Gluten Free Beef Stroganoff (Dutch Oven)
This Gluten Free Beef Stroganoff is creamy, comforting and tastes just like the classic hamburger helper beef stroganoff but made completely from scratch. It's a great, one pan gluten free dinner that's perfect for when your craving comfort food.
If your looking for an easy gluten free beef stroganoff recipe that actually tastes like the classic version, here it is! This recipe delivers all the nostalgic comfort of old school hamburger helper but with real ingredients and no gluten.
One of my favorite things about this dish is how easy and approachable it is. Just like my Gluten Free Hamburger Helper, everything comes together in one pan-the Dutch oven, making it a lifesaver when you still want a hearty, home cooked meal.
What makes this gluten free beef stroganoff recipe extra special is the rich, creamy sauce, perfectly seasoned beef and tender gluten free egg noodles. It's cozy and satisfying in the same way as my Gluten Free Macaroni and Cheese but with savory beef and mushrooms that make it feel like a complete, grown up dinner.
WHY YOU'LL LOVE THIS RECIPE
- Classic comfort food made gluten free: This recipe captures the flavor of traditional beef stroganoff without any gluten containing ingredients.
- One pan recipe: The Dutch oven takes care of everything. Minimal dishes and simple cleanup.
- Nostalgic flavor: If you grew up eating hamburger helper, this recipe will bring back all those childhood memories, similar to my Gluten Free Hamburger Helper, but even creamier.
- Great for leftovers: This reheats well and makes excellent next day lunches.
INGREDIENTS AND SUBSTITUTIONS
- Beef: Use thinly sliced beef sirloin or chuck. You can also sub in ground beef.
- Olive oil: For sauteing the onions, garlic and mushrooms.
- Chopped onion and minced garlic: Flavorful aromatics for the base of the sauce.
- Cremini mushrooms: You can't have beef stroganoff without mushrooms. I slice mine finely for the sauce.
- Gluten Free 1:1 flour: Added to thicken the sauce. You can also use arrowroot flour or even oat flour in place as a thickener.
- Beef broth: The base for the stroganoff sauce.
- Coconut aminos: I like coconut aminos as a great substitute to Worcestershire sauce because it's hard to find gluten free Worcestershire sauce that is typically in beef stroganoff.
- Dijon mustard: Adds the perfect tang for the sauce.
- Paprika, salt and black pepper: The seasonings for the sauce.
- Sour cream: Adds that creamy, tangy flavor. You can use Greek yogurt in place.
- Fresh parsley: For garnish.
- Gluten Free egg noodles: Use your favorite gluten free brand to enjoy with the stroganoff. I love using the Jovial brand.
Scroll down to the recipe card below for quantities used.
HOW TO MAKE GLUTEN FREE BEEF STROGANOFF
Time needed: 2 hours and 15 minutes
This gluten free beef stroganoff comes together very easily in the Dutch oven or a large oven safe pot. Let me show you how step by step!
- Sear the meat
Over medium high heat in a Dutch oven, brown the sliced beef in batches. Remove and set aside.
- Cook the onions, garlic and mushrooms
In the same pot, add the chopped onions and cook until soft. Add garlic and mushrooms.
- Sprinkle gluten free flour
Sprinkle the gluten free 1:1 flour over the vegetables and cook for 2 minutes.
- Add broth, coconut aminos, Dijon mustard and seasonings, then return the meat to pot and simmer.
Pour in the beef broth, coconut aminos, Dijon mustard, paprika, salt and black pepper, stirring well. Return the beef to the pot and bring to simmer then cover and reduce heat to low. Allow to simmer 1.5 to 2 hours until beef is tender.
- Add sour cream
Stir in sour cream and adjust seasonings. It's ready to serve!
EMILY'S TIPS
- Use a Dutch oven or a large stovetop pot. Either can be used but you want one that will allow everything to cook and simmer nicely.
- Sear the meat. The meat only need to be seared since it will be added into the sauce to cook down.
- Don't overcook the mushrooms. They should be tender but not soggy.
- Simmer the meat with the sauce. It can gently simmer for 2 hours. You do not want to boil or use high heat because the sauce will cook down and the meat will be tough.
- Add sour cream at the end. Keep the heat off and gently stir into the sauce.
SERVING SUGGESTIONS
This easy gluten free beef stroganoff pairs perfectly with any of the following:
- A simple side salad
- A side of Honey Roasted Baby Carrots
- My Gluten Free Buttermilk Biscuits for soaking up the sauce
- Or these Soft Gluten Free Dinner Rolls for a total comfort food meal
STORAGE AND REHEATING
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheating: Place in a stovetop pan on medium heat to warm through. You might need to add a splash of broth to loosen.
RECIPE FAQ'S
Is beef stroganoff gluten free?
Traditional versions are not, but this recipe is fully gluten free as written.
What pasta works best for gluten free beef stroganoff?
Gluten free egg noodles or a rice based pasta that is sturdy works best.
Can I make this dairy free?
Sure, use a dairy free sour cream or dairy free yogurt.
Will the sauce thicken as it sits?
Yes, gluten free sauces continue to thicken as they cool. This is why when reheating you might need a splash of broth to loosen.
I hope you give this Gluten Free Beef Stroganoff a try! If you do give this recipe a try, please let me know!
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Gluten Free Beef Stroganoff
- Total Time: 2 hours 15 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
This Gluten Free Beef Stroganoff is creamy, comforting and tastes just like the classic hamburger helper beef stroganoff but made completely from scratch. It's a great, one pan gluten free dinner that's perfect for when your craving comfort food.
Ingredients
- 2 lbs beef sirloin or chuck, thinly sliced
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp gluten free 1:1 flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp coconut aminos
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- Fresh parsley, chopped (for garnish)
- Gluten Free Egg noodles, cooked according to package instruction
Instructions
- In a Dutch oven, heat olive oil over medium high heat. Brown the sliced beef in batches until seared on all sides. Remove and set aside.
- In the same pot, add the chopped onion and cook until softened. Add the garlic and mushrooms, cooking the mushroom until they release their moisture.
- Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes to eliminate the raw flour taste.
- Pour in the beef broth, coconut aminos, Dijon mustard, paprika, salt and black pepper. Stir well, scraping the bottom to release any browned bits.
- Return the browned beef to the pot, ensuring it's submerged in the sauce. Bring to a simmer, then cover and reduce heat to low. Allow to simmer for 1.5 to 2 hours, or until the beef is tender.
- Stir in the sour cream just before serving. Adjust seasonings if needed.
- Serve over cooked egg noodles, and garnish with chopped fresh parsley.
Notes
- Use a Dutch oven or large stovetop pan.
- Use thinly sliced beef sirloin or chuck then sear before setting aside to make the sauce.
- When placing meat back into pot, make sure it's submerged in the sauce so it cooks well.
- Dairy Free: Use dairy free sour cream or dairy free yogurt.
- Storage: Store leftovers in an airtight container refrigerated for up to 4 days.
- Reheating: Reheat gently on the stovetop with a splash of broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1
- Calories: 342 kcal
- Sugar: 2.1g
- Sodium: 656.6mg
- Fat: 15.7g
- Saturated Fat: 6g
- Carbohydrates: 10.8g
- Fiber: 1.2g
- Protein: 38.6g
- Cholesterol: 102.8mg
