Gluten Free Beef Stroganoff
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!
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 30 minutes
- Yield: Serves 5
- 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
1½ cups beef broth
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!
Additional Serving Options
- 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!
To make this dish 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.
To make this dish dairy-free:
- 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.