Beef Stroganoff (Gluten Free)
A rich and creamy beef stroganoff recipe that's gluten-free, using classic ingredients without compromising flavor.
Ingredients
Main Ingredients
- 1 lb Top sirloin beef, cut in bite-size strips Other quick-cooking, tender beef can be used.
- 8 oz Button or cremini mushrooms, sliced Can be omitted if not preferred.
- 1 medium Onion, sliced thin Yellow or white onion works.
- 2 cloves Garlic, minced Adjust amount based on preference.
- 2 cups Gluten free beef broth Check label for gluten free certification.
- 1 tbsp Dijon mustard Essential for flavor.
- 2 tbsp Gluten free flour or cornstarch For thickening the sauce.
- 1 cup Sour cream, full fat Can substitute with plain Greek yogurt, but flavor will vary.
- 8 oz Gluten free pasta or rice, for serving Twisty pasta holds sauce better.
- to taste Salt and pepper For seasoning.
- 2 tbsp Oil For sautéing.
Instructions
Preparation
- Cut the beef into bite-sized strips and season with salt and pepper.
- Slice the mushrooms and onion thinly, and mince the garlic.
Cooking
- Heat oil in a large pan over medium-high heat.
- Add the beef to the pan; cook quickly until browned. Do not overcook.
- Remove beef and set aside. In the same pan, add onions and mushrooms; sauté until nicely browned.
- Add garlic and cook for another minute.
- Deglaze the pan with a splash of broth, scraping the bottom to release flavors.
- Mix gluten free flour or cornstarch with a bit of broth to prevent clumping, then add to the pan.
- Pour in the remaining broth and bring the mixture to a simmer until thickened.
- Remove from heat and stir in the sour cream, mixing well.
- Add the beef back to the pan, and stir until evenly combined.
Notes
Serve with gluten free pasta or rice. Store leftovers in an airtight container for 2-3 days. Reheat slowly to avoid rubbery beef. Can freeze the sauce without noodles.