Gluten-Free Beef Stroganoff
This beef stroganoff is a gluten-free alternative to the comfort food classic! Steak, mushrooms, and a creamy dairy-free sauce make the perfect hearty one-pan meal.
“Wow, this was so delicious! Reminded me of my childhood love of stroganoff, but made with nutritious ingredients instead of cream of mushroom soup. Saving this one to the rotation – yum!” – Laurel
Table of contents
What is Beef Stroganoff?
Beef stroganoff is a dish with Russian origins that’s seriously hearty and comforting. It’s made with beef, a hearty mushroom gravy, and is often served over noodles, mashed potatoes or rice.
The dish is traditionally made with heavy cream and flour but this version is made to be both gluten-free and dairy-free, while not skimping on any of the flavors you know and love from this dish!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Beef Broth. I haven’t tried it but you could likely make this with chicken broth as well.
- Coconut Cream. This is the substitute for cream to make this dish nice and creamy! You can either use the cream that hardens on the top of a can of coconut milk when left in the fridge overnight or coconut cream which is my personal favorite!
- Arrowroot Starch. You should be able to use tapioca starch instead.
How to make Gluten Free Beef Stroganoff
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Season the steak well with salt and pepper and slice into small bite-sized strips. Add to a bowl and toss with arrowroot starch until coated.
Step two. Heat the oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown. Set aside.
Step three. Using the same pan, saute the onion and garlic until the onion is translucent.
Step four. Add the mushrooms to the pan and cook for 3-4 minutes to soften.
Step five. Add 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
Step six. Pour in beef broth, coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
Step seven. Add the steak back to the pan and mix well to coat in the sauce. Simmer for another 2-3 minutes or until the steak is fully cooked.
Step eight. Top with fresh parsley and serve over mashed sweet potato or vegetable noodles.
Tips & Tricks
- Let the steak come to room temperature. Allow the steak to sit at room temperature for about 20-30 minutes. This helps it to cook more evenly!
- Cut the mushrooms yourself. Rather than buying pre-cut mushrooms, I recommend slicing them yourself. Not only is it quick and easy to do, but it ensures more uniform cuts for even cooking.
- Control the thickness of your sauce to your liking.
- If you prefer a thinner sauce: Add extra broth to thin out it out.
- If you’d like a thicker sauce: Whisk about 1 tsp of arrowroot starch with a splash of broth and add it to the pan.
Recipe FAQS
No, traditional beef stroganoff is not gluten-free. This version uses arrowroot starch instead of white flour to make it gluten-free!
Tapioca starch should also work in this recipe!
What do you serve as a side for beef stroganoff?
- Mashed white sweet potato
- Gluten-free papradelle or egg noodles
- Rice
Other Recipes to Try…
If you tried these Gluten-Free Beef Stroganoff or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Gluten Free Beef Stroganoff
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Ingredients
- 1 lb sirloin steak
- 1 tsp sea salt, divided
- ¼ tsp black pepper, omit for AIP
- 2 tbsp arrowroot starch, divided
- 2 tbsp avocado oil
- ½ onion, diced
- 2 cloves garlic, minced
- 10 oz white mushrooms, sliced
- ¾ cup beef broth
- ½ cup coconut cream
- 1 tbsp coconut aminos
- 2 tsp apple cider vinegar
- ¼ tsp mustard powder, omit for AIP
- 1 tbsp fresh parsley, chopped
Instructions
- Season the steak well with salt and pepper and slice into small bite sized strips. Add to a bowl and toss with 1 tbsp of arrowroot starch until coated.
- Heat the avocado oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown, working in batches if your pan is smaller to avoid over crowding the pan. Set aside.
- Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is lightly translucent.
- Add the mushrooms to the pan and cook for 3-4 minutes to soften. Sprinkle in 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
- Pour in the broth while stirring constantly. Add the coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
- Add the steak back to the pan and mix well to coat in the sauce. Simmer on low for another minute or until the steak is warm.
- Top with fresh parsley and serve over mashed sweet potato or vegetable noodles.
This is SO GOOD! This recipe is now a staple in our home. I even forgot the coconut cream and added a small amount of regular coconut milk right at the end and it was still so delicious. Served over GF pasta and had the perfect amount of sauce/meat/pasta ratio!
This is my absolute fave beef stroganoff recipe! It’s in my weekly rotation for fall/winter. Thanks for creating a yummy recipe!
This was absolutely fantastic when I made it following the exact directions and also with the following additions! I made this about a month ago and froze half of it. When I warmed it, I thought about the taro and coconut milk mixture (the consistency of mashed potato) that I had in the fridge, so I stirred some of that in and made the broth thicker. Also added a bit of goat cheese because I love the tanginess of this recipe. Thank you so very much for your amazing recipes.
I doubled the recipe and added another Tbs of arrowroot towards the end because I wanted really thick broth/gravy. This was incredible! My husband said it’s the best stroganoff he’s ever had.
Yay, thank you so much!!
This was my second recipe that I have made from your blog and I loved it as much as the first. I did make some modifications but the recipe itself is spot-on for flavor. I cannot eat mushrooms so I used broccoli instead and I also added cooked cassava pasta to make it more hearty. I was worried about the addition of the ACV but OMG- it added such a subtle tang with each bite. The arrowroot was also the perfect thickener for me. I would 100% make this again and again!
So glad you enjoyed it!!
Great recipe! Easy to make and so tasty despite putting in too much ground mustard by accident. haha
Thank you!!
This was amazing! I’ve missed this comfort food dish and it was such a hit in our family I’ll be making it again soon!
YAY so glad!!
Holy moly was this amazing! I forgot to add the coconut aminos and apple cider so it’s just going to be even better when I make it again with ALL the ingredients.
Thank you for this amazing dish – I felt so adult making it (pushing 40 here). Haha
Thank you!!
This was so quick and easy, and SO DELICIOUS!!
Thank you!!
This looks wonderful! I can’t eat nightshades and have been struggling to find broth that doesn’t contain tomato. Could water be substituted for the broth here? And if so, would you suggest I increase any of the seasonings as to not sacrifice flavor? Which ones and by how much? Thank you!
I recommend Kettle & Fire beef broth! https://www.kettleandfire.com/products/grass-fed-beef-bone-broth
Love this recipe! Great to find versions of comfort food that fit into whole 30 lifestyle. I follow it because of inflammatory bowel disease. One of my girls eats it too! Can’t make everyone happy…a mother’s plight hahaha. Easy and quick. I swap out steak for ground beef because that’s what I had in stock
Wow, this was so delicious! Reminded me of my childhood love of stroganoff, but made with nutritious ingredients instead of cream of mushroom soup. 🙂 Saving this one to the rotation – yum!
Thank you so much, Laurel!!