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.
Loved this recipe! We served it over roasted potatoes for Whole30… Definitely plan to make it again as colder weather comes.
Thank you!!
I didn’t have the sirloin steak so used ground beef. This recipe is DA BOMB!! My husband and daughter couldn’t get enough even tho they’re not on AIP. Hubs said, “make sure you make this again!”
Thank you for all your great recipes. Your site is my go-to when I’m hankering for something and must make it AIP.
thank you!!
Any tips on how to make this in a crockpot?
Hmm it would take some tweaking but maybe!
This recipe was so delicious! I believe my husband’s exact words were “this looks so f**** good!” Haha needless to say there were no leftovers. Will definitely be adding to my meal rotation! Thank you for this awesome recipe!
Delicious as are all of your recipes!! I didn’t steak on hand, so I subbed with ground beef. The sauce is super tasty!
Yum!!
Great recipe! I subbed tapioca starch and it still turned out!
Yay, so glad it turned out well for you!
Delicious! I did this with grass fed lamb and skipped the mustard due to my AIP needs. Hubby and I both licked our plaits!!
Sounds delicious!! Thank you, Laura!
How did you get the gravy to be as deep brown as it is in the picture? I’d really like to achieve that colour, I’m using chicken instead but I think in the end the gravy will turn out very creamy white…
Hi! I really want to try this, but I’m allergic to coconut. Any suggestions on substitutions??
I don’t know of a good sub that would still be dairy-free. You can try almond milk but it would be a lot thinner… let me know if you try it!
This was my first attempt at a non-dairy stroganoff. It was really delicious! Made one tiny sub – left out the cider vinegar and subbed in a little sherry which was the way my mother made it. Fed 3 other non-Paleo people and got thumbs up all round. Thank you for the recipe!
Yay, so glad!!
Is this a freezable meal?
Yes!
Thank you Michelle for another amazing recipe! It was easy to make, texture was thick and it turned out exactly as shown in your picture. Taste is excellent and satisfy my craving for stroganoff.
Hi, I have Hashimotos and wondering if mushrooms are OK to eat? In that case, all mushrooms? In some websites i read that mushroom should be avoided in AIP diet but in some other they don’t mention this…
Mushrooms are AIP compliant, but you can omit if it doesn’t work for you!
Although this tastes nothing like stroganoff, it is a very good beef, mushroom gravy.
I used gluccomanmin in place of the arrow root for a lower carb thickner.
Very good flavors.
My family loved this meal. I will definitely make it again. Delicious
Thank you so much!!