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With noodles, tender beef, and a creamy and flavorful sauce this gluten free beef stroganoff is quintessential comfort food that’s ready in just 30 minutes!
About every week or two the Fed & Fit team meets up for a BIG cooking day where we aim to make and photograph between 7-10 recipes. It’s a long day, and always leaves us with plenty of leftovers as everyone samples dishes all day. The day we made this gluten free beef stroganoff was no different, except that as soon as we all took a bite we immediately made our way over to the cupboard to grab bowls and dish up full (ok, extra-full) servings. There were no leftovers. Because it is seriously just THAT good!
How to Make Beef Stroganoff
To make this gluten free beef stroganoff, you’ll start off by browning your meat first. 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. 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! Next up, you’ll saute some onions and mushrooms in the same pan, scraping up all the delicious browned bits from the beef, and then it’s time to make the sauce.
Adding the Sauce
Now, the sauce is really what really makes this gluten free beef stroganoff irresistible! First, you’ll make a quick roux with gluten free flour and butter, then you’ll whisk in broth, and 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 (P.S. if you’re looking for grain-free or dairy-free subs, scroll down to the recipe – we gotchu!). 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.
Serving the Finished Dish
Once your noodles are done you’ll simply plate them and pour the stroganoff over top. We hope you love this gluten free beef stroganoff as much as we do!
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Just for You
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- 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
- 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!
- 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.