With tender beef, buttery noodles, and a creamy and flavorful mushroom sauce, this gluten free Beef Stroganoff is quintessential comfort food that’s ready in just 30 minutes!
Table of Contents
- This recipe is…
- Why You’ll Love This Stroganoff Recipe
- Beef Stroganoff Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Beef Stroganoff
- Best Beef Stroganoff Recipe Tips
- How to Serve Beef Stroganoff
- How to Store and Reheat
- Frequently Asked Questions
- More of Our Best Beef Recipes
- Beef Stroganoff Recipe
This recipe is…
If you’re like us, the moment the temperatures drop and it becomes jacket and coat weather, we’re ready to cook up a batch of something warming, comforting, and totally soul-satisfying. A dish like this gluten free beef stroganoff – made with the tender steak tips, buttery noodles, and a creamy and flavorful mushroom sauce.
Oftentimes, cold weather comfort food takes a long time to cook, simmering on the stovetop for hours. But that’s not the case with this quick-cooking stroganoff recipe, which you can get on the dinner table in just 30 minutes.
You start off by browning the beef. Next up, you’ll saute some onions and mushrooms in the same pan, scraping up all the delicious browned bits. Then, it’s time to make the sauce: you’ll make a quick roux with gluten free flour and butter, whisk in the broth, and add the ingredient that sets beef stroganoff apart from other dishes: sour cream! Then, you’ll add a few seasonings, toss the beef and mushrooms back in, and let it cook for a while while you make your noodles or zucchini noodles, white rice or cauliflower rice, or mashed potatoes to top it with and soak up that delicious, creamy sauce.
Why You’ll Love This Stroganoff Recipe
- The trifecta of tender steak, buttery noodles, and a creamy mushroom sauce
- Ready in just 30 minutes
- Gluten free, and easy to adapt to dairy- or grain-free
Beef Stroganoff Recipe Ingredients
Here’s everything you’ll need to make a batch of our best beef stroganoff recipe. Find ingredient notes (including substitutions and swaps) below.
- Steak tips – 1 1/2 pounds steak tips or sirloin or beef tenderloin cut into 1-inch cubes
- Salt – 1 teaspoon coarse sea salt
- Pepper – 1/2 teaspoon ground black pepper divided
- Butter – 4 tablespoons butter or ghee divided
- Onion – 1 white onion diced
- Garlic – 3 garlic cloves minced
- Mushrooms – 8 ounces mushrooms cleaned and thinly sliced
- Flour – 2 tablespoons gluten free flour blend*
- Beef broth – 1½ cups beef broth
- Coconut aminos – 1 tablespoon coconut aminos
- Dijon – 1 tablespoon Dijon mustard
- Lemon juice – 2 tablespoons fresh lemon juice about 1 lemon
- Sour cream – ¾ cup sour cream or coconut cream
- Pasta – 9 ounces gluten free taglietelle pasta
- Parsley – Chopped fresh parsley for garnish
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
We think this is the best beef stroganoff recipe out there, but here are some easy ways to tweak it for no-dairy and grain-free diets:
- Go grain-free –Substitute 1 tablespoon arrowroot powder for the gluten free flour and omit the additional 2 tablespoons butter. Once you have finished cooking the onions and mushrooms, whisk the arrowroot powder and 1/4 cup of the broth in a small bowl, then add the remaining broth to the pan over medium high heat. Once boiling, whisk in the arrowroot mixture and bring to a boil again, then reduce the heat to medium low and whisk in the coconut aminos, dijon mustard, lemon juice, and sour cream, and proceed to step 5.
- Non-dairy dish – To make this dish dairy-free, substitute 3/4 cup coconut cream (from the top of a can of coconut milk), add an additional tablespoon lemon juice, and substitute ghee or avocado oil for the butter.
How to Make Beef Stroganoff
Here’s how this recipe comes together in just 30 minutes flat!
Step 1: Toss the steak tips with the sea salt and 1/4 teaspoon of the ground black pepper.
Step 2: Add 1 tablespoon butter to a large saute pan over medium-high heat. Once hot, add the beef to the pan, working in 2-3 batches to make sure you don’t overcrowd the pan. Sear the beef for 1-2 minutes, until browned, then flip and cook an additional minute until browned. Remove from the pan and set aside.
Step 3: Add another tablespoon of butter to the pan. Once melted, add the onion, garlic, and mushrooms and cook for 4-5 minutes, stirring occasionally, until the onions and mushrooms are browned and slightly caramelized. Remove the mushrooms from the pan.
Step 4: Reduce the heat to medium-low and add 2 tablespoons butter to the pan. Sprinkle the flour over the butter and whisk to combine. Once smooth, pour in the broth slowly, whisking constantly. Let the mixture come to a bubble, then whisk in the coconut aminos, dijon mustard, lemon juice, and sour cream.
Step 5: Reduce the heat to low, then stir the beef and onion and mushroom mixture into the sauce, and taste for seasoning. Add salt if needed. Let cook for an additional 5 minutes.
Step 6: Garnish with parsley and serve over cooked pasta.
Best Beef Stroganoff Recipe Tips
Cuts of beef – We used steak tips from Butcherbox, and they were perfect for this recipe! If you can’t find steak tips, you can easily substitute sirloin or beef tenderloin here instead. But since we’ll be quickly cooking the beef, you’ll want to stay away from tougher cuts like chuck roast because they won’t have time to break down and become tender, and you don’t want chewy beef.
Choose your noodles – Beef stroganoff is typically served over egg noodles, but since those aren’t gluten free we opted for tagliatelle, but you can use any flat wide noodle, or even zucchini noodles.
How to Serve Beef Stroganoff
You can also serve this beef stroganoff over white rice, cauliflower rice, zucchini noodles (we recommend spiralizing them on the flat blade for a wider ribbon), or mashed potatoes for low-carb and Paleo options!
How to Store and Reheat
Store in an airtight container for up to 4 days, and reheat in the microwave.
Frequently Asked Questions
Beef Stroganoff is a French dish (by way of Russia) inspired by the noble Stroganov family. The classic dish is a warm and savory combination of sliced beef steak and mushrooms in a creamy brown sauce. It’s traditionally served over egg noodles, topped with an extra dollop of sour cream, and with some chopped green chives or parsley for color.
We used steak tips from Butcherbox for this recipe, but you can easily substitute sirloin or tenderloin here instead. We recommend staying away from tougher cuts of beef like chuck roast since they won’t have enough cook time to become tender in this recipe.
Beef stroganoff is typically served over egg noodles. But since those aren’t gluten free we opted for tagliatelle, but you can use any gluten free noodle you like – or even zucchini noodles.
More of Our Best Beef Recipes
If you tried this recipe for Beef Stroganoff, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Beef Stroganoff
Ingredients
- 1 1/2 pounds steak tips, or sirloin or beef tenderloin cut into 1-inch cubes
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper, divided
- 4 tablespoons butter or ghee, divided
- 1 white onion, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, cleaned and thinly sliced
- 2 tablespoons gluten free flour blend*
- 1½ cups beef broth
- 1 tablespoon coconut aminos
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice, about 1 lemon
- ¾ cup sour cream, or coconut cream
- 9 ounces gluten free taglietelle pasta
- Chopped fresh parsley, for garnish
Instructions
- Toss the steak tips with the sea salt and 1/4 teaspoon of the ground black pepper.
- Add 1 tablespoon butter to a large saute pan over medium-high heat. Once hot, add the beef to the pan, working in 2-3 batches to make sure you don’t overcrowd the pan. Sear the beef for 1-2 minutes, until browned, then flip and cook an additional minute until browned. Remove from the pan and set aside.
- Add another tablespoon of butter to the pan. Once melted, add the onion, garlic, and mushrooms and cook for 4-5 minutes, stirring occasionally, until the onions and mushrooms are browned and slightly caramelized. Remove the mushrooms from the pan.
- Reduce the heat to medium-low and add 2 tablespoons butter to the pan. Sprinkle the flour over the butter and whisk to combine. Once smooth, pour in the broth slowly, whisking constantly. Let the mixture come to a bubble, then whisk in the coconut aminos, dijon mustard, lemon juice, and sour cream.
- Reduce the heat to low, then stir the beef and onion and mushroom mixture into the sauce, and taste for seasoning. Add salt if needed. Let cook for an additional 5 minutes.
- Garnish with parsley and serve over noodles!
Recipe Notes
- You can also serve this over white rice, cauliflower rice, zucchini noodles (we recommend spiralizing them on the flat blade for a wider ribbon), or mashed potatoes for low-carb and Paleo options!
- Substitute 1 tablespoon arrowroot powder for the gluten free flour and omit the additional 2 tablespoons butter. Once you have finished cooking the onions and mushrooms, whisk the arrowroot powder and 1/4 cup of the broth in a small bowl, then add the remaining broth to the pan over medium high heat. Once boiling, whisk in the arrowroot mixture and bring to a boil again, then reduce the heat to medium low and whisk in the coconut aminos, dijon mustard, lemon juice, and sour cream, and proceed to step 5.
- Substitute 3/4 cup coconut cream from the top of a can of coconut milk, and add an additional tablespoon lemon juice, to taste.
- Substitute ghee or avocado oil for the butter.
Nutrition
My husband and I really enjoyed this dish and it came together pretty easily. We agreed, however that it tasted a little too lemon-y and the flavor from the coconut aminos was a little odd. I would totally make it again, but I would halve the lemon juice and swap the coconut aminos for worcestershire sauce.
This looks delicious! My daughter is allergic to coconut. What do you recommend as a good substitute for this dish?
Great question, Kathleen! Soy sauce works as a great substitute for the coconut aminos, and the coconut cream can be subbed for sour cream! We hope you love it!
This definitely is not beef stroganoff. I just made it and it’s awful. It hits you with a strong mustard and lemony taste and it’s not creamy at all. Worst stroganoff ever. Don’t make it!
I’m disappointed because this was my first time ever making beef stroganoff and all the other recipes looked complicated and this one was fairly the easiest. However, this didn’t take 30 minutes. All together it took me like 2 hours. Sorry, it’s a no for me.
Note: I added my own extra heavy cream, more garlic and more parsley to try fix it. That helped a little, but I’m never making this again lol.
This was fabulous! I am a celiac and struggle to find recipes that taste as delicious as I remember them. Thank you for a new favorite.
Thank you so much for sharing this with us, Annette! Your kind words mean a lot!
How would this recipe freeze?
Hi Leah! We haven’t tested freezing this recipe. You could try freezing the beef and sauce after it cools, then thaw in the fridge overnight or under cool water and reheat in a pan. -Team F&F
How would this recipe freeze?