Gluten-Free and Dairy-Free Beef Stroganoff
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This 30-minute beef stroganoff is comforting, savory, and perfect for any day of the week. It’s gluten & dairy free with a rich, creamy, tangy sauce making it a healthy spin on the classic dish that everyone will love!
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Gluten-Free & Dairy-Free Beef Stroganoff
This 30-minute beef stroganoff is comforting, savory, and perfect for any day of the week. It’s gluten & dairy free with a rich, creamy, tangy sauce making it a healthy spin on the classic dish that everyone will love!
Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion diced
- 2 medium shallots sliced
- 8 oz baby bella mushrooms sliced
- 3 tsp minced garlic
- 1 pound beef pieces like stew meat, ground beef, sirloin tips, etc
- 1 tsp sea salt
- 1/3 cup beef broth
- 1 can coconut milk
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tbsp gluten-free flour or almond flour or tapioca starch (*see note)
- 16 oz gluten-free noodles or rice noodles (*see note)
- dried or fresh parsley for garnish optional
Instructions
- Heat the avocado oil to medium-high in a large skillet and add the onion. Sauté, stirring occasionally, until the onion begins to caramelize, about 5 to 8 minutes. Add the mushrooms, garlic, and sea salt and stir well. Cover and cook, stirring occasionally, until the mushrooms soften up, about 3 minutes.
- Make room for the ground beef in the center of the skillet then place it on the hot surface. Brown for 2 to 3 minutes before flipping and browning for another 2 to 3 minutes. Use a spatula to chop up the meat into smaller pieces and mix it in.
- In a bowl or measuring cup, combine the coconut milk, beef broth, lemon juice, mustard, Worcestershire sauce and flour, whisking well until combined.
- Pour the sauce mixture into the skillet and stir well. Bring mixture to a full boil and stir occasionally until the sauce is thick, about 8 minutes.
- While the sauce is cooking, cook the noodles according to package instructions (or prepare the rice ahead of time). Once cooked, drain the noodles then transfer them to the skillet with the sauce. Stir well until the noodles are well-coated in sauce.
- Taste the pasta for flavor and add sea salt and/or more Dijon mustard or Worcestershire sauce to taste. Sprinkle with dried or fresh parsley and enjoy!
Notes
This recipe can easily be doubled for more servings & leftovers.
Gluten free noodles: This recipe does great with any type of noodle, even white or brown rice too. We aren’t picky on noodle shape or size and love using Banza noodles for extra protein.
Gluten free flour: You can use tapioca or almond flour instead of GF flour.
Store in an airtight container in refrigerator for up to one week.
Make ahead option: This dish can be made up to a few days in advance. Store in the fridge (without the noodles/rice) until ready to serve, then reheat over the stovetop. Prepare noodles or rice just before serving.
Freezer option: This recipe works well to make ahead and freeze for up to a few months. Skip the noodles when freezing, instead cook fresh noodles just before serving once stroganoff is thawed and reheated.
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