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.

Course Main Dish

Prep Time 10

Cook Time 25

Servings

Calories 389

Author Michelle

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.

Video

Notes

Allow the steak to sit at room temperature for about 20 minutes before slicing. It helps to cook it more evenly!

If you prefer a thinner sauce: Add extra broth to thin out the gravy.

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.

Nutrition