a careful swap of tamari for Worcestershire sauce (which often contains barley malt vinegar) keep this dish fully gluten-free without hidden pitfalls. The result is a warm, creamy, deeply savory dinner that's perfect for a weeknight meal or a cozy weekend dinner party, proving that going gluten-free doesn't mean giving up rich, comforting classics.

Ingredients

• 1.5 lbBeef sirloin steak, thinly sliced into strips
• 12 ozgluten-free egg noodles, check label for certified gluten-free
• 1 lbcremini mushrooms, sliced
• 1 mediumyellow onion, thinly sliced
• 3 clovesgarlic, minced
• 1.5 cupgluten-free beef broth
• 1 cupsour cream, full-fat, room temperature
• 2 tbspcornstarch, for thickening, gluten-free
• 1.5 tbspsweet paprika
• 1 tbspTamari, gluten-free soy sauce substitute for Worcestershire sauce
• 1 tspDijon mustard, check label for gluten-free certification
• 3 tbspunsalted butter, divided
• 2 tbspolive oil
• 2 tbspfresh parsley, chopped, for garnish
• to tastesalt
• to tasteblack pepper, freshly ground

Method

No instructions listed.